Swiss Cake Roll Lush Cake

Square image of slice of cake on patterned plate

With only 4 ingredients, this Swiss Cake made with Swiss Cake Rolls becomes a tasty and indulgent no-bake lush cake recipe that you will fall in love with.

Course Dessert

Cuisine American

Keyword lush cake, Swiss Cake Roll Lush Cake

Prep Time 20

Cook Time 0

Chill: 6

Total Time 6 20

Servings servings

Calories 322kcal

Author Dana DeVolk

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 large bowl, whisk for 2 minutes until it starts to thicken. Place in the fridge for 5 minutes.
3.9 ounce instant chocolate pudding mix, 2 cups cold whole milk
Spread 1/4th of the cool whip on the bottom of a 9x13 baking dish.
16 ounces cool whip
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.
48 swiss cake rolls
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.

Notes

We use cool whip for this recipe but you can make your own regular 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.

Nutrition