Description
A rich and creamy no-bake dessert featuring layers of crushed Oreos, cream cheese, pudding, and Cool Whip, topped with chocolate syrup and optional chocolate curls for a delicious chocolate lasagna treat.
Ingredients
Scale
Crust
- 14.3 ounces package Oreo cookies, regular (not double stuffed)
- ½ cup melted margarine or butter
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 8 ounces Cool Whip, softened
- 1 cup powdered sugar
Pudding Layer
- 5.1 ounces instant vanilla pudding mix
- 5.1 ounces instant chocolate pudding mix
- 3 cups cold milk
Top Layer
- 8 ounces Cool Whip
- Chocolate syrup for drizzling
- Optional: chocolate curls or favorite chopped chocolate candy
Instructions
- Prepare the crust: Add whole Oreos to a food processor and pulse until the crumbles are even. Set aside 1 cup of the crushed Oreos for topping. Mix the remaining crushed Oreos with ½ cup melted margarine. Pat the mixture onto the bottom of a 9×13 inch pan. Place in the refrigerator to chill for about 10-20 minutes to set.
- Make the cream cheese layer: In a bowl, blend 8 ounces of softened cream cheese, 8 ounces of Cool Whip, and 1 cup powdered sugar until smooth. Spread this mixture evenly over the chilled Oreo crust. Return the pan to the refrigerator to chill for another 10-20 minutes.
- Prepare the pudding layer: Combine one package of instant vanilla pudding mix and one package of instant chocolate pudding mix in a bowl. Add 3 cups of cold milk and whisk until the pudding is thickened. Spread this mixture evenly over the cream cheese layer.
- Add the top layer: Spread 8 ounces of Cool Whip over the pudding layer. Sprinkle the remaining crushed Oreos on top. Drizzle chocolate syrup lightly over the entire dessert. Optionally, add chocolate curls or your favorite chopped chocolate candy for garnish. Refrigerate the dessert until ready to serve.
Notes
- Allow each layer to chill for 10-20 minutes to create distinct layers resembling a lasagna.
- If you don't have a food processor, place Oreos in a large zip-top bag and crush them with a rolling pin for the crust.
- Customize your dessert by adding M&M’s, nuts, or other mix-ins to the cream cheese or pudding layers for added texture and flavor.
- Store the chocolate lasagna tightly covered in the refrigerator for 3-4 days.
- For longer storage, freeze the dessert in an airtight container for up to 2-3 months; thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
