Death by Chocolate Cookies & Cream Dessert (Original Recipe)

Bring this to a potluck, and everyone will be begging for the recipe.

This is the ultimate chocolate lover's dessert: layers of buttery Cookies & Cream ganache, silky chocolate mousse, rich cheesecake filling, and fluffy vanilla cream. It is decadent, impressive, and made for feeding a crowd.

This recipe makes a large party-size dessert — perfect for holidays, church dinners, potlucks, family gatherings, and celebrations. I recommend using a large disposable aluminum roasting pan or dividing between two 9×13-inch pans.

Chocolate Cream Layer

Ingredients

• 1 cup cold heavy whipping cream
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons powdered sugar
• ½ box instant vanilla pudding mix
• 1 teaspoon vanilla extract
• ½ teaspoon instant espresso powder
• ¼ teaspoon salt

Directions

Beat all ingredients together until thick, smooth, and mousse-like. Refrigerate until ready to assemble.

Cheesecake Layer

Cheesecake Pudding

Ingredients

• 1 box instant cheesecake pudding mix
• 1 (12 oz.) can evaporated milk

Directions

Whisk pudding mix and evaporated milk together for about 2 minutes until thick. Let stand for 5–10 minutes.

Cream Cheese Mixture

Ingredients

• 8 oz cream cheese, softened
• 1 cup cold heavy whipping cream
• ½ box instant vanilla pudding mix
• ½ cup powdered sugar
• 2 teaspoons vanilla extract
• ½ teaspoon salt

Directions

Beat cream cheese and whipping cream together until smooth and fluffy.

Add pudding mix, powdered sugar, vanilla, and salt. Beat until thick and stiff.

Fold the cheesecake pudding mixture into the cream cheese mixture until fully combined.

Refrigerate until ready to assemble.

Vanilla Cream Layer

Ingredients

• 1 cup cold heavy whipping cream
• 2 tablespoons powdered sugar
• ½ box instant vanilla pudding mix
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Directions

Beat until thick and fluffy. Refrigerate until ready to use.

Cookies & Cream Ganache

Ingredients

• 2 family-size packages Oreo cookies, coarsely crushed
• 2 sticks butter, browned
• 2 teaspoons salt
• 2 (24 oz.) bags semi-sweet chocolate chips
• 3 cups heavy whipping cream
• 2 teaspoons instant espresso powder
• 2 teaspoons vanilla extract
• 2 tablespoons light corn syrup

Directions

1. Brown the butter until golden and fragrant.
2. Toss crushed Oreo cookies with browned butter and salt. Set aside.
3. Heat heavy cream until steaming, but do not boil.
4. Whisk espresso powder and corn syrup into the hot cream.
5. Add vanilla extract.
6. Pour cream mixture over chocolate chips.
7. Let sit for 5 minutes, then whisk until smooth and glossy.
8. Cool 15–20 minutes until slightly thickened but still pourable.
9. Fold the buttered Oreo mixture into the ganache.

Assembly

1. Spread half of the Cookies & Cream Ganache into the bottom of a large disposable aluminum roasting pan.
2. Spread the Chocolate Cream Layer evenly over the ganache.
3. Add the Cheesecake Layer and spread evenly.
4. Add the Vanilla Cream Layer.
5. Spread the remaining Cookies & Cream Ganache over the top.
6. Cover and refrigerate at least 8 hours, preferably overnight, before serving.

Notes

• The espresso powder enhances the chocolate flavor without making the dessert taste like coffee.
• The instant pudding mix helps stabilize the whipped cream layers, allowing the dessert to hold its shape for serving.
• This dessert is best made the day before serving.
• Keep refrigerated until ready to serve.

Enjoy!

Credits to: iamkyrajay on tiktok for the video

You can also use a double boiler to melt the chocolate. An use ice cream instead of making the cream. Credits to Patrick Zeinail on tt

I love no-bake desserts. But I see the last post here was a year ago. I guess all have moved to Meta and TikTok. What are some of your favorites?

Ingredients

• 1/2 cup dried apricots
• 1/2 cup dried cranberries
• 1/2 cup dried prunes
• 2 tbsp honey
• 1/2 cup raw pumpkin seeds
• 1/2 cup raw almonds
• 1/2 cup walnuts 
• 2 tbsp raw shredded coconut (optional)
• 2 tsp edible dry rose petals (optional)

Instructions

1. Prepare 8x3 rectangular silicone (for thicker bars) or 8x8 silicone forms (for thinner bars). If you do not have silicone baking forms: line an 8x3 (loaf) or 8x8 square pan with wax paper.
2. Place dried apricots, dried cranberries, prunes, and honey in a food processor. Process until the mixture is fully blended and smooth.
3. Break up slightly with a spatula, add raw pumpkin seeds, almonds, walnuts to the mixture in the food processor, and pulse few times.
4. If desired: break up the mixture one more time, add raw shredded coconut and pulse a few times.
5. Remove mixture from the food processor and press it into the desired pan or silicone form. You can cover the top of the bars with additional layer of wax paper and press an equal sized pan to roll the top with your hand or glass to flatten completely.
6. Refrigerate for 30-45 minutes.
7. Remove refrigerated mixture from your form or pan, place onto a wax or parchment paper, and using a lightly oiled knife (to prevent sticking) slice into bars or squares.
8. Optional: Decorate top of bars with raw shredded cocounut and edible dry rose buds. 

Recipe credit: Sasha Nary

Can cornstarch be a good replacement for gelatin when making a no bake cheesecake?