Imported from the web
Pumpkin Biscoff Pudding
A creamy, no-bake layered dessert featuring pumpkin spice pudding, Biscoff cookies, and cookie butter that softens into a cake-like texture.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- Pumpkin spice pudding (Prepared according to package or recipe instructions)
- 1 package Biscoff cookies (Lotus Biscoff brand or similar speculoos cookies)
- 0.5 cup Cookie butter (Melted for easier layering)
Steps
- 1
Prepare the pumpkin spice pudding according to your preferred method or package instructions.
- 2
In a casserole dish, begin layering by placing a single layer of Biscoff cookies on the bottom.
- 3
Spread a layer of the pumpkin spice pudding over the cookies.
- 4
Drizzle a generous amount of cookie butter over the pudding layer.
- 5
Repeat the layers of cookies, pudding, and cookie butter until the dish is filled or ingredients are used.
- 6
Allow the pudding to sit in the refrigerator for several hours (at least 4 hours) so the cookies absorb the moisture and achieve a soft, creamy texture.
- 7
Serve by scooping directly from the casserole dish.
Notes
The creator mentions the recipe is in the comments, but as they are not provided in the source text, quantities for the pudding base are estimated based on standard casserole-style icebox cakes. The key to this recipe is the resting time which allows the cookies to soften.
Nutrition per serving
More American recipes
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →