Biscoff Pudding Recipe
Indulge in this Biscoff cookie dessert, combining Lotus Biscoff cookies and spread for a heavenly dessert. Twenty cookies provide a caramelized crunch, while cream, vanilla, and sugar create a creamy sweetness.
Equipment
Ingredients
- 2 packages Lotus Biscoff cookies (roughly 20 cookies)
- 7 oz Lotus Biscoff spread - (half a jar)
- 2.5 cups heavy cream
- 1 tsp Vanilla extract
- 1 tbsp granulated sugar
Instructions
- Place Biscoff spread in the microwave for 30 seconds.
- Remove and set aside.
- Add the cream to a mixing bowl and begin mixing on medium speed.
- Once it's frothy add the powdered sugar and vanilla extract into it.
- Whip until soft peak forms.
- Place a layer of the cookies in your tray
- Place a layer of 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 and 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 rapidly and set.
- Add crushed cookie pieces around the outside.
- Place in the fridge covered for two or more hours.
Notes
- The longer it sits, the softer the cookies will become.
- You could use a cool whip instead of making your own whipped cream, but it will be sweeter with the whipped cream.
- The recipe calls for two packs of Biscoff cookies. Note you may not use them all, but one of my packs was crushed, so be mindful of this possibility.
Nutrition
Serving: 1serving | Calories: 273kcal | Carbohydrates: 11g | Protein: 3g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 13mg | Potassium: 48mg | Sugar: 8g | Vitamin A: 729IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 0.1mg
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