No Bake Chocolate Lasagna is the perfect dessert for those who love chocolate but want to skip the oven. This delightful treat captures the essence of classic lasagna while swapping savory layers for rich, sweet ones. With its creamy fillings and crunchy cookie crust, it’s sure to satisfy any sweet tooth. Best of all, it requires no baking, making it an easy option for busy bakers and novices alike.
This dessert is fantastic for gatherings, potlucks, or simply when you want to indulge yourself. It can serve a crowd, and the recipe can easily be doubled if you’re hosting a larger event. The layers of chocolate pudding, cream cheese, and whipped topping provide a beautiful contrast to the Oreo crust, creating a stunning visual feast that is as delightful to look at as it is to eat.
Furthermore, the No Bake Chocolate Lasagna can be customized to suit your preferences. You can experiment with different toppings, such as crushed nuts or fresh berries, to add a personal touch. The versatility of this recipe allows you to put your spin on it, making it a favorite go-to dessert for all occasions.
How to Make No Bake Chocolate Lasagna
Ingredients
36 Oreo cookies (1 package), not scraping out centers
6 tablespoons melted butter
8 oz cream cheese, at room temperature
1/4 cup sugar
2 tablespoons milk
12 oz Cool Whip, thawed, divided
3 1/4 cups milk
7.8 oz instant chocolate pudding, unprepared (two 3.9 oz boxes)
3/4 cup mini chocolate chips
Directions
Start by crushing the Oreo cookies into fine crumbs. You can use a food processor or simply place them in a zip-top bag and crush them with a rolling pin. Keep those centers intact!
In a medium bowl, combine the cookie crumbs with the melted butter until everything is well mixed.
Once combined, press this mixture firmly into the bottom of a 9 x 13 baking dish. Use a spatula or the bottom of a measuring cup to ensure it’s even.
Next, in the same bowl, beat the cream cheese until it’s light and fluffy. Gradually add the 2 tablespoons of milk and sugar, mixing well.
Carefully fold half of the Cool Whip into the cream cheese mixture with a spatula until it’s smooth and creamy.
Spread this dreamy cream cheese mixture over your cookie crust. Pop this into the fridge to chill for about 10 minutes.
In a large bowl, whisk together the pudding mixes and 3 1/4 cups of milk. Beat on medium speed until it begins to thicken.
Layer this pudding mixture evenly over the cream cheese layer and chill for an additional 10 minutes.
Once it’s set, spread the remaining Cool Whip over the top. Then, sprinkle the mini chocolate chips to add a delightful crunch.
Cover your masterpiece with plastic wrap and allow it to chill in the fridge for at least 4 hours or an hour in the freezer before slicing.
How to Serve No Bake Chocolate Lasagna
When it comes to serving this stunning dessert, you can slice it into squares and place them on dessert plates for a charming presentation. Consider garnishing each slice with a dollop of additional Cool Whip and a sprinkle of chocolate chips for added flair. This not only makes the dessert look more inviting but also enhances the chocolate experience.
As this dessert is best served chilled, be sure to keep it in the fridge until ready to serve. It holds up wonderfully, making it a fantastic make-ahead option. Whether for a dinner party, a holiday gathering, or simply a sweet treat during the week, it will surely impress your family and friends.
Pair this delectable dessert with a strong cup of coffee or a glass of cold milk. Both will complement the rich chocolate flavors beautifully. And for those who want to make it extra special, a drizzle of chocolate sauce on top will take it to the next level!
Additional Tips:
For an added twist, you can use a different type of cookie for the crust, such as chocolate chip or vanilla wafers.
If you have a nut allergy, feel free to skip the chocolate chips or use a nut-free topping.
If you want to make smaller portions, consider using individual cups for serving. This way, everyone can enjoy their own little layer of indulgence.
Nutrition Facts:
(Insert nutrition facts here based on portion sizes and ingredients used)
FAQ Section
Q: Can I make this dessert ahead of time?
A: Absolutely! In fact, it’s best made at least a few hours in advance to allow the layers to set properly.
Q: How long can I store No Bake Chocolate Lasagna in the fridge?
A: It can be stored in the fridge for up to 3 days, covered. Just keep in mind that the texture might change slightly.
Q: Can I freeze this dessert?
A: Yes, you can freeze it! Just cover it well and it can last up to 2 months in the freezer. Thaw in the refrigerator before serving.
No Bake Chocolate Lasagna
Enjoy crafting this delightful dessert that brings joy and sweetness to every bite!
Print No Bake Chocolate Lasagna
Ingredients
36 Oreo cookies (1 package), not scraping out centers
6 tablespoons melted butter
8 oz cream cheese, at room temperature
1/4 cup sugar
2 tablespoons milk
12 oz Cool Whip, thawed, divided
3 1/4 cups milk
7.8 oz instant chocolate pudding, unprepared (two 3.9 oz boxes)
3/4 cup mini chocolate chips
Instructions
Start by crushing the Oreo cookies into fine crumbs. You can use a food processor or simply place them in a zip-top bag and crush them with a rolling pin. Keep those centers intact!
In a medium bowl, combine the cookie crumbs with the melted butter until everything is well mixed.
Once combined, press this mixture firmly into the bottom of a 9 x 13 baking dish. Use a spatula or the bottom of a measuring cup to ensure it’s even.
Next, in the same bowl, beat the cream cheese until it’s light and fluffy. Gradually add the 2 tablespoons of milk and sugar, mixing well.
Carefully fold half of the Cool Whip into the cream cheese mixture with a spatula until it’s smooth and creamy.
Spread this dreamy cream cheese mixture over your cookie crust. Pop this into the fridge to chill for about 10 minutes.
In a large bowl, whisk together the pudding mixes and 3 1/4 cups of milk. Beat on medium speed until it begins to thicken.
Layer this pudding mixture evenly over the cream cheese layer and chill for an additional 10 minutes.
Once it’s set, spread the remaining Cool Whip over the top. Then, sprinkle the mini chocolate chips to add a delightful crunch.
Cover your masterpiece with plastic wrap and allow it to chill in the fridge for at least 4 hours or an hour in the freezer before slicing.
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