Mr. Nomad loves chocolate. Me? Not so much. Personally, I looooooooooove anything fruity or lemony! But when you’re married sometimes you have to bite the bullet and make your significant other’s favorite dessert, not yours. That’s called compromise!
In all fairness anything chocolate makes him happy. Hershey’s bars, chocolate cake, chocolate cupcakes, chocolate mousse…. chocolate, chocolate, chocolate! So, when I came across a recipe for a Red Velvet Dessert Lasagna from the Cookie Rookie, I decided to be the best wife ever and make it for him as a belated Valentine’s Day gift. As they say, the way to a man’s heart is through his belly!
But being in China, I definitely had to make lots of modifications to this recipe. So much so that I had to change the name of her dessert to better suit the end result. In the USA a no-bake cheesecake means Cool Whip and Cream Cheese, but at 45RMB (about $8) for an 8oz tub from City Shop and this recipe would need 2 tubs, I needed to figure out a new way to make no-bake cheesecake.
That’s where Martha Stewart comes in handy… Did you know that you can make no-bake cheesecake with cream cheese, sweetened condensed milk and a little bit of vanilla? It’s that simple! In all fairness it’s not as light as a Cool Whip no-bake cheesecake but it was silky, creamy, and oh so delicious!
Want a fantastic tip for easily spreading the layers? Wet a large offset spatula and gently spread the cheesecake layer over the Oreo crust. Rewet the spatula as needed to avoid the cheesecake mixture from pulling up the crust as you spread it.
To make the dessert extra pretty I grated a bar of IKEA Dark Chocolate and sprinkled it on top because really is there such a thing as too much chocolate?
I served it after only refrigerating it for 1 hour and it was a sloppy mess to get out of the pan and looked terrible in photos. My genius son said to me- Why don’t you just put it in the freezer and take a picture of it tomorrow. It’ll be easier to cut and it’ll be stuck together. He’s so smart! Just like his momma!
Not only did it cut out beautifully it was so refreshing as a frozen dessert! This will definitely be a dessert that I’ll make again!
Delicious and refreshing chocolate treat! Freeze it overnight for a special frozen treat!
- 24 Cookies Oreos
- 2 T Butter melted
- 5 oz Package Cook and Serve Chocolate Pudding (can also use instant)
- 3 Cups Milk
- 4 oz Cream Cheese softened
- 10 drops Red Food Coloring optional
- 14 oz Cream Cheese softened
- 12.5 oz Can Sweetened Condensed Milk
- 1 t Vanilla
- 1 8oz container Cool Whip
- 1 3.5oz Chocolate Bar
- Crust Directions: Preheat oven to 350F and grease a 9x13 glass baking dish. In a food processor, process Oreos until finely crushed. While processing, add melted butter. Pour the Oreos into the baking pan and press down with your hand or a spoon to create a firm crust. Bake for 8-10 minutes. Remove from oven and set aside to cool.
- Cream Cheese Layer: On high speed in a stand mixer or with an electric mixer, beat the 14oz cream cheese until soft and smooth. With mixer on, slowly add in the condensed milk and vanilla. Continue mixing until smooth. Wet a large offset icing spatula, spread the cream cheese mixture onto the Oreo crust. Be careful not pull the crust up while spreading. Wipe off the spatula and rewet it as needed. Refrigerate while preparing the next layer.
- Pudding Layer: Prepare chocolate pudding with 3 cups of milk as per the instructions. If you are using the cook and serve packet then you'll need to wait for it to cool and set so consider making this in advance. In an electric mixer beat 4oz cream cheese until softened and smooth. Add prepared chocolate pudding and continue beating until well combined. Carefully spread the pudding layer over the cream cheese layer with a wet spatula. Refrigerate for 2 hours.
- Cool Whip Layer: Stir the Cool Whip. Spoon onto the chocolate layer.
- Grate chocolate bar and sprinkle over Cool Whip layer.
- Cover and refrigerate for 2 hours or freeze overnight for a frozen treat!