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Instructions
- In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until the cookies are evenly coated.
- Press the Oreo mixture firmly into the bottom of a 9×13-inch baking dish to form the crust.
- In a separate bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Gently fold in 1 cup of cool whip to the cream cheese mixture until combined.
- Spread the cream cheese mixture over the Oreo crust in an even layer.
- In another bowl, whisk together the chocolate pudding mix and milk for about 2 minutes, or until it starts to thicken.
- Spread the pudding mixture evenly over the cream cheese layer.
- Top with another cup of cool whip, spreading it smoothly over the pudding layer.
- Garnish the top with chocolate chips and refrigerate for at least 4 hours, or overnight, for best results.
- Slice, serve, and enjoy your delicious no-bake chocolate lasagna!
Chef’s Tips
- For an extra layer of flavor, consider adding a layer of peanut butter or caramel between the cream cheese and pudding layers.
- Make sure to let the dessert chill in the refrigerator long enough for it to set properly for easier slicing.
- Feel free to substitute the Oreo cookies with any chocolate cookie of your choice for a different twist.
Nutrition (per serving)
Approximate calories: 350, protein: 4g, carbs: 45g, fat: 17g
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