Biscoff Cookie Icebox Cake

Instructions

1. Line a loaf pan with parchment paper leaving a 1 inch overhang on the side of the pan.
2. In a stand-mixer bowl or regular bowl (if using a hand mixer) add whipping cream and whip into stiff peaks. Then add cream cheese, ½ cup biscoff spread, vanilla, icing sugar and a pinch of sea salt and whip until you reach a thick creamy consistency.
3. Start by layering a single layer of biscoff cookies on the bottom of the loaf pan and one horizontal layer up the side of the pan (see photo).
4. Spread about a 1/4 of the cream mixture (about 1 cup per layer) over the cookies.
5. Continue layering cookies (flat and up the sides of the pan horizontally per layer – see photo) and then cream mixture; you should have approximately 5 cookie layers and 4 cream layers but this will depend on the size of your loaf pan.
6. End with a cookie layer and press into the cream. Melt the remaining biscoff spread in the microwave to pour over top of the cake. Sprinkle the cake with sea salt and any leftover cookie crumbles.
7. Cover the pan tightly with plastic wrap and refrigerate at least 10 hours or overnight.
8. If you want more of an ice-cream consistency, freeze for about 1 hour before serving.
9. Using the parchment paper overhang on the sides of the pan for support, lift the cake out to a serving platter. Peel the parchment paper from the sides of the icebox cake and tear or cut so that there is parchment paper remaining on the bottom of the cake and around the edges.
10. Sprinkle the top of the cake with more sea salt if you desire.
11. Cut into slices (a serrated knife works best) and serve.