Chocolate Lasagna

Print Recipe

Course Dessert

Cuisine American

Servings 10

Ingredients

1 (13.29-ounce) pack regular Oreo cookies, 35-36 cookies for the crust and the remaining for the topping
6 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
¼ cup granulated sugar
2 tablespoons cold milk
3 cups homemade whipped cream or store bought, divided (recipe below)
2 boxes (3.9-ounce) packages chocolate instant pudding
3¼ cups cold milk
1 teaspoon vanilla extract
Homemade Whipped Cream:
2 cups very cold heavy whipping cream
2 tablespoons confectioners' or granulated sugar
1 teaspoon vanilla extract

Instructions

Brush 1 tablespoon melted butter to the bottom of a 9x13 baking dish. Set aside.

Crush 35-36 cookies in the food processor or smash 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 prepared 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. Enjoy!

To make homemade whipped cream, place the bowl of a stand mixer or a large mixing bowl into the freezer to chill for at least 10 minutes. Add heavy whipping cream, sugar, and vanilla to the chilled bowl. Use the wire whisk attachment on a stand mixer or a hand-held mixer to beat the ingredients together. Start on low speed, then gradually increase to high as the mixture begins to firm up. Beat for 60-90 seconds until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl.

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