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Custard Cream Biscuit Pudding

Difficulty rating 1/5 Serves 5 Takes 00:20

Follow these steps:


  • cups of Chocolate Cream Biscuit (Munchee)
  • cups of Custard Biscuit (Munchee)
  • cup of Cream cheese
  • cup of Powdered Sugar
  • cups of Milk
  • tsp of Vanilla
  • cup of Whipped Cream
  • tbsp of Butter
  • packets of Instant Vanilla Pudding Mix


  • 1 Hand MIxer


  • In a large bowl, cream the cream cheese, butter and sugar with an electric mixer.
  • Separate the cream from the Custard biscuits and mix with the cheese mix.
  • Add the milk, vanilla and pudding mixes. Mix until all the lumps are gone.
  • Fold in the whipped cream.
  • Crush the non-creamy custard biscuits and and chocolate biscuits together.
  • Put about 2 tbsp of the crushed biscuits in the bottoms of glasses/pudding bowls.
  • Pour about 1/4 cup of pudding mixture onto the crust. Top with some of the remaining biscuit chunks.
  • Cover and refrigerate 8 hours or overnight.
  • Serve with whipped cream and a biscuit (custard or chocolate) on top.

In for a sugar rush!

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