Biscoff Mocha Pudding.

Serves 8

Yield: 13 by 9 inch pan

Prep: 1 Hour

⦁ 8.8 oz. Lotus Biscoff cookies, (divided).
⦁ 1/2 cup melted butter
⦁ 2 tablespoons instant coffee granules
⦁ 1/2 cup boiling water
⦁ 1 3.9 oz. instant chocolate pudding. *See Note for thicker Mocha layer (optional).
⦁ 1 1/2 cup plus 1 tablespoon whole milk
⦁ 8 oz. cream cheese, room temperature.
⦁ 1 cup confectioner’s sugar
⦁ 1 teaspoon vanilla
⦁ 12 oz. whipped Topping/cool whip, (divided).

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1 Boil 1/2 cup water, then stir in instant coffee granules. Chill.
2 Crush Biscoff cookies until only fine crumbs remain using a food processor or a hammer and 1 gallon zip-lock bag. see note*. Reserve 1/4 cup of cookie crumbs for later. In a small bowl, Mix the remaining crumbs with butter and one tablespoon chilled instant coffee, then press into the bottom of a 9 by 13 inch baking dish.
3 In a separate bowl, whisk instant chocolate pudding, 1 1/2 cup plus 1 tablespoon milk and the remainder of the instant coffee for a few minutes until well combined (some small lumps may remain). Chill for 5 minutes.
4 Place room temperature cream cheese in a medium sized bowl, then sift the confectioner’s sugar and add to the cream cheese. Mix with a hand mixer until smooth and creamy, then slowly mix in vanilla. Fold in 8 oz. whip topping until well combined and smooth.
5 Take the 13 by 9 inch pan with Biscoff cookie mixture and layer cream cheese mixture on top of the cookie crumbs. Next layer on the pudding/coffee mixture and top that with 4 oz. whipped topping then sprinkle the 1/4 cup Biscoff cookie crumbs on top.
Keep refrigerated and enjoy! Tastes great with a cup of coffee!

My husband (who is my food judge and also a lover of coffee) liked the dessert but said he would add more mocha… For the sake of little ones tasting this Biscoff Mocha Pudding I only have a thin layer of Mocha which is still delicious! However if you prefer a stronger coffee flavor, below is the thicker layer of Mocha version.

4 tablespoons instant coffee granules
1 cup boiling water
2 3.9 oz. packages of instant chocolate pudding
3 cups plus 1 tablespoon milk

Continue to only remove 1 tablespoon of chilled instant coffee to add to cookie crumb base. Also be sure your Instant coffee is chilled before stirring it into the pudding.

Note 2* Growing up without electricity we didn’t have a food processor, Mom would hand me a hammer and her Oreo cookies in a zip-lock bag, and send me to the basement with a concrete floor to crush the cookies. To this day I still crush my cookies with a wooden rolling pin, even though I’m pretty sure I have a food processor hiding somewhere in the kitchen. 🙂