Skip to Content

Chocolate Marie biscuit pudding(no-bake).

Chocolate biscuit pudding.

An easy no-bake biscuit pudding recipe you can make with a few ingredients.

Here’s how you whip up your favorite childhood dessert, the sugary sweet Marie biscuit pudding, we all remember indulging in.

chocolate biscuit pudding is made with just 4 steps.

They are,

  • Making the chocolate buttercream icing. 
  • Soaking the Marie biscuit and layering it between chocolate icing spread.
  • repeat and repeat until you come to the final layer. 
  • And the final layer of thick chocolate icing then topped with cashew nuts(optional).

Yes, it’s that easy to make this biscuit pudding.

If you’ve never made this chocolate-covered biscuit pudding dessert then it’s time to give this simple no-bake pudding recipe a try. 

It’s fail-proof and definitely a crowd-pleaser.

Winning a heart and making your fellow Sri Lankan friend feel the love is simply a matter of making them a chocolate Marie biscuit pudding.

What makes this easy no-bake recipe so tempting to make.

Because…

  • There’s no complicated cooking method involved, it’s a not baked but simply refrigerated once assembled.
  • Easy to find ingredients,
    Yes, if you have butter, Marie biscuits, milk, cocoa powder, vanilla, icing sugar which you will notice, are all baking pantry ingredients you might already have.
  • Make the biscuit pudding once, and you can just I ball the ingredients to feed a crowd easily by doubling the ingredients.

Save the recipe to your favorite Pinterest board!

Utensils and appliances needed to make the Marie biscuit pudding.

  • Large bowl to mix the buttercream icing.
  • Spatula
  • Mesh strainer to sift icing sugar and cocoa powder.
  • Small bowl to hold the milk.
  • Medium-sized pyrex dish or any type of deep dish that can hold three layers of biscuits and buttercream icing.

More easy no-bake desserts

Easy trifle recipe.

No-bake- chocolate biscuit cake.

Easy chocolate-Nutella pudding.

Condensed milk caramel pudding.

Storing– always keep the Marie biscuit pudding refrigerated. can be stored in the original pyrex dish and covered with its lid or use cling film or foil.

RECIPE DIFFICULTY-LITTLE CARE NEEDED

How to make chocolate biscuit pudding

Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients

The ingredients mentioned below use standard measuring cups and spoons.

3 and 1/2 cup of icing sugar(I needed only 3 cups but to those of you who like with a thicker layer of chocolate icing you can use an extra 1/2 cup)

4 tablespoon of cocoa powder

1 teaspoon of instant coffee or regular coffee granules

1 cup of butter(1/4 cup extra butter if using extra 1/2 cup sugar)

Pinch of salt

1 teaspoon of vanilla

1 and 1/2 cups of milk

80-90 Marie biscuits(buy a large 330g pack or 5-6 smaller 75g pack)

1/ cup of coarsely crushed cashews(optional)

Method

Have all your ingredients ready to make the biscuit pudding.

Making the chocolate icing for the biscuit pudding.

Sift the icing sugar(3 cups. 1/2 a cup more if making extra icing)onto a large bowl.

Followed by sifting cocoa powder(4 tbs) and instant coffee(1 tsp-substitute with regular coffee).

Tap on the mesh to make the cocoa sift quicker.

Soften the butter(1 cup)with a spoon first.

And then gradually add the sifted icing sugar with cocoa powder, followed by a pinch of salt and vanilla(1 tsp). combine well.

Continue to mix in the butter, icing sugar, cocoa powder, and coffee.

Combine until you have a smooth and creamy chocolate butter icing. 5 minutes.

Once you have the chocolate icing done, it should be smooth, creamy.

Refrigerate the chocolate butter icing until you need it to layer the biscuit pudding.

How to assemble the marie biscuit pudding.

Have your medium-sized pyrex dish ready to make the biscuit pudding. 

Soak the biscuit one at a time in milk. 3-5 seconds of dunking should do.

And lay the biscuit slightly overlapping each other.

Add the 3-4 tablespoons of chocolate icing over the biscuit layer and spread evenly. be generous with this layer of icing.

Once you’ve spread the icing, soak a few more Marie biscuits and add another layer.

This would be your second layer of biscuits.

Add another thinner layer of icing than the first one, on top of the second biscuit layer. 

I would like to mention that how much chocolate icing you add between the layer is your preference.

I like mine to have the bottom layer and the top layer thicker while the middle layers to be thin.

This way, when I cut into the pudding, I taste the biscuits more than the icing which can be overwhelming and too sweet.

