No Bake Biscuit Cake with Pudding Recipe | HappyFoods

Dessert Recipes
Have you ever tried No Bake Biscuit & Pudding Dessert? 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.
Full recipe here ►

No Bake Biscuit Cake with Pudding

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INGREDIENTS:
500ml/16.9 fl oz Vanilla Pudding (prepared in advance, cooled down, if possible) – http://amzn.to/2kDCMyq
100g/3.5oz Square/Rectangle Butter Biscuits
100g/3.5oz Square/Rectangle Dark Color Biscuits
150g/5.3oz Unsalted Butter, soften at room temperature
2 Tablespoons Icing Sugar – http://amzn.to/2kDIIaT
Dark Chocolate – http://amzn.to/2kE9Omc

METHOD:
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.

You may also like:
No Bake Chocolate Biscuit Cake ►

Pavlova Cake with Nutella Cream & Fruit ►

Vanilla and Walnut Crescent Cookies ►

Get inspired ►

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RECIPE:
Ingredients

500ml/17 fl oz Vanilla Pudding (prepared in advance, cooled down, if possible)
100g/3.5 oz Square/Rectangle Butter Biscuits
100g/3.5 oz Square/Rectangle Dark color Biscuits
150g/5.3 oz Unsalted Butter, soften at room temperature
2 Tablespoons 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.

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.

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