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Sri Lankan chocolate biscuit pudding is layered and ready to be frozen

Chocolate Biscuit Pudding Recipe

Easy Sri Lankan chocolate biscuit pudding made with Marie biscuits and chocolate buttercream. Eggless, no‑bake, kid‑friendly, and freezer‑friendly.
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Prep Time 20 minutes
Servings: 9 servings (varies by cut size)
Course: Dessert, No-Bake Dessert
Cuisine: Sri Lankan
Calories: 250
Ingredients Method

Ingredients
  

For the Chocolate Buttercream
  • ½ cup Unsalted butter room temperature
  • 1½ cups Icing sugar sifted
  • ⅓ cup Cocoa powder sifted
  • ½ tsp Vanilla extract
  • Pinch Salt
  • 1 tbsp Milk
For Soaking the Biscuits
  • ½ cup Milk warmed
  • ¼ tsp Nescafe optional
  • 36 Marie biscuits
Optional Toppings
  • Dark chocolate shaved
  • Dried fruits & nuts chopped
  • Cashews or peanuts roasted

Method
 

Make the Chocolate Buttercream
  1. Beat butter, icing sugar, and salt on medium speed for about 5 minutes until fluffy.
  2. Add cocoa powder gradually on low speed.
  3. Once the cocoa powder is combined, Increase speed and beat until smooth texture.
  4. Mix in vanilla extract and add milk slowly until thick, creamy, and spreadable.
Prepare the Milk Mixture
  1. Combine warm milk and Nescafe in a bowl.
  2. Stir until dissolved.
Layer the Pudding
  1. Line a freezer‑safe 9″ square dish with parchment paper.
  2. Spread a thin layer of chocolate buttercream on the bottom.
  3. Dip each Marie biscuit in the milk mixture for 3–5 seconds.
  4. Arrange a single layer of soaked biscuits over the buttercream.
  5. Spread another layer of buttercream, followed by a layer of soaked biscuits.
  6. Repeat until you have 4–6 layers, ending with buttercream.
Add Toppings & Freeze
  1. Sprinkle shaved chocolate, cashew nuts, or peanuts.
  2. Cover and freeze for at least 1 hour or overnight.
  3. Slice into squares and serve chilled.