Chocolate Lasagna
Chocolate lovers will swoon over the creamy and crunchy textures of this layered no bake chocolate lasagna.
Servings: 15
Ingredients
- 36 Oreo cookies, (one 14.3 oz package)
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- ½ cup butter
- 1 cup powdered sugar
- 16 ounces whipped topping
- 2 (3.9-ounce) boxes chocolate instant pudding mix
- 3 cups milk
- chocolate bar to make curls with, or chocolate shavings, mini chocolate chips
Instructions
- Begin by crushing Oreos. For a very fine mixture, place Oreos in a food processor. Place in a ziploc baggie and add your melted butter. Mix until it is well combined.
- Press into the bottom of a 9x13 pan spreading out to cover the entire bottom of the pan. Chill in the refrigerator while preparing the next layer.
- In a medium bowl, blend cream cheese, margarine/butter, powdered sugar, and ½ of the Cool Whip. Blend well and pour over Oreo Crust.
- In another bowl, make your pudding by adding your milk to your bowl and instant pudding. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
- Top off with the rest of your Cool Whip. Add chocolate shavings.
- Refrigerate at least 1 hour before serving.
Video
Notes
Make ahead of time. Make this no bake chocolate lasagna recipe then refrigerate or freeze with the directions below.
STORE. Cover and store this dessert lasagna in the fridge for up to 5 days.
FREEZE. Cover pan with plastic wrap then again with aluminum foil. Label and freeze for about 1 month. Thaw in the fridge before serving.
Nutrition
Calories: 456kcal | Carbohydrates: 49g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 664mg | Potassium: 194mg | Fiber: 1g | Sugar: 30g | Vitamin A: 634IU | Calcium: 105mg | Iron: 4mg