A decadent American breakfast or dessert topped with creamy Lotus Biscoff spread
| Created by | Spinneys |
| Prep time | 20 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFIn a large bowl, beat the softened cream cheese until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the icing sugar and vanilla extract to the whipped cream, continuing to beat until stiff peaks form. Gently fold the whipped cream into the beaten cream cheese until fully combined. Transfer to a pipping bag with a star tip then set aside in the fridge until ready to use.
Toast or warm the pre-made waffles according to the package instructions.
To assemble the banana split waffles, place the warm waffles on individual plates. Spread a generous layer of the Biscoff spread on each one. Slice the bananas in half lengthways and place on top of the waffles. Add a scoop of each ice cream on top of the banana and drizzle over the Lotus topping. Top with the whipped cream cheese and a maraschino cherry on each. Scatter over crushed Lotus Biscoff Biscuits, if desired.
Serve immediately.
