Biscoff Icebox Cake

Line a 9 x 5 loaf pan (both ways) with parchment leaving an overhang so that the cake can be easily lifted out.  Using your electric mixer, whip the cream until stiff peaks form and then add in the cream cheese, half of the jar of Biscoff Spread, the vanilla and icing sugar and beat well.  Scrape down the sides as needed.

Place a single layer of cookies across the bottom and up the sides of your prepared loaf pan.  Spread about 1 cup of the cream cheese/Biscoff goodness across the cookies and then add another layer of cookies.  To fill the loaf pan, you should end up with about 5 layers of Biscoff Cookies with 4 layers of the creamy filling in between.

End with a cookie layer and press them gently into the cream, then carefully and slowly microwave the remaining Biscoff Spread and pour it evenly across the top.  You should have had a couple of cookies left over, so crumble these across the top and then be liberal with a good sprinkling of flaky sea salt.

Cover the pan tightly with plastic wrap and refrigerate overnight.  For best looking slices, place the loaf in the freezer for an hour or so before you plan to serve it and then use a serrated knife (after you’ve lifted it out by it’s parchment handles and placed on a platter or cutting board).  This is absolutely as rich as it looks, so this little looking loaf will serve several people!