Chocolate Lasagna
An Oreo cookie crust is topped with a dreamy cream cheese topping and a thick layer of chocolate pudding making this a no bake dessert one you can’t resist!
Equipment
- 9x13 Baking Dish
Ingredients
- 36 Oreos
- 6 tablespoons butter (melted)
- 8 oz cream cheese (softened)
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 12 oz frozen whipped topping (thawed & divided)
- 2 packages instant chocolate pudding or pie filling (look for the pudding that makes four servings, usually around 3.4 oz)
- 3 cups milk (cold)
- 1/4 cup chocolate shavings
- leftover Oreo cookie crumbs
Instructions
- Start by placing the sandwich cookies into a large plastic ziploc baggie. Use a rolling pin or other hard object to crush up the cookies in the bag until they become fine crumbs. Pour the crumbs into a medium mixing bowl and add the melted butter. Mix well to combine.
- Press the buttered cookie crumbs into the bottom of a 9x13 baking dish. Stick this in the fridge to cool completely.
- In a medium mixing bowl, add the cream cheese, vanilla, powdered sugar and beat that together with a hand or stand mixer until smooth. Add 2 cups of the thawed whipped topping, and fold everything together until combined.
- Add the cream cheese topping on top of the cookie crust lined baking dish. Spread the cream around to even it out. Set this in the fridge while you work on the next layer.
- In a large mixing bowl, add the chocolate pudding powder and cold milk and whisk until it thickens up and is combined. Put the pudding in the fridge, and allow it to set up for 10-15 minutes.
- Take the baking dish and pudding out of the fridge and add the chocolate pudding on top of the cream cheese layer. Spread it out evenly with a spatula.
- Add the remaining whipped topping on top of the chocolate pudding layer and spread evenly. Sprinkle on some chocolate chips, chocolate curls, and crushed oreo bits over the top. Cool in the fridge for at least 4-6 hours (overnight is ideal) or until set, remove, slice and enjoy!
Notes
Storage - Cover the top of the baking dish with a lid or plastic wrap and store it in the fridge for up to a week! You can also freeze it for about 2 months.
Nutrition
Calories: 412kcalCarbohydrates: 51gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 34mgSodium: 420mgPotassium: 239mgFiber: 2gSugar: 38gVitamin A: 441IUCalcium: 102mgIron: 4mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.