This over-the-top holiday dessert requires zero minutes in the oven.
This no-bake, make-ahead dessert is as easy as pie.
Just kidding, its even easier!
Photo:Victor Protasio, Food Stylist: Julian Hensarling, Prop Stylist: Claire Spollen
Its as tasty and festive as it sounds.
What Is Cookie Butter?
Cookie butter is one of the ingredients that gives this dessert its smooth texture and uncanny gingerbread flavor.
Victor Protasio, Food Stylist: Julian Hensarling, Prop Stylist: Claire Spollen
We love both the Biscoff and Trader Joes versions.
Similar to makingcheesecake, working with room-temperature cream cheese allows it to whip super smooth.
If it’s cold, the mixture is more likely to be flecked which bits of cream cheese.
This recipe was developed by Melissa Gray.
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3cupsheavy cream
3/4cup (85 g)confectioners sugar
18-oz.
Line sides of pan with a ring of parchment paper.
Make the crust:
Stir together cookie crumbs and butter in a medium bowl.
Press gingersnap mixture into bottom and about 2 inches up sides of prepared pan.
Freeze until firm, about 15 minutes.
Let stand until gelatin is hydrated, about 5 minutes.
Gradually stir 1 1/2 teaspoons cream mixture into gelatin mixture.
Spread evenly over prepared crust.
Refrigerate remaining whipped cream and gelatin mixture in an airtight container.
Refrigerate pie, covered, until set, at least 8 hours and up to 24 hours.
Discard parchment; transfer pie to a plate.
Stir reserved whipped cream mixture until smooth and softened to soft-peak consistency; spoon over top of pie.
Garnish with whole and roughly crushed cookies.
Store leftovers in an airtight container in the refrigerator for up to four days.
