No Bake Cream Cake

  • 16 Oct - 22 Oct, 2021
  • Mag The Weekly
  • Cookery


· 2 cups whipping cream

· 4 tablespoons powdered sugar

· 4 tablespoons instant pudding powder

· ½ cup milk

· 24 lotus biscoff cookies

· 3 tablespoons lotus biscoff spread


In a stand mixer, whip the whipping cream with the powdered sugar and instant pudding until it becomes stiff. In a small bowl, place the lotus biscoff spread and melt it in the microwave for 20 seconds to get a more runny spread. Place the milk in a dip wide bowl. Dip each cookie in the milk and start with the first layer of the cake, dip it short and quick; otherwise the cookies will start to fall apart. With a spatula or a tablespoon, spread the whipped cream over the cookies. Drizzle the spread on top of the cream. Repeat creating the layers until the tin is full. Decorate with extra cookies if you want. Cover with plastic. Place them in the fridge to set for four hours or overnight and serve.