Description
This decadent Chocolate Lasagna is a layered no-bake dessert featuring a crunchy Oreo cookie crust, creamy cream cheese and whipped topping layers, instant chocolate pudding, and sprinkled with mini chocolate chips. Perfect for chocolate lovers craving a rich and easy-to-make treat for parties or family gatherings.
Ingredients
Scale
Crust:
- 36 regular Oreos (407 grams, with filling)
- 5 tablespoons salted butter (71 grams, melted)
Cream Cheese Layer:
- 12 ounces cream cheese (341 grams, room temperature, about 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)
Pudding Layer:
- 7.8 ounces instant chocolate pudding mix (221 grams, 2 boxes of 3.9 ounces each)
- 3 cups milk (681 grams)
Topping:
- 8 ounces whipped topping (227 grams, 1 tub, such as Cool Whip)
- 1 cup mini chocolate chips (177 grams)
Instructions
- Make the Crust: Crush the Oreos finely using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin. Combine the crushed Oreos with the melted salted butter until well mixed. Press this mixture firmly and evenly into the bottom of a 9×13 inch pan to form the crust.
- Prepare the Cream Cheese Layer: In a large bowl, beat the softened cream cheese, granulated sugar, milk, and vanilla extract together until smooth and creamy. Gently fold in 8 ounces of whipped topping until fully incorporated. Spread this mixture evenly over the Oreo crust layer in the pan.
- Make the Pudding Layer: In a separate bowl, whisk together the instant chocolate pudding mix and 3 cups of cold milk. Whisk for about 2 minutes until the pudding thickens. Carefully spread this pudding layer over the cream cheese layer, smoothing it out evenly.
- Add the Final Topping: Spread the remaining 8 ounces of whipped topping over the pudding layer. Sprinkle 1 cup of mini chocolate chips evenly over the top as garnish.
- Chill and Serve: Refrigerate the assembled dessert for at least 4 hours or until fully set. For best texture and flavor, chill overnight. When ready to serve, cut into 12 square slices and enjoy.
Notes
- For easier cleanup, use a plastic wrap-lined pan before pressing the crust.
- This dessert is best served chilled and does not require baking.
- You can substitute regular whipped cream for the whipped topping if preferred.
- To make the crust gluten-free, use gluten-free chocolate sandwich cookies instead of Oreos.
- Store leftovers covered in the refrigerator for up to 3 days.
