Prep Time: 30 Mins | Chill Time: 4 Hrs | Total Time: 4 Hrs 30 Mins | Yield: 16 Servings
You don’t need to bake this awesome Chocolate Lasagna! Just refrigerate it for a couple of hours, and you can enjoy the different layers of sweet flavors!
Ingredients:
Crust
300g chocolate sandwich cookies (about 25 cookies)
½ c melted butter
Cream cheese layer
⅓ c heavy whipping cream
1½ c powdered sugar
1 tsp vanilla
2 packages of cream cheese (8 ounces or 250g each) at room temperature
Chocolate pudding layer
3 c milk
2 packages instant chocolate pudding mix 4 serving size
Whipped Cream
Chocolate shavings and crushed Oreo crumbs for garnish as desired
1 tsp vanilla extract
⅓ c powdered icing sugar
2 c heavy whipping cream
Directions:
For the Crust:
In the food processor, add the cookies and melted butter. Pulse a few times until well combined and they form into a ball.
Transfer the crust to a 9×13-inch baking dish and spread it evenly. Make sure to press it to the bottom and sides.
For the Cream Cheese Layer:
Beat in cream cheese into a mixing bowl. Add vanilla, powdered sugar, and cream. Beat again until well incorporated.
Transfer the cream cheese mixture on top of the prepared crust and spread it evenly.
For the Chocolate Pudding:
Add milk and chocolate pudding mix into a mixing bowl. Whisk until well blended. Add the mixture on top of the cream cheese layer and spread it evenly.
Cover with plastic, then place it in the fridge to chill for 4 hours.
For the Whipped Cream:
Add vanilla, powdered sugar, and cream into a mixing bowl. Beat a few times until they form stiff peaks.
Add the mixture on top of the pudding layer and spread it evenly.
Serve and enjoy!
Note:
Keep leftovers in the fridge.
Nutrition Facts:
Calories: 331cal | Carbohydrates: 31g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 147mg | Potassium: 150mg | Fiber: 1g | Sugar: 24g | Vitamin A: 776IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 2mg
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