Chocolate Lasagna
Make this easy no-bake Chocolate Lasagna with Oreo crust, creamy layers, and chocolate pudding. Perfect chilled dessert ready in 25 minutes prep time.
Equipment
- food processor
- Rolling Pin
- mixing bowl
- 9x13-inch baking dish
- electric mixer
- whisk
- measuring cups
- measuring spoons
- spatula
Ingredients
Crust
- 1 package chocolate sandwich cookies 14.3 ounces, such as Oreos
- 1/2 cup unsalted butter melted
Cream Cheese Layer
- 1 package cream cheese 8 ounces, softened at room temperature
- 1 cup powdered sugar
- 1/4 cup cold milk
- 4 ounces frozen whipped topping thawed, half of container
Pudding Layer
- 2 packages instant chocolate pudding mix 3.9 ounces each
- 4 cups cold milk
Topping
- 4 ounces frozen whipped topping thawed, remaining half
- 1/4 cup mini chocolate chips
Instructions
- Place the chocolate sandwich cookies into the bowl of a food processor and pulse until finely crushed, or place them in a large zip-top bag and crush them with a rolling pin until fine crumbs form. Transfer the crumbs to a medium bowl, add the 1/2 cup of melted butter, and stir until well combined. Press this mixture firmly and evenly into the bottom of a 9x13-inch baking dish. Set aside.
- In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and fluffy, about 2 minutes. Add the 1 cup of powdered sugar and 1/4 cup of cold milk, and continue to beat until the mixture is light and creamy, about 2-3 more minutes. Gently fold in half of the thawed whipped topping (4 ounces) until no streaks remain. Spread this cream cheese mixture evenly over the prepared cookie crust.
- In a separate large bowl, combine the two packages of instant chocolate pudding mix with 4 cups of cold milk. Whisk vigorously for about 2 minutes, or until the pudding begins to thicken considerably. The mixture should be noticeably firm. Carefully spoon and spread this thickened pudding over the cream cheese layer in the baking dish.
- Gently spread the remaining half of the thawed whipped topping (4 ounces) evenly over the chocolate pudding layer. Cover the dish loosely with plastic wrap.
- Refrigerate the chocolate lasagna for at least 4 hours, or ideally overnight, to allow the layers to set completely. This ensures firm, clean slices.
- Before serving, sprinkle the top of the chocolate lasagna with the 1/4 cup of mini chocolate chips. Cut into squares and serve cold.
Notes
Chill for at least 4 hours, or ideally overnight, to allow the layers to set completely for firm, clean slices.