Best Chocolate Lasagna
This is an easy, make ahead no bake dessert recipe for Chocolate Lasagna - layers of crushed Oreo cookie crust, creamy cheesecake, chocolate pudding. whipped cream and Heath English Toffee Bits.
Calories:
Equipment
- 9 x 9 baking dish
Ingredients
Crust
- 20 whole Oreo cookies including white centers
- 3 tablespoons butter melted
Cheesecake layer
- 4 ounces cream cheese softened to room temperature
- 2 tablespoons powdered sugar
- 1 tablespoon milk any kind
- 1 teaspoon vanilla extract
- 8 ounce container Cool Whip divided
Pudding layer
- 3.9 ounce container instant chocolate pudding
- 1 3/4 cups cold milk 2% used
Topping
- Cool Whip
Final touches (choose 1-2)
- Heath Bar English Toffee Bits
- Rough chopped Oreo cookies
- Mini chocolate chips or shaved chocolate
- Fresh fruit – strawberries or raspberries
- Chocolate or caramel sauce drizzle
Instructions
- Add Oreos to a food processor (or use zip top bag and rolling pin). Crush cookies into fine crumbs.
- Melt butter in a medium bowl. Add cookie crumbs and stir until mixed well. Transfer to the baking dish. Use a spatula or bottom of a mixing cup to evenly press the crust into the baking dish. Tip: don’t wash the bowl, you’ll use it for the next layer.
- TIP: if you have time, transfer baking dish to the freezer after each step to help set the layers.
- To the same bowl add softened cream cheese. Beat with a hand mixer until creamy and fluffy. Stir in milk, sugar and vanilla extract.Add HALF of the container of Cool Whip to the cream cheese mixture then spread over the cookie crust and return to the freezer for 10 minutes to let it firm up.
- While the crust is in the freezer, add pudding mix, beat or whisk for several minutes until it starts to thicken. Spread pudding over the cream cheese layer and refrigerate 10 minutes.
- Top with the remaining Cool Whip then sprinkle on your choice of toppings. Cover with plastic wrap (or lid if your pan has one). Refrigerate at least 2-3 hours. Slice just before serving.