Chocolate Lasagna Recipe
This smooth, velvety chocolate lasagna is such a fun and delicious dessert. The crunchy Oreo crust supports a layer of mousse-like chocolate pudding and two layers of a creamy cool whip topping.
Servings: 12
Calories: 486kcal
Ingredients
- 30 Oreos (crushed)
- ¼ cup salted butter (melted)
- 16 ounce container cool whip (thawed)
- 8 ounce block cream cheese (room temperature)
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- 2 cups heavy cream
- 5.9 ounce packet chocolate pudding mix
Instructions
- Stir together your butter and crushed Oreos to form a mixture that resembles wet sand. Firmly press the mixture into a 9x13 inch baking dish to form a crust. Set aside.
- Whisk together the cool whip, cream cheese, vanilla, and powdered sugar in a large bowl using an electric hand mixer. Mix for about 3 minutes, or until smooth and creamy.
- Use a spatula to spread about half of the cool whip mixture on top of the Oreo crust. Set aside.
- In a separate mixing bowl, whisk together the heavy cream and chocolate pudding mix until combined. Allow the pudding mix to set for 5 minutes in the fridge.
- Add the pudding to the baking dish and spread the remaining cool whip mixture on top.
- Cover your lasagna with plastic wrap and allow it to sit in the fridge for 4 hours.
- Slice, serve, and enjoy!
Notes
We like to top our lasagna with some extra crushed Oreos for extra flavor and texture. You can also top your lasagna with mini chocolate chips or shaved chocolate.
To store keep this chocolate lasagna in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days.
Nutrition
Calories: 486kcal | Carbohydrates: 50g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 517mg | Potassium: 233mg | Fiber: 1g | Sugar: 38g | Vitamin A: 740IU | Vitamin C: 0.2mg | Calcium: 129mg | Iron: 4mg