Biscoff Icebox Cake

To make the lotus cream:

1. In a cold bowl and with a cold whisk, on medium high speed whisk the whipping cream with the condensed milk until stiff peaks form.
2. Add the 1/2 cup lotus spread to the cream and mix until just combined.

To assemble:

1. Microwave the remaining 1/4 cup lotus spread for 10-15 seconds or until runny.
2. Line a 9x5 loaf pan with a couple layers of plastic wrap that extend over the edges.
3. Add a thin layer of lotus cream to the base of the loaf pan.
4. Add a layer of lotus biscuits. Top with 1/3 of the cream mixture, then drizzle some of the runny lotus spread.
5. Repeat layers two more times: biscuits, 1/3 of the cream, lotus drizzle, then a final layer of biscuits, cream and lotus drizzled on top. Garnish with extra lotus biscuit crumbs and whole lotus biscuits if desired.
6. Cover the top of the loaf pan with plastic wrap and place in the freezer for min 2 hours or overnight.
7. You can slice the icebox cake while still frozen, but let slices sit 15 minutes at room temperature to soften a little before enjoying!