Easter Chocolate Lasagna
Indulge in Easter Chocolate Lasagna, a no-bake delight with an Oreo crust and creamy cheesecake layers. Easy, fun, and perfect for your spring table!
Servings: 1 slices
Calories: 320kcal
Equipment
- Food Processor
- Mixing Bowls
- 9x13-inch Dish
Ingredients
Crust
- 1 package chocolate sandwich cookies about 36 cookies
- 6 tbsp unsalted butter melted
Cream Cheese Layer
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 2 tbsp milk whole or 2%
- 16 oz whipped topping thawed, divided
Pudding Layer
- 2 boxes instant chocolate pudding mix 3.9 oz each
- 3 1/4 cups cold milk whole or 2%
Toppings
- 1 cup mini chocolate chips
- Easter-themed sprinkles or candy eggs optional
Instructions
- Crush the chocolate sandwich cookies (including filling) in a food processor until fine crumbs form.
- Mix the cookie crumbs with melted butter until the texture resembles wet sand.
- Press the crumb mixture evenly into a 9x13-inch dish to form the crust. Refrigerate while preparing the next layer.
- In a mixing bowl, beat the softened cream cheese, granulated sugar, and 2 tablespoons of milk until smooth.
- Fold in 1 1/4 cups of the whipped topping, then spread the mixture evenly over the chilled crust.
- Whisk the instant chocolate pudding mixes with 3 1/4 cups of cold milk until it thickens, about 2 minutes.
- Spread the pudding mixture evenly over the cream cheese layer.
- Top with the remaining whipped topping, smoothing it out over the pudding layer.
- Sprinkle mini chocolate chips and Easter-themed sprinkles or candy eggs on top for decoration.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
- Slice and serve chilled. Enjoy!
Notes
For a gluten-free version, use gluten-free chocolate sandwich cookies. To cut clean slices, dip your knife in hot water and wipe it between cuts.