Ingredients:

For the Biscoff Layer:

2 cups Lotus Biscoff biscuits, crushed

1/2 cup unsalted butter, melted

For the Cream Cheese Layer:

16 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

For the Lotus Biscoff Spread Layer:

1 1/2 cups Lotus Biscoff spread, melted

For the Whipped Cream Topping:

2 cups heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

For Garnish:

Crushed Lotus Biscoff biscuits

Whole Lotus Biscoff biscuits

Instructions:

For the Crust:

Combine Ingredients:

In a medium bowl, combine the crushed Lotus Biscoff biscuits and melted butter.

Form Crust:

Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust.

Refrigerate for 20 minutes.

For the Cream Cheese Layer:

Beat Ingredients:

In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.

Fold in Cream:

Fold in the heavy whipping cream until well combined.

Spread the cream cheese mixture over the chilled crust.

For the Biscoff Spread Layer:

Spread Layer:

Pour the melted Lotus Biscoff spread over the cream cheese layer, spreading it evenly.

Refrigerate for 30 minutes to set.

For the Whipped Cream Topping:

Whip Ingredients:

In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Spread Topping:

Spread the whipped cream over the Biscoff spread layer.

For Garnish:

Add Garnish:

Garnish with crushed Lotus Biscoff biscuits and whole biscuits.

Chill:

Refrigerate for at least 2 hours before serving.

Enjoy:

Enjoy this indulgent dessert lasagne with its rich layers and exquisite taste!