NO-BAKE CREAMY BISCUIT PUDDING
DESCRIPTION
This No-Bake Creamy Biscuit Pudding is an irresistibly smooth, rich, and creamy dessert that’s perfect for any occasion. Layers of buttery tea biscuits are nestled between a luscious vanilla cream filling, then topped with chocolate sprinkles for the perfect finishing touch. Since it requires no baking, it’s incredibly easy to prepare and is ideal for warm weather, family dinners, birthdays, potlucks, or whenever you’re craving a simple yet elegant dessert. After chilling, the biscuits soften beautifully into a cake-like texture while the creamy filling becomes silky and light. Every spoonful melts in your mouth, making this a crowd-pleasing dessert that both kids and adults will love.
INGREDIENTS
For the Cream Filling
- 2 cups (500ml) whole milk
- 2 cups (500ml) heavy whipping cream, chilled
- 1 can (14 oz / 397g) sweetened condensed milk
- 8 oz (225g) cream cheese, softened
- 1 package (3.4 oz / 96g) instant vanilla pudding mix
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (optional)
For the Layers
- 2 packages (about 300g) tea biscuits or ladyfinger biscuits
For the Topping
- ¼ cup chocolate sprinkles
- White chocolate shavings (optional)
STEP-BY-STEP INSTRUCTIONS
Step 1: Prepare the Cream Base
In a large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and vanilla extract, mixing until creamy and lump-free.
Step 2: Make the Pudding Mixture
In another bowl, whisk together the cold milk and instant vanilla pudding mix for about 2 minutes until slightly thickened. Fold this mixture into the cream cheese mixture.
Step 3: Whip the Cream
Using an electric mixer, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until smooth and fluffy. Avoid overmixing.
Step 4: Assemble the Dessert
Spread a thin layer of cream onto the bottom of a 9×9-inch glass dish. Arrange a layer of biscuits over the cream. Spread another generous layer of cream over the biscuits. Repeat the layers until all ingredients are used, finishing with a thick layer of cream on top.
Step 5: Decorate
Evenly sprinkle chocolate sprinkles over the surface. You can also add white chocolate curls or crushed biscuits for extra texture.
Step 6: Chill
Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This allows the biscuits to soften and absorb the creamy filling.
Step 7: Serve
Slice or scoop into bowls and serve chilled. Garnish with extra chocolate sprinkles if desired.
TIPS
- Chill the mixing bowl before whipping the cream for better volume.
- Use full-fat cream cheese for the richest texture.
- Let the dessert chill overnight for the softest biscuit layers.
- Add sliced bananas or strawberries between layers for a fruity variation.
- Dust with cocoa powder for a more elegant presentation.
NOTES
- Store covered in the refrigerator for up to 4 days.
- Do not freeze, as the cream filling may separate after thawing.
- Instant vanilla pudding mix gives the best consistency, but homemade pastry cream can also be used.
Q&A
Can I make this dessert ahead of time?
Yes! It’s actually best when prepared a day in advance because the biscuits become perfectly soft.
Can I use graham crackers instead of biscuits?
Absolutely. Graham crackers, digestive biscuits, or ladyfingers all work well.
Can I add fruit?
Yes. Bananas, strawberries, raspberries, or peaches make delicious additions between the layers.
Can I use homemade whipped cream?
Yes. Fresh homemade whipped cream provides the best flavor and texture.
SERVINGS
10–12 servings
NUTRITION (Approximate Per Serving)
- Calories: 390
- Protein: 6g
- Carbohydrates: 38g
- Fat: 24g
- Saturated Fat: 14g
- Fiber: 1g
- Sugar: 24g
- Sodium: 220mg