INGREDIENTS
1 cup
Lotus biscoff spread
2/3 cup
Powdered sugar
1/8 tsp
Salt
30
Lotus biscoff cookies (235g)
6 tbsp
Butter, unsalted
12 1/3 oz
Cream cheese
1 cup
Heavy whipping cream
The remaining 140g (heaping 1/2 cup) of the Lotus Biscoff spread jar