marilynpeight
This biscoff mocha pudding is a creamy blend of chocolate pudding and coffee, sandwiched between crunchy biscoff cookies! This pudding is a win wherever I take it and is a coffee and biscoff cookie lover’s true treat!! If you love desserts, be sure to check out the list of family dessert favorites below.
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Biscoff Mocha pudding
Equipment
- baking dish (linked below)
- Mixing bowl (linked below)
- measuring cups (linked below)
- hand mixer (linked below)
Ingredients
crushed cookie crust:
- 8.8 oz. package biscoff (Lotus) cookies divided
- 1/2 cup melted butter
Pudding layer: *see note below.
- 2 tablespoons instant coffee granules
- 1/2 cup boiling water
- 1 3.9 oz. instant chocolate pudding
- 1 1/2 cup whole milk (plus one tablespoon)
Cream cheese layer:
- 8 oz. cream cheese softened
- 1 cup confectioner's sugar
- 1 teaspoon vanilla extract
- 12 oz. cool whip/whipped topping divided
Instructions
- Boil 1/2 cup water, then stir in instant coffee granules. Chill.
- Crush Biscoff cookies until only fine crumbs remain using a food processor *see note for alternative. 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.
- 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.
- Place the 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.
- Take the 13 by 9 inch pan with the crushed Biscoff cookie crust and layer the 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 reserved 1/4 cup Biscoff cookie crumbs on top. Keep refrigerated and enjoy!
Notes
Equipment:
- Baking dish I use a glass 13 by 9 inch baking dish for this biscoff mocha pudding.
- Mixing bowl I like to use stainless steel mixing bowls as mine are durability and dish washer friendliness.
- Measuring cups I also use stainless steel measuring cups because I have found them to last well and they are easier to clean than plastic measuring cups.
- Hand mixer A hand mixer is very useful for mixing up the pudding and cream cheese layer of this biscoff mocha pudding.
Family dessert favorites:
- Amish sugar cookie whoopies pies
- Snickers skillet cookie
- Amish cornstarch pudding
- Amish pumpkin whoopie pies
- Amish coconut cream pie
- Creamy mini cheesecake bites
- Chocolate zucchini whoopie pies
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. 🙂
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Step 1-2: Boil the instant coffee granules in water and then chill. Crush the biscoff cookies and set 1/4 cup aside for the topping. Combine the remainder of the crushed cookies with melted butter and chilled coffee then press the mixture into the bottom of a 13 by 9 inch pan.
Step 4 and 5: Combine the cream cheese with confectioner’s sugar, vanilla and cool whip until the mixture is creamy. Layer the cream cheese mixture onto the crushed biscoff cookie crust.
Steps 3 and 5: Combine the instant coffee, dissolved and chilled in water, with pudding and milk. Chill until set, then spread onto the cream cheese layer.
Step 5 continued: Spread the remaining whipped topping onto the pudding layer and sprinkle crushed Lotus cookies over top. Keep refrigerated and enjoy!
Feel free to pin this recipe for later and tag me on Instagram to show off your own creation of this biscoff mocha pudding!
