No-Bake Biscoff Icebox Cake (Only 3 Ingredients!)

• 2 1/2 Cups (340ml) Heavy Whipping Cream
• 1/2  (118) Biscoff Cookie Butter Spread
• 30 (234g) Biscoff Cookies
• Pinch of salt

Topping: 

• 1/4 cup (59g) warm Biscoff spread
• 2-3 (16g) Biscoff cookies

1. In a large mixing bowl, beat cold heavy cream until soft peaks form.
2. Add 1/2 cup Biscoff cookie butter and a pinch of salt and continue whipping until smooth, fluffy, and thick. (the cream might look a little grainy after adding the salt but don't worry, trust the process and continue layering) 
3. Spread a thin layer of the whipped cream mixture into the bottom of an 8×8-inch baking dish. Place a single layer of Biscoff cookies over the cream, about 10 cookies.
4. Continue alternating layers of cream and cookies until you reach the top of the pan — ending with a final layer of cream. Drizzle warm Biscoff spread and crushed Biscoff cookies.
5. Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight. The cookies will soften into a cake-like texture.
6. Right before slicing place in the freezer for 30 minutes for cleaner slices.