Description

If you’re craving an indulgent dessert that doesn’t require turning on your oven, this No-Bake Twix Cake is the ultimate treat. Layered with creamy chocolate pudding, fluffy whipped topping, vanilla wafer cookies, and chunks of Twix candy bars, this chilled dessert delivers the perfect balance of sweet and salty in every bite. Whether you’re planning a summer get-together, birthday celebration, or simply want a quick dessert fix, this no-bake recipe is guaranteed to be a hit.

Ingredients

11 ounces of vanilla wafers
6.8 ounces (two 3.4-ounce boxes) of milk chocolate pudding
4 cups milk
16 ounces of Cool Whip
2 cups Twix bars, chopped (about 5–6 full-size bars)
32 ounces (two 16-ounce containers) of milk chocolate frosting
1/3 cup caramel topping

Instructions

Chop Twix Bars:
Cut Twix candy bars into bite-sized pieces. You’ll need about 2 cups total (roughly 5–6 bars).
Prepare Pudding:
In a bowl, mix the chocolate pudding with 4 cups of milk according to package instructions.
Combine Pudding and Cool Whip:
In a stand mixer or large bowl, blend the prepared pudding and Cool Whip until smooth and fluffy.
Create Bottom Layer:
In a 9×13-inch baking dish, line the bottom with a single layer of vanilla wafer cookies.
Add First Pudding Layer:
Spread half of the pudding-Cool Whip mixture evenly over the cookies.
Add Second Cookie Layer:
Place another layer of vanilla wafers on top of the pudding.
Add Second Pudding Layer:
Spread the remaining pudding mixture on top of the second cookie layer.
Sprinkle Twix Bars:
Add 1 cup of the chopped Twix bars evenly over the pudding.
Final Cookie Layer:
Add a third and final layer of vanilla wafer cookies.
Melt and Add Frosting:
Microwave each container of chocolate frosting (with foil removed) for about 45 seconds until pourable. Stir well and pour over the entire cake.
Top with Twix and Caramel:
Sprinkle the remaining chopped Twix bars over the frosting. Drizzle the caramel topping evenly over the cake.
Chill:
Place the cake in the freezer for at least 2 hours, or preferably overnight, until set.
Serve:
Slice and serve chilled. Store leftovers covered in the refrigerator.

Notes

Serving Tips:

Chill Before Serving:
For the best texture and flavor, allow the cake to chill for at least 2 hours—overnight is even better. This helps the layers set perfectly.
Use a Hot Knife for Clean Slices:
Dip a sharp knife in hot water and wipe it dry before slicing. Repeat between cuts for neat, clean squares.
Serve Cold:
This cake is best served cold straight from the fridge or slightly thawed from the freezer. The cold enhances the creamy texture and keeps the layers firm.
Top with Extra Drizzle (Optional):
Add an extra drizzle of caramel or chocolate syrup right before serving for added flair and flavor.

Storage Tips:

Refrigerator:
Store the cake covered in the refrigerator for up to 3–4 days. Use plastic wrap or an airtight lid to keep it fresh and prevent it from drying out.
Freezer:
You can freeze the cake for up to 1 week. Wrap tightly in plastic wrap and then foil or place in an airtight container. Thaw in the fridge for a few hours before serving.
Avoid Room Temperature:
Because of the whipped topping, pudding, and frosting, this cake should not be left out at room temperature for more than 1 hour.