Cookie Butter Mousse Pie

Crust:

1 ½ cups of Lotus Biscuit or Graham Cracker crumbs

5 tablespoons melted butter

⅓ cup sugar

Mousse Filling:

1 pint of heavy cream; Whipped to stiff peaks

8 ounces cream cheese

1 cup Lotus cookie butter spread

¾ cup powdered sugar

Whipped cream and cookie crumbles for topping

Directions

1.Pulse your cookies into fine crumbs. Mix the crumbs with your melted butter and sugar. Press the mixture into a pie plate and chill for at least 2 hours to set.

2. Whip your heavy cream until you have stiff peaks. Put this aside while you make the rest of your filling. Add your cream cheese and cookie butter to a stand mixer, and beat together until thoroughly mixed. Add your powdered sugar and beat until incorporated. After, fold in your whipped cream. Pour the mixture into your chilled pie crust, and chill for at least 2 hours before serving.

3.Top your pie with whipped cream or leftover cookie crumbles!