Mint Chocolate Lasagna is the perfect dessert for mint chocolate lovers!

This easy, no-bake dessert is perfect for special occasions like St. Patrick’s Day, Christmas, or anytime you’re in the mood for an indulgent treat.

Its vibrant green layer adds a pop of color that makes it a centerpiece-worthy dish for any dessert table.

This layered chocolate dessert only requires some mixing and layering and chilling the layers as you make them.

It’s a great make-ahead dessert that can be prepped in advance to make your celebrations hassle-free on the day!

For more dessert ideas that mint chocolate lovers will swoon over, try my Fudgy Mint Chocolate No-Bake Cookies, Homemade Mint Chocolate Oreos, Mint Hershey’s Kiss Cookies Recipe, No-Bake Mint Chocolate Bars, or these Mint Cream Cheese Brownies!

Ingredients Needed:

• Cookies: I’ve used Oreos here, but any kind of chocolate sandwich cookie will work well for the base, and for garnishing the top. You could even try different flavors of Oreo if you like.
• Butter: melted butter combines with the crushed cookies to form the perfect dessert foundation. If you only have unsalted butter, just add a pinch of salt to balance the sweetness.
• Cream Cheese: use full-fat cream cheese at room temperature for the best results. Light cream cheese has more water and may not hold up as well.
• Powdered Sugar: to sweeten and add substance to the cream cheese filling and the whipped cream topping.
• Cream: you’ll need heavy whipping cream to add to the cream cheese layer, and also to whip for the topping. A lighter cream will not work because it won’t whip to stiff peaks.
• Extracts: use mint extract to flavor the mint layer, and vanilla extract for the whipped cream on top.
• Food Coloring: you can use green food coloring to give the mint layer a vibrant green color, but it’s optional.
• Chocolate Pudding: use your favorite brand of instant chocolate pudding mix.
• Milk: use your favorite kind of milk to mix the chocolate pudding.
• Garnish: I’ve used chopped Andes mints, fresh mint leaves, chocolate shavings, and crushed Oreo crumbs for garnish, but it’s optional.

How to Make this No-Bake Chocolate Lasagna Recipe

This recipe is easy to make and no oven is required! Full instructions are included in the recipe card below.

1. Make the chocolate crust: Combine the cookies and butter and press into a baking dish.
2. Add minty cream cheese filling: Combine the cream cheese, powdered sugar, cream and extracts to make your filling.

3. Add chocolate pudding layer: Make the chocolate pudding and spread over the mint layer. Chill until set.
4. Top with whipped cream: Prepare the whipped cream and garnish as desired.

Mint Chocolate Lasagna FAQs

Tips and Notes

• Let it set properly. Patience is key with this minty Oreo delight! Each layer needs its time to set, especially the chocolate pudding layer. A minimum of 4 hours is recommended to ensure each layer is firm enough for that ideal layered effect.
• Food Processor. While you can manually crush the cookies using a rolling pin, a food processor ensures the crumbs are uniformly fine, giving you that perfect crust.
• Hand Mixer. Using a hand mixer or stand mixer will give you the best results for whipping the cream. You can do it by hand with a whisk, but you can save yourself time and effort by using a mixer!

Chocolate Lasagne No Bake Dessert Recipe Variations

• Food Coloring. Omit the green food coloring if you prefer – the mint flavor will still shine through! However, if you’re making this for a special occasion or event like St. Patrick’s Day or Christmas, the green layer does add a special touch.
• Try other flavor combinations. This recipe is highly adaptable, you can change the flavor extract, type of pudding, and kind of crust used to make an entirely new kind of dessert! Try vanilla and chocolate, pumpkin pudding with a Biscoff base like in my No Bake Biscoff Cheesecake, or even a vanilla and berries version! 
• Make it from scratch: you can swap the pudding mix for a homemade chocolate pudding layer. Simply use the cooked chocolate filling in this Chocolate Cream Pie Recipe.

Serving Suggestions

Trust me, nothing complements the layers of chocolate and mint in this dessert lasagna better than a cup of coffee. Try my Cold Brew Coffee for a truly delicious experience. It’s the perfect way to balance out the sweetness and enhance the chocolatey goodness.

