Ingredients
36 Oreo Cookies, crushed
1/2 cup butter, melted
8 oz cream cheese, softened
1 cup powdered sugar, sifted
2 tubs Cool Whip, thawed
2 (3.4 oz) packages chocolate pudding mix, instant
2 cups milk, cold
1 cup chocolate chips, semi-sweet or milk
1/4 cup heavy cream, optional (for melting chocolate)
1 teaspoon vanilla extract
Instructions
Combine 2 cups of crushed Oreo cookies with melted butter in a bowl.
Press the mixture evenly into the bottom of a 9×13 inch baking dish.
Beat softened cream cheese and powdered sugar together until smooth.
Fold in half the Cool Whip and gently stir in vanilla extract.
Spread the cream cheese mixture over the cookie crust.
In a separate bowl, whisk together pudding mix and milk according to package instructions until it thickens.
Fold in the remaining Cool Whip to create a fluffy chocolate layer.
Pour the pudding mixture over the cream cheese layer.
Top the pudding with melted chocolate chips, either by gently stirring them in or drizzling them on top for texture.
Chill in the refrigerator for at least 2 hours before serving.
Notes
For a vegan option, use vegan cream cheese and a non-dairy whipped topping.
You can substitute Oreo cookies with other chocolate sandwich cookies of your choice.
Chill the lasagna for longer to allow the layers to set better.
Serve chilled, with a sprinkle of extra Oreo crumbs on top for crunch.
- Prep Time: 25
- Category: Chocolate Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 50g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg