Biscoff Cookie Pudding Recipe
This biscoff cookie pudding is the perfect dessert! This sweet treat is made with layers of biscoff cookies and pudding that is so good and doesn’t require an oven!
Biscoff Pudding Ingredients
2 packages Lotus Biscoff cookies (roughly 20 cookies)
7oz Lotus Biscoff spread – (half a jar)
2.5 cups heavy cream
1 tsp Vanilla extract
1 tbsp granulated sugar
How To Make Biscoff Pudding
Place biscoff spread in microwave for 30 seconds.
Remove and set aside.
Add the cream to a mixing bowl and begin mixing on medium speed.
Once its frothy add the powdered sugar and vanilla extract into it.
Whip until soft peak forms.
Place a layer of the cookiest in your tray
Place a layer of the whipped cream over the cookies and spread it evenly.
Now add a layer of the melted biscoff spread (use a spoon to spread it around)
Repeat this process, ending with whipped cream.
Smooth the cream evenly.
Add the remaining biscoff spread to a piping bag cut a small hole in the tip.
Draw straight lines across the whipped cream
Use a toothpick or skewer and pull it through the lines towards you, then away from you.
Work quickly as the melted biscoff will begin to cool rapid and set.
Add crushed cookie pieces around the outside.
Place in the fridge covered for 2 or more hours.
Make It a Trifle
The same five ingredients, a trifle bowl, and you have a completely different presentation that’s genuinely stunning on a dinner party table.
Use a large glass trifle bowl (3-4 quart) so the layers are visible from the side — that’s the whole point. Break the Biscoff cookies into rough halves rather than leaving them whole, so they fit the curved edges and fill in more evenly.
Layer in this order: cookies on the bottom, whipped cream, a drizzle of warm Biscoff spread, repeat. End with whipped cream on top, then do the feathering technique with the remaining spread. Finish with a ring of whole Biscoff cookies standing upright around the inside edge of the bowl for a bakery-style presentation.
Chill for at least 2 hours before serving, then scoop straight from the bowl — the layers will be visible in each serving.
For individual trifles: Use stemless wine glasses or small mason jars. Layer two cookies (broken to fit), a spoonful of whipped cream, a drizzle of spread, one more cookie, and finish with whipped cream and a whole cookie standing up in the center. These can be assembled up to 24 hours ahead — perfect for dinner parties where you want dessert ready before guests arrive.
If you’ve ever flown Delta, you know the moment — that little red package of Lotus Biscoff cookies that lands on your tray table like a tiny gift. I’ve been hoarding those cookies since my first Delta flight, and when they started showing up in grocery stores I knew I had to do something worthy of them.
This pudding is it. No oven, no box of instant pudding, no complicated technique. Just five ingredients layered into something that looks like it came from a bakery and tastes like caramelized cookie butter clouds. The toothpick feathering technique on top makes it genuinely stunning — and it takes about 30 seconds to do.
The hardest part of this recipe is waiting the two hours for it to chill. Make it in the morning, forget about it, serve it after dinner and watch it disappear.
The lotus biscuit has such a classic flavor and usually is made with banana pudding. Now these iconic cookies are making a biscoff pudding! The whipped cream layer and the biscoff cookie crumbs really make this dessert top notch!
How to Get That Beautiful Feathered Pattern
This is the step that makes the pudding look like it came from a patisserie, and it takes about 30 seconds once you know what you’re doing:
Warm the remaining Biscoff spread in the microwave for 15-20 seconds until it’s fluid enough to pour. Transfer it to a piping bag (or a zip-lock bag with a tiny corner snipped off) and pipe parallel lines straight across the top of the whipped cream, about an inch apart.
Then drag a toothpick or skewer perpendicular to the lines — pull it toward you across all the lines, then shift over an inch and pull it away from you. Alternate directions as you move across the surface. The Biscoff spread will drag through the cream in the opposite direction of each pull, creating a chevron or feather pattern.
Work quickly — the spread starts to set as it cools and becomes harder to drag cleanly. If it seizes up on you, pop it back in the microwave for 10 seconds.
Storing Leftovers Of Biscoff Pudding
If you find yourself with any leftovers of this delectable Biscoff Cookie Pudding, simply transfer the remaining portion to an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days.
FAQs
Store in the refrigerator, covered tightly. It stays fresh for 3–5 days, though best within the first couple of days for ideal texture.
