Chocolate Lasagna by Lisa Jackson

Whenever I have an impromptu family dinner, I usually make chocolate lasagna for dessert as it’s a fave and easy to throw together.  Well, except for one time when I picked up regular pudding rather than instant—uh, that doesn’t work at all.  So take note.   Anyway, I found this recipe on the Internet about two years ago and it’s been a hit with my family—especially the grandkids—every time.  There are variations I’ve tried—such as graham crackers for the crust or adding in Nutella or peanut butter to the filling but the basic recipe is wonderful.  I don’t know who originally came up with it, but here’s the recipe I use:

Chocolate Lasagna
Author: The Kitchen Snob



36 Oreo cookies (regular, not double stuffed)
6 tablespoons butter, melted
8 oz cream cheese, softened
¼ cup granulated sugar
3¼ cups cold milk, plus 2 tablespoons, divided
12 oz tub Cool Whip, divided
2 – 3.9 oz packages chocolate instant pudding mix
½ cup mini chocolate chips


In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left.

In a medium bowl, mix melted butter into cookie crumbs using a fork. When the butter is thoroughly mixed in, transfer it to a 9 x 13 inch baking dish. Using a spatula, press the crumbs down into the bottom of the baking dish as evenly as possible. Put baking dish in refrigerator while you work on the next step.

In a medium bowl, mix the cream cheese with an electric beater until fluffy. Add the 2 tablespoons of cold milk and sugar and mix well. With large spoon or spatula, mix in 1¼ cups of the Cool Whip until combined. Spread cream cheese mixture over cookie crust. Return baking dish to refrigerator and let chill for 10 minutes.

In a large bowl, mix together chocolate instant pudding and 3¼ cups cold milk with electric beater or whisk until the pudding starts to thicken. Spread the pudding over the cream cheese layer.

Return baking dish to refrigerator and let chill for 10 more minutes.

Have a seat on your couch and dream of how delicious this heavenly dessert is going to be. Start to drool.

Spread remaining Cool Whip over the pudding layer and sprinkle mini chocolate chips over the top. (Feel free to use more than ½ cup of the chocolate chips if you want more!)

Chill in fridge for 4 hours or freezer for 1 hour.


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