The Pioneer Woman Tasty Kitchen
Profile Photo

Biscoff Banana Icebox Pie

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Easy no-bake pie filled with Biscoff flavor and bananas. Crushed cookie crust and one jar of cookie butter in filling. Freeze 1 hour, slice and enjoy!

Ingredients

  • 1 package (8.8 Oz. Size) Biscoff Cookies
  • 5 Tablespoons Butter
  • 1 cup Whipping Cream, Pplus More For Topping If Desired
  • 5 Tablespoons Powdered Sugar, Divided
  • 8 ounces, fluid Cream Cheese
  • 1 jar (14.1 Oz. Size) Biscoff Cookie Butter
  • 2  Small Banana (or 1 1/2 Large), Thinly Sliced

Preparation

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.

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

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.

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.

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.

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.

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

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Blackberry and Papaya Sorbet
Profile Photo by Marwin Brown in Desserts
Simple and tasty sorbet recipe. The unique combination of blackberry and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


No-Churn Snickerdoodle Peach Ice Cream
Profile Photo by Julie {The Old School Cook} in Desserts
Bursting with the flavors of cinnamon-y snickerdoodles and fresh peaches, this...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Chocolate Chip Peanut Butter Ice Cream Pie
Profile Photo by Sal @ Berry Sweet Life in Desserts
This ice cream pie is indulgent dessert heaven! And it's...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Homemade Ice Pops
Profile Photo by Lacey Baier of A Sweet Pea Chef in Desserts
Try these 1-ingredient sugar-free homemade ice pops for a refreshing sweet...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 5 Level: Easy


Yogurt Raspberry Cake
Profile Photo by Nora | Savory Nothings in Desserts
Are you looking for the best raspberry cake recipe? This is...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate