Description
A creamy and crunchy dessert featuring layers of vanilla pudding, Lotus Biscoff cookies, and cookie butter.
Ingredients
Scale
- 1 family-size package Lotus Biscoff Cookies
- 2 boxes (3.4 oz each) Jell-O Vanilla Instant Pudding
- 3 cups cold Fairlife Whole Milk
- 1 tub (8 oz) Cool Whip (thawed)
- 1 jar (14.1 oz) Lotus Biscoff Cookie Butter (warmed)
Instructions
- Whisk the pudding: In a mixing bowl, combine the Jell-O Vanilla Pudding mixes with cold milk. Whisk vigorously until thick and smooth.
- Blend the cookie butter: Gently swirl half of the warmed cookie butter into the pudding.
- Layer the cookies: Line the bottom of a 9×13-inch baking dish with a layer of Biscoff cookies.
- Add the pudding: Spread half of the pudding mixture evenly over the cookie layer.
- Top with Cool Whip: Spread half of the thawed Cool Whip over the pudding.
- Repeat layers: Add another layer of cookies, followed by the remaining pudding and Cool Whip.
- Crush and drizzle: Crush the remaining cookies and scatter on top, then drizzle with the remaining cookie butter.
- Chill: Cover with plastic wrap and chill in the refrigerator overnight.
Notes
This cake can be made ahead of time and stored in the fridge for up to three days. For variations, consider adding layers of banana or Nutella.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: dessert, icebox cake, cookie butter, Lotus Biscoff, no-bake cake