Chocolate Lasagna
User Reviews
5.0
21 reviews
Excellent
Chocolate Lasagna
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Easy, no-bake dessert with a crust of crushed Oreos topped with a cream cheese layer, chocolate pudding and topped with mini chocolate chips.
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Ingredients
Crust
- 14.3 ounces Oreo's
- ½ cup unsalted butter melted
Layers
- 8 ounces cream cheese softened
- 1 cup granulated sugar
- 16 ounces Cool Whip thawed, divided
- 3.4 ounces instant chocolate pudding
- 3.4 ounces instant vanilla pudding
- 3 cup milk
Topping
- 1 cup mini chocolate chips
Instructions
Crust
- Crush Oreo cookies in food processor or place in a zip top bag and crush them into fine crumbs with a rolling pin.
- Add crushed Oreos to a large bowl and mix in melted butter.
- Press into a greased 9x13'' glass dish. Place in refrigerator to chill while preparing next layer.
First Layer
- In a medium size bowl cream together softened cream cheese and sugar until smooth.
- Fold in 8 oz of Cool Whip until combined.
- Spread over Oreo crust and place in refrigerator to chill while preparing next layer.
Second Layer
- In a large bowl, combine chocolate and vanilla pudding mix. Whisk in milk until thick. Spread over cream cheese layer.
- Place in refrigerator to chill at least 15 minutes or until pudding is set.
Third Layer
- When pudding layer is set spread remaining 8 oz cool whip over pudding layer.
- Sprinkle with chocolate chips.
- Place in refrigerator until ready to serve at least 4 hours.
- Store leftovers in refrigerator.
Notes
- Be sure to grease your baking dish before making the crust. This will keep the crust from sticking. You can grease it with butter or with cooking spray.
- It's a lot easier to mix softened cream cheese, so be sure to leave it out at room temperature for 20 to 30 minutes before you make that layer.
- Double-check that you have instant pudding mix! There are different kinds, including ones that require cooking, so double-check the package when you buy it.You can make it up to a day in advance and the leftovers will keep for up to three days. It will keep longer, but the crust will start to get soggy over time.
- Regular Oreos are best for this recipe. I don’t recommend using the double-stuffed ones because they have too much cream filling.
- If you plan to make and serve it the same day you can substitute homemade whipped cream. Cool Whip is better if you want to make it ahead because it is more stable – homemade whipped cream tends to break down and get “weepy” as it sits in the refrigerator. So, for a chocolate lasagna that lasts a few days use the Cool Whip!
Nutrition Information
Show Details
Calories
306kcal
(15%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
27mg
(9%)
Sodium
225mg
(9%)
Potassium
124mg
(4%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
363IU
(7%)
Vitamin C
1mg
(1%)
Calcium
83mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 27mg | 9% |
| Sodium | 225mg | 9% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 363IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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