Chocolate Lasagna
A no-bake layered dessert featuring an Oreo cookie crust, fluffy cream cheese, rich chocolate pudding, and whipped topping, finished with mini chocolate chips. Fast, easy, and always a crowd favorite!
Equipment
- 1 Baking dish 9x13 inch
Ingredients
Main ingredients
- 36 Oreo cookies do not remove cream centers
- 6 tablespoon Butter melted
- 8 oz Cream cheese at room temperature
- 0.25 cup Granulated sugar
- 2 tablespoon Milk 1%
- 16 oz Cool Whip two 8-ounce containers, separated
- 7.8 oz Instant chocolate pudding mix unprepared
- 2.75 cups Milk for pudding
- 0.75 cup Miniature chocolate chips
Instructions
Instructions
- Crush Oreo cookies into fine crumbs using a food processor or sealed bag and rolling pin.
- Mix crushed Oreos with melted butter and press into 9x13 baking dish. Chill to set crust.
- In a bowl, beat cream cheese until fluffy. Add sugar and 2 tablespoon milk. Mix until smooth.
- Fold in one 8 oz container of Cool Whip. Spread mixture over chilled crust.
- In another bowl, whisk together the chocolate pudding mix and 2 ¾ cups milk until thickened.
- Spread chocolate pudding over cream cheese layer. Chill for 10 minutes.
- Spread second Cool Whip container over pudding layer.
- Sprinkle miniature chocolate chips on top.
- Chill dessert in fridge for at least 4 hours before serving.
Notes
Do not remove the cream centers from cookies. This helps the crust hold. Dessert keeps well refrigerated up to 5 days or frozen in individual portions. Let thaw overnight in fridge before serving.