Description
A rich, velvety icebox cake layered with Lotus Biscoff cookies, creamy vanilla pudding, and airy Cool Whip, creating a delightful and nostalgic dessert experience.
Ingredients
Scale
- 1 family-size package Lotus Biscoff Cookies
- 2 boxes (3.4 oz each) Jell-O Vanilla Instant Pudding
- 3 cups cold Fairlife Whole Milk
- 1 tub (8 oz) Cool Whip (thawed)
- 1 jar (14.1 oz) Lotus Biscoff Cookie Butter (warmed)
Instructions
- Whisk together both boxes of Jell-O Vanilla Pudding with the Fairlife Milk until thick and smooth.
- Swirl half of the warmed Lotus Biscoff Cookie Butter into the pudding.
- Line the bottom of a 9×13 glass baking dish with a layer of Lotus Biscoff cookies.
- Spread half of the marbled pudding mixture evenly over the cookies.
- Dollop and spread half of the thawed Cool Whip over the pudding layer.
- Repeat the process with another layer of cookies, remaining pudding, and Cool Whip.
- Finish with crushed cookies on top and drizzle with remaining cookie butter.
- Cover tightly with plastic wrap and chill overnight.
Notes
Allowing the cake to set overnight enhances the flavors. Pre-warm cookie butter for easier drizzling.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 16g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg