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Chocolate Lasagna

Chocolate Lasagna is a rich, no-bake dessert that layers crunchy cookie crust, creamy cheese filling, and smooth chocolate pudding, perfect for any occasion.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 14.3 ounces package Oreos
  • 6 tablespoons melted butter
For the cream cheese layer
  • 8 ounces package cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 tablespoons milk
For the chocolate pudding layer
  • 7.8 ounces chocolate instant pudding 2 packages of 3.9 ounces each
  • 3 cups milk
For the whipped topping
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 tablespoons french vanilla instant pudding
  • 1 teaspoon vanilla extract
For garnish
  • Additional whipped cream
  • Mini pieces Oreos for garnish
  • Chocolate shavings for garnish

Method
 

Preparation
  1. Spray a 9×13 pan with non-stick spray and set aside.
  2. In a food processor, crush Oreos into fine crumbs. Reserve 1/4 cup for garnish.
  3. In a large mixing bowl, combine crushed Oreos and melted butter. Press mixture into the bottom of the pan and refrigerate.
  4. In a separate bowl, beat softened cream cheese, sugar, and milk until smooth. Set aside.
Whipping Cream
  1. In another bowl, combine heavy whipping cream, powdered sugar, french vanilla pudding mix, and vanilla extract. Whip until stiff peaks form.
  2. Fold half of the whipped cream mixture into the cream cheese mixture and spread over the Oreo crust.
Chocolate Pudding Layer
  1. In a large bowl, whisk together 3 cups of milk and chocolate pudding until soft set (about 5 minutes). Spread over the cream cheese layer.
  2. Spread remaining whipped cream over the chocolate pudding layer. Top with reserved crushed Oreos and chocolate shavings.
Chilling
  1. Cover and refrigerate for 3-4 hours before serving.
Serving
  1. Slice into 12 servings and garnish with whipped cream and mini Oreos.

Notes

Store the lasagna in the refrigerator covered with plastic wrap or a lid for 3-4 days. If you wish to freeze, place it in an airtight container for up to 1 month.