My brother-in-law, Chuck introduced me to a FABULOUS cookie! It’s called Biscoff. I had never heard of them, nor had I tried one before. According to their website, “Biscoff is the name given to the traditional Speculoos biscuits in North America. It’s derived from the combination of words Biscuit and Coffee, simply because their caramel flavor and crisp texture make these cookies the perfect accompaniment to a cup of coffee or espresso drink.”
I found the cookies at Kroger, and Chuck told me that he found them at our local Wal-Mart too. When I brought them home, my husband Mark and I were instantly fans of this cookie! The caramel flavor, the touch of cinnamon (barely perceptible yet there) made me think about making a dessert using the cookie. Of course, I thought of a trifle. Random thought: I don’t know why I’m so infatuated with trifles lately, but it’s part of my random process, so I’m embracing it until the next thing catches my attention.
First, I lined a glass bowl (since this was an experimental recipe, I didn’t get out the big trifle bowl) with biscoff cookies. Next, in a medium mixing bowl, I combined 1 can of sweetened condensed milk (14 ounce can) and an 8 ounce package of softened cream cheese. Beat until it’s smooth. Then add 1 package (3.3 ounces) White Chocolate Pudding Mix. Beat until smooth, and let sit for 10 minutes. Carefully fold in 8 ounces of whipped topping (like Cool Whip)
Spoon 1/3 of the filling mixture into the bowl that you lined the sides and bottom with the Biscoff cookies. Drizzle the filling with your favorite caramel ice cream topping.
Continue layering the filling, caramel topping and cookies until you get to the top. Spread with a thin layer of whipped topping. In a food processor or using a plastic food storage bag and rolling pin, crush about 8 cookies and sprinkle over the top layer of the topping/caramel layer.
I apologize for the poor quality of the photo of the finished product. This was a first-time experiment that was highly dubbed as a “keeper” and a MUST repeat! From beginning to end, the prep time was about 10 minutes total. I chilled it for about an hour before we just HAD to try it. You’ll get rave reviews for this quick and easy dessert.
- 2 packages Biscoff Cookies
- 1 14 ounce can sweetened condensed milk
- 1 8 ounce package of softened (room temp) cream cheese
- 1 3.3 ounce package of Jello White Chocolate Instant Pudding
- 1 8 ounce tub whipped topping (defrosted)
- Drizzles of Caramel Ice Cream topping
- Combine sweetened condensed milk and cream cheese. Beat until smooth. Beat in the pudding mix until smooth. Set aside for 10 minutes and fold in the whipped topping.
- Line glass bowl on sides and bottom with Biscoff cookies
- Layer filling and caramel drizzles with cookies in 3 even layers
- On top layer, spread a thin layer of whipped topping and 8 crushed cookies.
- Chill for at least 1 hour before serving.
Please come back and comment after you try this recipe. It is FANTASTIC! I would love your feedback.