Biscoff icebox cake

Whip the heavy cream until a little thicker, then add a little powdered sugar.

Add about three-quarters of a cup of Biscoff cookie butter to the whipped cream and blend it in; keep the rest for the topping.

Line the bottom of the plastic-wrap-lined 8 by 4 inch loaf pan with Biscoff cookies, breaking pieces to fill any gaps; this layer becomes the top.

Add a layer of the cream and repeat about three times, finishing with cookies.

Wrap and refrigerate overnight, at least 12 hours and preferably 24.

Lift out with the plastic wrap and turn out; melt a quarter cup of Biscoff in a pan or microwave and pour over the top.

Place a few cut strawberries alongside and serve in thin slivers.