Chocolate Lasagna
With four delicious layers to adore, Chocolate Lasagna is a chocolate lover’s dream dessert. Easy to make ahead and topped with chocolate chips!
Servings 16 servings
Calories 368kcal
Equipment
- Ziptop bag or food processor
- Mixing Bowls
- Electric hand or stand mixer
- 9x13 baking dish
Ingredients
- 1 (13.29-ounce) package Oreo cookies (376g, about 33 cookies)
- 6 tablespoons unsalted butter melted (85g)
- 1 (8-ounce/226g) package cream cheese softened
- ¼ cup granulated sugar (50g)
- 3 cups plus 2 tablespoons whole milk divided (750mL)
- 2 (8-ounce) containers Cool Whip thawed, divided (452g)
- 2 (3.9-ounce) packages instant chocolate pudding mix (220g)
- Mini chocolate chips
Instructions
- Place the Oreos in a large ziplock bag, seal, and crush using a rolling pin into fine crumbs. Alternatively, place the Oreos In a food processor, and pulse until the Oreos are finely ground, about 30 to 45 seconds. Place the crushed Oreos in a medium bowl, and stir in melted butter until well combined and the mixture holds together when squeezed.
- Press the Oreo mixture firmly into an even layer in the bottom of a 9x13-inch baking dish. (I like to use the bottom of a glass for this.) Freeze until firm, at least 30 minutes.
- In a large mixing bowl or the bowl of a stand mixer fitter with the paddle attachment, beat together the cream cheese, sugar, and 2 tablespoons of milk on medium-high speed until smooth and fluffy, about 2 minutes. Fold in one of the containers of Cool Whip until just combined. Spread the cream cheese mixture into an even layer over the crust. Refrigerate for 10 minutes or until it feels firmer to the touch.
- In a large bowl, whisk together the pudding mix and the remaining 3 cups of milk until smooth and thickened, about 2 minutes. Spread in an even layer over the cream cheese layer. Refrigerate for 10 minutes or until set.
- Spread the remaining container of Cool Whip in an even layer over the chocolate pudding layer. Garnish with mini chocolate chips, loosely cover with plastic wrap, and refrigerate until set, about 4 hours or overnight.
Notes
- Regular Oreos work best. The chocolate cookie crust is best when made with regular, not double-stuffed Oreos. The extra cookie filling will make the crust too soft and fall apart when sliced, so save those for snacking.
- Press the crust evenly using a glass. For a smooth crust that sticks together, I like to use the bottom of a drinking glass to help press the crust into the pan.
- Chill the pan between adding layers. Chilling the pan between adding the next layer will help the previous layer to firm up and avoid smearing the bottom layer as the next one is added. This creates the cleanest lines so you can admire each layer when the chocolate lasagna is served. Be sure to freeze the Oreo crust for at least 30 minutes (or up to 1 week, covered) to make a firm base for the other layers.
- Plan time to chill the layered dessert before serving. This recipe is best if it is refrigerated for at least 4 hours after it is layered together. To make this no bake dessert ahead, you can assemble and refrigerate it overnight or up to 24 hours before serving.
- Whipped cream variation. If you don’t have Cool Whip or prefer using whipped cream, you can use heavy cream to make homemade whipped cream instead. Use my whipped cream recipe for fluffy cream with just the right amount of sweetness.
- Add additional cookies or candy to the top. Instead of chocolate chips, you can top the final layer with crushed cookies, chocolate curls, butterscotch chips, chopped candy bars, or colorful sprinkles.
Nutrition
Calories: 368kcal | Carbohydrates: 47g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 376mg | Potassium: 207mg | Fiber: 1g | Sugar: 34g | Vitamin A: 462IU | Vitamin C: 0.04mg | Calcium: 117mg | Iron: 3mg