Easy No Bake Chocolate Lasagna
This recipe for no-bake chocolate lasagna is a sure crowd-pleaser and is perfect for any occasion. Whether you're making it for a family gathering or a party with friends, everyone will love this delicious dessert. So go ahead and give it a try, you won't be disappointed!
Ingredients
- 1 package of Oreo cookies about 36 cookies
- 6 tbsp of butter, melted
- 1 ( 8 oz) package of cream cheese, softened
- 1 cup powdered sugar
- 2 containers (8 oz each) of whipped topping or Cool Whip
- 2 (3.4 oz each) packages of instant chocolate pudding mix
- 2 1/2 cups of cold milk
- Chocolate chips or chocolate curls as garnish (optional)
Instructions
- Begin by crushing the Oreo cookies into fine crumbs. You can use a food processor or a plastic bag and a rolling pin to crush them. Set aside about 1/2-1 cup of the crumbs for use as garnish or topping later. In a medium bowl, combine the rest of the cookie crumbs with the melted butter.
- Press the cookie mixture into the bottom of a 9x13-inch baking dish. Place in the refrigerator to allow it to set as you’re preparing the other ingredients.
- Beat the cream cheese until smooth, with no lumps remaining. Add the powdered sugar and 1 container of Cool Whip. Spread the cream cheese mixture over the cookie crust. Return to the fridge to chill for at least 30 minutes.
- Mix the instant chocolate pudding mix and add 2 1/2 cups of cold milk. Whisk until the mixture is smooth and thickened. Allow it to set for about 5-10 minutes. Spread it over the cream cheese layer. Allow to chill and set for about 30 minutes before adding the whipped topping.
- Spread the remaining Cool Whip over the top of the chocolate pudding layer.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight. When you're ready to serve, slice the no-bake chocolate lasagna into squares and enjoy! Garnish with the remaning oreo crumbs and chocolate curls, if desired.
Notes
Tips and Tricks:
After your overnight chill, freeze the entire dessert for 1-2 hours before cutting. This firms up all layers equally, preventing the “squish and slide” effect in which the pudding oozes out and the whipped topping compresses.
Nutrition
Calories: 109kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 16mgSodium: 59mgPotassium: 73mgFiber: 0.1gSugar: 11gVitamin A: 195IUCalcium: 63mgIron: 0.1mg
Tried this recipe?Let us know how it was!