LOTUS COFFEE PUDDING CAKE

This no-bake Lotus Coffee Pudding Cake is to die for! It’s layered with Lotus Biscoff cookies that were soaked in freshly brewed coffee and delicious coffee pudding! If you’re a coffee lover, this one is for you!
PREP: 30 M | REFRIGERATE: 5+ H | SERVINGS: 6-9

​*Watch me make this recipe on my Instagram highlights! @sabreensaideat

ingredients

  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 16 oz brewed coffee
  • 2 (3.4 oz) packs vanilla instant pudding
  • 2 cups cold milk
  • 2 (8.8 oz) packs Lotus Biscoff Cookies

*Note: This recipe is for an 8-inch square pan. If you want to use a typical 9x13 casserole dish to serve a larger crowd, I would double up on this recipe.*

Directions

  1. First, put your stand mixer bowl (or mixing bowl) in the freezer for about 10 minutes. Then, brew about 16 oz of your favorite coffee. Allow the coffee to cool down to room temperature.
  2. In a small bowl, mix together the two packs vanilla pudding and milk really well, for about one minute. Add in 1 tbsp of the brewed coffee you made and whisk again for another minute. Let it set in the refrigerator until you need it later.
  3. In the frozen bowl, add the 1 cup heavy whipping cream. Using the whisk attachment (or an electric mixer), whisk until you’ve almost achieved stiffed peaks. Add in the powdered sugar, vanilla extract, and add in 1 tsp of the brewed coffee. Whisk again until you achieve stiff peaks or the texture of cool whip.
  4. Next, spray a small serving dish with nonstick spray (I used an 8 inch square pan). Save 9 cookies aside. Then, begin dipping each cookie, one at a time, in the coffee for a few seconds. You want them soaked, but not enough for the cookie to lose it’s shape. Repeat and begin lining the bottom of your pan with one layer of coffee filled cookies.
  5. Take the pudding out of the refrigerator and fold in the coffee whipped cream until you achieve one solid color. Make sure it’s nicely combined. Then, spread 1/3 of the coffee pudding onto the first cookie layer gently and evenly.
  6. Make your next layer of coffee filled cookies, then spread on another 1/3 of the coffee pudding. And lastly, another layer of the cookies, and topping it off with the coffee pudding.
  7. For the very top of the cake, I took 7 cookies in a ziplock bag and crushed them into crumbs. I evenly sprinkled the crumbs all over the top. Then, I placed the remaining 2 cookies in the center as decoration.
  8. Cover with plastic wrap and refrigerate for about 5 hours or so (the longer the better). This long refrigeration process really helps the cookies soak up the coffee and the pudding all together.

ENJOY!