Prep time: 10 mins
Cook time: 2 hours
Total time: 2 hours 10 mins
Ingredients
  • 16 Speculoos cookies (such as Biscoff*), plus more for serving
  • 3 tablespoons butter, melted or very soft
  • 4 oz cream cheese, softened
  • 1/2 cup Speculoos spread (such as Biscoff or TJ's Cookie Butter*)
  • 1/3 cup sugar
  • 1 cup COOL WHIP Whipped Topping, plus more for serving
Instructions
  1. In a food processor,  pulse cookies into fine crumbs. Add butter and pulse until combined. Set aside.
  2. In a stand mixer, beat cream cheese until there are no lumps. Scrape down the sides of the bowl and add the spread; mix until combined. Add sugar and beat 2-3 minutes. Scrape down the sides of the bowl and fold in the COOL WHIP with a spatula.
  3. Gather your parfait glasses. Line the bottom with the cookie crumb mixture and top with the mousse (feel free to do more than one layer), leaving a small amount for garnish. Let set in the refrigerator for 1-2 hours (this is a just a suggestion, you can eat it right away if you like). When you're ready to serve, add a dollop of COOL WHIP, sprinkle with remaining cookie crumbs and add a cookie to the bowl. Enjoy!
Recipe by Oven Love at https://www.ovenloveblog.com/cookie-butter-parfaits-with-cool-whip-whipped-topping/
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