With only 4 ingredients this Swiss Cake Roll Lush Cake becomes a tasty and indulgent no bake recipe that you will absolutely fall in love with.
I love some Swiss Cake Rolls, they were one of those snacks that I have always loved when I was a kid. I couldn’t get enough. Now as an adult, I still love them just the same.
There is something about those little cake rolls that are just tasty and nostalgic and knowing me, you know that I had to make something using them.
Enter this Swiss Cake Roll Lush Cake. Layers of Swiss Cake Rolls, pudding, and whipped topping make this no-bake dessert absolutely addictive.
Chocolate overload but not too sweet, just the perfect amount of flavors. It’s pretty much just a giant Swiss Cake Roll Cake, so trust me if you are already a fan of them, you’ll love this.
I love desserts that are easy and take minimal ingredients. This Swiss Cake Roll Lush Cake is just that, 4 ingredients that really only require layering. You really can’t go wrong.
Some of my other favorite no bake desserts that we have on our site include: No Bake Oreo Pie, No Bake Cherry Cheesecake and No Bake Almond Joy Cookies!
WHY THIS RECIPE WORKS:
- With super easy and readily available ingredients, this comes together quickly.
- The different flavors of layers make a great contrast in flavor for this cake.
- It is no bake so it is a fun and quick recipe you can whip up.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Instant chocolate pudding mix
Whole milk
Cool whip
Swiss cake rolls
HOW TO MAKE THIS SWISS CAKE ROLL LUSH CAKE:
- Place the pudding mix and cold milk in a medium-sized bowl, whisk for 2 minutes until it starts to thicken. Place in the fridge for 5 minutes.
- Spread 1/4th of the cool whip on the bottom of a 9×13 baking dish.
- Layer the cut swiss rolls on top (cut side up), gently pressing them into the cool whip, this will help the cake to stabilize. Add a row of the swiss rolls around the edge of the baking dish, cut side out. I like to use a clear glass baking dish because you can see the pretty rolls from the outside.
- In a medium-sized bowl, stir together another 1/4th of the cool whip with ⅓ of the chocolate pudding until smooth.
- Spoon this on top of the swiss rolls and smooth out the top.
- Add another layer of swiss rolls, cut side up. Gently press them down.
- Add the remaining chocolate pudding on top and smooth it out.
- Lastly add another layer of swiss rolls, cut side up, there should be none left after this. Gently press them down.
- Top with the remaining cool whip, and smooth it out.
- Cover with plastic wrap and place in the fridge for at least 6 hours to set or even better overnight.
- Garnish with more swiss rolls or some of the chocolate that flakes off the swiss rolls while cutting them.
HOW LONG SHOULD I LET THIS CHILL?
HOW LONG SHOULD I LET THIS CHILL?Since this has multiple layers and different textures, we like to chill this for at least 6 hours minimum. If you have time to chill it overnight the better!
It lets the flavors marry and really ensures that this cake will hold together nicely.
DO I HAVE TO USE CHOCOLATE PUDDING?
For this recipe I really do recommend chocolate pudding, it really fits with the flavor of the Swiss Cake Rolls themselves and since it alternates with the whipped topping it balances nicely.
You will be mixing some of the chocolate pudding with whipped topping so it makes that layer a little less chocolate flavored. You will have a variety of layers and flavors which really makes this dessert amazing.
HOW TO STORE:
This Swiss Cake Roll Lush Cake can be covered in the pan with plastic wrap and stored in the refrigerator where it will keep for up to 3 days.
This can also be frozen, to do this, leave it in the dish and cover it with plastic wrap then foil and it should keep in the freezer for up to 1 month. Defrost in refrigerator or enjoy frozen.
TIPS AND TRICKS:
- We use cool whip for this recipe but you can make your own homemade whipped cream if you’d like, I would recommend using my Stabilized Whipped Cream.
- You can half this recipe and use a 9″x9″ baking pan instead, but you will have leftover pudding, but you can eat that as is.
- This can be frozen, see my tips above.
- This needs to be refrigerated for at least 6 hours before serving for it to set up, do not skip that step.
If you are looking for an off-the-wall delicious and tasty dessert that is fun and nostalgic, then you need to try this Swiss Cake Roll Lush Cake!
If you like this recipe you might also like:
If you’ve tried this SWISS CAKE ROLL LUSH CAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Swiss Cake Roll Lush Cake
Ingredients
- 3.9 ounce instant chocolate pudding mix
- 2 cups cold whole milk
- 16 ounces cool whip divided
- 48 swiss cake rolls cut into 5ths
Instructions
- Place the pudding mix and cold milk in a medium-sized bowl, whisk for 2 minutes until it starts to thicken. Place in the fridge for 5 minutes.
- Spread 1/4th of the cool whip on the bottom of a 9x13 baking dish.
- Layer the cut swiss rolls on top (cut side up), gently pressing them into the cool whip, this will help the cake to stabilize. Add a row of the swiss rolls around the edge of the baking dish, cut side out. I like to use a clear glass baking dish because you can see the pretty rolls from the outside.
- In a medium-sized bowl, stir together another 1/4th of the cool whip with ⅓ of the chocolate pudding until smooth.
- Spoon this on top of the swiss rolls and smooth out the top.
- Add another layer of swiss rolls, cut side up. Gently press them down.
- Add the remaining chocolate pudding on top and smooth it out.
- Add another layer of swiss rolls, cut side up, there should be none left after this. Gently press them down.
- Top with the remaining cool whip, and smooth it out.
- Cover with plastic wrap and place in the fridge for at least 6 hours to set or even better overnight.
- Garnish with more swiss rolls or some of the chocolate that flakes off the swiss rolls while cutting them.
Nutrition
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