Ingredients
1 package (8 ounces) cream cheese, softened1 cup Biscoff creamy cookie spread3/4 cup confectioners’ sugar2 cartons (8 ounces each) frozen whipped topping, thawed (6 cups total), divided2 graham cracker crusts (9 inches)1/4 cup caramel sundae syrup4 Biscoff cookies, crushed
Preparation
In a large bowl, beat cream cheese, cookie spread and confectioners’ sugar until combined. Fold in 1 carton whipped topping. Divide mixture between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.
