Biscoff Banana Icebox Pie

1. 1

   Butter (or spray with nonstick spray-I think butter works better) a 10-inch pie pan, 9-inch deep-dish pie pan, or 9-inch square, 2-inch deep baking pan.

2. 2

   Process cookies with a food processor into fine crumbs (or place in a resealable bag and use a rolling pin to crush).

3. 3

   Melt butter in a medium bowl in the microwave. Stir in cookie crumbs. Press crumbs onto the bottom and up the sides of the pie pan. Set aside.

4. 4

   With an electric mixer, whip cream until it begins to thicken. Add 2 tablespoons powdered sugar and continue beating until stiff peaks form. Set aside.

5. 5

   In a large mixing bowl, mix cream cheese, remaining 3 tablespoons powdered sugar, and cookie butter with an electric mixer. Fold in whipped cream until well-combined, using a rubber spatula to fold up from the bottom of the bowl. This could take 2 or 3 minutes.

6. 6

   Spread half of the filling into the cookie crust. Spread the sliced bananas over the filling. Spread remaining filling over the bananas. Place in freezer for 1 hour.

7. 7

   If desired, beat more whipping cream with some sugar, and top pie just before serving. Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.