Biscoff Cream Pie


As some of you may remember from my last post I am doing something uncharacteristic for myself. Some of you may even have been a little shocked to know that I have been counting my calories (1200 calories a day to be exact) and working out 7 days a week. It’s not exactly how I like to spend my time, but hey a girl’s gotta do what a girl’s gotta do.

“So, what’s a calorie counting girl doing making a Biscoff Cream Pie?”, you ask. Well, that’s a good question. If you’ve never had Biscoff Spread than you will never understand it’s power over me. There’s just something about the cinnamon-y and caramel-y spread that makes it irresistable. But don’t worry, I only ate 1/16th of a slice of pie only because I didn’t know how many calories were in it (Note to self: Work on figuring out calorie counts for recipes).

With that said, if you aren’t watching your calories than you can eat as much of this pie as you want. Trust me you WILL want to eat as much of this pie as you can. But, if you’re like me and you have to count your calories there are 3 options for you: 1) Enjoy this pie in moderation. 2) Wait for a “cheat” day and eat as much as you like. 3) Take it to work so you can watch your co-workers enjoy this pie while you are eating your healthy lunch of chicken, brown rice and broccoli. I will tell you that option 3 is not fun at all, trust me, I know.



Biscoff Cream Pie


1 refrigerated pie shell, baked and cooled
1/2 cup Biscoff Spread
8 oz. cream cheese, softened
1 cup powdered sugar
1/4 cup milk
1 tsp. vanilla
8 oz. Cool Whip, defrosted
Biscoff Cookies, chopped (I used chocolate covered Biscoff cookies.)


In a large bowl mix Biscoff Spread, cream cheese, powdered sugar, milk and vanilla. Once the mixture is smooth fold in the Cool Whip until well mixed.

Pour Biscoff Cream into the baked and cooled pie shell. Sprinkle with chopped Biscoff Cookies, wrap tightly in plastic wrap and freeze for about 2 hours.


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