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Chocolate Lasagna
An Oreo cookie crust is topped with a dreamy cream cheese topping and a thick layer of chocolate pudding making this a no bake dessert one you can’t resist!
Prep Time
20 mins
Total Time
4 hrs 35 mins
Servings: 15
Calories: 412 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 36 Oreos
- 6 tablespoons butter melted
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 12 oz frozen whipped topping thawed & divided
- 2 packages instant chocolate pudding or pie filling look for the pudding that makes four servings, usually around 3.4 oz
- 3 cups milk cold
- 1/4 cup chocolate shavings
- leftover Oreo cookie crumbs
Instructions
- Start by placing the sandwich cookies into a large plastic ziploc baggie. Use a rolling pin or other hard object to crush up the cookies in the bag until they become fine crumbs. Pour the crumbs into a medium mixing bowl and add the melted butter. Mix well to combine.
- Press the buttered cookie crumbs into the bottom of a 9x13 baking dish. Stick this in the fridge to cool completely.
- In a medium mixing bowl, add the cream cheese, vanilla, powdered sugar and beat that together with a hand or stand mixer until smooth. Add 2 cups of the thawed whipped topping, and fold everything together until combined.
- Add the cream cheese topping on top of the cookie crust lined baking dish. Spread the cream around to even it out. Set this in the fridge while you work on the next layer.
- In a large mixing bowl, add the chocolate pudding powder and cold milk and whisk until it thickens up and is combined. Put the pudding in the fridge, and allow it to set up for 10-15 minutes.
- Take the baking dish and pudding out of the fridge and add the chocolate pudding on top of the cream cheese layer. Spread it out evenly with a spatula.
- Add the remaining whipped topping on top of the chocolate pudding layer and spread evenly. Sprinkle on some chocolate chips, chocolate curls, and crushed oreo bits over the top. Cool in the fridge for at least 4-6 hours (overnight is ideal) or until set, remove, slice and enjoy!
Cup of Yum
Notes
- Storage - Cover the top of the baking dish with a lid or plastic wrap and store it in the fridge for up to a week! You can also freeze it for about 2 months.
- Storage - Cover the top of the baking dish with a lid or plastic wrap and store it in the fridge for up to a week! You can also freeze it for about 2 months.
Nutrition Information
Calories
412kcal
(21%)
Carbohydrates
51g
(17%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
34mg
(11%)
Sodium
420mg
(18%)
Potassium
239mg
(7%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Vitamin A
441IU
(9%)
Calcium
102mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 412
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 34mg | 11% |
| Sodium | 420mg | 18% |
| Potassium | 239mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 441IU | 9% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.