This no-bake chocolate lasagna has layers of crushed Oreos, cream,
chocolate pudding and chocolate chips! Does it get any better than
that?!
One of my favorite things about this Oreo lasagna is that it requires
absolutely no baking! I love easy no-bake desserts when I’m short on
time and want to whip something up quick.
INGREDIENTS :
1 package regular Oreo cookies (36 cookies)
6 tbsp butter, melted
8 oz package cream cheese, softened
1/4 cup granulated sugar
2 tbsp cold milk
INGREDIENTS :
1 package regular Oreo cookies (36 cookies)
6 tbsp butter, melted
8 oz package cream cheese, softened
1/4 cup granulated sugar
2 tbsp cold milk
12 oz heavy cream, divided
8 oz Chocolate Instant Pudding
3 1/4 cups cold milk
1 1/2 cups mini chocolate chips
METHOD :
1. Crush the Oreo cookies in a food processor, add melted butter and pulse it.
2. Put the cookie mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan to make a crust. Chill for 20-30 minutes.
3. Beat heavy cream until stiff peaks form.
4. Beat the cream cheese with a mixer until light and fluffy. Add 2 tbsp milk and sugar, mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the cookie crust.
5. In a medium bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes and cook pudding mixture until it starts to thicken. let it cool completely.
6. Spread the pudding mixture over the cream cheese layer.
7. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips on the top of the cake. Chill for 2-3 hours.
8 oz Chocolate Instant Pudding
3 1/4 cups cold milk
1 1/2 cups mini chocolate chips
METHOD :
1. Crush the Oreo cookies in a food processor, add melted butter and pulse it.
2. Put the cookie mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan to make a crust. Chill for 20-30 minutes.
3. Beat heavy cream until stiff peaks form.
4. Beat the cream cheese with a mixer until light and fluffy. Add 2 tbsp milk and sugar, mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the cookie crust.
5. In a medium bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes and cook pudding mixture until it starts to thicken. let it cool completely.
6. Spread the pudding mixture over the cream cheese layer.
7. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips on the top of the cake. Chill for 2-3 hours.
