Chocolate Lasagna


Chocolate Lasagna

Servings 10


  • 1 package regular Oreo cookies, 35-36 cookies for the crust and the remaining for the topping
  • 6 tablespoon butter, melted
  • 8 ounces package cream cheese, softened
  • ¼ cup granulated sugar
  • 2 tablespoons cold milk
  • 3 cups homemade whipped cream or store bought, divided
  • 2 boxes 3.9 ounce packages chocolate instant pudding
  • cups cold milk
  • 1 teaspoon vanilla extract


Brush 1 tablespoon melted butter to the bottom of a 9×13 baking dish. Set aside.

  • Crush 35-36 cookies in the food processor or in a large ziplock bag with a rolling pin.

Transfer the cookie crumbs to a large bowl. Stir in the remaining 6 tablespoons of melted butter and use a fork to incorporate the butter into the cookie crumbs. Transfer the mixture to the preepared baking dish. Flatten the crumbs into the bottom of the pan using a cup with a heavy bottom or a measuring cup to press down. Refrigerate for 30 minutes.

    Mix the softened cream cheese with a mixer until light and fluffy. Add in 2 tablespoons of milk, and sugar; mix well. Stir in 1½ cups of whipped cream. Spread this mixture over the crust.

      In a bowl, combine chocolate instant pudding with 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.

        Spread the remaining 1½ cups of whipped cream over the top. Crumble the remaining Oreos and sprinkle evenly over the top. Place in the freezer for 1 hour, or refrigerate for 4 hours.