In a large mixing bowl, blend 8 ounces of softened cream cheese, 1 cup of Biscoff creamy cookie spread, and 1 cup of confectioners’ sugar until smooth and creamy, about 2-3 minutes.

Gently fold in a carton of thawed frozen whipped topping into the cream cheese mixture until well-mixed but still light and airy, taking about 1-2 minutes.

Divide the creamy filling evenly between two prepared graham cracker crusts, smoothing the filling into an even layer.

Spread the remaining whipped topping evenly over the filling in each crust for a fluffy layer.

Drizzle caramel sundae syrup over the whipped topping on each pie and sprinkle crushed Biscoff cookies on top.

Freeze both Cookie Butter Pies for at least 4 hours until set.

Remove the pies from the freezer and let them sit at room temperature for about 10 minutes before slicing.