For the holidays, you could even go all out and serve it with a festive Peppermint Mocha Recipe or a White Chocolate Mocha.

Kids will love this Christmas dessert with a glass of cold milk. The creaminess of the milk pairs excellently with the crunch of the Oreo crust and the smooth layers of cream and pudding!

More Easy Chocolate Dessert Recipes to Try

Desserts

French Silk Pie (easy method)

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Peppermint Bark Fudge

Desserts

Peppermint Bark Cheesecake Dip

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Mint Chocolate Lasagna

No Bake Mint Chocolate Lasagna is the perfect dessert for the holidays! With an Oreo cookie crust, it's made with delicious layers of mint cream cheese and chocolate pudding, topped with homemade whipped cream, Andes mints, fresh mint leaves, and chocolate curls!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Chilling time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 12 servings

Calories 500cal

Author Ashley Fehr

Ingredients

Crust

• 300 grams chocolate sandwich cookies (about 25 cookies) like Oreo
• ½ cup melted salted butter

Cream Cheese Filling

• 2 packages full fat cream cheese (8 oz or 250 grams each) room temperature
• 1½ cups powdered icing sugar
• ⅓ cup heavy whipping cream
• 1-2 teaspoons mint extract (depending on your tastes)
• green food coloring (optional)

Chocolate Pudding

• 2 packages instant chocolate pudding mix (4 serving size)
• 3 cups milk

Whipped Cream

• 2 cups heavy whipping cream (cold)
• ⅓ cup powdered icing sugar
• 1 teaspoon vanilla extract
• Chopped Andes mints, fresh mint leaves, chocolate shavings and crushed Oreo crumbs for garnish as desired

US Customary – Metric

Instructions

Chocolate Crust

• Combine cookies and melted butter in a food processor and process until smooth and a ball forms. (You can also crush by hand and stir in the butter, just make sure they are crushed fine).
• Press into a 9×13″ baking dish and set aside.

Cream Cheese Filling

• In a medium bowl, beat cream cheese with an electric mixer until smooth.
• Add powdered sugar, cream , 1 teaspoon mint extract and food coloring if using and beat until smooth, scraping down the sides as necessary. Taste and add remaining mint extract if desired. Then beat on high for 2 minutes until thick and fluffy.
• Spread cream cheese mixture over crust and refrigerate while you make the pudding.

Chocolate Pudding

• In a medium bowl, whisk together chocolate pudding mix and milk until completely smooth. Pour over cream cheese layer, cover with plastic wrap and refrigerate until layers are completely set, about 4 hours.

Whipped Cream

• Before serving, whip cream, powdered sugar and vanilla with an electric mixer on high speed until stiff peaks form. Spread over chilled pudding layer and top with garnishes as desired. (You can do this several hours before serving as well)

Video

Notes

Ingredients and Substitutions:

• Cream cheese: you can use low-fat, lactose-free, or non-dairy cream cheese in this recipe; it just might not set up as firmly. If using low-fat cream cheese, reduce the cream to ¼ cup.
• Whipping cream: real whipped cream is one thing I stand pretty firm on, but you can substitute with a tub of whipped topping if you must. In the cream cheese filling, stir in 1 cup of whipped topping. Then spread as much on top as you like.
• Mint extract: this recipe can easily be made with different flavors by swapping the mint extract and/or pudding flavor! Feel free to experiment.
• Chocolate Pudding: I like to use the instant pudding shortcut here, but you can use a cooked, homemade chocolate pudding if you prefer. I recommend the filling from this Chocolate Cream Pie Recipe; just be sure it is cooled to room temperature before spreading it on top.
• Milk: any kind of milk, even non-dairy milk, will work here.

Storage:

• Store: This recipe can be kept in an airtight container or covered in plastic wrap in the refrigerator for up to 3 days.
• Freeze: If you are going to freeze it, I recommend thawing just enough so that it can be served (even eating it partially frozen), because the whipped cream can droop after being frozen.

Nutrition

Calories: 500cal | Carbohydrates: 55g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 424mg | Potassium: 238mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1033IU | Vitamin C: 0.3mg | Calcium: 115mg | Iron: 3mg

The post Mint Chocolate Lasagna appeared first on The Recipe Rebel.

This Chocolate Trifle is an easy dessert recipe that’s totally decadent! It’s made with layers of homemade cake, chocolate pudding, and whipped cream.

Are you a chocolate lover? Try my French Silk Pie recipe, my Mint Chocolate Lasagna or my No Churn Chocolate Ice Cream next!

This Chocolate Trifle is one seriously decadent dessert! It looks like you’ve spent a pile of time on it, but it’s one of the best easy desserts for a holiday party or family gathering.

We love all things chocolate, so this layered chocolate dessert is right up there with these Best Homemade Brownies, this Oatmeal Chocolate Chip Cookies, and this Chocolate Sheet Cake.

It’s made with homemade chocolate cake cubes layered with chocolate pudding, whipped cream, and whatever chocolate candy bars or drizzles your heart desires.

Keep it classic or let your imagination run wild!

Ingredients Needed:

Cake ingredients

You can use cake mix or prepared cake in a pinch, but this cake recipe is divine!

• Granulated Sugar: it makes our cake, cake!
• Oil: use a neutral flavored oil like canola oil to add moisture to the cake.
• Milk: whatever you have on hand will work, dairy or non-dairy.
• Eggs: binds the ingredients together so the cake can hold its shape.
• Vanilla: adds flavor depth and sweetness.
• All-Purpose Flour: fluffed and leveled so you don’t end up with too much flour.
• Cocoa Powder: use high-quality, unsweetened cocoa powder for the richest chocolate flavor.
• Salt: cuts the sweetness and enhances flavor.
• Baking Soda and Baking Powder: we’re using both leavening agents to keep the cake texture so light and fluffy.
• Hot Coffee: or hot water. I recommend the coffee because it enhances the chocolate flavor of the cake, but water will work just fine.

Trifle ingredients:

• Chocolate Pudding: we’re making the pudding layer with instant chocolate pudding mix and milk.
• Whipped Cream: we’re throwing together a homemade whip made up of heavy whipping cream, powdered icing sugar, and vanilla extract. Feel free to use Cool Whip if preferred.
• Optional Toppings: get creative! I love crushed Oreos, crushed heath or skor bars, maltesers or whoppers, and chocolate sauce or chocolate shavings.

How to Make a Chocolate Trifle

This decadent dessert is so easy to prep! Full instructions can be found in the recipe card below.

1. Prepare your cake according to the directions in the recipe card, or use a cake mix if you’re short on time.
2. Cake layer: cut cake into cubes and place a layer in a trifle dish or glass bowl.
3. Pudding layer: mix the pudding and pour half over the cake.
4. Whipped cream: top with whipped cream and repeat the layers once more.

Chocolate Trifle FAQs

Tips and Notes

• Grease and flour the pan. Lightly grease the pan, then coat it in flour, tapping out any extra. This makes it much easier to remove the cake.
• Don’t over-measure the flour. I recommend fluffing the flour up, then leveling it off gently with your finger. This helps prevent it from getting too packed in. Too much flour makes for dry cake.
• The batter will be thin. Don’t panic. That’s how it’s supposed to look!
• Check for doneness. Use a toothpick to check that the cake is done. Just insert it into the center. If it comes out clean, the cake is good to go.
• Cool the cake completely. If you try to cut it into cubes while it’s still hot, you’ll just end up with mush.

More Trifle Recipes You’ll Love

Desserts

No-Bake Brownie Trifle 3 Ways

Desserts

Banana Split Trifles

Desserts

Chocolate Blackberry Cheesecake Trifles

Desserts

Lemon Berry Cheesecake Trifles

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Chocolate Trifle

This Chocolate Trifle is a simple yet decadent dessert. It's made with layers of homemade cake, chocolate pudding, and whipped cream.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Calories 485cal

Author Ashley Fehr

Ingredients

Chocolate Cake

• 2 cups granulated sugar
• ½ cup canola oil
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla
• 1 ¾ cup all purpose flour (fluffed and levelled) (230 grams)
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup hot coffee or water

Chocolate Pudding

• 2 boxes instant chocolate pudding mix (4 serving size)
• 3 ½ cups milk

Whipped cream

• Whipped Cream
• 2 cups heavy whipping cream
• ¼ cup powdered icing sugar
• 1 teaspoon vanilla extract

Optional toppings

• crushed oreos
• crushed heath or skor bars
• maltesers or whoppers
• chocolate sauce or chocolate shavings

US Customary – Metric

Instructions

• Lightly grease and flour one 9×13" pan, tapping firmly to remove any excess flour once coated. Set the oven to 350 degrees F.
• In a large bowl, whisk together sugar and oil until combined.
• Add milk, eggs and vanilla and whisk until smooth.
• Add flour, cocoa powder, baking soda, salt and baking powder and whisk until combined.
• Slowly stir in hot coffee until batter is smooth — it will be thin.
• Pour into prepared pan and bake for 20-22 minutes, until a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely before proceeding with the recipe (I prefer to do this the day before).
• Once cool, cut into 1" cubes.

Chocolate pudding

• In a medium bowl, whisk together pudding mix and milk until completely smooth.

Whipped cream

• In a medium bowl, whip the cream, sugar and vanilla until stiff peaks form.

Assembly

• Place half of the cake cubes in the bottom of a trifle bowl or large glass bowl. Top with half of the pudding and half of the whipped cream. Add desired optional toppings.
• Repeat, using remaining ingredients in the same order. Top and garnish as desired.
• Refrigerate until ready to serve. This trifle is best served the day it is made because of the fresh whipped cream. If you use cool whip, it will last a little longer.

Video

Nutrition

Calories: 485cal | Carbohydrates: 59g | Protein: 8g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 77mg | Sodium: 437mg | Potassium: 326mg | Fiber: 2g | Sugar: 42g | Vitamin A: 796IU | Vitamin C: 0.2mg | Calcium: 167mg | Iron: 2mg

The post Chocolate Trifle appeared first on The Recipe Rebel.

This Chocolate Lasagna is the best no-bake dessert. It’s a buttery Oreo crust layered with cheesecake filling, chocolate pudding, and homemade whipped cream. For true chocolate lovers!

Try this Mint Chocolate Lasagna next for a new twist!

I’m sure we’ve all had regular Lasagna, but have you ever had a dessert Lasagna?

This Chocolate Lasagna is one of my favorites! It’s so simple to make and there’s no baking required. It’s made with a chocolate cookie crust, a layer of cheesecake, chocolate pudding, and homemade whipped cream.

It’s similar to this homemade Lemon Lush Dessert in that it has four delicious, creamy layers, but I did opt for pudding mix and a no-bake crust in this recipe. Let’s call it semi-homemade 😉

This no-bake dessert lasagna so decadent, so delicious, and an easy dessert that everyone will love!

If you love chocolate desserts, you’ll also enjoy these Double Chocolate Chip Cookies, this No Bake Chocolate Cheesecake, this easy Chocolate Trifle, and this Chocolate Cream Pie. All gloriously fudgy and decadent!

Ingredients Needed:

• Crust: we’re making a simple crust with crushed Oreo cookies and melted butter. You will crush the whole cookie, including the filling (it acts as glue!). Any store bought sandwich cookie will work for the crust.
• Cream Cheese and Heavy Whipping Cream: the base for our cheesecake layer. Use full-fat cream cheese blocks for the best texture and flavor. You can substitute 1 cup of cool whip if you prefer (but why??).
• Powdered Sugar: whipped with the cream cheese to give the cheesecake layer structure and sweetness.
• Vanilla: adds flavor depth to the cream cheese filling.
• Chocolate Pudding Layer: our chocolate pudding layer is made with instant chocolate pudding mix and milk. I’ve included a link to a homemade chocolate filling layer in the recipe card if you prefer that!
• Whipped Cream: we’re whipping up a homemade whipped cream to top it all off. It’s made with heavy whipping cream, powdered icing sugar, and vanilla extract. You can add 1 tablespoon of cocoa powder to make it chocolate whipped cream.
• Garnishes: I love to finish my Chocolate Lasagna off with more crushed Oreos and chocolate shavings, but feel free to garnish as you desire!

How to Make Chocolate Lasagna

Here are a few step by step photos to guide you! Please see the detailed recipe down in the recipe card.

1. Make the crust: Crush the cookies and combine with melted butter. Press into a baking dish and set aside.
2. Add the filling: In a bowl, beat cream cheese until smooth. Add the powdered sugar, cream, and vanilla, then beat until thick and fluffy. Layer over the crust and refrigerate.
3. Add the pudding: Pour the pudding over the cream cheese layer, then cover and refrigerate until set. Give it time! We don’t want it all to fall apart when we slice it.
4. Top it off: Use an electric mixer to whip together cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chilled lasagna, then garnish and serve.

Chocolate Lasagna FAQs

Tips and Notes

• Use regular Oreos. Not double stuffed. Double stuffed Oreos have too much filling which will affect the texture of the crust.
• No food processor? You can easily crush the Oreos in a ziplock baggie using a rolling pin or something similar. Make sure you get the crumbs nice and fine!
• Soften the cream cheese. Softening the cream cheese makes it so much easier to beat smoothly.
• Chill each layer. If the layers are cold when you add another, there’s less of a risk of a mess. Just stick it in the fridge for 5-10 minutes or while you prep the next layer for the best results.
• To cut clean slices, run a sharp knife under warm water, dry it, then slice. Repeat this between slices.

Variations

• Make the chocolate layer homemade. If you’d rather make this dessert completely from scratch, use the filling recipe for Chocolate Cream Pie instead of the instant pudding and milk. It works perfectly! Just be sure to chill the cream cheese layer and allow the filling to cool to room temp before you spread it on.
• No Oreos? Use shortbread crust from Lemon Lush instead or swap for any sandwich cookie.
• Use other toppings. Feel free to get creative with the toppings you use. I love chocolate shavings and crushed Oreos, but you could also use mini chocolate chips, Reese’s pieces, chocolate sauce, marshmallows, you name it.

More No-Bake Desserts You’ll Love

Desserts

No Bake Cookie Dough Cheesecake

Desserts

No Bake Chocolate Cheesecake + VIDEO

Desserts

No Bake Peanut Butter Cup Cheesecake

Desserts

No Bake Mint Chocolate Bars

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Chocolate Lasagna

This Chocolate Lasagna is the best no-bake dessert. It's a buttery Oreo crust layered with cheesecake filling, chocolate pudding, and homemade whipped cream.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 0 minutes minutes

Chilling time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 16 servings

Calories 331cal

Author Ashley Fehr

Ingredients

Crust

• ½ cup melted butter
• 300 grams chocolate sandwich cookies (about 25 cookies)

Cream cheese layer

• 2 packages cream cheese (8 oz or 250 grams each) room temperature
• 1½ cups powdered sugar
• ⅓ cup heavy whipping cream
• 1 teaspoon vanilla

Chocolate pudding layer

• 2 packages instant chocolate pudding mix 4 serving size
• 3 cups milk

Whipped Cream

• 2 cups heavy whipping cream
• ⅓ cup powdered icing sugar
• 1 teaspoon vanilla extract
• Chocolate shavings and crushed Oreo crumbs for garnish as desired

US Customary – Metric

Instructions

Crust

• Combine melted butter and cookies in a food processor and process until smooth and a ball forms. (You can also crush by hand and stir in the butter, just make sure they are fine).
• Press into a 9×13" baking dish and set aside.

Cream cheese layer

• In a medium bowl, beat cream cheese with an electric mixer until smooth.
• Add powdered sugar, cream and vanilla and beat until smooth, scraping down the sides as necessary. Then beat on high for 2 minutes until thick and fluffy.
• Spread cream cheese mixture over crust and refrigerate while you make the pudding.

