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No-Bake Chocolate Pudding Dessert with Lemon & Passion Fruit

Creamy passion fruit, smooth chocolate, and bright lemon come together in this easy no-bake layered dessert.
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Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

Passion Fruit Layer
  • 14 oz sweetened condensed milk 1 can
  • 1 ¾ cups heavy cream
  • 3 tbsp powdered milk
  • 1 packet passion fruit powder
Chocolate Layer
  • 5 oz milk chocolate or semi-sweet chocolate chopped
  • ½ cup heavy cream
Lemon Layer
  • 14 oz sweetened condensed milk 1 can
  • 1 ¾ cups heavy cream
  • 3 tbsp powdered milk
  • 1 packet lemon powder
Topping
  • lemon zest optional

Equipment

  • 1 Blender For making the passion fruit and lemon cream
  • 1 9x13-inch baking dish For assembling the layers
  • 1 Spatula For spreading each layer
  • 1 Microwave-safe bowl For melting the chocolate

Method
 

Passion Fruit Layer
  1. Add the sweetened condensed milk, heavy cream, powdered milk, and passion fruit drink mix to a blender. Blend for 4–5 minutes, until thick and creamy.
  2. Pour the passion fruit cream into a 9x13-inch baking dish and spread it into an even layer.
Chocolate Layer
  1. Place the chopped chocolate in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each, until completely melted.
  2. Stir in the heavy cream until smooth and glossy. Pour over the passion fruit layer and spread evenly.
Lemon Layer
  1. Add the sweetened condensed milk, heavy cream, powdered milk, and lemon drink mix to the blender. Blend for 4–5 minutes, until thick and creamy.
  2. Spoon the lemon cream over the chocolate layer and carefully spread it into an even layer.
Finish & Chill
  1. Sprinkle with lemon zest, if desired.
  2. Cover and refrigerate for at least 3 hours, or overnight, until completely chilled and set.
  3. Serve cold.

Notes

Recipe Notes
  • For the best texture, chill the dessert for at least 3 hours, but overnight is even better.
  • Semi-sweet chocolate works best if you prefer a less-sweet dessert. Milk chocolate will make it sweeter and creamier.
  • Keep the dessert refrigerated until ready to serve.
  • Fresh lemon zest is optional, but it adds a nice pop of flavor to the lemon layer.
  • Store leftovers covered in the refrigerator for up to 3–4 days.