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Chocolate Lasagna




Layered Chocolate Delight


Crust Layer: 14.3 oz pack of Oreos, or 405 grams

6 Tbsp unsalted butter, melted

Chocolate Pudding Layer: 7.8 oz instant chocolate pudding, (two 3.9oz packages)

3 1/4 cup cold whole milk

Top Layer: 8 oz cool whip, refrigerated (whipped topping)




Prepare Oreo crust: In a food processor or blender, crush the whole pack of Oreos with their cream until fine crumbs form. Set aside about 3 Tbsp of crushed Oreos for the topping. Transfer to a bowl and combine with melted butter. In a 9”x13” baking dish, press the Oreo mixture into the bottom of the pan with a spatula to create a crust. Refrigerate while preparing the cheesecake layer.

Prepare cheesecake layer: In a large bowl, beat the cream cheese with vanilla and powdered sugar. Fold in the Cool Whip. Evenly and carefully spread over the crust. Refrigerate while preparing the pudding layer.

Prepare chocolate pudding layer: In a bowl, beat together the pudding mix and milk until the pudding thickens. Spread the chocolate pudding evenly over the cheesecake layer. Refrigerate until pudding sets.

Top layer: Top with Cool Whip as the final layer and sprinkle with reserved crushed Oreos then cover and chill at least 2 hours and keep chilled until ready to serve.

Prep Time: 30 minutes | Chilling Time: 2 hours 30 minutes | Total Time: 3 hours

Servings: 16 people

See also  Peach Cobbler Cheesecake Cones

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