3 of the best ingredients around are joyously singing as they come together in this FANTASTIC dessert. And I on the other hand, am joyously singing as I’m shoving these into my mouth.
Cookie butter (aka biscoff spread) is heavenly by itself, but mixing it up with whipped topping and spooning it in a dark chocolate cup? To die for! Oh, and what about popping them in the freezer? They taste like cookie butter ice-cream. Um, hello! Give me two and I’m happy for the rest of the day. See, I was going to have just one … but that didn’t happen … 😉
(I also added some other ideas/uses for the whipped cookie butter below 😉 You know, in case there’s no chocolate cups around …)
whipped cookie butter cups:
Yeilds 1 serving
Serving Size: 2 “cups”
Points Per Serving: 6pp (or 3pp each)
•In a small bowl combine cookie butter and whipped topping.
•Fill each cup with the filling.
•Freeze until firm (30min or longer)
•Devour! Mmm cookie butter icecream 😉
*No chocolate cups? No problem!
-Take the whipped cookie butter and fill hallowed out strawberries.
-Place whipped cookie butter in between 2 graham cracker, wrap in plastic wrap and freeze = cookie butter ice cream sandwich!
-Thin out the whipped cookie butter with a little almond milk and drizzle onto pancakes or waffles! Cookie butter for breakfast! YES!
Make a big batch!!
Combine 1/4C cookie butter & 1C whipped topping. Keep in the fridge/freezer until ready to serve.
You’re welcome … 😉