Chocolate pudding layer

• In a medium bowl, whisk together chocolate pudding mix and milk until completely smooth. Pour over cream cheese layer, cover with plastic wrap and refrigerate until layers are completely set, about 4 hours.

Whipped Cream

• Before serving, whip cream, powdered sugar and vanilla with an electric mixer on high speed until stiff peaks form. Spread over chilled pudding layer and top with garnishes as desired. (You can do this several hours before serving as well)

Video

Notes

*If you prefer a homemade chocolate layer, use the filling recipe for this Chocolate Cream Pie. It will work perfectly! Just be sure to chill the cream cheese layer and allow the filling to cool to room temperature before spreading on the cream cheese. 

**No oreos? You can use the shortbread crust recipe from this Lemon Lush Dessert.

Nutrition

Calories: 331cal | Carbohydrates: 31g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 147mg | Potassium: 150mg | Fiber: 1g | Sugar: 24g | Vitamin A: 776IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 2mg

The post Chocolate Lasagna appeared first on The Recipe Rebel.

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Recipe first posted on The Recipe Critic.

I know there are all sorts of awesome things about summer — sunshine, strawberries, beaches, cold drinks, ice cream, grilled everything…. but you know? I think s’mores are one of my favorites.

I just can’t think of a much better combination than melty chocolate and marshmallow, and the graham cracker adds the perfect crunch.

But sometimes there’s no campfire, and then what?

S’mores Pie.

I needed at least one more s’mores inspired dessert in my repertoire (along with this No Bake S’mores Cheesecake from last year), preferably something just as easy and no bake.

Long ago, I decided that I would never again share a s’mores dessert topped with toasted store-bought marshmallows, because what happens when they don’t get eaten 10 minutes after they’re toasted? They get hard. So hard and impossibly sticky. Which makes it totally not easy and make-aheadable.

So if you’re wondering if the homemade marshmallow cream is worth the extra effort, it is. And if you just don’t think you can swing it (it’s seriously so easy), I would go with homemade whipped cream instead.

I did cheat though, and use boxed instant chocolate pudding. Go ahead and judge, I can handle it.

If you want to go all out and make your own homemade chocolate pudding pie filling, just use the recipe from this Homemade Dark Chocolate Pudding Pie instead, and stir in some marshmallows while it’s still warm to melt. It will be divine, I promise you.

Tips and Tricks for Making this No Bake S’mores Pie:

• Make sure you really press the crust in firmly so that it sets up properly and doesn’t break when you are removing it from the pan.
• After toasting the marshmallow cream on top, I recommend refrigerating for at least another couple hours so that the pie is completely chilled — otherwise it will still be warm and not quite as refreshing on a hot day!
• Leftovers will last for a few days in the fridge no problem — not that you’ll have any

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No Bake S’mores Pie Recipe

This No Bake S’mores Pie is an easy no bake dessert made with a chocolate pudding filling, no bake graham crust and loaded with homemade marshmallow cream!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 10 servings

Calories 363cal

Author Ashley Fehr

Ingredients

Crust

• 1/2 cup butter melted
• 2 1/2 cups graham cracker crumbs

Filling

• 1 1/2 cups mini marshmallows
• 2 packages fat free instant chocolate pudding mix 4 serving size
• 3 cups 1% milk

Marshmallow Cream

• 3 egg whites
• 3/4 cup granulated sugar
• 1/4 teaspoon cream of tartar

Instructions

• Combine butter and graham cracker crumbs and press into the bottom and up the sides of a 9″ pie plate. Set aside.
• Lightly grease a medium microwave-safe bowl and add marshmallows. Microwave on high in 20 second intervals just until puffed and soft — stir until completely melted and smooth.
• In a medium bowl, whisk together pudding mix and milk until smooth. Add marshmallows and whisk vigorously until smooth.
• Pour into prepared crust and refrigerate until set, at least 2 hours.
• To make the marshmallow cream, place egg whites, sugar and cream of tartar in a glass bowl and whisk to combine. Add 1/2-1″ of water to the bottom of a small pot (make sure that the glass bowl will rest on top and not touch the water) and bring to a simmer over medium-high heat.
• Reduce heat to medium and place glass bowl over top, whisking constantly until egg whites are warmed (not hot) and sugar is dissolved.
• Remove from heat and beat with an electric mixer on high until stiff peaks form — this can take 5-8 minutes.
• Spread marshmallow over the top and toast with a kitchen torch if desired. Chill for at least 2 hours before serving.

