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Chocolate Lasagna is a decadent dessert that layers rich chocolate pudding, creamy cream cheese filling, and whipped topping with an Oreo crust. This indulgent treat combines creamy, sweet flavors with a delightful crunch, creating a heavenly finish to any meal!
Chocolate Lasagna
Rich and indulgent, this chocolate lasagna will leave your sweet tooth satisfied. This easy no-bake is filled with light and fluffy heavenly layers.
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Ingredients:
- Oreos – Use regular or double stuffed. If you’re looking for some variation, you can try flavored Oreos like toffee, peanut butter, or mint.
- salted butter
- cream cheese
- Cool whip
- almond extract – You could also use vanilla extract but I would opt for a clear version. If you use regular vanilla extract, only use a little bit or it will turn the filling tan.
- powdered sugar – You could use granulated sugar too but it won’t be as smooth.
- instant chocolate pudding – Make sure that it’s instant pudding. The layers will melt if you use the kind you have to cook.
- milk – Any kind of milk will do, even plant-based milk.
- chocolate shavings – Try mini chocolate chips instead of chocolate shavings.
How to Make Chocolate Lasagna
Prepare your pan. Spray a 7×11 deep casserole dish with non-stick spray and set aside.
Crush the Oreos. In a blender or food processor, pulverize the Oreos until they are a fine sand consistency. Set aside ½ cup.
Make the crust. In a large mixing bowl, add the Oreo crumbs and melted butter and mix well to combine until all Oreo crumbs are saturated in butter (no dry dusty clumps).
Press the crust in the pan. Smooth the Oreo crust evenly in the bottom of your casserole dish. Press the crust down using the back of a spoon or a flat measuring cup. Place it in the fridge while you make the filling.
Make the cream cheese layer. In a large bowl, use an electric hand mixer to beat the cream cheese, 8 ounces of Cool Whip, extract, and ½ cup powdered sugar until smooth. Spread it over the Oreo crust and place it back into the refrigerator.
Make the pudding. Prepare the chocolate pudding according to the package instructions. Smooth it over the cream cheese layer and place it back into the refrigerator.
Make the topping. Fold the remaining ½ cup powdered sugar into the remaining 8 ounces of Cool Whip and spread it over the top of your pudding layer.
Garnish and serve. Sprinkle the remaining ½ cup of Oreo crumbles and all of the chocolate shavings over the top. Cover with plastic wrap and refrigerate until ready to serve. Serve chilled.
More Desserts
Chocolate Lasagna Recipe
Chocolate Lasagna
Equipment
- 7×11 deep casserole dish (or similar)
- nonstick cooking spray
- Food processor (or blender)
- mixing bowls
- spoon
- Measuring cups and spoons
- electric hand mixer
- Plastic wrap
Ingredients
- 1 (14 ounce) package Oreos(double stuffed or regular)
- ⅓ cup salted butter, melted
- 1 (8 ounce) block cream cheese, softened and cubed
- 1 (16 ounce) container cool whip, divided
- ¼ teaspoon almond extract
- 1 cup powdered sugar, divided
- 2 (3.9 ounce packages) of instant chocolate pudding
- milk that is required to make the pudding according to package instructions
- ½ cup chocolate shavings
Instructions
- Prepare your pan. Spray a 7×11 deep casserole dish with non-stick spray and set aside.
- Crush the Oreos. In a blender or food processor, pulverize the Oreos until they are a fine sand consistency. Set aside ½ cup.
- Make the crust. In a large mixing bowl, add the Oreo crumbs and melted butter and mix well to combine until all Oreo crumbs are saturated in butter (no dry dusty clumps).
- Press the crust in the pan. Smooth the Oreo crust evenly in the bottom of your casserole dish. Press the crust down with a spoon or a flat measuring cup. Place it in the fridge while you make the filling.
- Make the cream cheese layer. In a large bowl, use an electric hand mixer to beat the cream cheese, 8 ounces of Cool Whip, almond (or vanilla) extract, and ½ cup powdered sugar until smooth. Spread it over the Oreo crust and place it back into the refrigerator.
- Make the pudding. Prepare the chocolate pudding according to the package instructions. Smooth it over the cream cheese layer and place it back into the refrigerator.
- Make the topping. Fold the remaining ½ cup powdered sugar into the remaining 8 ounces of Cool Whip and spread it over the top of your pudding layer.
- Refrigerate.
where do we add the 1/4 teaspoon of almond extract ?
In the cream cheese layer:)