Swiss Cake Roll Cake (No-Bake)
A fun no-bake dessert using a nostalgic snack, this rich Swiss Cake Roll Cake is full of flavor and takes no time to make!
A FUN CHOCOLATE NO-BAKE DESSERT
I’m a sucker for Swiss Cake Rolls. They have been one of my favorite snacks since as far back as I can remember. This No-Bake Swiss Roll Cake is absolutely delicious and a little off-the-wall but so worth the try! Layered with chocolate pudding and cool whip, you get so much flavor with each and every bite. This is such a fun dessert to bring to any function or just to make at home because you are craving something chocolatey! So if you’re like me and love fun desserts like this, then you need to make this No-Bake Swiss Roll Cake recipe.
FREQUENTLY ASKED QUESTIONS:
Yes, with the multiple layers this holds together nicely and does not fall apart and comes out as whole slices.
If you do not want to use chocolate pudding then you could certainly try it with vanilla, white chocolate or even cheesecake pudding.
This will need at least 6 hours for everything to fully set up but best if you leave it in the refrigerator overnight.
Cool whip is recommended for this recipe as it is more stabilized, but if you want to make a stabilized whipped cream you can do that.
You can store this covered in the pan in the refrigerator where it will keep for up to 3 days. This can also be frozen. Wrap pan in plastic wrap and foil and it should keep for up to 1 month. This is great to eat from frozen or you can remove it to the refrigerator and let it defrost and enjoy.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- instant chocolate pudding mix
- whole milk
- cool whip
- swiss cake rolls
HOW TO MAKE SWISS CAKE ROLL CAKE:
Place the pudding mix and cold milk in a medium-sized bowl, whisk for 2 minutes until it starts to thicken. Place in the refrigerator for 5 minutes.
Spread 1/4 of the cool whip on the bottom of a 9×13-inch baking dish.
Layer the cut swiss rolls on top (cut side up), gently pressing them into the cool whip, this will help the cake to stabilize. Add a row of the swiss rolls around the edge of the baking dish, cut side out. I like to use a clear glass baking dish because you can see the pretty rolls from the outside.
In a medium-sized bowl, stir together another 1/4 of the cool whip with ⅓ of the chocolate pudding until smooth.
Spoon this on top of the swiss rolls and smooth out the top.
Add another layer of swiss rolls, cut side up. Gently press them down.
Add the remaining chocolate pudding on top and smooth it out.
Add another layer of swiss rolls, cut side up, there should be none left after this. Gently press them down.
Top with the remaining cool whip, and smooth it out. Cover with plastic wrap and place in the fridge for at least 6 hours to set or even better overnight.
Garnish with more swiss rolls or some of the chocolate that flakes off the swiss rolls while cutting them.
CRAVING MORE RECIPES?
Swiss Cake Roll Cake (No-Bake)
Ingredients
- 3.9 ounce instant chocolate pudding mix
- 2 cups cold whole milk
- 16 ounces cool whip divided
- 48 swiss cake rolls cut into 5ths
Instructions
- Place the pudding mix and cold milk in a medium-sized bowl, whisk for 2 minutes until it starts to thicken. Place in the refrigerator for 5 minutes.
- Spread 1/4th of the cool whip on the bottom of a 9×13 baking dish.
- Layer the cut swiss rolls on top (cut side up), gently pressing them into the cool whip, this will help the cake to stabilize. Add a row of the swiss rolls around the edge of the baking dish, cut side out. I like to use a clear glass baking dish because you can see the pretty rolls from the outside.
- In a medium-sized bowl, stir together another 1/4th of the cool whip with ⅓ of the chocolate pudding until smooth.
- Spoon this on top of the swiss rolls and smooth out the top.
- Add another layer of swiss rolls, cut side up. Gently press them down.
- Add the remaining chocolate pudding on top and smooth it out.
- Add another layer of swiss rolls, cut side up, there should be none left after this. Gently press them down.
- Top with the remaining cool whip, and smooth it out. Cover with plastic wrap and place in the fridge for at least 6 hours to set or even better overnight.
- Garnish with more swiss rolls or some of the chocolate that flakes off the swiss rolls while cutting them.
Notes
- If you want to substitute the pudding for a different flavor, see some ideas above.
- This needs to chill at least 6 hours if not overnight for best results.
- This can be frozen, see above on how to do that.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
How thick would you suggest slicing the swiss rolls?
In the recipe I say to slice them into fifths so they’ll be fairly thin. If it helps, just reference the process photos above to get an idea of how they look after cut. 🙂