Chocolate Lasagna
User Reviews
5
Chocolate Lasagna
Description
Chocolate Lasagna starts with a crust made from finely crushed chocolate sandwich cookies blended with melted butter and pressed into a pan, creating a firm base after chilling. The first creamy layer combines softened cream cheese, sugar, and vanilla folded into whipped topping, producing a smooth, slightly tangy filling. The second layer is a mix of instant chocolate and vanilla pudding prepared with milk and spread evenly, setting up a firm yet creamy filling. The ensemble is topped with the remaining whipped topping for a light finish. Once fully chilled, the dessert slices easily, providing a combination of crunchy, creamy, and smooth textures with distinct chocolate and vanilla flavors balanced throughout.
The dessert is best served chilled directly from the refrigerator, allowing the layers to hold together. It suits occasions needing a crowd-pleasing dessert that can be prepared ahead. The different layers provide a contrast in taste and texture that makes each bite interesting.
Ingredients
Crust
- 2 cups chocolate sandwich cookie crumbs made from Oreo cookies
- ½ cup butter , melted
- cooking spray
Layers
- 8 ounces cream cheese , softened
- 1 teaspoon vanilla
- 1 cup sugar
- 16 ounces whipped topping , such as Cool Whip, thawed and divided
- 3.4 ounces chocolate pudding mix instant
- 3.4 ounces vanilla pudding mix instant
- 3 cups milk whole
- toppings
Instructions
Crust
- In a mixing bowl, combine Oreo cookie crumbs with melted butter until it forms a paste.
- Coat a 9x13 dish with cooking spray and then press moistened cookie crumbs into the pan.
- Refrigerate for 30 minutes to set. You can also use the freezer if you are short on time.
First Layer
- Using a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, beat cream cheese until smooth. Add sugar and vanilla.
- Fold in 2 cups (about 8 ounces) whipped topping.
- Spread over chilled crust.
- Place in refrigerator while you make the next layer.
Second Layer
- Using a stand mixer fitted with the whisk or a large mixing bowl with an electric mixer, combine chocolate and vanilla instant pudding with milk. Whisk according to package directions (about 2 minutes) and then sit aside to set.
- Spread over cream cheese layer.
Third Layer
- Spread remaining whipped topping (8 ounces or 2 cups) over pudding layer.
- Cover and refrigerate for a minimum of 4 hours or until ready to serve.
Toppings & Garnish
- Top with sauces and toppings of your choice when ready to serve.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Notes
- The crushed chocolate sandwich cookies form the base, so pressing them firmly is important to create a stable crust.
- Chill the crust before layering to help it set and make spreading the cream cheese mixture easier.
- Use softened cream cheese for a smoother first layer and mix thoroughly to avoid lumps.
- Whipped topping should be folded gently into the cream cheese mixture to maintain lightness.
- Prepare instant pudding according to package directions and allow it to slightly set before spreading to avoid mixing layers.
- Refrigerate the entire dessert for several hours or overnight for best results before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 38mg | 13% |
| Sodium | 326mg | 14% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 473IU | 9% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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