No-Bake Marbled Nutella & Vanilla Pudding Cake
No-Bake Marbled Nutella & Vanilla Pudding Cake
Ingredients
For the Nutella Cream Cheese Mixture
- 7 1/8 ounces Nutella
- 7 1/8 ounces cream cheese, softened
For the Biscuit Crust
- 7 1/8 ounces plain biscuits, such as Petit Beurre
- 7 1/8 ounces butter, melted
For the Vanilla Pudding Base
- 7 1/8 ounces granulated sugar
- 5 5/8 ounces vanilla pudding powder
- 2 quarts milk
For the Sweetened Vanilla Pudding Layer
- 7 1/8 ounces sweetened condensed milk
For Garnish (Optional)
- 1/2 cup fresh raspberries
Instructions
- 1
Prepare the Nutella Cream Cheese Mixture: In a medium bowl, combine the Nutella and softened cream cheese. Using an electric hand mixer, whisk until the mixture is silky, glossy, and well combined. Set aside.
⏱️ 5 min
- 2
Prepare the Biscuit Crust: Line the bottom of a round springform pan with parchment paper. Place the plain biscuits into a food processor or blender and process until finely crushed, resembling sand. Transfer the crushed biscuits to a bowl and mix thoroughly with the melted butter until well combined. Press this mixture firmly and evenly into the bottom of the prepared springform pan to form the crust.
⏱️ 10 min - 3
Prepare the Vanilla Pudding Base: In a large saucepan, whisk together the granulated sugar and vanilla pudding powder. Gradually add the milk, whisking constantly to prevent lumps. Place the saucepan over low heat and cook for approximately 5 minutes, continuously whisking, until the mixture thickens into a smooth, creamy pudding.
⏱️ 10 min
- 4
Divide Pudding and Create Layers: Divide the cooked vanilla pudding evenly into two separate bowls. To one bowl, add the prepared Nutella cream cheese mixture from Step 1. Whisk thoroughly until a uniform chocolate pudding layer is formed. To the second bowl of vanilla pudding, add the sweetened condensed milk. Whisk until well combined to create a sweetened vanilla pudding layer.
⏱️ 5 min
- 5
Assemble and Marble: Cut a plastic bottle in half, using the top portion as a central mold. Place this bottle mold in the center of the biscuit crust in the springform pan. Alternately pour the chocolate pudding mixture and the sweetened vanilla pudding mixture around the bottle mold, allowing them to flow and swirl. Carefully remove the plastic bottle mold from the center. Use a toothpick or skewer to gently swirl and create a marbled pattern on the surface of the pudding, starting from the center and moving outwards.
⏱️ 10 min
- 6
Chill: Place the assembled dessert in the refrigerator and chill for at least 3 hours, or until completely set.
⏱️ 180 min
- 7
Serve: Once set, carefully remove the dessert from the springform pan. Slice and serve, optionally garnished with fresh raspberries.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Marbled Nutella & Vanilla Pudding Cake
Ingredients
For the Nutella Cream Cheese Mixture
- 7 1/8 ounces Nutella
- 7 1/8 ounces cream cheese, softened
For the Biscuit Crust
- 7 1/8 ounces plain biscuits, such as Petit Beurre
- 7 1/8 ounces butter, melted
For the Vanilla Pudding Base
- 7 1/8 ounces granulated sugar
- 5 5/8 ounces vanilla pudding powder
- 2 quarts milk
For the Sweetened Vanilla Pudding Layer
- 7 1/8 ounces sweetened condensed milk
For Garnish (Optional)
- 1/2 cup fresh raspberries
Instructions
- 1
Prepare the Nutella Cream Cheese Mixture: In a medium bowl, combine the Nutella and softened cream cheese. Using an electric hand mixer, whisk until the mixture is silky, glossy, and well combined. Set aside.
⏱️ 5 min - 2
Prepare the Biscuit Crust: Line the bottom of a round springform pan with parchment paper. Place the plain biscuits into a food processor or blender and process until finely crushed, resembling sand. Transfer the crushed biscuits to a bowl and mix thoroughly with the melted butter until well combined. Press this mixture firmly and evenly into the bottom of the prepared springform pan to form the crust.
⏱️ 10 min - 3
Prepare the Vanilla Pudding Base: In a large saucepan, whisk together the granulated sugar and vanilla pudding powder. Gradually add the milk, whisking constantly to prevent lumps. Place the saucepan over low heat and cook for approximately 5 minutes, continuously whisking, until the mixture thickens into a smooth, creamy pudding.
⏱️ 10 min - 4
Divide Pudding and Create Layers: Divide the cooked vanilla pudding evenly into two separate bowls. To one bowl, add the prepared Nutella cream cheese mixture from Step 1. Whisk thoroughly until a uniform chocolate pudding layer is formed. To the second bowl of vanilla pudding, add the sweetened condensed milk. Whisk until well combined to create a sweetened vanilla pudding layer.
⏱️ 5 min - 5
Assemble and Marble: Cut a plastic bottle in half, using the top portion as a central mold. Place this bottle mold in the center of the biscuit crust in the springform pan. Alternately pour the chocolate pudding mixture and the sweetened vanilla pudding mixture around the bottle mold, allowing them to flow and swirl. Carefully remove the plastic bottle mold from the center. Use a toothpick or skewer to gently swirl and create a marbled pattern on the surface of the pudding, starting from the center and moving outwards.
⏱️ 10 min - 6
Chill: Place the assembled dessert in the refrigerator and chill for at least 3 hours, or until completely set.
⏱️ 180 min - 7
Serve: Once set, carefully remove the dessert from the springform pan. Slice and serve, optionally garnished with fresh raspberries.
⏱️ 5 min