Spiced Rum Raisin Caramel Icebox Cake

1. Place the Sun-Maid California Sun-Dried Raisins, rum, and cinnamon in a small, heat-proof bowl; cover and microwave for 90 seconds on high until the raisins are plump.

2. In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream, pudding mix, sugar, vanilla and salt on medium speed until thick and mousse-like; stop the machine and scrape down the side of the bowl as needed to prevent any lumps. Reserve 1 cup of the whipped vanilla cream; this will be used as the garnish later. Fold the rum-soaked raisins into the remaining cream.

3. Lightly spray a 9-by-5-inch loaf pan with nonstick cooking spray and line with plastic wrap to come all the way up the sides of the pan. Scoop a third of the raisin-vanilla cream into the pan and spread into an even layer; drizzle half of the caramel sauce on top. Arrange 9 Biscoff cookies over the caramel in a single layer (you may have to break some of the cookies to fit). Repeat this layering process (cream–caramel sauce–cookies) once more. Top with the last third of cream and smooth the surface evenly with the back of a spoon or an offset spatula. Wrap tightly in plastic wrap and refrigerate until set and the cookies are fully softened, at least 8 hours.

4. Tug the plastic wrap to loosen the cake from the pan. Invert onto a serving platter and peel away the plastic wrap. Top with the reserved whipped vanilla cream and a drizzle of extra caramel sauce.

Note: The cake can be made up to 2 days ahead. Store any leftovers airtight in the refrigerator.