Chocolate Lasagna
A delightful no-bake dessert with layers of chocolate, cream cheese, and whipped topping, perfect for any occasion.
Ingredients
Oreo Layer
- 36 regular regular Oreos (407 grams, with filling)
- 5 tablespoons salted butter (71 grams, melted)
Cream Cheese Layer
- 12 ounces cream cheese (341 grams, room temperature (1½ bricks))
- ¼ cup granulated sugar (50 grams)
- 1 tablespoon milk (14 grams, room temperature)
- 2 teaspoons pure vanilla extract (8 grams)
- 8 ounces whipped topping (227 grams (1 tub), such as Cool Whip)
Chocolate Pudding Layer
- 7.8 ounces instant chocolate pudding mix (221 grams (2 (3.9-ounce) boxes))
- 3 cups milk (681 grams)
Final Layer
- 8 ounces whipped topping (227 grams (1 tub), such as Cool Whip)
- 1 cup mini chocolate chips (177 grams)
Instructions
Prepare the Oreo Layer
- Crush the 36 Oreos into fine crumbs and mix them with the melted butter.
- Press the mixture firmly into the bottom of a 9×13 inch dish to form the crust.
Make the Cream Cheese Layer
- In a bowl, beat the cream cheese, granulated sugar, milk, and vanilla extract together until smooth.
- Fold in the 8 ounces of whipped topping until well combined.
- Spread this mixture over the Oreo crust in the dish.
Prepare the Chocolate Pudding Layer
- In another bowl, whisk together the instant chocolate pudding mix and 3 cups of milk.
- Let it sit for about 5 minutes until it thickens.
- Spread the chocolate pudding over the cream cheese layer.
Final Assembly
- Top the pudding layer with the remaining 8 ounces of whipped topping.
- Sprinkle the mini chocolate chips on top for a finishing touch.
Notes
Serve chilled; slice into squares. Customize with chocolate chips or chocolate sauce. Store covered in the refrigerator for up to 3-4 days. For variations, use different cookies or pudding flavors. Use gluten-free cookies for a gluten-free version. Can be frozen.