No Bake Chocolate Lasagna Trifle
This easy, layered chocolate trifle combines creamy homemade pudding, fluffy whipped cream, and crushed cookies for the ultimate no-bake dessert — perfect for holidays, parties, or cozy nights at home.
Equipment
- Mixing Bowls
- Saucepan
- Whisk
- Fine Mesh Sieve
- Electric Mixer
- Trifle Dish or Serving Cups
- Microwave
- Refrigerator
Ingredients
Crushed Cookie Layer
- 30 chocolate crème cookies crushed
- 5 tbsp unsalted butter melted, optional
Chocolate Pudding Layer
- 1 cup milk
- 1.5 cups heavy cream
- 0.5 tsp vanilla extract
- 0.25 tsp salt
- 2 eggs
- 4 egg yolks
- 0.25 cup sugar
- 225 g milk chocolate chopped
- 225 g dark chocolate chopped
Whipped Cream Layer
- 2 cups heavy whipping cream chilled
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
Ganache Topping
- 50 g dark chocolate
- 0.25 cup heavy cream
- 1 tsp neutral oil for shine
Optional Toppings
- cherries, chocolate shavings for garnish
Instructions
- Crush cookies in a food processor. Mix with melted butter if desired. Set aside.
- Heat milk, cream, vanilla, and salt in a saucepan until simmering. In a bowl, whisk eggs, yolks, and sugar.
- Slowly whisk warm milk mixture into egg mixture. Return to pan and stir until thickened.
- Divide custard evenly over chopped milk and dark chocolate in separate bowls. Stir each until smooth. Chill 30 mins.
- Whip cream, sugar, and vanilla to soft peaks. Don’t overwhip.
- Make ganache by microwaving dark chocolate, cream, and oil in 20-sec bursts until smooth. Let cool.
- Assemble: Layer half cookies, dark chocolate pudding, half whipped cream, remaining cookies, milk chocolate pudding, and rest of whipped cream.
- Chill trifle for 6+ hours. Before serving, pour ganache over top and garnish with cherries or shavings.
Notes
Chill well before serving. For a twist, add espresso powder to the pudding or orange zest to the whipped cream.