Soak biscuits and lay the 3rd layer. this time not overlapping each other.

Followed by adding all the remaining Marie biscuits after soaking them in milk.

Continue adding the biscuit and chocolate icing layer. you’ll probably have 4 layers alternative of biscuit and icing.

Then spread the last layer of chocolate icing. this layer should be thick.

Once you are done refrigerate the chocolate biscuit pudding to set(5-6 hours).

Once chilled, you can cut and serve as individual pieces. 

For best results, keep the Marie biscuit pudding refrigerated just until 15 minutes to serving time.

JOIN ME ON ISLANDSMILE YOU TUBE CHANNEL

LOVE SEAFOOD? COME JOIN ME ON MY NEW SEAFOOD BLOG.

a slice of Marie chocolate biscuit pudding.

Sri Lankan marie buiscuit chocolate pudding(no-bake).

Yield: 5
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

If you’ve never made this classic Sri Lankan Marie biscuit pudding dessert then it’s time to give this simple no-bake dessert a try. 

It’s fail-proof and definitely a crowd-pleaser.

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 3 and 1/2 cup of icing sugar(I needed only 3 cups but to those of you who like a thicker layer of chocolate icing you can use extra 1/2 cup)
  • 4 tablespoon of cocoa powder
  • 1 teaspoon of instant coffee or regular coffee granules
  • 1 cup of butter(1/4 cup extra butter if using extra 1/2 sugar for extra icing)
  • Pinch of salt
  • 1 teaspoon of vanilla
  • 1 and 1/2 cups of milk
  • 80-90 Marie biscuits(buy a large 330g pack or 5-6 smaller 75g pack)
  • 1/ cup of coarsely crushed cashews(optional)

Instructions

    Have all your ingredients ready to make the biscuit pudding.

    Making the chocolate icing for the biscuit pudding.

    Sift the icing sugar(3 cups. 1/2 a cup more if making extra icing)onto a large bowl.

    Followed by sifting cocoa powder(4 tbs) and instant coffee(1 tsp-substitute with regular coffee).

    Tap on the mesh to make the cocoa sift quicker.

    Soften the butter(1 cup)with a spoon first.

    And then gradually add the sifted icing sugar with cocoa powder, followed by a pinch of salt and vanilla(1 tsp). combine well.

    Continue to mix in the butter, icing sugar, cocoa powder, and coffee.

    Combine until you have a smooth and creamy chocolate butter icing. 5 minutes.

    Once you have the chocolate icing done, it should be smooth, creamy.

    Refrigerate the chocolate butter icing until you need it to layer the biscuit pudding.

    How to assemble the Marie biscuit pudding.

    Have your medium-sized pyrex dish ready to make the biscuit pudding. 

    Soak the biscuit one at a time in milk. 3-5 seconds of dunking should do.

    And lay the biscuit slightly overlapping each other.

    layer of marie biscuit to make the chocolate biscuit for the biscuit pudding.

    Add the 3-4 tablespoons of chocolate icing over the biscuit layer and spread evenly. be generous with this layer of icing.

    adding third layer of biscuit for the no bake pudding.

    Once you’ve spread the icing, soak a few more Marie biscuits and add another layer.

    This would be your second layer of biscuits.

    Add another thinner layer of icing than the first one, on top of the second biscuit layer.

    layering the last chocolate icing for the biscuit pudding.

    I would like to mention that how much chocolate icing you add between the layer is your preference.

    I like mine to have the bottom layer and the top layer thicker while the middle layers to be thin.

    This way, when I cut into the pudding, I taste the biscuits more than the icing which can be overwhelming and too sweet.

    Soak biscuits and lay the 3rd layer. this time not overlapping each other.

    Followed by adding all the remaining Marie biscuits after soaking them in milk.

    Continue adding the biscuit and chocolate icing layer. you’ll probably have 4 layers alternative of biscuit and icing.

    Then spread the last layer of chocolate icing. this layer should be thick.

    Once you are done refrigerate the chocolate biscuit pudding to set(5-6 hours).

    Once chilled, you can cut and serve as individual pieces. 

    For best results, keep the Marie biscuit pudding refrigerated just until 15 minutes to serving time.

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 5432Total Fat: 337gSaturated Fat: 143gTrans Fat: 6gUnsaturated Fat: 173gCholesterol: 425mgSodium: 7647mgCarbohydrates: 528gFiber: 18gSugar: 57gProtein: 83g

Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes, or online groups which will affect me as a food blogger and the growth of this blog. 

I would appreciate it if you only share the link rather than the full recipe. 

All images and text on this website are protected by copyright.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe