cookie mallow pie

★★★★★ 1 Review
nisecrashsys avatar
By Denise Criswell
from Covington, GA

Ingredients cost around $12.00. I use Biscoff Spread and Jet-Puffed in this recipe. This can be made the day before serving. I made this for Thanksgiving.

Blue Ribbon Recipe

Attention cookie butter fans - Pinch this recipe now. After one bite, it will be your new favorite pie. It's cool, creamy, and full of cookie butter flavor. If you're not familiar with cookie butter, it's a spread with a similar consistency to peanut butter but made with crushed spice cookies. Seriously delicious! The graham cracker crust adds a nice, crunchy element to the pie. Simple and delicious!

— The Test Kitchen @kitchencrew
★★★★★ 1 Review
serves Makes 8 Serings
prep time 10 Min
method No-Cook or Other

Ingredients For cookie mallow pie

  • 8 oz
    frozen whipped topping, thawed
  • 3 oz
    white chocolate bar, finely chopped
  • 1/4 c
    heavy whipping cream
  • 8 oz
    container whipped cream cheese
  • 7 oz
    jar marshmallow creme
  • 14.1 oz
    biscoff spread
  • 1
    graham cracker crust (10-inch)

How To Make cookie mallow pie

  • Whipped topping thawing on a counter.
    1
    Set whipped topping out to thaw.
  • White chocolate and cream melting in a glass bowl.
    2
    Chop chocolate and place in a microwave-safe bowl; add cream and microwave on HIGH for 45-60 seconds or until hot.
  • Whisking melted chocolate and cream in a bowl.
    3
    Whisk mixture until well blended; set aside to cool.
  • Cookie butter, marshmallow cream, white chocolate, and cream in a clear bowl.
    4
    Place in medium bowl: cream cheese, marshmallow creme, Biscoff Spread/cookie spread, and chocolate mixture.
  • Pie ingredients mixed in a bowl.
    5
    Mix with electric blender 1-2 minutes or until blended.
  • Whipped topping being folded into pie ingredients.
    6
    Fold in one-half of the whipped topping.
  • Pie with whipped topping fluffs.
    7
    Transfer mixture to pie crust; top with remaining half of whipped topping. Chill 1-1 1/2 hours or until set. Serve.
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