If you love all things chocolate and all things pudding then this Chocolate Lasagna Recipe is the recipe for you my friend!
Chocolate Lasagna has got to be one of my all time favorite desserts. My middle child loves it so much that she packs a little container with her lunch every day for school until we are out. And then goes “Hulk” if someone eats the last little bit.
I’m just going to be honest, if you don’t like pudding or the pudding consistency or even chocolate then you might as well click on your merry way. Because that’s everything this recipe is, pure heaven in a 13×9 baking dish.
One of the perks about this dessert is there is absolutely no baking involved! None. Zero. Zilch.
This post is all about how to make the greatest dessert ever. My best friend called Chocolate Lasagna! Shall we gather our ingredients?
Chocolate Lasagna Recipe
- 14.3 oz package of regular Oreos
- butter
- cream cheese (room temp)
- sugar
- milk
- cool whip
- 2 packs chocolate instant pudding (3.9 oz each)
- mini chocolate chips (optional)
First things first; grab your Oreos, a mini food chopper and grind up those Oreos (cream filling and all) until they are a powder like consistency. Yes, some won’t grind all the way each time. Just put them back in and grind them until they do. Also, make sure you grab the regular size pack of Oreos (14.3 oz). NOT double stuffed or family size.
And technically you don’t have to have a mini food chopper it just makes life so much easier. When I first started making this I would pour all the Oreos into a gallon zip lock bag and beat them with my rolling pin. THAT was only fun when I wanted to take my frustration out on something. Then I came across a cheap food chopper at my local Dollar General and so glad I did. So get one, don’t get one. Either is fine but having one is better (just sayin).
After you grind your Oreos, pour them into a 13×9 baking dish. Then melt 6 tbsp of butter and mix with your Oreos and pack/press in to create the crust.
Place your Oreo crust into the fridge while you move on to the cream cheese layer.
In a medium size bowl whip 8 oz room temperature block of cream cheese with a mixer (handheld or big/fancy) until fluffy.
Add 2 tbsp milk, 1/4 cup sugar and mix some more. Once well combined stir in 1 cup cool whip. Pour and spread over your Oreo crust and place back into the fridge while you move on to your chocolate pudding layer.
In another medium size bowl, or rinse out the cream cheese bowl and reuse like I did, combine both boxes of chocolate instant pudding (3.9 oz each) and 3 1/4 cups cold milk. Whisk together until it begins to thicken. Spread over your cream cheese layer and place back into the fridge for about 5-10 minutes to allow the chocolate pudding to set.
After your pudding has set you will then spread the remaining cool whip on top. Sprinkle a handful or more of mini chocolate chips (totally optional) on top of your cool whip and then place in the fridge one last time for 3-4 hours so all the pudding goodness can set and get cold.
That’s it. It seems like a lot but I promise once you get going it’s really not. And the end results make it all worth it. It’s so damn good!
Here are a few other recipes you may want to try:
Chocolate Lasagna Recipe – No Bake
Equipment
- 13×9 Baking Dish
- Mixer
- Mini Food Chopper (optional)
- Mixing bowls
Ingredients
Crust Bottom
- 1 package regular oreos 14.3 oz
- 6 tbsp butter melted
- 8 oz cream cheese room temperature
- ¼ cup sugar
- 2 tbsp cold milk
- 12 oz cool whip
- 2 packs instant chocolate pudding 3.9 oz each
- 3¼ cups cold milk
- ¼ cup mini chocolate chips optional
Instructions
- Take your mini food chopper and grind up the entire package Oreos. Pour over into a 13×9 baking dish
- Melt butter and pour in with the crushed Oreos. Stir until well combined and press down until it is packed in making a crust like layer. Set in the fridge while you move on to the next step.
- In a medium size bowl whip 8oz room temperature block of cream cheese with a mixer (handheld or big/fancy) until fluffy.
- Add 2 tbsp milk, 1/4 cup sugar and mix some more. Once well combined stir in 1 cup cool whip. Pour and spread over your Oreo crust and place back into the fridge while you move on to your chocolate pudding layer.
- In medium size bowl combine both boxes of chocolate instant pudding and 3 1/4 cups cold milk. Whisk together until it begins to thicken. Spread over your cream cheese layer and place back into the fridge for about 5-10 minutes to allow the chocolate pudding to set.
- After your pudding has set you will then spread the remaining cool whip on top. Sprinkle a handful or more of mini chocolate chips (optional) on top of your cool whip and then place back in the fridge one last time for 3-4 hours.
- Enjoy!