Chocolate Lasagna Recipe
Introduction
Chocolate lasagna is a rich, no-bake dessert that combines layers of Oreo crust, creamy cheesecake, smooth chocolate pudding, and fluffy whipped topping. It’s a crowd-pleaser that’s easy to prepare and perfect for any occasion.
Ingredients
- 1 package Oreo Cookies (about 36 cookies) (Regular Oreos, not double stuff)
- 6 tbsp butter (melted)
- 8 ounces cream cheese (softened)
- ¼ cup granulated sugar
- 2 tbsp cold milk (1% or 2%)
- 12 ounces Cool Whip (divided)
- 2 packages Chocolate Instant Pudding (3.9 ounces each)
- 3 ¼ cups cold milk (1% or 2%)
- 1 ½ cups mini chocolate chips
Instructions
- Step 1: Crush 36 Oreo cookies into fine crumbs using a food processor or by placing the cookies in a ziplock bag and crushing with a rolling pin.
- Step 2: Transfer the crumbs to a large bowl and stir in 6 tablespoons of melted butter. Mix until the butter is evenly distributed.
- Step 3: Press the mixture firmly into the bottom of a 9×13-inch baking dish. Place the dish in the fridge while preparing the next layers.
- Step 4: In a bowl, beat the softened cream cheese until smooth. Add 2 tablespoons cold milk and ¼ cup granulated sugar, mixing until combined.
- Step 5: Stir in 1 ¼ cups of Cool Whip, then spread this mixture evenly over the Oreo crust.
- Step 6: In a separate bowl, whisk together the 2 packages of chocolate instant pudding and 3 ¼ cups cold milk. Whisk for a few minutes until the pudding thickens.
- Step 7: Spread the thickened pudding over the cream cheese layer and let it sit for about 5 minutes to firm up.
- Step 8: Spread the remaining Cool Whip over the pudding layer. Sprinkle mini chocolate chips evenly on top.
- Step 9: Chill the dessert by placing it in the freezer for 1 hour or in the refrigerator for 4 hours or overnight before serving.
Tips & Variations
- For extra crunch, add chopped nuts or crushed toffee bits to the top layer before chilling.
- Use a blender to crush the Oreos quickly and evenly.
- Substitute regular cream cheese with Neufchâtel for a lighter version.
- To make individual servings, use small dessert cups or mason jars and layer accordingly.
Storage
Store the chocolate lasagna covered in the refrigerator for up to 3 days. If frozen, keep it in an airtight container for up to 2 weeks; thaw in the refrigerator before serving. Reheat is not recommended as it may affect the texture of the layers.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cookie for the crust?
Yes, you can substitute Oreos with other chocolate sandwich cookies or even graham crackers, but Oreo cookies provide the classic flavor and texture that complement the layers well.
Is it necessary to chill or can I serve it immediately?
Chilling is important as it allows the layers to set properly, making the dessert easier to cut and enhancing the flavors. Serving immediately may result in a loose, less cohesive dessert.
PrintChocolate Lasagna Recipe
This decadent Chocolate Lasagna dessert combines a crunchy Oreo cookie crust, a creamy sweetened cream cheese layer, rich chocolate pudding, and whipped topping finished with mini chocolate chips. It’s an easy no-bake layered treat perfect for chocolate lovers and special occasions.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 1 package Oreo Cookies (about 36 cookies) (Regular Oreos, not double stuff)
- 6 tbsp butter (melted)
Cream Cheese Layer
- 8 ounces cream cheese (softened)
- ¼ cup granulated sugar
- 2 tbsp cold milk (1% or 2%)
- 1 ¼ cups Cool Whip
Pudding Layer
- 2 packages Chocolate Instant Pudding (3.9 ounces each)
- 3 ¼ cups cold milk (1% or 2%)
Topping
- Remaining Cool Whip (about 10 ¾ ounces)
- 1 ½ cups mini chocolate chips
Instructions
- Make the Crust: Crush 36 Oreo cookies into fine crumbs using a food processor or by placing the cookies in a ziplock bag and crushing them with a rolling pin.
- Mix Crust Ingredients: Transfer the crushed Oreo crumbs to a large bowl, then stir in 6 tablespoons melted butter. Mix thoroughly until the butter is evenly incorporated into the crumbs.
- Form Crust: Press the Oreo and butter mixture firmly into the bottom of a 9×13-inch baking dish. Place the dish in the refrigerator to chill while preparing the next layers.
- Prepare Cream Cheese Layer: In a bowl, beat the softened cream cheese until smooth using a hand mixer or whisk. Add 2 tablespoons cold milk and ¼ cup granulated sugar, mixing until fully combined and smooth.
- Add Cool Whip: Gently fold 1 ¼ cups of Cool Whip into the cream cheese mixture until well blended. Spread this creamy layer evenly over the chilled Oreo crust.
- Prepare Pudding Layer: In a separate bowl, whisk together the 2 packages of chocolate instant pudding and 3 ¼ cups cold milk. Whisk continuously for a few minutes until the pudding begins to thicken.
- Assemble Pudding Layer: Spread the thickened chocolate pudding mixture evenly over the cream cheese layer. Let the dessert sit for about 5 minutes to allow the pudding to firm up slightly.
- Add Topping: Spread the remaining Cool Whip over the pudding layer to form a smooth top layer. Then sprinkle 1 ½ cups mini chocolate chips evenly over the whipped topping.
- Chill and Serve: Place the assembled dessert in the freezer for 1 hour or refrigerate for at least 4 hours or overnight until firmly set. Serve chilled for the best texture and flavor.
Notes
- Make sure to use regular Oreos, not double stuffed, for the best crust texture.
- Do not substitute whipped topping with heavy cream, as the texture of the dessert depends on the Cool Whip.
- Allowing the pudding layer to rest helps it set and keeps layers from mixing.
- For an extra crunch, you can freeze the dessert after assembling and serve it semi-frozen.
- This dessert is best stored in the refrigerator and consumed within 3 days for optimal freshness.
Keywords: Chocolate Lasagna, No-Bake Dessert, Oreo Crust, Layered Dessert, Chocolate Pudding
