No-Bake Biscoff Eclair Dessert
Prep time
Total time
Serves: 8
  • 3 cups whole milk
  • 1 (16-ounce) container frozen whipped topping, thawed
  • 2 (3.5-ounce) packages instant vanilla pudding mix
  • 1 (14.4-ounce) box graham crackers
  • 1 jar (14 oz) Biscoff cookie cream
  • 2-4 tbs light or heavy cream
  • 1-2 tsp cinnamon (optional)
  1. In a large bowl, combine the pudding mix and the 3 cups of milk. Whisk for 1 minute. Stir in HALF of the whipped topping.
  2. In a small bowl, combine the Biscoff with 2 tbs cream and stir to combine. You may add another 2 tbs of cream so the mixture is of spreadable consistency.
  3. Place one layer of graham crackers on the bottom of a 13 x 9-inch baking dish. Top with the pudding/whipped topping mixture and another layer of graham crackers on top. Spread the Biscoff mixture on top. Finishe with a layer of graham crackers and the pudding/whipped topping mixture. End with a layer of graham crackers.
  4. Top with the remaining whipped topping and dust with cinnamon if desired.
  5. Chill for at least 1 hour.
Recipe by The Midnight Baker at