Try Not To Drool Over These 3 Layered Chocolate Desserts

Summer is here, and the last thing any of us want to do is bake up a storm in a hot kitchen (thank goodness for the grill!). Today, I’m sharing three, no-bake 3-Layered dessert recipes that will keep you away from the oven, all summer long!

If you’re hosting a summer soirée, and you want to give your guests options,feel free to make all three of today’s recipes. They are all a tasty sweet indulgence, and take little time to assemble.

Make sure you have a good food processor to make each crust, a variety of baking dishes, and several spatulas or large spoons to layer these treats!

No Bake Chocolate Peanut Butter Lasagna

Serves 12

Ingredients:

Crust:

  • 2 cups graham cracker crumbs
  • ⅔ cup melted butter
  • 5 tbsp sugar

Second Layer:

  • 1- 8 ounce package cream cheese, softened at room temperature
  • ⅔ cup creamy peanut butter
  • 2 cups powdered sugar
  • 1 cup heavy whipping cream

Third Layer:

  • 1 – 3.4 ounce package instant vanilla pudding
  • 1 – 3.4 ounce package instant chocolate pudding
  • 3 cups milk (2% or whole)

Fourth Layer (topping):

  • 8 ounce carton cool whip, thawed
  • 1 ½ cups chopped peanut butter cups

Instructions:

  1. To a food processor, pulse graham crackers until fine to form crust. Mix with melted butter, and press into a greased 9 x 13 inch pan.
  2. Using a hand mixer, to a bowl, mix together the second layer and spoon over the crust with a wet spoon.
  3. Whisk together the third layer of pudding – let set for 5 minutes, and then pour over second layer.
  4. Top with cool whip and garnish with the chopped peanut butter cups.
  5. Refrigerate for 3-4 hours before serving.

White Chocolate Blueberry Pie

Serves 12

Ingredients:

Crust:

  • 1 – 15 ounce package Golden Oreo cookies (approx 36 cookies)
  • 6 tbsp butter-melted

Second Layer:

  • 1- 8 ounce package cream cheese, softened at room temperature
  • 1/2 cup butter, softened at room temperature
  • 1 cup powdered sugar
  • 1 ¼ cup Cool Whip
  • 1 ½ cup fresh blueberries (you can also use frozen, but they must thaw first)

Third Layer:

  • 2 – 3.4 ounce packages of White Chocolate Instant Pudding (vanilla will work too, but has a more yellow color, and you want white, if possible)
  • 3 cups milk
  • 2 oz. blueberry powder (pulse blueberries in your food processor to make the powder)

Fourth Layer (topping):

  • 1 ½ cup Cool Whip
  • 1 ½ cups white chocolate chips)

Instructions:

  1. To a food processor, pulse oreos until fine to form crust. Mix with melted butter, and press into a greased 9 x 13 inch pan.
  2. Using a hand mixer, to a bowl, mix cream cheese, butter, and powdered sugar. Spoon and mix in cool whip. Fold in blueberries. Layer over crust.
  3. Using food processor, pulse blueberries to make blue powder.
  4. Whisk together pudding ingredients. Add in blueberry powder. Layer over cream cheese layer.
  5. Top with cool whip and white chocolate chips. Refrigerate 3-4 hours before serving.

No Bake Mint Chocolate Chip Dessert

Serves 9

Ingredients:

Crust:

  • 1 – 15 ounce package Mint cookies (approx 36 cookies)
  • ½ cup butter, melted

Second Layer:

  • 1- 8 ounce package cream cheese, softened at room temperature
  • 1/4 Cup Sugar
  • 2 tbsp Heavy Cream
  • 1 cup Cool Whip
  • 1 tsp Mint Extract
  • 2-3 Drops Green Food Coloring

Third Layer:

  • 1 – 3.9 ounce package Instant Chocolate Pudding
  • 2 cups milk

Fourth Layer (topping):

  • 1 ½ cup Cool Whip
  • 1/2 tsp mint extract
  • 2-3 drops food coloring together
  • 1 cup mini chocolate chips

Instructions:

  1. To a food processor, pulse oreos until fine to form crust. Mix with melted butter, and press into a greased 8×8 inch pan.
  2. Using a hand mixer, to a bowl, mix cream cheese, sugar, and cream. Using a spoon, mix in food coloring, and mint extract. Layer over oreo crust.
  3. Whisk together pudding ingredients. Let set for 5 minutes, and then layer over cream cheese mixture.
  4. Combine remaining cool whip, mint extract, and food coloring. Layer topping and top with mini chocolate chips. Refrigerate 3-4 hours before serving.
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