Description
Chocolate Lasagna is a no-bake layered dessert with a crunchy cookie crust, creamy cheesecake filling, chocolate pudding, and fluffy whipped topping. It’s easy to prepare and perfect for parties, holidays, or anytime you want a refreshing chocolate treat.
Ingredients
- 36 chocolate sandwich cookies (such as Oreos)
- 6 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 16 oz whipped topping (like Cool Whip), divided
- 2 packages (3.9 oz each) instant chocolate pudding mix
- 3 1/4 cups cold milk
- 1/2 cup mini chocolate chips or chocolate shavings (optional, for garnish)
Instructions
Crush the chocolate sandwich cookies into fine crumbs, then mix with melted butter. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust.
- In a bowl, beat softened cream cheese with powdered sugar until smooth. Fold in 1 cup of whipped topping, then spread evenly over the cookie crust.
- Prepare instant chocolate pudding according to package instructions using cold milk. Spread the pudding layer over the cream cheese mixture.
- Top with the remaining whipped topping, spreading it evenly.
- Garnish with mini chocolate chips or chocolate shavings if desired.
- Refrigerate for at least 4 hours (or overnight) before serving to allow the layers to set.
Notes
- Make ahead for best results, as it needs several hours to chill and set.
- Homemade stabilized whipped cream can be substituted for Cool Whip.
- Use gluten-free sandwich cookies for a gluten-free version.
- Try flavor variations with vanilla, cheesecake, or pistachio pudding.
- Store in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 380
- Sugar: 28g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
