Decadent Double Pudding Layer Cake Recipe

I love pudding, and this recipe combines a crunchy cheesecake-style base with two layers of cook-and-serve pudding. I chose vanilla and chocolate for contrast, but you can use any pudding flavors you prefer — banana, raspberry or others work well. You can also make individual portions in smaller molds. This dessert is impressive, simple to assemble, and perfect chilled.

You will need:
8–9 inch cake tin (springform or one with a removable base)
Parchment paper to line the tin base
1 teaspoon vegetable oil or nonstick spray for the tin sides and base
1 resealable bag large enough for the biscuits

Prep Time: 20 minutes
Cook Time: 4 hours refrigeration
Yield: 6 servings

Ingredients:
The Base
2 ½ oz (75 g) butter
8 oz (220 g) Digestive biscuits or honey graham crackers

The Filling
1 pint (550 ml or 2 ½ cups) Jello vanilla pudding, cook & serve
1 pint (550 ml or 2 ½ cups) Jello chocolate pudding, cook & serve
Fresh whipping cream to decorate

Note: Digestive biscuits give the best texture for the base. Total pudding volume for the pan should not exceed about 1 litre (5 cups). You can add sliced bananas, strawberries or other fruit between layers if desired.

Instructions:

1. Cut a circle of parchment to fit the tin base and line the pan.
2. Place the biscuits in a resealable bag and crush with a rolling pin until fine crumbs form.
3. If using a springform tin, clip and lock the parchment in place and trim excess paper.
4. Melt the butter in a microwave-safe bowl for about 30 seconds, adding 10-second bursts if needed until fully melted.
5. Mix the crushed biscuits into the melted butter until evenly combined.
6. Transfer the crumb mixture to the prepared tin and press it firmly and evenly across the base. Use the bottom of a glass to compact the crumbs and press edges down with your hand so the base holds together.
7. Place the base in the freezer to firm up while you prepare the fillings.
8. Prepare one pudding flavor according to package instructions, then allow it to cool until very thick — about 30 minutes. The filling should be quite thick before layering.
9. Spread the first pudding layer evenly over the chilled base. Cover the surface with plastic wrap to prevent a skin and return the tin to the freezer for 1 hour.
10. Prepare the second pudding flavor and let it cool until thick. After the hour, remove the plastic wrap, add the second pudding layer, and smooth the surface.
11. Replace plastic wrap over the top and return the cake to the freezer for 3 hours, then transfer to the refrigerator for 1 hour to finish setting.
12. When fully set, unlock the springform or carefully remove the tin and slide the pudding cake onto a serving plate.
13. Decorate with whipped cream, grated chocolate or other preferred toppings. Store in the refrigerator for up to 1 day.

Tips:
– If the pudding seems under-set, chill in the freezer for an extra 60 minutes before unmolding. Cut while still cold for clean slices.