Mix together ingredients for crust until forms a crumble. Press the crust into the bottom of a pan 9x 13 inch or individual cups. Optional- save 2-3 tbsp of crust for topping. Place pan/cups with crust in the freezer to harden while making the filling.
Cream together cream cheese, sugar, Biscoff spread and vanilla. Then beat the egg replacers into the filling until smooth and fluffy. If using individual cups then fold in 3/4 of container (12oz)of Cool Whip until well combined. If using 9 x 13inch pan, then fold in entire Cool Whip container until well combined.
Top the crusted pan/cups with filling evenly. If using individual cups, with the remainder of the Cool Whip top the filling evenly. Optional: sprinkle remainder of saved crust and chocolate sauce. Cover and store in freezer. To serve: remove from freezer for 15-20 minutes until slightly softened.
Ingredients
Directions
Mix together ingredients for crust until forms a crumble. Press the crust into the bottom of a pan 9x 13 inch or individual cups. Optional- save 2-3 tbsp of crust for topping. Place pan/cups with crust in the freezer to harden while making the filling.
Cream together cream cheese, sugar, Biscoff spread and vanilla. Then beat the egg replacers into the filling until smooth and fluffy. If using individual cups then fold in 3/4 of container (12oz)of Cool Whip until well combined. If using 9 x 13inch pan, then fold in entire Cool Whip container until well combined.
Top the crusted pan/cups with filling evenly. If using individual cups, with the remainder of the Cool Whip top the filling evenly. Optional: sprinkle remainder of saved crust and chocolate sauce. Cover and store in freezer. To serve: remove from freezer for 15-20 minutes until slightly softened.
