Creamy Layered Delight: The Perfect No-Bake Biscuit Pudding Recipe

There’s something magical about a dessert that looks like it came from a patisserie—but was made in your kitchen, no  oven required.

Say hello to No-Bake Biscuit  Pudding — a dreamy,  creamy, make-ahead dessert layered with:

Chocolate pudding mix

Dessert recipe cards

 Silky, custard-like filling
 Crunchy biscuit crumbs
 A hint of vanilla-sweet comfort

It’s:

 Rich but not heavy
 Simple yet impressive
 Cool, creamy, and impossible to resist

Perfect for:

• Summer gatherings

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• Last-minute guests

• Meal prep

• Or when you just want a spoonful of sweet serenity

The best part?
It’s no-bake, no-fuss, and ready in 2 hours (or chill overnight for max flavor).

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 Why This Dessert Is a Game-Changer

Why This Dessert Is a Game-Changer

 No oven needed – Perfect for hot days or oven-free kitchens
 Minimal ingredients – Mostly pantry staples
 Make-ahead friendly – Assembles in minutes, chills while you relax
 Crowd-pleaser – Loved by kids and adults alike
 Customizable – Switch up flavors, toppings, or biscuit types

This isn’t just  pudding.
It’s elegance in a dish.

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 Ingredients (Serves 8–10)

For the Custard:

• 3 cups (700 ml) whole  milk – full-fat for creaminess

• 1 can (14 oz / 396 g) sweetened condensed milk – adds sweetness and depth

• 4 tbsp cornstarch – for thickening

• 1 tsp pure  vanilla extract – use real vanilla for best flavor

• ¼ cup butter (optional) – adds extra silkiness and shine

For the Layers:

• 2 packets (20–24 pieces) digestive biscuits or graham crackers – crushed into crumbs

• Extra crushed biscuits – for topping and crunch

 Optional Upgrades:

• A sprinkle of cinnamon or cocoa powder in the crumbs

• A drizzle of caramel or chocolate sauce before serving

• Fresh berries or whipped cream on top

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 Step-by-Step: How to Make No-Bake Biscuit Pudding

Why This Dessert Is a Game-Changer

 No oven needed – Perfect for hot days or oven-free kitchens
 Minimal ingredients – Mostly pantry staples
 Make-ahead friendly – Assembles in minutes, chills while you relax
 Crowd-pleaser – Loved by kids and adults alike
 Customizable – Switch up flavors, toppings, or biscuit types

This isn’t just  pudding.
It’s elegance in a dish.

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 Ingredients (Serves 8–10)

For the Custard:

• 3 cups (700 ml) whole  milk – full-fat for creaminess

• 1 can (14 oz / 396 g) sweetened condensed milk – adds sweetness and depth

• 4 tbsp cornstarch – for thickening

• 1 tsp pure  vanilla extract – use real vanilla for best flavor

• ¼ cup butter (optional) – adds extra silkiness and shine

For the Layers:

• 2 packets (20–24 pieces) digestive biscuits or graham crackers – crushed into crumbs

• Extra crushed biscuits – for topping and crunch

 Optional Upgrades:

• A sprinkle of cinnamon or cocoa powder in the crumbs

• A drizzle of caramel or chocolate sauce before serving

• Fresh berries or whipped cream on top

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 Step-by-Step: How to Make No-Bake Biscuit Pudding

Step-by-Step: How to Make No-Bake Biscuit Pudding

 Make the Custard

In a medium saucepan, whisk together:

• Whole  milk

• Sweetened condensed milk

• Cornstarch

Cook over medium heat, stirring constantly.
After 5–7 minutes, the mixture will thicken into a smooth,  creamy  custard.

Remove from heat and stir in:

• Vanilla extract

• Butter (if using) — let it melt into the warm custard

 Pro Tip: Stir the entire time — cornstarch clumps fast if left sitting.

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 Crush the Biscuits

Place biscuits in a zip-top bag or food processor.
Crush into fine crumbs.

 No rolling pin? Use the bottom of a heavy glass or jar.

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 Layer the Pudding

Use a glass dish (9×9 or 8×12) to show off the layers.

Layer like this:

1. Crushed biscuits — thin, even layer on the bottom

2. Half the custard — pour gently and spread evenly

3. More biscuit crumbs

4. Remaining custard — seal it all in

5. Final biscuit topping — sprinkle crumbs on top for texture

 Want more layers? Repeat! The more, the merrier.

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 Chill & Set

Chill & Set

Cover and refrigerate for at least 2 hours.

For best results: chill overnight — flavors meld and texture firms up beautifully.

 Don’t skip chilling — it turns “warm custard” into “perfect  pudding.”

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 Serve & Savor

Scoop into bowls or cut into squares.
Serve chilled — cool,  creamy, and utterly satisfying.

Top with:

• Fresh strawberries

• Whipped cream

• A drizzle of  caramel or chocolate

 Storage: Keeps well in the fridge for 3–4 days.

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 Pro Tips for Success

•  Use room-temperature milk for smoother mixing

•  Stir constantly while cooking — prevents lumps

•  Chill overnight for the cleanest cuts and richest flavor

•  Press biscuit layers lightly to help them hold shape

•  Add flavor twists like nutmeg, cinnamon, or instant espresso powder for depth

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 Final Thoughts: Sometimes the Best Desserts Aren’t Baked — They’re Chilled

We think great desserts require ovens, timers, and complicated steps.
But often, the most satisfying ones are the simplest.

This Creamy Layered Delight proves that great flavor doesn’t need to be fussy.

So next time you want to impress?

Don’t heat the oven.

Chill the fridge.
And layer up a little magic.

Because sometimes, the difference between “just a snack” and “I need this recipe!”…

Isn’t in the custard.
It’s in the layers.