chocolate lasagna

This delicious chocolate lasagna is made on an Oreo crust and has layers of cream cheese, chocolate pudding and finished with a whipped topping. Easy to make, this no bake dessert is a real show stopper.

Chocolate Lasagna Recipe

Oreos (not double stuffed, with filling)

Tbs butter

½ 8 ounce packages cream cheese, softened

sugar

Tbs milk

tsp vanilla extract

oz whipped topping (16 oz total, divided in half)

chocolate pudding mix

milk

oz whipped topping

mini chocolate chips

Process

Make first layer by combining Oreos and melted butter in a food processor. Grind until Oreos have been fully pulverized, and no large chunks of Oreo remain.

Spread

Spread ground Oreos into the bottom of a 9x13 inch pan and firmly press down. Make sure Oreos reach all the way to the edges.

Combine

Make second layer by combining cream cheese, sugar, 1 Tbs milk, vanilla extract, and 8 oz whipped topping. Beat until smooth.

Spread cream cheese mixture carefully over the Oreo crust, making sure to smooth the top.

Beat

Make chocolate pudding layer by beating together chocolate pudding mix and 3 cups milk until smooth.

Pour

Pour over cream cheese layer and spread to the edges.

Top the chocolate pudding with the remaining half of the whipped topping. Spread carefully all the way to the edges of the pan.

Sprinkle

Sprinkle mini chocolate chips over whipped topping layer

Chill

Chill in the refrigerator for 4 to 5 hours or until set.

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Chocolate Lasagna

If you love chocolate then chocolate lasagna is the layered dessert for you. It&#039;s full of creamy, dreamy flavors and textures that make your taste buds happy.

Oreo cookies (1 package regular cookies (do not remove cream

butter

cream cheese (room temp)

milk (1%)

Cool Whip (non-fat, 2 (8-oz) containers, separated)

chocolate

chocolate chips

Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.

Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed.

Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.

In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy. Add in the 2 Tablespoons of milk and sugar and mix well.

Fold the contents of one of the 8 oz Cool Whip containers into the cream cheese mixture.

Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.

While it's setting, to a large bowl, add the pudding mixes and 2 3/4 cups milk and beat on medium until it starts to thicken.

Spread the pudding mixture over the cream cheese layer. Put back into the fridge to set for another 10 minutes.

Once set, gently spread the remaining 8 oz of Cool Whip over the top and sprinkle with mini chocolate chips.

Cover with plastic wrap and let chill for at least 4 hours in the fridge or 1 hour in the freezer before you slice.

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If you love chocolate then chocolate lasagna is the layered dessert for you. It's full of creamy, dreamy flavors and textures that make your taste buds happy.

This easy no-bake Chocolate Lasagna recipe has an OREO cookie crust topped with sweetened cream cheese and chocolate pudding. Every bite is chocolatey, light, and absolutely fabulous.

Oreo cookies ((36 cookies))

butter (melted)

(8 ounce) package cream cheese (softened)

milk (plus 2 tablespoons, divided)

(16 ounce) tub whipped topping (thawed and divided)

(3.9 ounce) packages instant chocolate pudding ((see note 1))

mini chocolate chips (for garnish (see note 2))

In a food processor, or in a plastic bag with a rolling pin, crush the Oreo cookies into crumbs. In a medium bowl, add Oreo crumbs and melted butter and stir to combine.

Pour into a 9-inch by 13-inch baking dish. Using the bottom of a measuring cup, press the crust firmly and evenly into the bottom of baking dish.

In a standing mixer fitted with the paddle attachment, or with an electric mixer, add cream cheese and beat until fluffy. Add sugar and 2 tablespoons of milk and beat until combined.

Stir in half of the whipped topping (about 8 ounces) to cream cheese mixture. Spread cream cheese mixture over cookie crust and refrigerate to set, about 10 minutes. 

While the cream cheese layer is chilling, using a standing mixer fit with the paddle attachment, or with an electric mixer, on medium speed add instant pudding and remaining 3 1/4 cups milk. Beat until mixture begins to thicken, about 5 minutes.

Spread pudding mixture over chilled cream cheese layer and refrigerate to set, about 10 minutes. 

Once set, gently spread remaining 8 ounces whipped topping over pudding layer and garnish with mini chocolate chips.  Cover loosely with cling wrap and chill for 4 hours, or freeze for 1 hour. Cut into slices and serve. 

This Classic Chocolate Lasagna Recipe is DELICIOUS. An easy, no-bake dessert with an oreo crust, rich cheesecake layer, and chocolate pudding.

Chocolate Lasagna Recipe (No-Bake Dessert)

14.3 oz pack of Oreos

Tbsp unsalted butter (melted)

oz cream cheese (room temp)

oz cool whip (refrigerated (whipped topping))

whole milk

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 Oreo crust:

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

Prepare cheesecake 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.

