A no-bake cappuccino dessert casserole
Coffee lovers rejoice in the cooler weather when it’s comfortable to sip on a hot cup of java, but now that the summer months are here, it’s not always so easy to get that caffeine in, without sweating. Luckily, we’ve got a sweet chilled treat that emphasizes the delicious taste of coffee beans you know and love, only without the steam and excessive heat. Cool down, and sugar up, with this delicious dessert casserole.
What is this cappuccino dessert?
This no-bake dessert casserole is every cappuccino lover's dream, filled with rich whipping cream, graham crackers, chocolate, an extra hint of coffee and the faintest hint of cinnamon. Some like to compare the texture to ice cream while others believe it’s more akin to a thick ice cream cake, with crunchy layers and a dash of topping to bring the whole dish together.
How to make cappuccino dessert casserole with cannabis
Finding a delicious no-bake dessert is the perfect way to keep out of the kitchen, and away from the oven. Though this recipe calls for cannabutter, it’s also possible to increase this dish’s potency by opting for cannabis-infused whipped cream instead, which can be found here. This one does need to be made in advance, but it’s a great boost of caffeine, cannabinoids and chill all rolled into one, so if you’ve got the time, it’s worth trying.
Preparation time: 20 minutes
Cooling time: 8 hours
- 8 cups whipped cream (sweetened preferred)
- 2 ½ cups milk
- 1 cup cappuccino
- ¼ cup chocolate syrup
- 3 (3.9 ounces) packs of instant pudding powder
- 8 ounces cream cheese (softened)
- 15 graham crackers (cinnamon preferred)
- 2 tablespoons instant coffee
- 2 tablespoons cannabutter
- 1 teaspoon cinnamon
- Large mixing bowl
- Electric mixer
- Silicone spatula
- Freezer-safe deep casserole dish (or pan)
- Plastic wrap
Divide the crackers in half and use one portion to cover the bottom of a 13x9 deep freezer-safe dish.
In a large bowl with an electric mixer cream the cream cheese, cannabutter, pudding powder, instant coffee, and cinnamon together.
Fold the 4 cups of whipped cream into the mix using a silicone spatula.
Spread half of the mixture over the graham cracker layer.
Repeat the first two layers finishing with a thick topping of whipped cream mixture.
Drizzle the chocolate syrup in spirals all over the whipped cream. Do not mix this in.
Cover the soft dessert casserole with plastic wrap and then toss it into the freezer to cool for at least 8 hours.
The next day, when you’re ready to serve up this delicious treat it can be sliced into squares for perfect individual portions.
Serving and storage tips and tricks
If you’re struggling to cut into this no-bake casserole, then it might help to leave it out at room temperature for up to 30 minutes prior to slicing and serving. This dish should always be kept sealed and frozen, where it will stay fresh for anywhere from 2 weeks to 3 months. Just know that it will always hold up better if it’s kept in airtight containers rather than a pan that’s only protected by plastic wrap.