Easy Holiday Chocolate Lasagna
- Cook Time: 30 minutes (plus 4 hours chilling time)
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 36 Oreo cookies (standard size)
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 2 tablespoons cold milk
- 12 ounces whipped topping (like Cool Whip), thawed and divided
- 2 packages (3.9 ounces each) Instant Chocolate Pudding mix
- 3 1/4 cups cold whole milk
- 1/2 cup mini chocolate chips
- Festive holiday sprinkles
Instructions
- Place the Oreo cookies in a food processor and pulse until they become fine crumbs. Transfer the crumbs to a medium bowl and stir in the melted butter until well combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Place the dish in the refrigerator to set while you prepare the next layer.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and 2 tablespoons of milk, mixing until fully incorporated. Gently fold in 1 cup of the whipped topping. Spread this mixture evenly over the chilled cookie crust using a spatula.
- In another large bowl, combine both packages of instant chocolate pudding mix with 3 1/4 cups of cold milk. Whisk vigorously for about 2 minutes until the pudding starts to thicken. Carefully spread the pudding over the cream cheese layer, smoothing the top as much as possible.
- Let the pudding sit for 5 minutes to firm up slightly. Spread the remaining whipped topping over the pudding layer. Sprinkle the mini chocolate chips and holiday sprinkles evenly across the top to give it a festive look.
- Cover the dish with plastic wrap or a lid. Place it in the refrigerator for at least 4 hours, or ideally overnight. This chilling time is crucial as it allows the layers to firm up enough to be sliced into clean squares.