No Bake Biscuit Cake with Pudding

Have you ever tried No Bake Biscuit Cake with Pudding? If not, I suggest you put it on you To Do list! Layers of biscuits & pudding topped with biscuits crumbs as well as grated chocolate look pretty cool when cut in slices!

Butter biscuits are the real deal but any other ones will do the trick as long as they have square or rectangular shape.

It is best to store this dessert in the fridge overnight before serving so the pudding has time to set and biscuits go softer.

Total Time: Preparation 25 minutes + overnight in the fridge + extra time for pudding preparation.

Check out our video for how to make No Bake Biscuit Cake with Pudding:

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No Bake Biscuit Cake with Pudding

No Bake Biscuit Cake with Pudding – Layers of biscuits & pudding topped with biscuits crumbs as well as grated chocolate look pretty cool when cut in slices!

Prep Time25 mins

Total Time25 mins

Servings: 12 Slices (25x10cm tin)

Calories: 359

Author: Julia

Ingredients

• 500 ml Vanilla Pudding (prepared in advance, cooled down, if possible) (16.9 fl oz)
• 100 g Square/Rectangle Butter Biscuits (3.5oz)
• 100 g Square/Rectangle Dark Color Biscuits (3.5oz)
• 150 g Unsalted Butter , soften at room temperature (5.3oz)
• 2 tbsp Icing Sugar
• Dark Chocolate

Instructions 

• Prepare the pudding a day ahead, if possible. Use your favorite brand or make it from scratch at home. You will need to get about 500ml/16.9 fl oz.
• The following day whisk the icing sugar with butter until light and fluffy. Set about half of it for later.
• Now add a few spoons of pudding in the bowl with butter and whisk until smooth. Add butter and mix again. Repeat until you have no pudding and butter left and the pudding filling is smooth.
• Note: It is important that butter and pudding have the same temperature, otherwise you might end up with curdled filling.
• Line a loaf tin with tin foil so that all 4 sides are well covered.
• Cover the bottom of the tin with butter biscuits. Cover with 4 tablespoons of pudding. Spread around evenly. Cover with darker shade of biscuits and cover with pudding again. Repeat until you have no pudding left. Make sure the pudding layer is also the top layer.
• Top with crushed biscuits and/or chocolate shavings.
• Wrap in cling film and place in your fridge overnight.
• Store in the fridge before serving.

Course: Dessert

Cuisine: American

Keyword: Biscuit cake

Nutrition Facts

No Bake Biscuit Cake with Pudding

Amount Per Serving

Calories 359 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 9g56%

Cholesterol 28mg9%

Sodium 335mg15%

Potassium 66mg2%

Carbohydrates 53g18%

Fiber 1g4%

Sugar 40g44%

Protein 1g2%

Vitamin A 320IU6%

Calcium 16mg2%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

** As an Amazon Associate I earn from qualifying purchases.

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