Description
Chocolate Lasagna is a delicious layered dessert that combines a crunchy Oreo crust, creamy cream cheese and Cool Whip layer, rich pudding mix, and a topping of Cool Whip, crushed Oreos, chocolate syrup, and optional chocolate curls or candy. This no-bake recipe is perfect for parties and can be prepared ahead of time and chilled for a creamy, indulgent treat.
Ingredients
Scale
Crust
- 14.3 ounces package Oreo cookies regular, not double stuffed
- ½ cup melted margarine or butter
Cream Cheese Layer
- 8 ounces cream cheese softened
- 8 ounces Cool Whip softened
- 1 cup powdered sugar
Pudding Layer
- 5.1 ounces box instant vanilla pudding
- 5.1 ounces box instant chocolate pudding
- 3 cups cold milk
Topping
- 8 ounces Cool Whip softened
- 1 cup crushed Oreos reserved from crust layer
- Chocolate syrup
- Optional topping: Chocolate curls or your favorite chocolate candy chopped into small pieces
Instructions
- Prepare Oreo Crust: Add whole Oreos to a food processor and pulse until crumbles are even. Set aside one cup of the crushed Oreos for the topping. Mix the remaining crushed Oreos with half a cup of melted margarine or butter. Press this mixture firmly onto the bottom of a 9×13 inch pan to form the crust. Place it in the refrigerator to chill for about 15-20 minutes.
- Make Cream Cheese Layer: In a bowl, mix 8 ounces softened cream cheese, 8 ounces softened Cool Whip, and 1 cup powdered sugar together until smooth and creamy. Spread this mixture evenly over the chilled Oreo crust. Return the pan to the refrigerator and chill for another 15-20 minutes.
- Prepare Pudding Layer: In a separate bowl, combine one package of instant vanilla pudding and one package of instant chocolate pudding with 3 cups of cold milk. Whisk until the pudding is thickened and smooth. Spread this pudding mixture evenly over the cream cheese layer.
- Add Final Layer and Toppings: Spread 8 ounces of softened Cool Whip over the pudding layer. Sprinkle the reserved crushed Oreos evenly over the top. Drizzle a light layer of chocolate syrup over the entire dessert. If desired, garnish with chocolate curls or chopped chocolate candy for extra decoration and flavor.
- Chill and Serve: Refrigerate the assembled chocolate lasagna until fully set, at least 30 minutes. Serve chilled for the best texture and flavor.
Notes
- Allow each layer to set in the refrigerator for 10-20 minutes to achieve distinct layers and a proper texture, especially the Oreo crust layer.
- If you don’t have a food processor to crush Oreos, put them in a large Ziploc bag and use a rolling pin to crush them to your desired consistency.
- Try adding mix-ins like M&M’s or nuts to customize the dessert.
- Store leftover chocolate lasagna tightly covered in plastic wrap or aluminum foil in the refrigerator for up to 3-4 days.
- You can freeze the dessert in an airtight container or freezer bag for up to 2-3 months. Thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
