Description
A rich and creamy no-bake dessert featuring layers of crushed Oreo cookie crust, cream cheese filling, pudding, Cool Whip, and chocolate syrup, chilled to perfection for a delicious chocolate lasagna experience.
Ingredients
Scale
Crust
- 14.3 ounces package of Oreo cookies regular, not double stuffed
- ½ cup melted margarine or butter
Cream Cheese Layer
- 8 ounces cream cheese softened
- 8 ounces Cool Whip softened
- 1 cup powdered sugar
Pudding Layer
- 5.1 ounces box instant vanilla pudding
- 5.1 ounces box instant chocolate pudding
- 3 cups milk
Top Layer and Toppings
- 8 ounces Cool Whip softened
- Chocolate syrup
- Optional topping: chocolate curls or your favorite chocolate candy chopped into small pieces
Instructions
- Prepare Oreo Crust: Add whole Oreos to a food processor and pulse until crumbles are even. Set aside one cup of the crushed Oreos for topping. Mix the remaining crushed Oreos with half a cup of melted margarine or butter. Pat the mixture firmly onto the bottom of a 9×13-inch pan. Place in the refrigerator to chill for at least 15 minutes.
- Make Cream Cheese Layer: In a bowl, combine 8 ounces softened cream cheese, 8 ounces softened Cool Whip, and 1 cup powdered sugar. Mix until smooth and creamy. Spread this mixture evenly over the chilled Oreo crust. Return the pan to the refrigerator and chill for about 20 minutes to set.
- Prepare Pudding Layer: In a separate bowl, whisk together one package of instant vanilla pudding and one package of instant chocolate pudding with 3 cups of cold milk until thickened. Spread this pudding mixture evenly over the cream cheese layer in the pan.
- Top with Cool Whip and Garnish: Spread the remaining 8 ounces of Cool Whip gently over the pudding layer. Sprinkle the reserved crushed Oreo crumbs evenly on top. Drizzle a light layer of chocolate syrup over the entire dessert. Optionally, garnish with chocolate curls or your favorite chocolate candy chopped into small pieces. Refrigerate the dessert until ready to serve, at least 30 minutes.
Notes
- Allow each layer to chill in the refrigerator for 10 to 20 minutes to achieve distinct layers and proper set.
- If you don't have a food processor to crush Oreos, place them in a large zip-lock bag and crush with a rolling pin until finely crumbled.
- For variety, add mix-ins like M&M’s or nuts into cream cheese or pudding layers.
- Store the dessert covered tightly in plastic wrap or aluminum foil in the refrigerator for 3-4 days.
- To freeze, place in an airtight container or freezer bag for up to 2-3 months; thaw in refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
