Indulge in layers of pure chocolate bliss with this Chocolate Pudding Trifle—the ultimate dessert for any occasion. This easy-to-make, no-bake treat combines the fudgy richness of milk-soaked Oreo crumbs, a silky, eggless chocolate pudding, and the crunch of whole Oreo biscuits, all crowned with a luxurious layer of chocolate ganache. A sprinkle of sea salt and thinly sliced almonds adds the perfect finishing touch, balancing sweetness with a hint of savory crunch.

What makes this recipe a must-try? It is eggless & Gelatin-Free so it is perfect with people with egg allergies and vegetarians. it is make-Ahead Dessert so it is ideal for parties or gatherings, as it tastes even better when prepared a day in advance. It is a no-bake dessert so no oven is required, just easy layering and chilling. It is a Dream for Chocolate Lovers- Packed with chocolate in every bite, from the Oreo base to the ganache topping. It is also perfect for Hosting: Beautifully layered in a trifle dish or individual cups, it’s a crowd-pleaser that’s as stunning as it is delicious.

Whether you’re hosting a holiday party, celebrating a special occasion, or just satisfying a chocolate craving, this trifle is guaranteed to impress. The combination of textures—from the fudgy Oreo base to the creamy pudding and crunchy toppings—makes every spoonful irresistible.

Happy Cooking!

Servings: 12-14 servings

Prep Time: 15-20 mins

Cooking Time: 30-40 mins

Chilling Time: 6-8 hours 

Total Time: 8+ hours  

Ingredients: 

Chocolate Pudding:

• 3 cups milk

• 1 cup heavy cream

• 1/3 cup cornstarch

• 2/3 cup sugar

• 1/4 cup cocoa powder

• 1/8 tsp salt

Assembly & Garnish:

• 13-15 oz Oreo biscuits

• 1 cup milk

• 1.25-1.5 cup chocolate ganache

• 1/2- 2/3rd cup thinly sliced almonds

• 1/2 tbsp sea salt

Directions: 

1. Chocolate Pudding: In a bowl mix cornstarch, salt, and 1 cup of milk. Keep it aside.

2. Put a saucepan on low-medium heat. Add 2 cups milk and the heavy cream along with the sugar. Mix well and heat till the sugar has melted.

3. Once the sugar has melted, add cocoa powder and use a whisk to mix. Whisk making sure there are no lumps.

4. Once the cocoa powder has mixed in add the cornstarch mixture. Use a whisk and mix well. Let it heat up and thicken. It will take 8-12 minutes. It will come to a low simmer and should coat the back of a spoon. Let it cool slightly.

5. Assemble Pudding: You can assemble in a big bowl or smaller individual bowls.

   • Soak Oreos in milk and form it as the base of the dessert. I like to use a spoon and smash it into a base, you can choose to let it be.

   • Top with half of the pudding.

   • Form another layer of the milk-soaked oreo over the pudding. Keep this intact. You can overlap to get more biscuit layer.

   • Top with the remaining pudding and make sure it is all covered.

   • Cover it with a cling wrap- make sure it is touching the pudding to say the skin doesn’t form on top.

6. Let the dish set in the fridge for 4-5 hours or overnight.

7. Prepare the ganache or you use used melted fudge sauce.

8. Once out of the fridge, pour ganache over it. Spread it out to form a layer on top.

9. Top with thinly sliced almonds over the ganache and cover the top completely. I like to sprinkle some sea salt over it as well.

10. It is ready! The dessert is ready to serve.

Notes/Tips:

• Be sure to let it chill. It always tastes better the next day/overnight.

• Make sure the pudding thickens.

• You must use a whisk while mixing to avoid lumps.

• Don’t skip the almonds! Ideally, use the sea salt as well.

• This lasts well in the fridge for 2 days.