Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Biscoff icebox cake

American 30 Mins Prep

Split and scrape the seeds out of the vanilla bean.
Place the cream cheese in a large bowl and whisk for approx. 1 minute or until light and fluffy. Add in the vanilla beans, whipping cream and icing sugar. Whip until soft peaks form.
Spread a thin layer of the cream cheese mixture on a cake stand or plate. Evenly arrange 8 cookies in a circle over the cream cheese mixture then top with 3 heaped tablespoons of the mixture. Spread it out into thin layer. Repeat this process until you have 8 layers, finishing with a generous layer of the remaining whipped cream cheese over the top. Place 3 biscuits on top and sprinkle some crushed biscuits over the cake.
Transfer to the fridge to chill, approx. 6 hours.
Serve with a drizzle of the Lotus Biscoff topping.