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Chocolate Lasagna

Chocolate Lasagna (No Bake) - Creamy, Layered, Crowd-Pleasing Dessert

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Chocolate sandwich cookies: 36–40 cookies (like Oreos), finely crushed, filling included.
  • Unsalted butter: 6 tablespoons, melted, for the crust.
  • Cream cheese: 8 ounces, softened to room temperature.
  • Powdered sugar: 1 cup, for sweetness and smooth texture.
  • Vanilla extract: 1 teaspoon.
  • Whipped topping: 16 ounces (two 8-ounce tubs), thawed. You’ll divide it between layers. Whipped cream works too.
  • Instant chocolate pudding mix: Two 3.9-ounce boxes (or one 5.9-ounce and one 3.9-ounce box if that’s what you find).
  • Cold milk: 3 cups, for the pudding. Use whole or 2% for best texture.
  • Chocolate chips or shavings: 1/2 to 3/4 cup, for topping.
  • Optional add-ins: Mini chocolate chips, crushed nuts, caramel or chocolate sauce drizzle.

Method
 

  1. Prep your pan: Lightly grease a 9x13-inch baking dish or line it with parchment for easy slicing and lift-out.
  2. Make the crust: Crush the chocolate sandwich cookies into fine crumbs using a food processor or a zip-top bag and rolling pin. Stir in the melted butter until the mixture looks like wet sand.
  3. Press and chill: Firmly press the crumb mixture into the bottom of the dish in an even layer. Use the bottom of a measuring cup to compact it. Chill in the fridge for 10–15 minutes while you prep the next layer.
  4. Whip the cheesecake layer: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and fluffy. Gently fold in 1 cup of the whipped topping until just combined.
  5. Spread the cheesecake layer: Dollop over the chilled crust and spread evenly to the edges. Return to the fridge to keep it cool.
  6. Mix the pudding: In a large bowl, whisk the instant chocolate pudding mixes with cold milk for about 2 minutes, until thickened. Let it sit for another 2–3 minutes to fully set.
  7. Add the pudding layer: Spread the pudding over the cheesecake layer in an even, smooth blanket. Try not to lift the pudding as you spread to avoid mixing layers.
  8. Top with whipped topping: Spread the remaining whipped topping over the pudding. Keep the strokes light to maintain clean layers.
  9. Finish with chocolate: Sprinkle chocolate chips or shavings on top. Add a light drizzle of chocolate or caramel sauce if you like.
  10. Chill to set: Cover the pan and refrigerate for at least 4 hours, ideally overnight. This helps the layers firm up for neat slices.
  11. Slice and serve: Cut into squares with a sharp knife. Wipe the knife between cuts for clean edges.