Description
Chocolate Lasagna is a decadent no-bake layered dessert featuring a crunchy Oreo crust, creamy cream cheese and Cool Whip filling, a rich pudding layer, and a smooth topping drizzled with chocolate syrup and garnished with chocolate curls. Perfect for parties and special occasions.
Ingredients
Scale
Crust
- 14.3 ounces package of Oreo cookies regular, not double stuffed
- ½ cup melted margarine or butter
Cheesecake Layer
- 8 ounces cream cheese softened
- 8 ounces Cool Whip softened
- 1 cup powdered sugar
Pudding Layer
- 5.1 ounces box instant vanilla pudding
- 5.1 ounces box instant chocolate pudding
- 3 cups milk
Topping
- 8 ounces Cool Whip softened
- Chocolate syrup
- Chocolate curls or your favorite chocolate candy, optional
- 1 cup crushed Oreo cookies reserved from crust
Instructions
- Prepare Crust: Add whole Oreos to a food processor and pulse until crumbled evenly. Reserve 1 cup of the crushed Oreos for the topping. Mix the remaining crushed Oreos with ½ cup melted margarine or butter and press the mixture firmly onto the bottom of a 9×13 inch pan. Refrigerate to chill the crust while preparing the next layer.
- Create Cheesecake Layer: In a bowl, combine 8 ounces softened cream cheese, 8 ounces softened Cool Whip, and 1 cup powdered sugar. Mix until smooth and creamy. Spread this mixture evenly over the chilled Oreo crust. Return the pan to the refrigerator to chill and set this layer.
- Make Pudding Layer: In another bowl, whisk together one package each of instant vanilla and instant chocolate pudding mixes with 3 cups cold milk until thickened. Spread this pudding mixture evenly over the cheesecake layer.
- Add Topping Layer: Spread 8 ounces of softened Cool Whip evenly over the pudding layer. Sprinkle the reserved 1 cup of crushed Oreo cookies on top. Drizzle a light layer of chocolate syrup over the entire dessert. Optionally, garnish with chocolate curls or chopped chocolate candy pieces for extra decoration.
- Chill and Serve: Refrigerate the chocolate lasagna until fully chilled and set, about 20-30 minutes or longer, before slicing and serving to enjoy perfect, defined layers.
Notes
- Allow each layer to chill in the refrigerator for 10-20 minutes before adding the next layer to ensure well-defined layers.
- If you don’t have a food processor for the Oreo crust, put the Oreos in a large Ziplock bag and crush with a rolling pin until finely crumbled.
- Feel free to add mix-ins such as M&M’s or nuts to the cheesecake layer for extra texture and flavor.
- To store, cover the dish tightly with plastic wrap or aluminum foil and refrigerate for 3-4 days.
- For longer storage, freeze the dessert in an airtight container or freezer bag for up to 2-3 months. Thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
