No Bake Chocolate Lasagna with Cream Cheese and Pudding Layers
A cookie crust topped with cream cheese filling, chocolate pudding, whipped topping, and mini chocolate chips, chilled until firm.
Equipment
- 9x13 inch baking dish
- Electric mixer
- Food processor or rolling pin
- Whisk
- Offset spatula
Ingredients
Main Ingredients
- 36 chocolate sandwich cookies about 14 oz with filling
- 5 tbsp unsalted butter melted
- 12 oz cream cheese at room temperature
- ¼ cup granulated sugar
- 1 tbsp milk room temperature
- 2 tsp pure vanilla extract
- 16 oz whipped topping two 8 oz tubs, divided and thawed
- 2 boxes instant chocolate pudding mix 3.9 oz each
- 3 cup cold milk
- 1 cup mini chocolate chips
Instructions
Cooking
- Build the crust. Pulse the cookies to fine crumbs, stir in the melted butter, and press the mixture firmly into the bottom of a 9x13 inch dish.
- Make the cream cheese layer. Beat the cream cheese with the sugar, milk, and vanilla until smooth, fold in one tub of whipped topping, and spread over the crust.
- Add the pudding. Whisk the pudding mix with the cold milk for 2 minutes, rest it for 5 minutes until thick, and spread it over the cream cheese layer.
- Top it off. Smooth the second tub of whipped topping over the pudding and scatter the chocolate chips on top.
- Chill. Cover and refrigerate at least 4 hours until firm, then slice into 15 squares.
Notes
Substitutions: Use chocolate graham crackers for the crust or a different pudding flavor.
Tips: Chill the crust for 15 minutes before layering and clean the knife between cuts.
Storage: Refrigerate covered up to 3 days. Do not freeze.