Satisfy your sweet craving with this overloaded cookie Butter Layered Dessert from Catherine’s Plates! This dessert has layers of nothing but goodness that will leave you wanting more. It’s pretty easy to make and can feed a big group; perfect for those potluck parties you’ll host.
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I love how flavorful this dessert is. It’s on my staples and my family definitely love it! With lots of creaminess and a crunch from the homemade cookie crust, this dessert will be gone in a snap.
Ingredients:
- 2 packages of Biscoff cookies
- 1/2 cup butter, melted
- 1 cup Biscoff cookie butter
- 8 oz block of cream cheese, softened
- 1 tbsp softened butter
- 3/4 cup + 1 tbsp white granulated sugar, divided
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 package (5.9oz) instant chocolate pudding
- 1 3/4 cups of cold milk
- 8 oz tub of Cool Whip, thawed
- 1 jar of fudge topping
Directions:
Step 1
Break 2 packages of Biscoff into fine crumbs using a food processor. Add 1/2 cup melted butter and 1 tbsp white granulated sugar. Continue to blitz until combined. Transfer the crumbs to a 9 x 13 baking dish, spreading it nicely and evenly, pushing it down with the back of a spoon. Place it in a preheated 350 degrees F oven and bake for ten minutes. In the meantime, make another layer.
Step 2
Add 1 cup Biscoff cookie butter to a large mixing bowl along with 1 block of cream cheese, and 1 tbsp softened butter. Whisk together using an electric mixer. Next, add 3/4 cup white granulated sugar, and 1 tsp vanilla extract. Continue whisking until combined. Set aside. In another mixing bowl, add 1 cup of heavy whipping cream and whisk until soft peaks. Fold in a quarter of the whipped topping to the cheesecake mixture, then add the rest of it.
Step 3
Bring over the baked cookie crust and spread the cream cheese batter over nicely and evenly. Set it aside and make the third layer. Add 1 package of instant chocolate pudding in a large mixing bowl along with 1 3/4 cups of cold milk. Blend using an electric mixer until pudding consistency. Dollop the pudding all over the top of the dessert followed by an 8 oz tub of Cool Whip. Spread nicely and evenly. Drizzle one jar of fudge topping on top that has been melted in the microwave. Sprinkle some Crushed Biscoff on top, then refrigerate for four hours before serving.
