Chocolate Lasagna
User Reviews
5
Chocolate Lasagna
Description
Chocolate Lasagna begins with a crust made from finely crushed Oreo cookies combined with melted butter and pressed into a dish. This is followed by a smooth first layer of cream cheese and granulated sugar whipped together, then folded with Cool Whip to add lightness. The pudding layer combines instant chocolate and vanilla pudding mixes with milk, providing a thick yet creamy middle layer that contrasts with the crust and cream cheese base.
Once set, the final layer spreads Cool Whip over the pudding and sprinkles mini chocolate chips for added texture and chocolate flavor. The dessert is chilled for at least four hours, allowing all layers to merge without baking. It's best kept refrigerated to maintain the crust's texture and freshness.
Use regular Oreo cookies for the crust to avoid excess cream filling that might affect texture. The ingredients should be at proper temperatures — softened cream cheese and thawed Cool Whip — to ensure smooth layering. Instant pudding mixes are necessary as cooking varieties alter the texture and preparation process.
Ingredients
Crust
- 14.3 ounces Oreo cookies
- ½ cup butter melted, unsalted
Layers
- 8 ounces cream cheese softened
- 1 cup granulated sugar
- 16 ounces Cool Whip thawed, divided
- 3.4 ounces chocolate pudding mix instant
- 3.4 ounces vanilla pudding mix instant
- 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
- Grease the 9x13" dish before adding the Oreo crust to prevent sticking.
- Allow cream cheese to soften at room temperature for 20–30 minutes to blend smoothly.
- Use instant pudding mix to achieve the correct texture; avoid cooking-type pudding mixes.
- Regular Oreos provide better crust texture than double-stuffed varieties.
- Cool Whip creates a stable topping for make-ahead dishes; homemade whipped cream may separate over time.
- Prepare up to a day in advance; store leftovers refrigerated for up to three days to prevent soggy crust.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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