Chocolate Lasagna

Club Recipes


This Key Ingredient recipe was prepared by Gail Cunicelli at our May, 2013, meeting.

pinch tips: How to Melt Chocolate




20 Min


1 Hr


1 pkg
regular oreo cookies (not double stuff) about 36 cookies
6 Tbsp
butter, melted
8 oz
ccream cheese, softened
1/4 c
granulated sugar
2 Tbsp
cold milk
12 oz
tub cool whip, divided
2 pkg
chocolate instant pudding (3.9 ounces)
3 1/4 c
cold milk
1 1/2 c
mini chocolate chips

Directions Step-By-Step

Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 × 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

About this Recipe

Course/Dish: Chocolate