Prepare chocolate pudding layer:

Top with a 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.

Top layer:

Sex in a pan - yes that really is the name of this luscious and creamy dessert recipe! And this version is keto and sugar-free, so it's a delicious way to indulge. Layers of cheesecake and creamy chocolate pudding, with a chocolate cookie crust.

Sugar Free Sex In A Pan

almond flour

cocoa powder

Swerve Sweetener

tsp salt

butter, melted

water

cream cheese, softened

heavy whipping cream, room temperature

heavy whipping cream

almond milk

tsp xanthan gum

butter,

heavy whipping cream,

tbsp powdered Swerve Sweetener

sugar free dark chocolate

Preheat the oven to 325F and grease a 9x9 inch baking pan.&nbsp;

In a medium bowl, whisk together the almond flour, cocoa powder, sweetener and salt. Add the melted butter and water and stir until the mixture begins to clump together.

Press the mixture firmly and evenly into the bottom of the pan and bake about 15 minutes, or until just firm to the touch. Remove and let cool.&nbsp;

Crust:

In a large bowl, beat the cream cheese and sweetener together until smooth. Beat in the vanilla..&nbsp;

Add the cream and beat until smooth, then spread over the cooled crust and refrigerate while preparing the chocolate layer.&nbsp;

Cream Cheese Layer:

In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve the sweetener.

In a medium bowl, whisk the egg yolks until smooth. Slowly whisk about 1/2 cup of the hot cream mixture into the yolks to temper. Then slowly whisk tempered yolks back into saucepan.

Reduce heat to medium low and sprinkle surface with the xanthan gum, whisking vigorously to combine. Whisk in the cocoa powder and cook until thickened, about 3 or 4 minutes. Remove from heat and add&nbsp;the&nbsp;butter pieces and vanilla. Whisk until smooth.

Let cool 15 minutes and then spread over cheesecake layer. Refrigerate at least 2 hours.

Chocolate Pudding Layer:

Beat the cream with sweetener and vanilla extract until stiff peaks form. Spread over the chocolate pudding layer.&nbsp;Dust with cocoa powder (this works best through a fine sieve). Use a vegetable peeler or cheese slicer to shave chocolate over top.

Chill another hour to help set completely.

Whipped Cream Topping:

An Oreo crust with layers of chocolate pudding and peanut butter cream cheese topped with whipped cream and crushed Butterfingers.

Peanut Butter Chocolate Lasagna

Oreo cookies

unsalted butter (, melted)

peanut butter

cream cheese (,

Cool Whip

instant chocolate pudding dry mix

regular sized Butterfinger candy bars (, chopped)

Prep.

Lightly grease a 13- by 9- inch pan with nonstick spray.  Crush Oreos in a blender then transfer to a medium bowl.  Mix in the melted butter and toss to coat.  Evenly press into the bottom of the pan.

Combine.

In a medium bowl, combine the peanut butter, powdered sugar and cream cheese until smooth.  I use my stand mixer fitted with the paddle attachment, but you can also use a wooden spoon or rubber spatula.  Fold in half of the Cool Whip, then spread over the Oreo crust.

In another medium bowl, whisk the chocolate pudding mix into the 2 cups of milk.  Let stand for 2 minutes to thicken, then evenly spread over the peanut butter cream cheese layer.

Layer.

Spread the remaining Cool Whip over top then sprinkle with the chopped Butterfinger candy bars. Cover with plastic wrap and refrigerate for at least 1 hour before serving.  Keeps in the fridge for a few days, but no longer than 1 week.

Chocolate lovers rejoice! This no bake Chocolate Lush is filled with cream cheese, chocolate pudding, and chocolate chips on top of an Oreo cookie crust!

No Bake Chocolate Lush

Oreo cookies (this is one package. Do not scrape out centers.)

oz cream cheese (at room temp)

Tablespoons milk

oz Cool Whip (thawed, divided)

7.8 oz instant chocolate pudding (unprepared (two 3.9 oz boxes))

Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs. Do not scrape out the centers.

Use a spatula to divide the Cool Whip in half and fold half into the cream cheese mixture.

While it's setting, to a large bowl, add the pudding mixes and 3 1/4 cups milk and beat on medium until it starts to thicken.

Once set, gently spread the remaining Cool Whip over the top and sprinkle with mini chocolate chips.

Easter Chocolate Lasagna is a fun and easy no-bake dessert recipe that kids will LOVE! It's made with crushed Oreos, cream cheese, chocolate pudding and Cool Whip and garnished with Peeps and Easter egg candies.

