Chocolate Lasagna
Chocolate Lasagna has layers of rich chocolate pudding, creamy cream cheese filling, and whipped topping with an Oreo crust.
Servings: 12
Equipment
- 7x11 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 7x11 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.
Notes
Storage Instructions
If you have leftover chocolate lasagna you can wrap your casserole dish in plastic wrap or transfer to an airtight container. Your chocolate lasagna will be good for 1-2 days.
Can I make this ahead of time and freeze it?
Yes, make this chocolate lasagna recipe ahead of time and freeze it for later. Assemble as directed in a disposable 7x11 pan. Cover and wrap in plastic wrap or foil to prevent freezer burn. You can keep your chocolate lasagna frozen for up to 2 months. Thaw in the refrigerator before serving.