Nutrition

Calories: 363cal | Carbohydrates: 59g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 500mg | Fiber: 1g | Sugar: 42g

The post No Bake S’mores Pie Recipe appeared first on The Recipe Rebel.

You guys, I’m just loving summer.

I can’t get over it.

Mostly because the weather has been just absolutely beautiful lately (even a touch on the too-hot side if you ask me, but as a Manitoban I really try not to complain about any summer heat), but also because my husband has been “at home” (somewhere on our 13 acres) for about the last month which means our 3 year old has had more freedom to get out and explore outside.

This gives me a little more time to experiment in the kitchen, and even so, I haven’t baked anything in such a long time. It’s just too warm!

There is a part of me that misses it though. I mean, baked goods. Carbs. Just a few of my favorite things. And I think when fall finally hits I’m going to go through some serious baking extravaganzas.

Until then? I’m bringing you all things no bake, frozen, or grilled.

Do you know what else I love? Picnics.

I have a 3 year old and a 6 month old, and there are about 8 months of the year here where if we are out and have to eat somewhere other than in our home (or in someone else’s), it’s in a restaurant. And those of you with young kids might be able to appreciate what kind of a gamble that can be at times.

So I’ve come to love portable, packable foods that we can take to the park and enjoy without the stress of trying to get two somewhat excitable children to sit somewhat quietly while we wait for food. That doesn’t mean you can’t eat fabulous food!

I love packing desserts in jars. (a) They’re super cute and (b) portable, and (c) everyone can make their own (even the kids!) and add in whatever flavors they want! It’s just kind of a wonderful thing.

But there was no way I was going to be baking brownies to make these trifles, so I grabbed some Two-Bite Brownies. These have kind of been an obsession of mine for a long time now, and they are the perfect excuse to leave the oven off!

I also grabbed some chocolate pudding mix and some frozen whipped topping – it’s summer, and I am all about easy. I also tend to buy the reduced fat/sugar/light version of everything when I’m making dessert, so I feel a little less guilty about the peanut butter cups!

I had so many ideas for flavor combinations, and in the end I just couldn’t decide so I made the brownie trifle 3 different ways! This just goes to show how easy it is for everyone to mix and match what goes in.

I’m not going to include measurements for the mix ins, because it really depends how many people want each one, and there are really no hard and fast rules for combining them. It’s just a super simple dessert that’s perfect for summer!

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No-Bake Brownie Trifle 3 Ways

These easy No Bake Brownie Trifles are a fun cheater summer dessert using store bought brownies!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 jars

Calories 224cal

Author Ashley Fehr

Ingredients

• 1 box instant chocolate pudding 4 serving size
• 2 cups milk
• 1 L tub frozen whipped topping thawed
• 635 g tub Two-Bite Brownies

Optional Mix Ins:

• Chopped peanut butter cups and smooth peanut butter
• Raspberries and blueberries
• Mini marshmallows toasted almonds and chocolate sprinkles

Instructions

• In a medium bowl, whisk pudding mix and milk as directed on package until thickened (1-3 minutes). Set aside.
• Chop brownies into smaller pieces.
• Add a layer of brownies to the jar. Top with a spoonful of chocolate pudding and a spoonful of whipped topping. Top with mix ins as directed below. Repeat one more time so there are two layers of everything.
• Screw the lid on the jar and place in the refrigerator until ready to serve. To transport, place in a cooler bag with an ice pack.
• Peanut Butter Cup:Place a teaspoonful of smooth peanut butter in a small ziploc bag and microwave on high for 5-10 seconds until slightly warm. Snip the tip of the bag and add a small drizzle of peanut butter on top of whipped topping, follow by a layer of chopped peanut butter cups.
• Red, White and Blue Berry:Add a layer of berries on top of whipped topping.
• Heavenly Hash:Add a layer of mini marshmallows, toasted almonds (or other nuts of choice) and chocolate sprinkles on top of whipped topping layer.

