Lotus Biscoff Trifle
This Lotus Biscoff Trifle layers caramelized cookies, silky pudding, and airy whipped cream into a no-bake dessert that’s rich, creamy, and totally unforgettable. Perfect for special occasions or everyday indulgence.
Equipment
- Mixing Bowl
- Whisk
- Electric Mixer
- Trifle Dish or Clear Cups
- Spatula
- Microwave-safe bowl
- Plastic Wrap
Ingredients
Cream Layer
- 1 package instant vanilla pudding mix
- 2 cups cold milk
- 2 cups heavy whipping cream cold
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
Biscoff Layers
- 30 Lotus Biscoff cookies crushed (reserve a few for topping)
- 0.75 cup Lotus Biscoff spread melted
Instructions
- Whisk the vanilla pudding mix with 2 cups cold milk for 2 minutes until smooth. Chill in the fridge for 5–10 minutes.
- In a separate bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Do not overbeat.
- Fold half of the whipped cream into the chilled pudding to make a mousse-like mixture. Reserve the other half for layering and topping.
- Crush about 3/4 of the Biscoff cookies. Melt the Biscoff spread in short microwave bursts (30–45 seconds total), stirring until pourable.
- Layer the trifle: Start with crushed cookies, drizzle melted spread, add pudding-cream mix, then whipped cream. Repeat until all ingredients are used, finishing with whipped cream on top.
- Drizzle extra melted spread on top and garnish with crushed and whole Biscoff cookies. Optional: pipe whipped cream for decoration.
- Cover loosely and refrigerate for at least 2 hours (or overnight) before serving.
Notes
Best served chilled. Trifles get even better the next day. For individual servings, use small jars or dessert cups. Do not freeze—cream and pudding may separate.