Biscoff Crumb Filling and Topper

Grease and flour large bundt pan and sprinkle with small amount of the cinnamon mixture and nuts.
Set aside.
Mix first five cake ingredients together until well blended.
Pour approximately 1 cup of batter in bundt pan and spread with a layer of crushed Biscoff cookies, sprinkle with cinnamon- sugar mixture and dot with cold butter and nuts.
Continue layering with batter, filling and dotting with butter.
Bake at 350 degrees for 45 to 60 minutes.
Serve cold or hot with whipped topping or ice cream.

Crumb Topping

Filling

Heat oven to 350°F.

Crust
In a small bowl, combine flour, oats, sugar, butter, baking soda and salt.   Beat at low speed until mixture is crumbly.   Stir in nuts.  Reserve 1 cup for crumb topping.   Press remaining mixture on bottom of greased and floured 13 x 9 x 2 inch baking pan.

Filling
In a large mixing bowl, beat together eggs, sugar, butter, oil and pumpkin until light and fluffy.   Add dry ingredients and continue to mix until well blended.   Pour filling onto crust.

Crumb Topping
Mix together 1 cup crust mixture and 1 cup Biscoff cookies.   Sprinkle on top of pumpkin filling.   Bake for 25-30 minutes or until toothpick inserted comes out clean.

Serving
Cool.  Chill.  Cut into bars. Store covered in the refrigerator.

Bottom Crust:
Finely crush 36 Rendezvous Biscuits.   Melt butter until creamy but not totally liquid.   Mix melted butter into crushed crumbs.   Press into a 9 X 13 pan.   Refrigerate crust until firm.

Middle Layer:
Spread jam onto crumb crust.   Reserve 1/2 Cup of the raspberries for garnish; arrange the remaining 1 1/2 Cups raspberries evenly over jam.

Topping:
Melt chocolate in microwave or double boiler until smooth when stirred; cool slightly.   Meanwhile combine cream cheese and powdered sugar.   Mix well.   Gradually whisk in melted white chocolate and milk.   Fold in whipped topping.   Spread carefully over raspberries.   Refrigerate 1 hour or until firm.   Cut into squares.   Garnish with the coarsely crumbled Rendezvous biscuits and fresh raspberries.

Method:
Line the bottom and sides of a baking dish with Biscoff biscuits.   Prepare the pudding according to package instructions.   Add the vanilla after the pudding is cooked and starting to thicken.   Pour over the sliced bananas, and dot the mixture with the butter.   Layer in as many Biscoff cookies as you like while pouring in the pudding.   Refrigerate at least 3 hours.

To Serve:
Whip the cream until it forms stiff peaks.   Mix in the sugar.   Top each serving with the freshly whipped cream (or store bought if you like).

Combine ingredients in 8-9" pie pan (lightly coated with butter to help crumbs stick).    Push crumbs up the sides of the pie pan.    Push a second pie tin down on the first to evenly tamper down the crumbs.    A heart-shaped pan adds to the presentation.    Since you probably don't have two, tamper down with the back of a spoon.

Filling:

Mix the cream cheese and the sugar together and pour into the Biscoff cookie crust.    Pour the almonds into a circle that is within 1 inch of the crust in the center of the pie.    Stir in extract into the cherry pie filling and then pour on top of the almonds.    Chill at least one hour in refrigerator.    This is a very rich dessert and small wedges are acceptable.    It can be topped with whip cream if desired.    Very festive looking.

Yummy dessert! Everyone loves this one!

Note:
Ice cream can be scooped into individual dishes and kept in freezer until it's time for dessert!   Put the Kahlua, Cool Whip and Biscoff wafers on ice cream right before serving.   Great time saver for the busy host and hostess!

Caramel Sundae Sauce

Crush Biscoff cookies between 2 layers of waxed paper until they are crumbs.   (I crush cookies using a coffee cup instead of a rolling pin).   Pour cookie crumbs into mixing bowl.   Add granulated sugar, cinnamon and butter.   Mix together with fork (or spoon)

Press mixture into a 9" pie plate, saving a wee bit to garnish the top of the pie.   Spoon Ice Cream into crust and sprinkle top with cookie crust garnish.   Cover pie with aluminum foil and place pie in freezer.   Keep in freezer about 4 hours prior to serving.

To serve:
Cut pie in slices and top with warm caramel topping!   Make sure to return leftover (if there is any) pie to freezer.    It's delicious the rest of the week.

WHY HAVE A GRAHAM CRACKER CRUST WHEN YOU CAN HAVE BISCOFF?!

Method
Take a deep glass bowl (serving).    Dip Biscoff in coffee and make a layer, then top with fruits and layer with Cool Whip.    Repeat the second layer the same way.    Garnish with chocolate powder.

For The Crumble

Pre-Preparation
Start with the crumble:    Crush the caramelized biscuits, add the flour, the brown sugar and the butter you have cut into cubes.    Rub in with your fingertips until it becomes crumbly, or use the blender.

Preparation
Put the rolled out puff pastry (with the greaseproof paper) in a baking tin (11" diameter, 1.5" deep).    Prick the pastry a few times with a fork.    Cut the dried apricots and peeled apples into pieces.    Mix and spread into the baking tin.    Carefully stir the milk into the flour, add the eggs and the sugar and beat thoroughly.    Pour this evenly over the fruit.    Spread the crumble on top and bake for 45 minutes in a pre-heated oven at 425° F.

Finishing
Leave to cook and place on a dish.    This dish is also delicious eaten warm.

Directions