Description
This no-bake chocolate lasagna dessert features layers of Oreo cookie crust, creamy cheesecake filling, chocolate and vanilla pudding, and whipped topping. It’s rich yet light and perfect for parties or any occasion.
Ingredients
- 14.3 ounces Oreo cookies (regular, not double stuffed)
- ½ cup melted butter or margarine
- 8 ounces cream cheese (softened)
- 16 ounces Cool Whip (whipped topping), divided
- 1 cup powdered sugar
- 5.1 ounces instant vanilla pudding mix
- 5.1 ounces instant chocolate pudding mix
- 3 cups cold milk
- Chocolate syrup (for drizzling)
- Chocolate curls or chocolate candy (optional garnish)
Instructions
- Crush Oreo cookies in a food processor; reserve 1 cup for topping.
- Mix remaining crumbs with melted butter and press into a 9×13 inch baking dish to form crust. Chill.
- Beat cream cheese, 8 ounces Cool Whip, and powdered sugar until smooth. Spread over crust and chill again.
- Whisk vanilla and chocolate pudding mixes with milk until thick. Spread over cream cheese layer.
- Spread remaining Cool Whip over pudding layer.
- Sprinkle reserved Oreo crumbs on top and drizzle with chocolate syrup.
- Garnish with chocolate curls or candy if desired.
- Refrigerate until set, ideally overnight, before serving.
Notes
- You can substitute Cool Whip with sweetened whipped cream.
- Chilling overnight improves texture and makes slicing easier.
- Crust softens slightly over time but stays structured when well chilled.
- Great for individual servings in jars or cups.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
