How to Make Chocolate Lasagna:
- Oreo crust – Using a food processor (or a ziplock bag with a rolling pin), crush Oreos (with their cream), then combine with the melted butter and press into a 9”x13” baking dish. Refrigerate while you prepare the cheesecake layer.
- Cheesecake layer – In a bowl, beat together the cream cheese with vanilla and powdered sugar. Fold in the cool whip. Carefully spread over the Oreo crust. Refrigerate as you prepare the chocolate layer.
- Chocolate pudding layer – Beat the cold milk with instant chocolate pudding until it thickens. Carefully spread over the cheesecake layer. Refrigerate until it sets.
- Cool whip layer – Spread the Cool Whip over the chocolate layer and top with reserved crushed Oreos or your favorite topping. Refrigerate for at least 2 hours or overnight and enjoy.
TIPS for the BEST Chocolate Lasagna
- Spread Evenly – It is easier to spread the layers if you add cream and pudding throughout the dish and not in one area.
- Use original Oreos and not the double cream.
- Chill Before Serving: Don’t take out the dish too early when serving. We recommend taking it out right before serving.
- To cut clean pieces: run your knife under warm water and when slicing, continually wipe the knife clean.
Can I Substitute the Cool Whip?
We have found that cool whip will keep longer and hold up better with refrigeration, but it can be substituted with an equal amount of whipped cream sweetened with sugar.
To replace 8 oz of cool whip: beat 1 ½ cups of heavy whipping cream on medium/high speed until soft peaks form, then add 3 Tbsp of powdered sugar and continue beating until medium/stiff peaks form. This will make 3 cups of whipped cream.
More Topping Ideas:
You can be adventurous (by adding bacon bits) or more classic toppings once the layers are in place. Here are some options:
