Description
This decadent Chocolate Lasagna is a no-bake layered dessert featuring a crunchy Oreo crust, creamy sweetened cream cheese layer, rich chocolate pudding, and a final topping of whipped cream and mini chocolate chips. Perfectly chilled for a smooth, indulgent treat that serves a crowd.
Ingredients
Scale
Oreo Layer
- 36 regular Oreos (407 grams), with filling
- 5 tablespoons salted butter (71 grams), melted
Cream Cheese Layer
- 12 ounces cream cheese (341 grams), room temperature (1½ bricks)
- ¼ cup granulated sugar (50 grams)
- 1 tablespoon milk (14 grams), room temperature
- 2 teaspoons pure vanilla extract (8 grams)
- 8 ounces whipped topping (227 grams), such as Cool Whip
Chocolate Pudding Layer
- 7.8 ounces instant chocolate pudding mix (221 grams) (2 (3.9-ounce) boxes)
- 3 cups milk (681 grams)
Whipped Topping Layer
- 8 ounces whipped topping (227 grams), such as Cool Whip
- 1 cup mini chocolate chips (177 grams)
Instructions
- Prepare the Oreo Crust: Combine the Oreos and melted butter in a food processor and grind until fully pulverized with no large chunks remaining. Spread the ground mixture into the bottom of a 9×13-inch pan and press firmly, making sure it reaches the edges.
- Make the Cream Cheese Layer: Beat together the cream cheese, sugar, milk, vanilla extract, and 8 ounces of whipped topping until smooth and creamy. Carefully spread this mixture evenly over the Oreo crust, smoothing the top.
- Mix the Chocolate Pudding: Beat the instant chocolate pudding mix with 3 cups of milk until completely smooth and thickened. Pour the pudding over the cream cheese layer and spread evenly to the edges.
- Add the Whipped Topping Layer: Spread the remaining 8 ounces of whipped topping over the pudding layer carefully, making sure to cover completely to the edges.
- Garnish and Chill: Sprinkle the mini chocolate chips evenly over the whipped topping layer. Chill the entire dessert in the refrigerator for 4 to 5 hours, or until fully set and firm before serving.
Notes
- For best results, use room temperature cream cheese and milk when mixing the cream cheese layer.
- Press the Oreo crust firmly to ensure a solid base that holds together when sliced.
- Refrigerate for at least 4 hours to let layers set for clean slices.
- This dessert can be made a day ahead and refrigerated overnight.
- Use mini chocolate chips for even distribution and bite-sized bursts of chocolate.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 370
- Sugar: 30g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