Easter Chocolate Lasagna

unsalted butter-melted

unsalted butter-softened

oz cream cheese-softened

vanilla

½ cups crushed Oreo

Peeps bunnies, Easter egg candies…

In a food processor finely crushed Oreo cookies into fine crumbs. If you don’t have food processor, place Oreo cookies into ziplock bag and crush the cookies with a rolling pin.

Using a fork mix crushed Oreo with melted butter, then press the mixture into the bottom of 9 x 13 inches dish. Place in the fridge to firm.

Beat cream cheese, softened butter, sugar and vanilla until it’s light and creamy. Stir in 1 cup Cool Whip. Spread the mixture over the crust and place in the fridge.

In a medium bowl mix chocolate instant pudding with 2 and 3/4 cups cold milk. Whisk for a few minutes until the pudding starts thickening. Spread the pudding over the cream cheese layer. Place in the fridge for 10 minutes.

Spread 2 cups Cool Whip on top and sprinkle with crushed Oreo. Refrigerate at least 4 hours before serving.

Garnish with Peeps and Easter egg candies.

Sry disappointed in the chocolate lasagna. The cream cheese filling is not light enough to spread over the layer of Oreo.  The oreo crumbles mix in with the spread and it is a complete mess. I will delete this pin for sure.

Love this recipe. Thank you. I made this on Saturday for my family.  It was so delicious. Everyone loved it. I did make my own homemade chocolate pudding though.

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Easter Chocolate Lasagna is fun, light and easy, no-bake recipe for delicious, layered dessert that kids will LOVE!!

This no-bake chocolate lasagna is filled with layers of cream cheese, chocolate pudding, and a luscious whipped cream topping, all nestled on top of an Oreo cookie crust. This easy to assemble no-bake treat is perfect for satisfying your chocolate cravings and impressing guests at any gathering!

package of regular Oreos (36 oreos total)

cream cheese (softened to room temperature)

vanilla extract

chocolate chips (or chocolate shavings)

Add Oreos to a food processor and pulse until they form a fine crumb mixture. Add in the melted butter and pulse until the mixture comes together.

Press the crust mixture into the bottom of a 9x13 baking dish, until the flat bottom of a measuring cup or drinking glass to flatten into an even layer.

To make the cream cheese layer, use an electric mixer to beat together cream cheese, sugar, vanilla and milk until smooth and creamy. Fold in the Cool Whip until well combined and pour on top of the crust, smoothing into an even layer.

To make the pudding mixture, whisk together the pudding mix and milk until smooth. TIP: If the pudding mix looks clumpy, transfer to a blender and blend until smooth (10 seconds).

Spread the pudding mixture evenly on top of the cream cheese layer.

Refrigerate for 30 minutes to 1 hour or until the pudding is set. Then, top with the remaining layer of Cool Whip and garnish with chocolate shavings or chocolate chips.

Refrigerate for 2-4 hours to set completely before slicing and serving.

Chocolate Lasagna is the kind of dessert that’s guaranteed to win everyone over with its creamy layers and crunchy Oreo crust—all without needing to turn on the oven. It’s super simple to make but looks like you put in way more effort, which makes it perfect for busy days or last-minute plans. Whether you’re hosting a party or just treating yourself, it’s one of those recipes that always gets rave reviews. Plus, it’s easy to bring to gatherings and always disappears fast, so you know it’s a winner!

Easy No-Bake Chocolate Lasagna Recipe

Oreos

package cream cheese (softened)

Cool Whip (plus extra for the topping)

dry chocolate instant pudding

Chocolate shaves

Oreo's

To make the crust, pulse the Oreo cookies in a blender or food processor until they become fine crumbs. Combine the crumbs with melted butter, mixing until evenly moistened.

Press the mixture firmly into the bottom of a 9×13-inch dish, smoothing it out to create an even crust. Chill in the fridge or freezer for about 5 minutes to set.

For the Crust:

For the cream cheese layer, whip the softened cream cheese in a bowl until smooth and fluffy. Add the sugar and milk, mixing until fully combined. Gently fold in the Cool Whip, ensuring a light and creamy texture. Spread this mixture evenly over the chilled crust, then place the dish back in the fridge or freezer for another 5–10 minutes to set.

Layer 1 - Cream Cheese Mixture:

To prepare the pudding layer, whisk the instant pudding mix with cold milk until the mixture thickens, which should take about 2 minutes.

Carefully spread the pudding over the cream cheese layer, ensuring it’s even. Let this layer chill for another 5–10 minutes.

Layer 2 - Pudding Layer:

Finish the dessert by spreading the remaining Cool Whip evenly over the pudding layer. Garnish with chocolate shavings and crushed Oreos for added texture and visual appeal. Refrigerate for at least 2–3 hours before serving to allow the layers to set properly.

When chilled, slice, serve, and enjoy!

Topping:

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