Biscoff Icebox Cake - 4 ingredients

Ina Eats In

This post contains Amazon Affiliate Links

https://img.particlenews.com/image.php?url=41frxf_0fIJno8g00
Biscoff Icebox CakeIna Eats In


This Biscoff Icebox Cake is rich, creamy, and comes together in just minutes. The creamy mousse softens the Biscoff cookies, giving you incredibly tasty dessert that does not require baking. Using Lotus Biscoff cookies and Biscoff cookie butter, you'll have a delicious dessert in no time.

Biscoff cookies are crunchy, caramel flavored cookies. They were first invented in Belgium but have since expanded all over the world. Biscoff cookie butter, on the other hand, is a creamy spread that tastes just the the cookies but in a spreadable form.

The idea of an icebox cake was first invented in the 1940's. The original icebox cake included wafer cookies and whipped cream. The moisture from the whipped cream softens the cookies, giving them moist, cake like texture.

The same idea goes for this recipe. Biscoff cookies are layered with a mousse made of only 2 ingredients:

  • heavy whipping cream
  • instant vanilla pudding mix

Once you have your mousse made, the other two ingredients needed to make the Biscoff Icebox cake are the Biscoff cookies and Biscoff cookie butter. If you are looking to get the Biscoff products conveniently, click HERE (Amazon Affiliate Link).

This Biscoff Icebox cake will be so soft and silky, you'll fall in love with every bit you take.

https://img.particlenews.com/image.php?url=21szAq_0fIJno8g00
Biscoff Icebox CakeIna Eats In

How to make the Biscoff Icebox Cake.

There are three steps in making the Biscoff Icebox Cake.

  • First is making the mousse. The delicious mousse consists of only two ingredients: heavy whipping cream and instant vanilla pudding mix. After several trials, I found that the Biscoff cookies get very soft and they need a filling that will hold up. The best results came with instant pudding mix whipped with heavy whipping cream because the pudding mix makes the whipped cream not only flavorful but also sturdy.
  • Second is layering the cake. After you have made the mousse, you are ready to assemble the Biscoff Icebox Cake. Start with a layering cookies in an 8x8 baking dish. Then, add half of the mousse and drizzle melted Biscoff cookie butter over the mousse layer. Layer another layer of Biscoff cookies, followed by the second half of the mousse, and cookie butter drizzle. Lastly, add one last layer of Biscoff cookies and drizzle some more cookie butter over the top.
  • Third is refrigerating the cake overnight. This is the most difficult part of making this cake. You need to allow some for the cake to set. This way, the cookies absorb some of the moisture and soften.

Ingredients

  • 2 ½ cups heavy whipping cream cold
  • 1 3.04 oz package of instant vanilla pudding mix
  • ⅓ cup Biscoff cookie butter melted
  • 40-45 Biscoff cookies (about 1 ½, 8.8oz packages)

Instructions

  1. Using a stand mixer fitted with a whisk attachement, whisk together whipping cream and instant pudding mix until thick evenly mixed (about 1-2 minutes on high). Set aside
  2. In a microwave save bowl, place Biscoff cookie butter and microwave for 30 seconds until melted. This will make it much easier to drizzle.
  3. Layer the bottom of a 8x8 baking dish with Biscoff cookies. Top the first layer of cookies with 1/2 of the mousse. On top of the mousse, drizzle melted Biscoff cookie butter and add another layer of the cookies. Layer cookies with second half of the mousse, drizzle melted cookie butter, and finish off with final layer of cookies.
  4. For decoration and extra flavor, drizzle the remaining of the cookie butter over the top of cake. Cover with plastic wrap and rerigerate for at least 8 hours so that the Biscoff Icebox Cake has time to set.

Comments / 21

Published by

Welcome to Ina Eats In! I have a passion of creating delicious recipes and more importantly, sharing them with loved ones. I invite you to follow along my delicious journey so you never miss a bite!

Rochester, NY
4996 followers

More from Ina Eats In

Comments / 0