Dessert: United States – Chocolate Lasagna (No-Bake Layered Dessert)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 25 min

Cook 0 min

Additional 4 hrs 30 min

Total 4 hrs 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

36 Oreo sandwich cookies, finely crushed
6 tbsp (90 ml) unsalted butter, melted
8 oz (225 g) cream cheese, softened
3 / 4 cup (90 g) powdered sugar
1 tsp (5 ml) vanilla extract
2 tubs (8 oz (225 g) each) frozen whipped topping, thawed and divided
2 boxes (3.9 oz (110 g) each) instant chocolate pudding mix
3 1 / 4 cups (770 ml) cold whole or 2% milk
1 / 2 cup (90 g) mini chocolate chips or chocolate shavings
Optional: 1 / 2 cup (60 g) chopped toasted pecans

Show original ingredient measurements

36 Oreo sandwich cookies, finely crushed
6 tbsp (90 ml) unsalted butter, melted
8 oz / 225 g cream cheese, softened
3 / 4 cup (90 g) powdered sugar
1 tsp vanilla extract
2 tubs (8 oz / 225 g each) frozen whipped topping, thawed and divided
2 boxes (3.9 oz / 110 g each) instant chocolate pudding mix
3 1 / 4 cups (770 ml) cold whole or 2% milk
1 / 2 cup (90 g) mini chocolate chips or chocolate shavings
Optional: 1 / 2 cup (60 g) chopped toasted pecans

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Prepare a 9x13-inch baking dish by lightly greasing it or lining it with parchment.
Combine the crushed cookies and melted butter until evenly moistened, then press firmly into the bottom of the pan. Refrigerate 10–15 minutes to set.
Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 tub (8 oz (227 g)) of whipped topping. Spread this mixture over the chilled crust and return to the refrigerator.
Whisk the pudding mixes with the cold milk for 2 minutes, then let stand 3–5 minutes to thicken. Spread evenly over the cream cheese layer.
Gently spread the remaining tub (8 oz (227 g)) of whipped topping over the pudding. Sprinkle with mini chocolate chips (and pecans, if using).
Cover and refrigerate for at least 4 hours, or overnight, until fully set.
Slice into squares and serve cold. Store leftovers covered in the refrigerator for up to 4 days.

Prepare a 9x13-inch baking dish by lightly greasing it or lining it with parchment.
Combine the crushed cookies and melted butter until evenly moistened, then press firmly into the bottom of the pan. Refrigerate 10–15 minutes to set.
Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 tub (8 oz) of whipped topping. Spread this mixture over the chilled crust and return to the refrigerator.
Whisk the pudding mixes with the cold milk for 2 minutes, then let stand 3–5 minutes to thicken. Spread evenly over the cream cheese layer.
Gently spread the remaining tub (8 oz) of whipped topping over the pudding. Sprinkle with mini chocolate chips (and pecans, if using).
Cover and refrigerate for at least 4 hours, or overnight, until fully set.
Slice into squares and serve cold. Store leftovers covered in the refrigerator for up to 4 days.