Biscoff Banana Icebox Pie

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.