Description
This Layered Chocolate Lasagna is a dreamy, no-bake dessert that is perfect for feeding a crowd. Featuring four luscious layers an Oreo cookie crust, a sweet cream cheese filling, a rich chocolate pudding center, and a fluffy whipped topping it is a chocolate lover’s paradise. Light, airy, and incredibly decadent, this dessert is always the first to disappear at potlucks and holidays.
Ingredients
The Oreo Crust
- 36 Oreo cookies (1 standard package, do not remove filling)
- 6 tablespoons butter, melted
Cream Cheese Layer
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 2 tablespoons milk (1% or higher)
- 8 ounces Cool Whip (1 container), thawed
Chocolate Pudding Layer
- 2 boxes (3.9 ounces each) Instant Chocolate Pudding mix
- 2 3/4 cups cold milk (1% or higher)
Topping
- 8 ounces Cool Whip (1 container), thawed
- 3/4 cup miniature chocolate chips
Instructions
Make the Crust
Using a food processor (or a zip-top bag and rolling pin), crush the 36 Oreo cookies into fine crumbs. In a medium bowl, mix the crumbs with the melted butter until fully combined. Press the mixture firmly and evenly into the bottom of a 9×13-inch baking dish. Tip: Place the dish in the freezer for 10 minutes to set while you prepare the next layer.
Cream Cheese Layer
In a medium bowl, beat the softened cream cheese with a hand mixer until fluffy. Add the 2 tablespoons of milk and the granulated sugar; mix well. Gently fold in one 8-ounce container of Cool Whip until combined. Spread this mixture evenly over the chilled crust. Return to the fridge (or freezer) for 10 minutes.
Chocolate Pudding Layer
In a large bowl, whisk together the two boxes of instant pudding mix and 2 3/4 cups of cold milk. Beat for about 2 minutes until it starts to thicken. Spread the pudding layer over the cream cheese layer. Return to the fridge for another 10 minutes.
Top Layer
Gently spread the remaining 8-ounce container of Cool Whip over the pudding layer. Sprinkle the top evenly with the miniature chocolate chips.
Chill and Serve
Cover the dish with plastic wrap and refrigerate for at least 4 hours (or freeze for 1 hour) before slicing. This ensures the layers set firmly enough to cut clean squares.
Notes
Chill Between Layers: The secret to distinct, clean layers is patience. Freezing the dessert for 10-15 minutes between adding each layer prevents them from mixing together when you spread the next one.
Pudding Consistency: Use cold milk. The recipe calls for slightly less milk (2 3/4 cups) than the box instructions usually require (4 cups total for 2 boxes). This ensures the pudding layer is firm enough to slice like a lasagna.
Clean Cuts: To get perfect bakery-style squares, wipe your knife clean with a paper towel between every single cut.
Make Ahead: This dessert is even better the next day as the crust softens slightly. You can make it up to 24 hours in advance.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake / Layering
- Cuisine: American
Nutrition
- Serving Size: 1 Slice (1/15th of pan)
- Calories: 360
- Sugar: 32g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: chocolate lasagna, no bake dessert, oreo dessert, chocolate delight, potluck desserts, layered pudding dessert, easy chocolate recipes