Chocolate Lasagna Recipe
Easy No Bake Chocolate Lasagna Recipe with 4 distinct layers. This cold dessert starts with a crunchy chocolate cookie crust, followed by a smooth cheesecake filling, rich chocolate pudding, and whipped topping. It is the perfect make-ahead treat for when you need a dessert that sets up in the fridge without turning on the oven. Try this layered chocolate lush for your next gathering.
Ingredients
Cookie Crust
- 36 chocolate sandwich cookies crushed fine (reserve ½ cup crumbs for topping)
- 8 tablespoons unsalted butter melted
Cream Cheese Layer
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 tablespoon milk optional
- 8 ounces whipped topping thawed (about 3 cups)
Pudding Layer
- 2 3.9-ounce boxes instant chocolate pudding mix
- 3 cups cold milk
Topping
- 8 to 12 ounces whipped topping thawed (about 3 to 4 cups)
- Reserved cookie crumbs
- Mini chocolate chips or chocolate curls optional
Instructions
- Crush cookies into fine crumbs and reserve about ½ cup for topping.
- Stir cookie crumbs with melted butter until evenly coated. Press firmly into a 9×13-inch dish. Chill while you make the filling.
- Beat cream cheese until smooth. Add powdered sugar and beat again. Add milk if needed for easier spreading.
- Fold in whipped topping until light and fluffy. Spread evenly over the chilled crust. Chill 10 to 15 minutes.
- Whisk pudding mixes with cold milk for 2 minutes, then let stand 3 to 5 minutes to thicken.
- Spread pudding over the cream layer. Chill at least 30 minutes.
- Spread whipped topping over the pudding layer. Sprinkle with reserved cookie crumbs and optional garnish.
- Cover and chill at least 4 hours (overnight is best). Slice and serve cold.
Notes
- Instant pudding is a must for the right set and texture.
- For clean slices, wipe the knife between cuts.
- Freezer tip: freeze slices individually and thaw in the fridge overnight.