This easy no-bake Biscoff caramel pudding dessert is one of those recipes that always disappears quickly whenever I make it. It has a generous layer of Maria cookies dipped in warm, unsweetened coffee, roughly crushed Lotus Biscoff cookies, and a thick layer of creamy caramel pudding.
It makes plenty to share and can be prepared in the morning and served after dinner, or refrigerated overnight. I love serving it at family dinners, potlucks, holidays, or whenever I need a simple make-ahead dessert that everyone will enjoy.
Recipe Details
Prep Time: 20 minutes
Cook Time: About 10 minutes
Chill Time: At least 6 hours
Total Time: About 6 hours 30 minutes
Servings: 8–10
Ingredients
- About 1 cup brewed coffee, warm and unsweetened
- Maria cookies, such as Goya, as needed to generously cover the bottom of the serving dish
- About 18–20 Lotus Biscoff cookies, divided
- 1 package cook-and-serve caramel pudding mix
- Milk, according to the pudding package instructions
- Granulated sugar, according to the pudding package instructions
Important: Caramel pudding mixes may require different amounts of milk and sugar depending on the brand. Always prepare the pudding according to the instructions printed on the package. The pudding mix I use requires ½ cup (100 g) of granulated sugar and 2½ cups (600 ml) of milk.
Instructions
1. Brew approximately 1 cup of coffee and allow it to cool until warm rather than piping hot. Do not add sugar. The caramel pudding and Biscoff cookies already provide enough sweetness, while the unsweetened coffee helps balance the flavors.
2. Pour the warm coffee into a shallow bowl. Briefly dip each Maria cookie into the coffee, making sure it is moistened but not so soft that it falls apart.
3. Arrange the coffee-dipped cookies generously over the bottom of a medium serving dish. Cover the entire bottom well, breaking some cookies into smaller pieces to fill any spaces. The base should be full and tightly packed rather than having large gaps between the cookies.
4. Reserve several Biscoff cookies for the topping and keep two cookies whole for decorating. Roughly crush the remaining Biscoff cookies with your hands. They do not need to be finely ground; a mixture of crumbs and slightly larger pieces gives the dessert more texture. Spread the crushed Biscoff cookies generously and evenly over the Maria cookie base.
5. Prepare the caramel pudding according to the instructions printed on the package. For the pudding mix I use, combine the pudding powder, ½ cup (100 g) of granulated sugar, and 2½ cups (600 ml) of milk in a saucepan. Whisk well until smooth and free of lumps.
6. Place the saucepan over medium-low heat and cook the pudding, stirring constantly so it does not stick to the bottom of the pan. Once the mixture begins to boil, reduce the heat to low and let it boil gently for approximately 2 minutes, continuing to stir the entire time.
7. Remove the saucepan from the heat once the pudding is smooth and has thickened.
8. Immediately pour the hot caramel pudding slowly and evenly over the Maria cookie and crushed Biscoff layers. Make sure all the cookies are covered, then gently smooth the surface with the back of a spoon or a spatula.
9. Cover the dish with plastic wrap and allow it to cool slightly before transferring it to the refrigerator. Refrigerate for at least 6 hours so the pudding can set and the cookie layers can soften. You can prepare the dessert in the morning and serve it after dinner, or make it the day before and refrigerate it overnight for the best texture and flavor.
10. You can add the crushed Biscoff topping immediately after pouring the pudding and before refrigerating the dessert. However, for the best texture, I recommend adding it just before serving so the cookies remain slightly crunchy instead of softening in the refrigerator.
11. Just before serving, roughly crush the reserved Biscoff cookies with your hands and scatter them generously over the chilled pudding. Place the two whole Biscoff cookies in the center for decoration.
12. Serve the dessert cold, making sure each spoonful includes the creamy caramel pudding, crushed Biscoff cookies, and coffee-soaked Maria cookie base.
Make It Your Own
You can use regular or decaffeinated coffee depending on your preference. Decaffeinated coffee is a good option when serving the dessert to children or later in the evening.
If you cannot find caramel pudding mix, cook-and-serve butterscotch pudding mix is a good alternative with a similar caramel-like flavor.
You can also assemble the dessert in individual glasses or small jars for parties and potlucks. For the best contrast in texture, wait until just before serving to add the final layer of crushed Biscoff cookies.
Storage
Store the dessert covered in the refrigerator for up to 3 days. The Maria cookie base will continue to soften as it rests, so add the final Biscoff crumbs and whole cookies shortly before serving to preserve some of their crunch.
You May Also Like
- Fresh Mango Greek Yogurt Chia Pudding
- Easy Strawberry Shortcake with Biscoff
- Easy No-Bake Banoffee Dessert Cups
- Easy Chocolate Banana Oat Mug Cake
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