The cookie pudding cake is one of my go-to recipes when I want something quick and no-bake, especially for weekends or when I don't feel like spending too much time in the kitchen. It's not complicated at all, and the ingredients are always on hand. It turns out the same every time, and if I have time, I grate some chocolate on top. It's the kind of dessert that disappears quickly from the platter.
Quick Info
Total time: approx. 45 minutes (not including cooling)
Actual preparation time: 30-35 minutes
Cooking time: 10-12 minutes for puddings and syrup
Servings: 10-12
Difficulty: easy
No-bake dessert recipe
Ingredients
Petit beurre cookies – 2-3 packages (depending on the size of the tray)
1 packet of vanilla pudding (Dr. Oetker or similar)
1 packet of chocolate pudding
Milk – 500 ml for each pudding (1 liter in total)
Sugar – 2-3 tablespoons for each pudding
Whipped cream – to taste, for the final layer (usually 200-250 ml, enough to cover the cake)
Chocolate for grating (optional, for decoration)
For the syrup:
1 cup sugar (approx. 200 g)
2-3 cups water (400-600 ml, enough to make a thin syrup)
Vanilla or rum essence (to taste)
Preparation method
1. Caramel syrup
Put the sugar in a saucepan and let it cook on low heat until it caramelizes. When it turns golden, carefully pour in the water directly over the sugar. It will bubble vigorously, so be careful not to get splashed. Stir until all the caramel dissolves. Remove from heat and let it cool slightly. Add the vanilla or rum essence after it has cooled enough to avoid losing the aroma.
2. Vanilla pudding
Mix the vanilla pudding powder with 2-3 tablespoons of sugar and 3-4 tablespoons of milk until well dissolved. Bring the remaining milk (from the total of 500 ml) to a boil. When the milk starts to boil, remove it from the heat and pour in the pudding mixture, stirring quickly to avoid lumps. Put the saucepan back on the heat and stir continuously for about 1 minute until it thickens. Set aside.
3. Chocolate pudding
Do exactly the same as for the vanilla pudding: dissolve the pudding powder with sugar and a little milk, boil the remaining milk, add the pudding mixture, and cook, stirring, until it thickens.
4. Assembling the cake
Prepare a rectangular tray or a cake pan (the shape doesn't matter much). Take each cookie one by one, quickly dip it in the caramel syrup – don't let it soak too long, just enough to soften slightly, otherwise, it will fall apart. Place a layer of cookies on the bottom of the tray.
5. Vanilla pudding layer
Spread the first layer of pudding on top while it’s still warm, so it settles easily.
6. Another layer of cookies
Repeat with a second layer of cookies, dipped in syrup in the same way.
7. Chocolate pudding
Spread the chocolate pudding while it’s still warm.
8. Final layer of cookies
Add another layer of cookies, soaked in syrup.
9. Whipped cream
Whip the cream and spread it over the last layer of cookies. Smooth it out gently with a spatula.
10. Decoration
Grate chocolate on top, as much as you like.
Let the cake chill in the fridge for at least a few hours before serving, ideally overnight. The cookies absorb the syrup and creams, and the cake cuts better.
Why I make this recipe often
It’s one of the quickest no-bake dessert options, especially when I need to prepare something for guests or want a sweet treat in the fridge. The ingredients are cheap and easy to find. It doesn’t require a mixer or complicated techniques. It can even be made with kids, as long as you're careful with the caramel. I love that it portions easily and keeps well in the fridge.
Tips and variations
Tips
Don’t soak the cookies too long in the syrup; just dip them quickly, or they will break. Use cold milk from the fridge for the puddings, as it thickens better. If you see the pudding forming lumps, whisk vigorously with a whisk and take the saucepan off the heat for a few seconds.
Substitutions
Petit beurre cookies can be swapped for any plain cookies without cream. If you don’t have vanilla essence, you can use rum essence for the syrup. Vegetable cream works just as well if you’re not using natural cream.
Variations
You can add a layer of fruit (thinly sliced bananas or sour cherries) between the layers if you want something different. You can use two layers of the same type of pudding if you don’t have both varieties.
Serving ideas
It’s great cut into slices and served cold, straight from the fridge. You can also sprinkle ground nuts or coconut flakes on top if you don’t have chocolate for grating.
Frequently Asked Questions
How long should it stay in the fridge before serving?
It’s best to let it chill for at least 3-4 hours, but ideally overnight. This way, the cookies become soft, and the cake cuts more easily.
Can I use a different type of cookies?
Yes, as long as they are plain and not too sweet. Butter cookies or even ladyfingers work, but don’t soak them too much.
Can I make the dessert with store-bought pudding?
Yes, but the layers won’t be as firm and the flavor won’t be as intense. Homemade pudding is more suitable for texture.
Can I skip the whipped cream layer?
Yes, if you don’t want whipped cream, you can leave the cake with just pudding and cookies. The grated chocolate decoration can remain, or you can use nuts.
How can I easily remove it from the pan?
The easiest way is to use a pan with removable sides or line the pan with plastic wrap so you can lift the dessert out easily.
Nutritional values (estimated)
For one serving out of 12, about 250-300 kcal. It depends on the cookies, type of milk, and amount of cream. Carbohydrates: approx. 35-40 g per serving. Protein: 4-5 g. Fat: 8-10 g (depending on the cream). These are approximate values and can vary significantly based on ingredients.
