Pudding and biscuit cake: soft and tender

Prescription

Difficulty: Low

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This custard cookie cake is a fresh twist on a no-bake dessert. To prepare it, you only need a handful of ingredients: milk, sugar, cocoa powder, agar-agar, dark chocolate and cookies. You prepare the pudding on the stove, top it with cookies and put it in the fridge! With each bite, you get the crispy bits of the cookies, with the smooth chocolate pudding on the outside. It’s a great dessert to make ahead of time, as you can keep it in the fridge until it’s ready to serve. It’s easy to customize it to your liking. Therefore, be sure to check out our tips below.

What is pudding and cookie cake?

A custard cookie cake is a popular no-bake dessert that – you guessed it – consists of pudding and cookies! The pudding is prepared separately on the stove and layered with the cookies in a baking pan. The cake must then be stored in the refrigerator until it sets.

Since you can make it ahead of time and store it in the fridge, it’s great as a dessert for potlucks. Just keep it in the fridge until you’re ready to serve it!

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Ingredients

Milk – use whole milk for best results

Sugar – granulated sugar (or brown sugar if you want a more caramel flavor)

Cocoa powder – use unsweetened cocoa powder

Agar-agar – a gelling and thickening agent

Chocolate – use high-quality dark chocolate such as Ghirardelli

Cookies – easy vanilla cookies

How to make pudding and cookie cake

Prepare the pudding. Mix milk, sugar and agar-agar. Sift in the cocoa powder and stir to combine.

Cook the pudding. Pour the mixture into a saucepan over medium heat and add the chocolate. While cooking, stir until the chocolate has melted and the mixture begins to thicken.

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Assemble the dessert . Place a scoop of the chocolate mixture in a baking pan and place a layer of cookies on top. Continue the layers with the remaining ingredients.

Prepare the pudding and cookie cake. Place the cake in the fridge and let it rest for at least 3 hours.

Tips

If you can’t find agar-agar, you can replace it with 2 tablespoons of cornstarch. Alternatively, you can use store-bought pudding from the box and make it according to the package instructions.

If you want a darker custard and biscuit cake, use cocoa powder processed in the Netherlands.

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You can also use other cookies for the recipe (such as vanilla waffles, Oreo cookies, or graham crackers).

Don’t skip the sieve step. This will prevent lumps in the mixture.

How to store pudding and cookie cake

Store the cake in the refrigerator (in an airtight container or covered with plastic wrap) for up to 5 days.

The dessert can also be frozen. Simply wrap in plastic wrap and a layer of aluminum foil and freeze for up to 3 months. Allow to thaw in the refrigerator before serving.