Chocolate Lasagna
This No-Bake Chocolate Lasagna is layered with an Oreo crust, cream cheese, pudding, and a whipped topping topped with crushed Oreo's. If you love decadent chocolate desserts you are in for a treat.
Equipment
- food processor
Ingredients
Ingredients
- 1 package regular Oreos (1 pound or 48 cookies, ½ reserved for top layer)
- ½ cup unsalted butter (melted)
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 8 oz cool whip
- 1 small package chocolate pudding (3.9 ounces)
- 1 small package vanilla pudding
- 3¼ cups milk
- 8 oz cool whip
- ¼ cup chocolate sauce
Instructions
Instructions
- Add Oreos to a food processor and chop them up finely. (Reserve 1/2 cup of crushed Oreos for the top layer.) Add remaining chopped Oreos to a medium bowl, then combine them with the melted butter. Mix until well incorporated and transfer to a 9"x13" baking dish. Spread them out evenly and press the crust layer firmly down with the spatula. Chill for 20 minutes in the refrigerator.
- In a large bowl, combine cream cheese, powdered sugar, vanilla extract, and 8 ounces of whipped topping. Mix with a hand mixer until smooth and creamy. Evenly spread out over the Oreo crust layer, then chill in the refrigerator for 20 minutes.
- In a large bowl, add cold milk, vanilla pudding, and chocolate pudding. Mix with an electric hand mixer on a slow setting, mix until the pudding is well blended and thickened. About 2 minutes. Evenly spread out over the cheesecake layer, then chill in the refrigerator for 20 minutes or until the pudding has completely set up.
- Spread the whipped topping over the pudding layer evenly. Top with reserved chopped Oreos and drizzle chocolate sauce over the top. Chill in the refrigerator for a minimum of one hour before serving.