Chocolate Lasagna

5 from 7 votes

Easy, no-bake dessert with a crust of crushed Oreos topped with a cream cheese layer, chocolate pudding and topped with mini chocolate chips.

Prep Time20

Chill Time7

Total Time7 20

Course: Dessert

Cuisine: American

Servings:

Calories: 306kcal

Crush Oreo cookies in food processor or place in a zip top bag and crush them into fine crumbs with a rolling pin.
Add crushed Oreos to a large bowl and mix in melted butter.
Press into a greased 9x13'' glass dish. Place in refrigerator to chill while preparing next layer.

In a medium size bowl cream together softened cream cheese and sugar until smooth.
Fold in 8 oz of Cool Whip until combined.
Spread over Oreo crust and place in refrigerator to chill while preparing next layer.

In a large bowl, combine chocolate and vanilla pudding mix. Whisk in milk until thick. Spread over cream cheese layer.
Place in refrigerator to chill at least 15 minutes or until pudding is set.

Be sure to grease your baking dish before making the crust. This will keep the crust from sticking. You can grease it with butter or with cooking spray.
It's a lot easier to mix softened cream cheese, so be sure to leave it out at room temperature for 20 to 30 minutes before you make that layer.
Double-check that you have instant pudding mix! There are different kinds, including ones that require cooking, so double-check the package when you buy it.You can make it up to a day in advance and the leftovers will keep for up to three days. It will keep longer, but the crust will start to get soggy over time.
Regular Oreos are best for this recipe. I don’t recommend using the double-stuffed ones because they have too much cream filling.
If you plan to make and serve it the same day you can substitute homemade whipped cream. Cool Whip is better if you want to make it ahead because it is more stable – homemade whipped cream tends to break down and get “weepy” as it sits in the refrigerator. So, for a chocolate lasagna that lasts a few days use the Cool Whip!