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Caramel Chocolate Shortbread Mini Dessert Lasagnas

Caramel Chocolate Shortbread Mini Dessert Lasagnas

  • 4 hours, 30 minutes
  • 12 People
  • Easy
  • Favorite

You might have heard of dessert pizza, but how about dessert lasagna? If you’ve ever had an icebox cake, then our recipe for Mini and Bite-sized dessert lasagnas are just as easy to make and wildly delicious! Our Salted caramel chocolate chunk Walkers shortbread cookies form the dessert base, with creamy caramel and chocolate layers! Partnering with Ashlee Marie, we bring you a very creative dessert recipe.

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Ingredients

  • Crust
  • 3 boxes Walkers Shortbread Salted Caramel & Milk Chocolate Chunk Shortbread
  • 2 bags Walkers Shortbread Mini Salted Caramel Chocolate Chunk Shortbread
  • 1st layer
  • 4 oz full fat cream cheese softened
  • 1/2 C powdered sugar
  • 2 Tbsp thick caramel sauce
  • 2/3 C heavy whipping cream
  • 1/4 C powdered sugar
  • 1/2 tsp vanilla
  • 2nd Layer
  • 1 1/2 C whole milk
  • 3.9 oz chocolate pudding package
  • Topping
  • 1 1/3 C heavy whipping cream
  • 1/2 C powdered sugar
  • 1 tsp vanilla
Caramel Chocolate Shortbread Mini Dessert Lasagnas

Method

1
Place Salted Caramel & Milk Chocolate Chunk Shortbread into jumbo cupcake tins with jumbo cupcake liners (makes 12 jumbo mini lasagnas or use 36 Mini Salted Caramel Chocolate Chunk Shortbreads in a mini cupcake pan)
2
With a mixer, beat cream cheese and 1/2 C powdered sugar. Scraping the sides and making sure there are no chunks
3
Add the caramel and beat until smooth
4
In a chilled bowl beat the heavy whipping cream, 1/4 C powdered sugar and vanilla until stiff peaks are formed
5
Add the whipped cream to the cream cheese mixture and mix until just combined
6
Spoon the caramel no bake cheesecake mixture over each of the shortbreads – not too thick, 2 Tbsp into each jumbo liner (2 tsp into each mini cup). And smooth as flat as possible.
7
Refrigerate while working on the next layer
8
In another bowl, combine milk and pudding mix, whisk until thick and smooth
9
Spread over first layer, and smooth. I did 4 tsp over the jumbo and only 1 1/2 tsp over the mini (I had leftover pudding but didn't want that layer as thick).
10
Let set in the fridge for 6 hours or overnight
11
Side note – I placed mine in the freezer for about 30 mins before unwrapping and un-molding – then plated them and refrigerated them until ready to serve.
12
In a chilled bowl beat the heavy whipping cream, powdered sugar and vanilla until stiff peaks form
13
Add the whipped cream to the top of the lasagnas and top with mini shortbreads!

Video

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