No Bake Chocolate Lasagna Dessert (Print Version)
# Ingredients:
→ Oreo Crust
01 -
14.3 oz Oreos (whole package)
02 -
6 tablespoons unsalted butter, melted
→ Cheesecake Layer
03 -
12 oz cream cheese, room temperature
04 -
1 teaspoon vanilla extract
05 -
1/4 cup powdered sugar
06 -
8 oz Cool Whip, refrigerated
→ Pudding Layer
07 -
7.8 oz instant chocolate pudding (two 3.9 oz packages)
08 -
3 1/4 cups cold whole milk
→ Topping
09 -
8 oz Cool Whip, refrigerated
10 -
Reserved crushed Oreos for sprinkling
# Instructions:
01 -
Crush Oreos in food processor until fine crumbs. Reserve 3 tablespoons for topping. Mix remaining crumbs with melted butter and press into 9x13 pan.
02 -
Beat cream cheese with vanilla and powdered sugar until smooth. Fold in Cool Whip and spread over crust.
03 -
Mix pudding with cold milk until thickened. Spread evenly over cheesecake layer.
04 -
Spread remaining Cool Whip on top and sprinkle with reserved Oreo crumbs. Chill at least 2 hours.
# Notes:
01 -
Keep refrigerated until serving
02 -
Best made day ahead
03 -
Use room temperature cream cheese