Greek Chocolate Layered Pudding Cake
A cool and creamy Greek Chocolate Layered Pudding Cake made with silky Giotis chocolate pudding, soft whipped cream, and simple biscuits. This no‑bake dessert comes together in minutes and chills into beautiful layers full of rich chocolate flavor. It’s nostalgic, easy, and perfect for warm days or last‑minute treats a classic Greek ice box cake that tastes like childhood summers.
Equipment
- 1 Pyrex 30 x 22
- 1 blender
- 1 spatula
- 1 large pot
Ingredients
- 1 cup chocolate cookies crumbled
- ¾ cup chocolate pudding mix Jotis
- ½ cup sugar
- 4 cups milk
- 2 cups heavy cream whip into whipped cream
- ½ cup chocolate baking bar Additional chocolate for topping
- 1 cup Greek yogurt 5% non-fat
Instructions
- Combine the ¾ cup chocolate pudding mix, ½ cup sugar, and the 4 cups milk in a large pot, then whisk until everything is fully blended.
- Set the pot on medium heat and stir continuously until the mixture thickens
- Add the 1 cup chocolate cookies to your blender and briefly blend, leaving a few small chunks for texture.
- Remove the pudding from the heat and set aside for a few minutes. Fold in the crushed cookies and mix until fully combined.
- Melt the ½ cup chocolate baking bar in a bain‑marie, keeping a small portion aside for topping.
- Fold the melted chocolate into the pudding mixture and then into a Pyrex 30 x 22.
- Whip the 2 cups heavy cream until thick and fluffy, then add the 1 cup Greek yogurt and blend until smooth.
- Place the Pyrex in the fridge for about 45 minutes.
- Grate the rest of the chocolate and sprinkle it generously over the whipped cream until the surface is fully covered.
- Place in the fridge for about 30 minutes and then serve.