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About the Recipe
Ingredients
8 oz cream cheese, softened
8 oz Cool Whip (1 tub), thawed
2 packages Biscoff cookies (or Aldi Speculoos cookies)
Caramel sauce, for drizzling (optional)
Reserve a few cookies for crumbles on top (optional)
Preparation
Beat cream cheese until smooth. Mix in Butter Pecan Cheeseball Mix. Fold in Cool Whip.
Line the bottom of an 8x8-inch baking dish with Biscoff cookies.
Spread ⅓ of the filling over cookies. Repeat layers two more times, ending with the filling. (Reserve a few cookies for crumbles on top)
Cover and refrigerate overnight (or at least 4 hours).
Drizzle with caramel sauce and cookie crumbles before serving, if desired.
Notes: Using an 8x8 or 9x9 dish will create taller layers but this recipe also fills an 8x11 as well.
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