Description
Chocolate Lasagna is a decadent no-bake layered dessert that combines a crunchy Oreo crust with creamy layers of sweetened cream cheese, whipped topping, instant pudding, and a final flourish of chocolate syrup and candy toppings. This crowd-pleaser is perfect for special occasions or anytime you want an indulgent treat with a cool, creamy texture and rich chocolate flavor.
Ingredients
Scale
Crust
- 14.3 ounces package Oreo cookies regular, not double stuffed
- ½ cup melted margarine or butter
Cream Cheese Layer
- 8 ounces cream cheese softened
- 8 ounces Cool Whip softened
- 1 cup powdered sugar
Pudding Layer
- 1 (5.1 ounces) box instant vanilla pudding
- 1 (5.1 ounces) box instant chocolate pudding
- 3 cups milk
Top Layer
- 8 ounces Cool Whip softened
- Chocolate syrup for drizzling
- Optional: Chocolate curls or your favorite chocolate candy chopped into small pieces for topping
Instructions
- Prepare Oreo Crust: Place whole Oreos into a food processor and pulse until finely crumbled. Reserve one cup of crushed Oreos for the topping. In a bowl, mix the remaining crushed Oreos with ½ cup melted margarine until well combined. Press this mixture evenly into the bottom of a 9x13 inch pan. Refrigerate for at least 10 minutes to chill and set.
- Make Cream Cheese Layer: In a medium bowl, beat 8 ounces softened cream cheese, 8 ounces softened Cool Whip, and 1 cup powdered sugar together until smooth and creamy. Spread this mixture evenly over the chilled Oreo crust layer. Return to the refrigerator to chill for 10-20 minutes.
- Prepare Pudding Layer: In a separate bowl, whisk together one package of instant vanilla pudding and one package of instant chocolate pudding with 3 cups of cold milk until thickened. Spread this pudding mixture evenly over the cream cheese layer. Chill in the refrigerator for another 10-20 minutes.
- Add Top Layer and Garnish: Spread the remaining 8 ounces of softened Cool Whip over the pudding layer. Sprinkle the reserved crushed Oreos evenly on top. Drizzle a light layer of chocolate syrup over the entire dessert. If desired, garnish with chocolate curls or chopped chocolate candy pieces. Refrigerate until ready to serve.
Notes
- Allow each layer to chill and set in the refrigerator for about 10-20 minutes to achieve distinct layered look and proper texture, especially the Oreo crust layer.
- If a food processor is unavailable, place Oreos in a large Ziploc bag and crush them with a rolling pin until finely crumbled.
- Feel free to customize by adding M&M’s, nuts, or other favorite mix-ins for added texture and flavor.
- Store leftovers covered tightly with plastic wrap or aluminum foil in the refrigerator for 3-4 days.
- For longer storage, wrap tightly and freeze in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
