Chocolate Lasagna Recipe

Course: Dessert

Cuisine: American

Prep Time: 25

Chill: 4

Total Time: 4 25

Servings: slices

Calories: 593kcal

Author: Becky Hardin

This delicious chocolate lasagna is made on an Oreo crust and has layers of cream cheese, chocolate pudding and finished with a whipped topping. Easy to make, this no bake dessert is a real show stopper.

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Equipment

Ingredients

For the Oreo Layer

36 regular Oreos 407 grams, with filling
5 tablespoons salted butter 71 grams, melted

For the Cream Cheese Layer

12 ounces cream cheese 341 grams, room temperature (1½ bricks)
¼ cup granulated sugar 50 grams
1 tablespoon milk 14 grams, room temperature
2 teaspoons pure vanilla extract 8 grams
8 ounces whipped topping 227 grams (1 tub), such as Cool Whip

For the Chocolate Pudding Layer

7.8 ounces instant chocolate pudding mix 221 grams (2 (3.9-ounce) boxes)
3 cups milk 681 grams

For the Whipped Topping Layer

8 ounces whipped topping 227 grams (1 tub), such as Cool Whip
1 cup mini chocolate chips 177 grams

Instructions

Make the Oreo layer by combining the Oreos and melted butter in a food processor. Grind until the Oreos have been fully pulverized, and no large chunks of Oreo remain.
36 regular Oreos, 5 tablespoons salted butter
Spread the ground Oreos into the bottom of a 9x13-inch pan and firmly press down. Make sure the Oreos reach all the way to the edges.
Make the Cream Cheese layer by combining the cream cheese, sugar, milk, vanilla extract, and whipped topping. Beat until smooth.
12 ounces cream cheese, ¼ cup granulated sugar, 1 tablespoon milk, 2 teaspoons pure vanilla extract, 8 ounces whipped topping
Spread the cream cheese mixture carefully over the Oreo crust, making sure to smooth the top.
Make the Chocolate Pudding layer by beating together the chocolate pudding mix and 3 cups of milk until smooth.
7.8 ounces instant chocolate pudding mix, 3 cups milk
Pour the pudding over the cream cheese layer and spread to the edges.
Top the chocolate pudding with the remaining whipped topping. Spread carefully all the way to the edges of the pan.
8 ounces whipped topping
Sprinkle mini chocolate chips over whipped topping layer
1 cup mini chocolate chips
Chill in the refrigerator for 4-5 hours, or until set.

Video

Notes

Double stuff Oreos are tasty to eat, but they have too much filling for this crust. The regular sized Oreos have just enough filling to help everything stick together nicely and make for a great crust.
I used salted butter for the Oreo crust. If using unsalted butter, feel free to add a pinch of salt to the Oreo crust, but it’s not entirely necessary.
I prefer to use mini chocolate chips for the topping. It keeps any chocolate from sinking down through the whipped topping layer and makes for a better bite because the chocolate lasagna is so light and fluffy.

Storage: Store chocolate lasagna in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.

Nutrition