No Bake Layered Dessert (Printable)
Chilled layers of cookie base, whipped cream and vanilla pudding — easy to make ahead and serve cold.
# What You'll Need:
→ Base Layer
01 - 7 ounces graham crackers or digestive biscuits, finely crushed
02 - 5 tablespoons unsalted butter, melted
→ Cream Layer
03 - 1 2/3 cups cold heavy whipping cream
04 - 1/3 cup powdered sugar
05 - 1 teaspoon vanilla extract
→ Pudding Layer
06 - 1 package (3.5 ounces) instant vanilla pudding mix
07 - 1 2/3 cups cold whole milk
→ Topping
08 - 1/3 cup chocolate shavings or cocoa powder (optional)
# How-To Steps:
01 - Combine the crushed graham crackers with melted butter in a mixing bowl until evenly moistened. Firmly press the mixture into the bottom of a 9x9 inch baking dish, forming a uniform layer.
02 - In a clean mixing bowl, beat the cold heavy whipping cream with powdered sugar and vanilla extract using an electric mixer or whisk until stiff peaks form.
03 - In another bowl, whisk the instant vanilla pudding mix with cold whole milk for 2 minutes. Allow the mixture to stand for 5 minutes to thicken.
04 - Spread half of the whipped cream evenly over the prepared cookie base.
05 - Spoon the prepared vanilla pudding over the whipped cream layer and use a spatula to level the surface.
06 - Gently spread the remaining whipped cream over the pudding, smoothing the surface.
07 - Garnish the dessert with chocolate shavings or a dusting of cocoa powder if desired.
08 - Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours or until layers are firm.
09 - Slice the chilled dessert and serve directly from the dish.
# Expert Tips:
01 -
- This is the dessert you make when everyone thinks you fussed, but your kitchen stays pristine and cool.
- The way the creamy layers melt against the slight snap of biscuit always wins over skeptics and sweet tooths alike.
02 -
- Don’t rush the chill time – cutting early leads to messy, sliding layers instead of those café-perfect stripes.
- I discovered that overwhipping the cream can turn it grainy, so stop when the peaks stand firm but still look luscious and smooth.
03 -
- Let the finished dessert rest even longer than two hours if you want perfect, café-style squares – patience pays off.
- The difference-maker? Quality vanilla extract in both pudding and cream; it lifts every bite.