This is how I made mine: 2 cups heavy whipping cream • ⅓ to ½ cup powdered sugar • 1 teaspoon of vanilla extract • 25–30 Biscoff cookies • ½ cup heavy cream (for dipping cookies) • Extra whipped cream, Cool Whip, or vanilla frosting (for icing) • Sliced strawberries and blueberries (for topping) Line a 9x5 loaf pan with plastic wrap. Whip 2 cups cream with powdered sugar and vanilla until soft peaks form. Spread a thin layer of whipped cream in the bottom of the pan. Dip each Biscoff cookie quickly in the ½ cup cream, then layer them over the whipped cream. Add another layer of whipped cream, then another layer of cream-soaked cookies. Repeat until the pan is full, ending with whipped cream. Cover and chill at least 6 hours or overnight. Flip onto a platter, remove wrap, and ice with more whipped cream, Cool Whip, or frosting. Decorate the top with sliced strawberries as red stripes and blueberries in the corner like a flag. Serve cold. #fourthofjuly #flagcake #iceboxcake #easyr...