Instructions
1. Make the Cream Filling
In a saucepan, whisk together milk, cornstarch, and sugar until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens.
Remove from heat and stir in the vanilla and butter.
Let it cool slightly.
2. Assemble the Layers
Dip each chocolate biscuit quickly in milk (don’t soak — just a dip).
Arrange a full layer of biscuits in your dish.
Spread a generous layer of the cream filling over the biscuits.
Repeat layers until you reach the top (usually 3–4 layers).
3. Make the Caramel Nut Topping
In a pan over medium heat, melt the sugar until golden caramel forms.
Add butter and stir until combined.
Pour in the heavy cream slowly (it will bubble) and stir until smooth.
Add the chopped nuts and mix well.
Pour the warm caramel mixture over the top layer of the cake.
4. Chill
Refrigerate for 3–4 hours or until fully set and sliceable.
Conclusion
This no-bake biscuit pudding cake is proof that you don’t need fancy ingredients or baking skills to create a show-stopping dessert. Creamy, crunchy, and topped with homemade caramel, it’s the ultimate treat for parties, family gatherings, or late-night cravings. Once you try it, it’ll become one of your most-requested recipes!
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