Two 9-inch graham cracker crusts (about 6 ounces each)
1/4 cup caramel sundae syrup
4 Biscoff cookies, crushed
In a large bowl, beat cream cheese, cookie spread and confectioners’ sugar until combined. Fold in 1 carton whipped topping. Divide between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.