No-Bake Pumpkin Biscoff Icebox Cake

Creamy pumpkin pudding, layers of crunchy Biscoff cookies, and fluffy whipped cream come together in this easy no-bake dessert! Perfect for fall or anytime you’re craving something sweet and delicious.

Ingredients

• 1 box (3.4 oz) instant vanilla pudding mix (vegan-friendly)

• 1½ cups non-dairy milk

• 1 rounded cup pumpkin purée (not pumpkin pie filling)

• 4 oz dairy-free whipped topping, thawed

• Biscoff cookies (enough for layering)

• Additional dairy-free whipped topping, for the top

• Crumbled Biscoff cookies, for garnish

Instructions

1. Prepare the Pumpkin Pudding

In a large mixing bowl, whisk together the instant vanilla pudding mix and non-dairy milk until smooth and beginning to thicken.

Add the pumpkin purée and mix until fully combined.

2. Fold in the Whipped Cream

Gently fold 4 oz of dairy-free whipped topping into the pumpkin pudding mixture until light, fluffy, and creamy.

3. Assemble the Icebox Cake

Arrange a single layer of Biscoff cookies along the bottom of your baking dish.

Spread a layer of the pumpkin pudding mixture evenly over the cookies.

Repeat the layers of Biscoff cookies and pumpkin pudding until all the pudding mixture is used, finishing with a layer of pumpkin pudding.

4. Add the Topping

Spread an additional layer of dairy-free whipped topping over the cake.

Sprinkle generously with crumbled Biscoff cookies.

5. Refrigerate

Cover and refrigerate for at least 4–6 hours, preferably overnight, allowing the cookies to soften and the layers to set.

6. Serve & Enjoy!

Scoop or slice into portions and enjoy this creamy, pumpkin-spiced-inspired treat!

Tips

• Use a non-dairy milk that works well with instant pudding, such as soy milk.

• For cleaner slices, refrigerate overnight.

• Add the crumbled Biscoff topping just before serving if you prefer a little crunch.

• Store covered in the refrigerator for up to 3–4 days.

✨ No oven, no fuss, just layers of creamy pumpkin and Biscoff goodness!