Description
This no-bake Chocolate Lasagna is a luscious layered dessert featuring a crunchy Oreo crust, creamy cheesecake layer, rich chocolate pudding, and a fluffy whipped topping. Perfect for parties and easy to prepare, this dessert combines familiar flavors into a decadent treat that chills to perfection in just a few hours.
Ingredients
Crust
- 14.3 oz pack of Oreos (or 405 grams)
- 6 Tbsp unsalted butter (melted)
Cheesecake Layer
- 12 oz cream cheese (room temperature)
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
- 8 oz cool whip (refrigerated whipped topping)
Chocolate Pudding Layer
- 7.8 oz instant chocolate pudding mix (two 3.9 oz packages)
- 3 1/4 cups cold whole milk
Top Layer
- 8 oz cool whip (refrigerated whipped topping)
- Reserved crushed Oreos (about 3 Tbsp)
Instructions
- Prepare Oreo crust: Using a food processor or blender, crush the entire pack of Oreos, including the cream filling, until fine crumbs form. Set aside about 3 tablespoons of these crumbs for topping. Transfer the remaining crushed Oreos to a bowl and mix in the melted butter thoroughly.
- Form the crust: In a 9”x13” baking dish, evenly press the Oreo and butter mixture into the bottom to form a firm crust layer. Place the dish in the refrigerator to chill while you prepare the next layer.
- Prepare cheesecake layer: In a large bowl, beat the cream cheese until smooth. Add vanilla extract and powdered sugar, beating until well combined. Gently fold in 8 ounces of cool whip until the mixture is light and fluffy.
- Assemble cheesecake layer: Carefully spread the cheesecake mixture over the chilled Oreo crust layer in the baking dish. Refrigerate again to set while preparing the pudding layer.
- Prepare chocolate pudding layer: In a separate bowl, combine the instant chocolate pudding mix with the cold whole milk. Whisk together until the pudding thickens, about 2 minutes.
- Assemble pudding layer: Spread the thickened chocolate pudding evenly over the cheesecake layer. Return the dessert to the refrigerator to allow the pudding to fully set.
- Add top layer: Once the pudding is set, spread the remaining 8 ounces of cool whip evenly over the pudding layer.
- Garnish: Sprinkle the reserved crushed Oreos over the top whipped layer for added texture and decoration.
- Chill before serving: Cover the dessert and chill in the refrigerator for at least 2 hours or until fully set. Keep chilled until ready to serve.
Notes
- Make sure the cream cheese is at room temperature for easier mixing and a smoother cheesecake layer.
- Use cold milk for the pudding mix to help it thicken properly and quickly.
- For best results, prepare this dessert a few hours ahead or overnight to allow all layers to set well.
- Can be stored covered in the refrigerator for up to 3 days.
