Chocolate Lasagna
A decadent no-bake dessert featuring layers of Oreo crust, cream cheese filling, chocolate pudding, and whipped topping for a crowd-pleasing treat that's easy to make ahead.
Equipment
- 7×11 deep casserole dish
- Food processor or blender
- Electric hand mixer
- Mixing Bowls
Ingredients
Crust
- 1 package Oreos 14 ounce, double stuffed or regular
- 1/3 cup salted butter melted
Cream Cheese Layer
- 1 block cream cheese 8 ounce, softened and cubed
- 8 ounces Cool Whip half of a 16 ounce container
- 1/4 teaspoon almond extract
- 1/2 cup powdered sugar
Pudding Layer
- 2 packages instant chocolate pudding 3.9 ounce each
- milk amount according to pudding package instructions
Topping
- 8 ounces Cool Whip remaining half of container
- 1/2 cup powdered sugar
- 1/2 cup chocolate shavings for garnish
Instructions
- Prepare your pan. Spray a 7×11 deep casserole dish with non-stick spray and set aside.
- In a blender or food processor, pulverize the Oreos until they are a fine sand consistency. Set aside ½ cup for topping.
- In a large mixing bowl, add the Oreo crumbs and melted butter and mix well to combine until all Oreo crumbs are saturated in butter (no dry dusty clumps).
- Smooth the Oreo crust evenly in the bottom of your casserole dish. Press the crust down with a spoon or a flat measuring cup. Place it in the fridge while you make the filling.
- In a large bowl, use an electric hand mixer to beat the cream cheese, 8 ounces of Cool Whip, almond extract, and ½ cup powdered sugar until smooth. Spread it over the Oreo crust and place it back into the refrigerator.
- Prepare the chocolate pudding according to the package instructions. Smooth it over the cream cheese layer and place it back into the refrigerator.
- Fold the remaining ½ cup powdered sugar into the remaining 8 ounces of Cool Whip and spread it over the top of your pudding layer.
- Sprinkle with reserved Oreo crumbs and chocolate shavings for garnish.
- Refrigerate for at least 4 hours or overnight before serving to allow layers to set properly.
Notes
For a flavor variation, try substituting the almond extract with vanilla or mint extract. This dessert can be made up to 2 days in advance and keeps well in the refrigerator for up to 5 days.