Go Back
Easy No-Bake Four-Layer Chocolate Dessert Recipe

Easy No-Bake Four-Layer Chocolate Dessert

A chilled chocolate lush with a cookie crust, cream-cheese layer, instant chocolate pudding, and whipped topping. This easy make-ahead dessert serves about 12 people from one 9x13-inch pan.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 4 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 36 cookies Regular chocolate sandwich cookies, finely crushed
  • 6 tablespoons Unsalted butter, melted
Cream-Cheese Layer
  • 8 ounces Cream cheese, softened
  • 1 cup Confectioners’ sugar
  • 1 teaspoon Vanilla extract
  • 1 cup Whipped topping, thawed
Chocolate Pudding Layer
  • 2 3.9-ounce packages Instant chocolate pudding mix
  • 3 cups Cold whole or 2% milk
Topping
  • 2 cups Whipped topping, thawed
  • 1/3 to 1/2 cup Semisweet chocolate shavings or mini chocolate chips, optional

Method
 

Step-by-Step
  1. Line a 9x13-inch baking dish with parchment if desired. Stir the finely crushed chocolate sandwich cookies with the melted butter until all the crumbs are evenly moistened, then firmly press the mixture into the bottom of the dish and refrigerate for 15 to 20 minutes.
  2. Beat the fully softened cream cheese until smooth before adding the confectioners’ sugar and vanilla. Beat again until creamy, fold in 1 cup of thawed whipped topping, and spread the mixture over the chilled crust.
  3. Whisk both instant chocolate pudding mixes with 3 cups of cold whole or 2% milk for about 2 minutes. Let the pudding stand for 3 to 5 minutes so it thickens, then spread it over the cream-cheese layer.
  4. Spread the remaining 2 cups of whipped topping over the pudding layer, taking care not to disturb the surface. Sprinkle with 1/3 to 1/2 cup of semisweet chocolate shavings or mini chocolate chips if using.
  5. Cover the pan and refrigerate for at least 4 hours before cutting. Chill overnight when possible for the firmest pudding layer and the neatest slices.

Notes

Use completely softened cream cheese and beat it smooth before adding the sugar or whipped topping to prevent lumps. Keep the dessert refrigerated, and chill overnight for the best structure.