Freezing isn’t recommended—cream texture and cookie integrity suffer.
Absolutely! Try layering in bananas for a pudding twist, adding chocolate ganache for richness, or folding in a cream cheese layer for tang. Nuts, caramel, or extra cookie crumbs also add a special touch.
A 9×13 inch baking dish gives you room for two full layers and makes clean slices. An 8×8 or 9×9 square dish works too — you’ll get thicker, more generous layers and fewer total servings. The white ceramic baking dish in the photos is approximately 9×13. Avoid round pans — the rectangular shape makes layering and portioning much easier.
Yes — and that’s the point. After 2 hours in the fridge, the Biscoff cookies soften into a almost cake-like layer from the moisture in the whipped cream. If you want them to retain more texture, chill for exactly 2 hours and serve immediately. For the classic banana pudding-style soft layer, chill overnight.
Almost always a temperature issue. Your cream needs to be very cold — straight from the fridge, not room temperature. Your bowl and beaters ideally should be chilled too (5 minutes in the freezer helps). If your kitchen is warm, the fat in the cream softens too quickly to whip properly. Also make sure there’s no trace of water in your bowl — even a small amount prevents proper whipping.
For some extra fun with this biscoff pudding…
- Serve a scoop of vanilla ice cream alongside the pudding for an extra treat.
- Drizzle some melted Biscoff spread or chocolate sauce over the top for the final touch.
- Pair it with a cup of coffee or tea for a cozy afternoon snack.
- Consider serving it as a delicious dessert at a dinner party or family gathering. It’s sure to impress your guests!
- This pudding can also be used as a filling or topping for other desserts like cakes, cupcakes, or parfaits.
So, what are you waiting for? Gather your ingredients and give this very easy new recipe a try. Once you taste the luscious combination of Biscoff cookies, creamy pudding, and the unique Biscoff flavor, it might just become your new favorite dessert!
Here are some more delicious no bake recipes
If you are looking for more fun cookie recipes be sure to check out this comprehensive list! The Best Cookie Recipes For Year Round Baking!
Delicious Biscoff Cookie Pudding
This delicious pudding recipe incorporates the classic taste of biscoff cookies and is great for any occasion!
Ingredients
- 2 packages Lotus Biscoff cookies (roughly 20 cookies)
- 7oz Lotus Biscoff spread - (half a jar)
- 2.5 cups heavy cream
- 1 tsp Vanilla extract
- 1 tbsp powdered sugar
Instructions
- Place biscoff spread in microwave for 30 seconds.
- Remove and set aside.
- Add the cream to a mixing bowl and begin mixing on medium speed.
- Once its frothy add the powdered sugar and vanilla extract into it.
- Whip until soft peak forms.
- Place a layer of the cookiest in your tray
- Place a layer of the whipped cream over the cookies and spread it evenly.
- Now add a layer of the melted biscoff spread (use a spoon to spread it around)
- Repeat this process, ending with whipped cream.
- Smooth the cream evenly.
- Add the remaining biscoff spread to a piping bag cut a small hole in the tip.
- Draw straight lines across the whipped cream
- Use a tooth pick or skewer and pull it through the lines towards you, then away from you.
- Work quickly as the melted biscoff will begin to cool rapid and set.
- Add crushed cookie pieces around the outside.
- Place in the fridge covered for 2 or more hours.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 279Total Fat 23gSaturated Fat 14gUnsaturated Fat 9gCholesterol 58mgSodium 89mgCarbohydrates 17gFiber 0gSugar 10gProtein 3g
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Hi! I’m Nellie. I am an entrepreneur, a busy mama of 3 and a wife to my high school sweetheart. I have been sharing content for over 12 years about how to cook easy recipes, workout tips and free printables that make life a little bit easier. I have been featured in places like Yahoo, Buzzfeed, What To Expect, Mediavine, Niche Pursuits, HuffPost, BabyCenter, Mom 2.0, Mommy Nearest, Parade, Care.com, and more!
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Your closing footer says “Get comfortable and be sure to come hang out with me on social. Don’t grab your free fitness journal before you go!” . I believe you meqnt to say Dont forget to grab your free fitness journal??
you are absolutely right! I edited this a few days ago, clearly not enough! LOL thank you SO much!!
What size pan/tray did you use?
12×12 baking pan I believe! I’ll double check.