Storage and reheating
The cake can be stored in the fridge, covered, for up to 4 days. It’s not suitable for freezing and doesn’t need to be reheated. It’s best served cold, freshly cut. If it sits too long, the cookies become too soft but don’t change in flavor.
Quick Info
Total time: approx. 45 minutes (not including cooling)
Actual preparation time: 30-35 minutes
Cooking time: 10-12 minutes for puddings and syrup
Servings: 10-12
Difficulty: easy
No-bake dessert recipe
Ingredients
Petit beurre cookies – 2-3 packages (depending on the size of the tray)
1 packet of vanilla pudding (Dr. Oetker or similar)
1 packet of chocolate pudding
Milk – 500 ml for each pudding (1 liter in total)
Sugar – 2-3 tablespoons for each pudding
Whipped cream – to taste, for the final layer (usually 200-250 ml, enough to cover the cake)
Chocolate for grating (optional, for decoration)
For the syrup:
1 cup sugar (approx. 200 g)
2-3 cups water (400-600 ml, enough to make a thin syrup)
Vanilla or rum essence (to taste)
Preparation method
1. Caramel syrup
Put the sugar in a saucepan and let it cook on low heat until it caramelizes. When it turns golden, carefully pour in the water directly over the sugar. It will bubble vigorously, so be careful not to get splashed. Stir until all the caramel dissolves. Remove from heat and let it cool slightly. Add the vanilla or rum essence after it has cooled enough to avoid losing the aroma.
2. Vanilla pudding
Mix the vanilla pudding powder with 2-3 tablespoons of sugar and 3-4 tablespoons of milk until well dissolved. Bring the remaining milk (from the total of 500 ml) to a boil. When the milk starts to boil, remove it from the heat and pour in the pudding mixture, stirring quickly to avoid lumps. Put the saucepan back on the heat and stir continuously for about 1 minute until it thickens. Set aside.
3. Chocolate pudding
Do exactly the same as for the vanilla pudding: dissolve the pudding powder with sugar and a little milk, boil the remaining milk, add the pudding mixture, and cook, stirring, until it thickens.
4. Assembling the cake
Prepare a rectangular tray or a cake pan (the shape doesn't matter much). Take each cookie one by one, quickly dip it in the caramel syrup – don't let it soak too long, just enough to soften slightly, otherwise, it will fall apart. Place a layer of cookies on the bottom of the tray.
5. Vanilla pudding layer
Spread the first layer of pudding on top while it’s still warm, so it settles easily.
6. Another layer of cookies
Repeat with a second layer of cookies, dipped in syrup in the same way.
7. Chocolate pudding
Spread the chocolate pudding while it’s still warm.
8. Final layer of cookies
Add another layer of cookies, soaked in syrup.
9. Whipped cream
Whip the cream and spread it over the last layer of cookies. Smooth it out gently with a spatula.
10. Decoration
Grate chocolate on top, as much as you like.
Let the cake chill in the fridge for at least a few hours before serving, ideally overnight. The cookies absorb the syrup and creams, and the cake cuts better.
Why I make this recipe often
It’s one of the quickest no-bake dessert options, especially when I need to prepare something for guests or want a sweet treat in the fridge. The ingredients are cheap and easy to find. It doesn’t require a mixer or complicated techniques. It can even be made with kids, as long as you're careful with the caramel. I love that it portions easily and keeps well in the fridge.
Tips and variations
Tips
Don’t soak the cookies too long in the syrup; just dip them quickly, or they will break. Use cold milk from the fridge for the puddings, as it thickens better. If you see the pudding forming lumps, whisk vigorously with a whisk and take the saucepan off the heat for a few seconds.
Substitutions
Petit beurre cookies can be swapped for any plain cookies without cream. If you don’t have vanilla essence, you can use rum essence for the syrup. Vegetable cream works just as well if you’re not using natural cream.
Variations
You can add a layer of fruit (thinly sliced bananas or sour cherries) between the layers if you want something different. You can use two layers of the same type of pudding if you don’t have both varieties.
Serving ideas
It’s great cut into slices and served cold, straight from the fridge. You can also sprinkle ground nuts or coconut flakes on top if you don’t have chocolate for grating.
Frequently Asked Questions
How long should it stay in the fridge before serving?
It’s best to let it chill for at least 3-4 hours, but ideally overnight. This way, the cookies become soft, and the cake cuts more easily.
Can I use a different type of cookies?
Yes, as long as they are plain and not too sweet. Butter cookies or even ladyfingers work, but don’t soak them too much.
Can I make the dessert with store-bought pudding?
Yes, but the layers won’t be as firm and the flavor won’t be as intense. Homemade pudding is more suitable for texture.
Can I skip the whipped cream layer?
Yes, if you don’t want whipped cream, you can leave the cake with just pudding and cookies. The grated chocolate decoration can remain, or you can use nuts.
How can I easily remove it from the pan?
The easiest way is to use a pan with removable sides or line the pan with plastic wrap so you can lift the dessert out easily.
Nutritional values (estimated)
For one serving out of 12, about 250-300 kcal. It depends on the cookies, type of milk, and amount of cream. Carbohydrates: approx. 35-40 g per serving. Protein: 4-5 g. Fat: 8-10 g (depending on the cream). These are approximate values and can vary significantly based on ingredients.
Storage and reheating
The cake can be stored in the fridge, covered, for up to 4 days. It’s not suitable for freezing and doesn’t need to be reheated. It’s best served cold, freshly cut. If it sits too long, the cookies become too soft but don’t change in flavor.