Of course! “Heaven in a Bowl” is one of those legendary, no-bake desserts that lives up to its name. It’s layers of creamy cheesecake filling, fluffy whipped cream, chocolate, and toffee on a buttery pretzel crust. It’s the perfect combination of sweet, salty, creamy, and crunchy.
This is the ultimate crowd-pleasing dessert.
Heaven in a Bowl Dessert
Why It’s Heavenly:
· No-Bake: Perfect for hot days or when you don’t want to turn on the oven.
· Textural Paradise: Creamy, crunchy, chewy, and crispy all in one bite.
· Make-Ahead Dream: It needs to chill, making it ideal for preparing ahead of time.
· Irresistible Flavor: The sweet-salty combination is utterly addictive.
Ingredients
For the Crust:
· 2 cups finely crushed pretzels (about 5-6 oz)
· ¾ cup (1.5 sticks) unsalted butter, melted
· 3 tbsp granulated sugar
For the Cheesecake Layer:
· 1 package (8 oz) cream cheese, softened to room temperature
· 1 cup powdered sugar
· 1 container (8 oz) frozen whipped topping (like Cool Whip), thawed – divided
· 1 tsp vanilla extract
For the Pudding Layer:
· 2 packages (3.4 oz each) instant chocolate pudding mix
· 3 cups cold milk
For the Toppings:
· 1 cup chocolate chips or chocolate chunks
· 1 cup Heath English Toffee Bits (or crushed Heath bars)
· Additional whipped topping for garnish (optional)
Instructions
Step 1: Make the Pretzel Crust
- In a medium bowl, stir together the crushed pretzels, melted butter, and granulated sugar until the pretzels are completely coated.
- Press this mixture firmly into the bottom of a 9×13 inch baking dish to form an even crust.
- Place the dish in the refrigerator to chill while you prepare the next layers.
Step 2: Make the Cheesecake Layer
- In a large bowl, use an electric hand mixer to beat the softened cream cheese and powdered sugar together until completely smooth and creamy.
- Beat in the vanilla extract.
- Using a spatula, gently fold in half of the container of thawed whipped topping (about 4 oz) until no white streaks remain.
- Carefully spread this cheesecake mixture evenly over the chilled pretzel crust. Return the dish to the refrigerator.
Step 3: Make the Pudding Layer
- In another large bowl, whisk the instant chocolate pudding mixes with the 3 cups of cold milk for 2 minutes. It will start to thicken immediately.
- Let the pudding sit for 3-5 minutes to set further.
- Carefully pour and spread the thickened pudding over the cheesecake layer.
Step 4: Assemble the Heaven
- Take the remaining half of the whipped topping and spread it evenly over the pudding layer.
- Sprinkle the entire top with the chocolate chips and toffee bits, covering it completely.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This is crucial for the layers to set and the flavors to meld.
Step 5: Serve
- Cut into squares and serve cold straight from the dish.
- For an extra touch, add a dollop of extra whipped topping on each serving.
Chef’s Notes & Tips for Success:
· Room Temperature Cream Cheese: This is non-negotiable for a smooth, lump-free cheesecake layer. Take it out of the fridge at least an hour before you start.
· Crushing Pretzels: You can crush them in a zip-top bag with a rolling pin or pulse them in a food processor. You want a fine crumb with a few small pieces for texture.
· Layering: For beautifully clean layers when serving, make sure each layer is completely cool and set before adding the next. The fridge is your best friend here.
· Variations:
· Peanut Butter Lover’s: Swirl ½ cup of peanut butter into the cheesecake layer and use Reese’s Pieces instead of toffee bits.
· White Chocolate: Use instant white chocolate pudding and white chocolate chips.
· Cookies & Cream: Use crushed Oreos instead of pretzels for the crust and use cookies & cream pudding.
· Lemon Berry: Use a graham cracker crust, lemon pudding, and top with fresh berries.
· Storage: Keep covered in the refrigerator for up to 3 days. The pretzel crust will soften the longer it sits but will still be delicious.
Enjoy your slice of heaven