Mocha Lush recipe is a light, airy and cool dessert that serves up delicious, chocolatey, mocha flavor. This layered dessert recipe has a no-bake option and is creamy and sweet.
Mocha Lush recipe is a light, airy and cool dessert that serves up delicious, chocolatey, mocha flavor. This layered dessert recipe has a no-bake option and is creamy and sweet. This recipe is also great options for Summer dessert recipes and just like this Mocha Lush, they feed a crowd with 12 big slices per recipe.
Ingredients Bottom Chocolate Graham Cracker Crust Layer (for no-bake crust option):
10 ounces chocolate graham crackers, finely ground using a food processor or manually crushing 2 5-ounce packages
5-8 tablespoons unsalted butter melted and cooled *I give a range for the amount because I have found that depending on the humidity, you may need more or less butter
Bottom Pecan Crust Layer (for baked crust option):
2 cups all-purpose flour
1 cup unsalted butter melted and cooled
1/2 cup finely chopped or food processor processed pecans
1/4 cup granulated white sugar
Cream Cheese Layer:
16 ounces cream cheese softened to room temperature
1 cup granulated white sugar
2 tablespoons fresh-squeezed lemon juice
Mocha Pudding Layer:
6.8 ounces instant chocolate pudding mix 2 3.4-ounce packages
4 cups milk you can also do 3 1/2, if you want it slightly thicker
1 teaspoon instant coffee powder or 2 packets of Starbucks Via
Whipped Topping & Chocolate Morsels Layer:
8 ounces Cool Whip
1/4 cup mini semi-sweet chocolate morsels
Optional: Sprinkle finely chopped pecans on top (this would go if you chose the bottom pecan crust option
Bottom Chocolate Graham Cracker Crust (for a no-bake crust option): In a medium-large bowl, mix melted and cooled unsalted butter with finely ground, processed graham crackers. Press into the bottom of a 9 x 13 pan. Cover and chill until the next layer is ready.
Bottom Pecan Crust Layer (for traditional lush baked crust option): Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, melted and cooled butter, finely ground pecans, and 1/4 cup sugar. Press into the bottom of a 9 x 13-inch baking pan. Bake 20-25 minutes (25 mins works best for me) until golden brown. Allow to cool completely before adding any layers.
Cream Cheese Layer(2nd layer): Using a hand electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons freshly squeezed lemon juice (2 tablespoons works best for me). Mixture should be even and smooth. Spread evenly on top of the baked and cooled bottom pecan crust or no-bake graham cracker crust.
Mocha Pudding Layer: In a large mixing bowl, dissolve 2 packets of Starbucks Italian Roast (or 1 teaspoon other instant coffee) into milk. Whisk the coffee-milk mixture and instant coconut cream pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.
Whipped Topping & Mini Semi-Sweet Chocolate Morsels Layer: Spread thawed whipped topping on top of the mocha pudding layer. Optionally, you can freeze the Mocha Lush overnight for more defined slices. Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip.
Expert Tips & FAQs I suggest using an offset spatula for spreading the layers and make sure it's clean before starting a new layer. After refrigerating, for serving to show more defined layers, you can just take a butter knife and "wipe" along the sides and the layers will show nicely. You can freeze the Mocha Lush overnight (at least 6 hours) to get more defined slices. Make sure you use a sharp knife to cut down into the bottom crust first before removing it with the spatula. It will defrost fairly quickly depending on the room temperature.
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