Pudding & Dessert
No-Bake Cookies & Cream Layered Pudding (Foolproof)
Prep
20 min
Cook
15 min
Servings
6
Level
Easy
A cold, layered dessert combining smooth vanilla cream, chocolate cookie crumbs, and a creamy milk pudding layer — no oven required at all. The texture is soft, just sweet enough, with a crunchy sensation from the cookies in every bite. Perfect as a relaxed dessert with family or served at a get-together, since it looks so pretty poured into clear serving glasses.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 ml full cream liquid milk
- 80 grams granulated sugar
- 40 grams cornstarch
- 1 packet plain agar-agar powder
- 2 egg yolks
- 3 tbsp sweetened condensed milk (white)
- 1/2 tsp vanilla powder
- 20 pieces chocolate sandwich cookies
- 50 grams unsalted butter, melted
- 100 ml (after whipping) ready-to-use whipped cream powder
- 1/4 tsp salt
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👩🍳 Instructions
- 1 Separate the chocolate sandwich cookies from their cream filling. Crush the cookie parts by putting them in a plastic bag and crushing them, or roughly blending them into crumbs.
- 2 Mix the cookie crumbs with the melted butter, stirring until the texture resembles wet sand. This will become the crunchy base layer (crust).
- 3 Divide the cookie-butter mixture into small serving glasses or bowls, pressing down with the back of a spoon to pack it firmly. Set aside in the fridge while you prepare the pudding layer.
- 4 In a saucepan, combine the liquid milk, granulated sugar, cornstarch, agar-agar powder, and salt. Stir well while everything is still cold (before turning on the heat) so it doesn't get lumpy.
- 5 Whisk the egg yolks lightly, then take a bit of the cold milk mixture and pour it into the egg yolks while stirring quickly (tempering) so the eggs don't clump.
- 6 Pour the egg mixture back into the saucepan with the rest of the milk, and stir well.
- 7 Turn on low-medium heat and cook while stirring constantly so the bottom doesn't burn, until it thickens and gently bubbles.
- 8 Turn off the heat, add the sweetened condensed milk and vanilla powder, and stir well. Let the steam die down for about 10 minutes.
- 9 Pour the warm pudding over the cookie layer in the serving glasses, filling to about 3/4 of the glass height. Let sit at room temperature briefly, then refrigerate for at least 3 hours until set.
- 10 Once set, whip the powdered whipped cream according to the package instructions until stiff, then pipe or spoon it on top of the pudding as the final layer.
- 11 Sprinkle the remaining chocolate cookie crumbs on top as garnish. Serve cold, straight from the fridge.
💡 Tips
• Make sure to stir the milk and cornstarch mixture together while it's still cold, before cooking, so the texture stays smooth without lumps.
• The egg yolk tempering process must be done slowly while stirring quickly, so the eggs don't turn into scrambled egg bits inside the pudding.
• Use clear glasses or bowls so the layers look pretty and appetizing.
• The pudding can be prepared a day ahead — just add the whipped cream and cookie topping right before serving so it still looks fresh.
📊 Nutrition Facts / serving
310
Calories (kcal)
5 g
Protein
16 g
Fat
38 g
Carbs
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