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Pumpkin and Biscoff Delight

A no-bake layered dessert that is perfect for serving at your holiday get-together. Plus, it is best prepared ahead of time!

Ingredients

Layer 1

  • 1 package Biscoff cookies (8.8 oz package)
  • 4 tablespoons melted butter, slightly cooled (56 g)

Layer 2

  • 1 8 oz brick of light cream cheese, softened (or use full fat or fat-free cream cheese, if desired)
  • 1/2 tsp vanilla extract
  • 1/2 cup powdered sugar (60 g)
  • 4 ounces lite cool whip (half an 8-ounce container ~113 g)

Layer 3

  • 3 1 ounce boxes non-fat, sugar free instant vanilla pudding mix
  • 2 and 1/2 cups 1% milk (or milk of choice, about 600 ml)
  • 1 15 oz can pumpkin puree
  • 1 tsp pumpkin spice

Layer 4

  • 4 ounces lite cool whip

Instructions

Layer 1

  • Using a blender or a food processor, crumble the Biscoff cookies until they resemble a fine grain of sand. Dump the cookie crumbs into a medium bowl and stir with melted butter until fully incorporated. The mixture should look like wet sand.
  • Press the cookie crust into an 8 inch square pan. Place in the fridge for 15 minutes while you move on to the next layer.

Layer 2

  • Using a handheld mixer or a stand mixer, beat the cream cheese until completely smooth. Add in the powdered sugar and vanilla and mix until fully incorporated, scraping down the sides as necessary. Then add in the cool whip and mix well, scraping the sides as needed.
  • Take the crust out of the refrigerator and then dollop the cream cheese mixture over the crust. Spread it out evenly. Then place it back in the refrigerator and move on to the next layer.

Layer 3

  • In a medium to large bowl, combine the pudding mixes and the milk. Using a whisk, combine the two until few lumps remain. Then add in the pumpkin puree and pumpkin pie spice. Continue whisking so all the ingredients are evenly incorporated.
  • Take the pan out of the refrigerator and dollop the pumpkin mixture over the cream cheese mixture. Spread it out evenly.

Layer 4

  • Then spread the remaining cool whip (4 ounces) over the pumpkin layer. Again, dollop it around first and then spread it out evenly (this helps it to not disturb the layer underneath). Sprinkle with additional Biscoff crumbs, if desired.
  • Place the dessert in the refrigerator and store for at least 2 hours, preferably longer. When serving, make sure you slice through the crust well.

Notes

Macros for about 1/12 of the recipe are rounded to 14F/40C/5P or about 309 calories. 
To log this recipe, search MyFitnessPal for "How We Macro Pumpkin and Biscoff Layer Dessert."