Nutrition

Calories: 224cal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 118mg | Potassium: 215mg | Sugar: 23g | Vitamin A: 320IU | Calcium: 204mg

The post No-Bake Brownie Trifle 3 Ways appeared first on The Recipe Rebel.

I saw the original recipe for these from Averie Cooks on Pinterest and knew I needed to try them. I made a couple swaps to make them  a little bit healthier, but they are still the best thick and chewy double chocolate cookie.

These cookies are different than any other chocolate cookie I’ve made. They are soft but dense-in-a-good-way, whereas most cookies I make are thinner and fudgier, with more of that slightly undercooked awesomeness. The texture of these remind me of those Chewy Chips Ahoy cookies — slightly chewy, thick and still fudgy.

I didn’t change this recipe much at all when I made them. I did do 50% whole wheat flour, which some people might swear against but I swap out white flour for whole wheat in pretty much everything I make. I’m open to any swap that makes me feel less guilty about eating half a dozen cookies fresh from the oven before lunch. You can see the whole wheat flour in the cookies, so if you’re not into that kind of thing, feel free to use all purpose flour.

When I made my dough, it was thick. Thicker than I would normally want for a cookie dough, so I was a bit nervous. I decided to roll with it anyway and give it a shot. I chilled my dough for almost 24 hours, and when I took it out it was pretty firm. If I hadn’t flattened my cookies slightly they would have baked into triple chocolate golf balls — the original recipe does call for the dough balls to be flattened slightly. The end results were amazing nonetheless.

My cookies were slightly smaller and I got about 30 out of one recipe. I didn’t have any chocolate chunks or any chocolate to chop up (you don’t have to tell me what a shame that is — I hang my head in shame), so my cookies were merely triple chocolate. The original recipe calls for additional chocolate chunks, making the grand total four kinds of chocolate, hence the name Quadruple Chocolate Soft Fudgy Pudding Cookies. Be sure to have a tall glass of cold milk ready when you pull these out of the oven because I doubt you’ll be able to resist.

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Triple Chocolate Pudding Cookies

Thick, fudgy whole wheat cookies featuring 3 (or 4!) kinds of chocolate.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 24 cookies

Calories 187cal

Author Ashley Fehr

Ingredients

• 3/4 cup unsalted butter softened (1 ½ sticks)
• 3/4 cup light brown sugar packed
• 1/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 package instant chocolate pudding mix not sugar-free and not cook & serve
• 1/4 cup cocoa powder
• 1 cups all-purpose flour
• 1 cup whole wheat flour or feel free to use all white
• 1 teaspoon baking soda
• pinch salt
• 1 cup chocolate chips
• 1/2 cup chocolate chunks optional

Instructions

• To the bowl of a stand mixer add the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined.
• Scrape down the sides of the bowl and add the pudding mix, cocoa, and beat on low speed until just combined.
• Scrape down the sides of the bowl again, and add the flour, baking soda, optional salt, and beat on low speed until just combined.
• Scrape down the sides of the bowl, and add the chocolate chips (and chocolate chunks if using) and beat on low speed until evenly distributed.
• Refrigerate cookie dough at least 2 hours or up to a few days (Note: You may do this before or after rolling cookies).
• Preheat oven to 350 degrees F.
• Roll into balls, and flatten slightly. Place cookies on a large baking sheet lined with parchment or sprayed with cooking spray.
• Bake for about 10 minutes, or until edges have set and tops are just set, even if they don’t look quite done yet. Don’t overbake!
• Let cookies cool before serving

Nutrition

Calories: 187cal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 60mg | Potassium: 73mg | Fiber: 1g | Sugar: 14g | Vitamin A: 215IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg

The post Triple Chocolate Pudding Cookies appeared first on The Recipe Rebel.