Biscoff cookies were invented in 1932 in a local bakery in Lembeke, Belgium. The unique recipe created an iconic cookie with a unique flavor and a crunchy bite. The bakery is still family-owned to this day and still based in this home town. These delicious cookies have since been shared all over the world with creative home cooks finding endless uses for them. They can be enjoyed whole with a cup of coffee or crushed and crumbled into a variety of dishes. But the best way to use this delicious cookie in desserts is in its cookie butter form. With the help of oil, flour, and sugar, the cookie crumbs are transformed into a common alternative to nut butters or chocolate spreads.
This recipe for a Biscoff cookie pudding parfait uses the legendary cookies as well as the cookie butter. The result is a unique dessert that highlights the caramelized flavors of the Biscoff cookies.
First a homemade pudding is prepared using brown sugar, cornstarch, salt, milk, vanilla extract and some of the creamy-style version of the Biscoff cookie butter. The Biscoff-flavored pudding is spooned into serving dishes and layered with broken pieces of Biscoff cookies. Once the pudding is set, it can be topped with homemade whipped cream or a prepared whipped topping. Before serving, top each pudding parfait with whole Biscoff cookies for the final touch.
When you dunk your spoon into this layered pudding parfait, you get the perfect bite of rich Biscoff pudding along with the crunch of the broken cookies and the creamy topping. It is special dessert that can be prepared with little effort. Since it can be made in advance and stored in the refrigerator, it is the ideal dessert to serve dinner guests. They are sure to be impressed with such a unique treat and you hardly have to lift a finger.
- Layered Biscoff Pudding:
- 1/2 cup firmly packed light brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 1/4 cups whole milk
- 3/4 cup creamy style Biscoff cookie butter
- 1 teaspoon vanilla extract
- 25 Biscoff cookies, broken
- Whipped cream or whipped topping
- Whole Biscoff cookies
Gather the ingredients.
In a large saucepan over medium heat, combine the brown sugar, cornstarch, and salt.
Gradually stir in the milk until thickened. Bring to a boil and stir for one minute.
Remove the pan from the heat. Stir in the cookie butter and vanilla and mix until smooth.
Using individual serving dishes, spoon a layer of pudding.
Top each with a layer of broken Biscoff cookies.
Top with remaining pudding. Cover with plastic wrap and chill until set. Before serving, top each with whipped cream and more Biscoff cookies.