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Biscoff Layer Dessert – The Ultimate No Bake Biscoff Layered Delight

Sliced Biscoff Layer Dessert showing distinct cookie and pudding layers, a true no bake biscoff layered delight.
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Layers of Biscoff cookies, melted cookie butter, and a rich vanilla cream cheese pudding filling come together into one irresistible, no-bake dessert — easy to make ahead and even easier to disappear once it hits the table.

Ingredients

Scale
  • 2 (8.8 oz) packages Biscoff cookies
  • 1 (13.4 oz) jar Biscoff cookie butter
  • 1 (5.1 oz) box instant vanilla pudding mix
  • 3 cups 2% milk
  • ½ cup butter, softened
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 12 oz whipped topping (or homemade whipped cream)

Instructions

  1. Arrange a single, even layer of Biscoff cookies across the bottom of your casserole dish, fitting them together as closely as possible to fully cover the base.
  2. Spoon the Biscoff cookie butter into a microwave-safe glass measuring cup or bowl. Microwave it in short 15 to 20 second intervals, stirring thoroughly between each interval, until the cookie butter has melted into a smooth, pourable consistency.
  3. Drizzle a portion of the melted cookie butter evenly over the layer of cookies in the bottom of the dish, using a spoon to create thin, even lines across the surface.
  4. In a large mixing bowl, add the instant vanilla pudding mix. Pour in the 2% milk and whisk vigorously for about 30 seconds, or until the mixture is fully combined and beginning to thicken. Set this bowl aside for a few minutes to allow the pudding to continue setting up.
  5. In a separate mixing bowl, combine the softened butter, softened cream cheese, and powdered sugar. Beat the mixture together using a hand mixer or stand mixer for about 2 minutes, until it turns completely smooth and well combined with no visible lumps of cream cheese remaining.
  6. By this point, the vanilla pudding mixture should have set up and thickened. Whisk the whipped topping into the pudding mixture until fully combined, then add the cream cheese mixture into the same bowl. Beat everything together thoroughly until the entire filling is smooth, fluffy, and evenly blended.
  7. Spoon half of this combined pudding and cream cheese mixture over the first layer of cookies in the dish, spreading it out into an even layer that reaches all the way to the edges.
  8. Add a second layer of Biscoff cookies directly on top of the pudding layer. Drizzle another portion of the cookie butter over these cookies, reheating it briefly in the microwave for a few seconds first if it has thickened or cooled since your last use. Follow this with the remaining half of the pudding and cream cheese mixture, spreading it evenly over the second cookie layer.
  9. Place about 16 additional Biscoff cookies into a large resealable storage bag. Seal the bag tightly and crush the cookies using a rolling pin or the bottom of a canned good, working until you have a mix of small pieces and coarser crumbs. Sprinkle these crushed cookies evenly over the top of the assembled dessert, then finish with a final drizzle of any remaining cookie butter across the top.
  10. Cover the dish and refrigerate for at least 4 hours, or longer if possible, to allow the layers to fully set before slicing. Once chilled and firm, slice into squares and serve.

Nutrition

Find it online: https://irmacooks.com/biscoff-layer-dessert/