Description
This chocolate lasagna is an easy no-bake dessert with layers of rich chocolate pudding, creamy cheesecake filling, fluffy whipped cream, and a crunchy Oreo crust.
Ingredients
Scale
- 54 chocolate sandwich cookies (like Oreo), divided
- 1/2 cup butter, melted
- 1 (8-ounce) block cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 (12- ounce) tub dairy-free whipped topping (like Cool Whip), divided
- 2 (3.9 oz.) boxes instant chocolate pudding
- 3 1/4 cups cold milk
- For garnish: chocolate sauce
Instructions
- In a food processor, finely crush 50 of the sandwich cookies. Pulse in the melted butter, until combined. Press the mixture evenly into the bottom of a 9×13-inch pan. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and granulated sugar until smooth. Fold in 1 1/2 cups of whipped topping until evenly combined.
- Spread the cream cheese mixture on top of the cookie crust. Set aside.
- Clean the bowl of your stand mixer and fit it with the whisk attachment. Add the dry pudding mix and milk and mix for 1 minute on medium-low speed. Turn the speed up to medium-high and mix for 2 minutes, or until the pudding has thickened. You can also do this step by hand with a whisk.
- Spread the pudding on top of the cream cheese mixture and then spread the remaining whipped topping on top of the pudding.
- Coarsely crush the remaining cookies and sprinkle them on top.
- Cover tightly with cling wrap and refrigerate for at least 4 hours or overnight.
- Serve chilled with chocolate sauce, if desired.
Notes
- Store airtight in the refrigerator for up to 5 days.
