It’s the long weekend and you NEED this no bake biscoff cake! It’s the perfect dessert for the heat, AND you can put this together the morning and enjoy it the same night for dessert! Here’s how: One loaf pan, lined with plastic wrap 3 cups whipping cream, divided 1/2 cup biscoff spread 2Tbsp vanilla jello pudding powder 1/3 cup mascarpone cheese 2Tbsp icing sugar 1 to 1 1/2 packs biscoff cookies • in a mixing bowl, add 1 cup whipping cream and pudding mixture. Whip to stiff peaks, set aside. • in the same bowl, emptied, add 1 cup whipping cream and the biscoff spread and whip to stiff peaks, set aside. • in the same (emptied) bowl, add 1 cup whipping cream, mascarpone, and icing sugar. • whip until combined and fluffy • layer: divide the cream mixtures into halves. •Spread a thin layer (about 1/4 cup) of whipped cream onto the bottom of the pan, place one layer of cookies, biscoff cream, cookies, mascarpone cream, repeat, ending with a layer of mascarpone (about 2tbsp) keep the remaining mascarpone cream for the top layer. • cover with plastic wrap and refrigerate at least 6 hours or overnight. • remove the top layer of plastic wrap, and carefully flip the cake out onto a flat surface . Remove the loaf carefully lifting up. • spread the reserved mascarpone over top. Crumble a biscoff cookie or two, sprinkle over cake. Melt a couple tablespoons of biscoff spread and drizzle over the cake as desired. • enjoy this cool creamy dessert this long weekend ✌️ #iceboxcake #nobakecake #lotusbiscoff #biscoffcake #biscoffspread #cookiecakes #easydesserts #caketime #heatwave #torontofoodblogger