Chocolate Lasagna Recipe

This no-bake Chocolate Lasagna is filled with a creamy cheesecake layer, chocolate pudding, whipped cream, topped with mini chocolate chips, all layered over an Oreo cookie crust! If you’ve never tried chocolate lasagna you are in for a delicious treat.

Because it’s layered into one pan, chocolate lasagna is the perfect take along for potlucks, parties and holidays.

Since there’s no baking involved with this dessert, you won’t have to heat up your kitchen making it perfect for summer barbecues as well.

Chocolate Lasagna

If you love chocolate then chocolate lasagna is the layered dessert for you. It’s full of creamy, dreamy flavors and textures that make your taste buds happy.

Prep: 30min

Total: 30min

Yield: 24

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 259 kcal, Carbohydrate 33 g, Protein 4 g, Fat 13 g, Saturated Fat 7 g, Cholesterol 25 mg, Sodium 300 mg, Fiber 1 g, Sugar 24 g

Ingredients:

• 36 Oreo cookies (1 package regular cookies (do not remove cream centers))
• 6 Tablespoons butter (melted)
• 8 ounces cream cheese (room temp)
• 1/4 cup granulated sugar
• 2 tablespoons milk (1%)
• 16 ounces Cool Whip (non-fat, 2 (8-oz) containers, separated)
• 7.8 ounces instant chocolate pudding (2 (3.9 oz) boxes UNPREPARED)
• 2 3/4 cups milk (1%)
• 3/4 cup miniature chocolate chips

Instruction:

1. Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.
2. Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed.
3. Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.
4. In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy. Add in the 2 Tablespoons of milk and sugar and mix well.
5. Fold the contents of one of the 8 oz Cool Whip containers into the cream cheese mixture.
6. Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.
7. While it’s setting, to a large bowl, add the pudding mixes and 2 3/4 cups milk and beat on medium until it starts to thicken.
8. Spread the pudding mixture over the cream cheese layer. Put back into the fridge to set for another 10 minutes.
9. Once set, gently spread the remaining 8 oz of Cool Whip over the top and sprinkle with mini chocolate chips.
10. Cover with plastic wrap and let chill for at least 4 hours in the fridge or 1 hour in the freezer before you slice.

Chocolate Lasagna (No-Bake Cookout Dessert)