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Chocolate Lasagna

Chocolate Lasagna ~ The Kitchen Snob - featured image
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This easy, no-bake chocolate lasagna features layers of Oreo crust, creamy cheesecake, rich chocolate pudding, and fluffy whipped topping.

Ingredients

Scale
  • 36 Oreo cookies (regular, not double stuffed)
  • 6 tablespoons butter, melted
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 3 1/4 cups cold milk, plus 2 tablespoons, divided
  • 12 oz tub Cool Whip, divided
  • 2 – 3.9 oz packages chocolate instant pudding mix
  • 1/2 cup mini chocolate chips

Instructions

  1. Crush 36 Oreo cookies into fine crumbs in a large food processor. Ensure no large chunks remain.
  2. In a medium bowl, mix the melted butter into the cookie crumbs using a fork.
  3. Transfer the buttered cookie crumbs to a 9 x 13 inch baking dish.
  4. Press the crumbs down evenly into the bottom of the baking dish with a spatula.
  5. Place the baking dish in the refrigerator to chill.
  6. In a medium bowl, beat the softened cream cheese with an electric beater until fluffy.
  7. Add the 2 tablespoons of cold milk and the granulated sugar to the cream cheese mixture and mix well.
  8. With a large spoon or spatula, gently mix in 1 1/4 cups of the Cool Whip until combined.
  9. Spread the cream cheese mixture evenly over the chilled cookie crust.
  10. Return the baking dish to the refrigerator and let it chill for 10 minutes.
  11. In a large bowl, mix together the 2 packages of chocolate instant pudding and 3 1/4 cups cold milk with an electric beater or whisk.
  12. Continue mixing until the pudding starts to thicken.
  13. Spread the thickened pudding over the cream cheese layer.
  14. Return the baking dish to the refrigerator and let it chill for 10 more minutes.
  15. Spread the remaining Cool Whip over the pudding layer.
  16. Sprinkle the 1/2 cup of mini chocolate chips over the top of the Cool Whip.
  17. Chill the dessert in the refrigerator for a minimum of 4 hours, or in the freezer for 1 hour, before serving.

Notes

Ensure cream cheese is at room temperature for a smooth, lump-free layer.
Use cold milk for the pudding to help it set properly and quickly.
Don’t skip the chilling steps between layers; they help prevent layers from mixing.
For best results, allow the dessert to chill for the full 4 hours in the refrigerator.

Find it online: https://sweetcraftrecipes.com/chocolate-lasagna/