CHOCOLATE LASAGNA WITH OREO CRUST AND WHIPPED TOPPING

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Instructions

Step 1: Make the Crust

Start by crushing your Oreos. I like to toss them in a food processor for a nice fine crumb, but you can also place them in a zip-top bag and crush them with a rolling pin—just like my mother used to do. Combine the crushed cookies with the melted butter and press the mixture firmly into the bottom of a 9×13-inch dish. Place the dish in the fridge to chill while you prepare the next layer.

Step 2: Cream Cheese Filling

In a medium bowl, beat the softened cream cheese with powdered sugar and almond extract until smooth and creamy. Fold in 1 cup of Cool Whip and mix gently. Once combined, spread this mixture evenly over the chilled Oreo crust. Use an offset spatula to make the layer smooth. Return the dish to the fridge to firm up while you work on the pudding.

Step 3: Chocolate Pudding Layer

In a separate bowl, whisk together the instant chocolate pudding mixes and cold milk until thickened—this usually takes 2-3 minutes. The pudding should be thick but spreadable. Carefully spread the pudding over the cream cheese layer. Be gentle to avoid disturbing the layers beneath.

Step 4: Whipped Topping

Once the pudding layer is set, top the entire dessert with a generous layer of Cool Whip. Use a spatula to spread it evenly, creating soft swirls across the top for that classic homemade look.

Step 5: Garnish and Chill

Now for the fun part—garnishing! Sprinkle chocolate shavings, mini chocolate chips, or crushed Oreos over the whipped topping. For extra flair, add a dollop of whipped cream and a few dark chocolate curls just before serving. Chill for at least 4 hours, or overnight if you can wait. This allows the layers to set beautifully.

Instructions

Step 1: Make the Crust

Start by crushing your Oreos. I like to toss them in a food processor for a nice fine crumb, but you can also place them in a zip-top bag and crush them with a rolling pin—just like my mother used to do. Combine the crushed cookies with the melted butter and press the mixture firmly into the bottom of a 9×13-inch dish. Place the dish in the fridge to chill while you prepare the next layer.

Step 2: Cream Cheese Filling

In a medium bowl, beat the softened cream cheese with powdered sugar and almond extract until smooth and creamy. Fold in 1 cup of Cool Whip and mix gently. Once combined, spread this mixture evenly over the chilled Oreo crust. Use an offset spatula to make the layer smooth. Return the dish to the fridge to firm up while you work on the pudding.

Step 3: Chocolate Pudding Layer

In a separate bowl, whisk together the instant chocolate pudding mixes and cold milk until thickened—this usually takes 2-3 minutes. The pudding should be thick but spreadable. Carefully spread the pudding over the cream cheese layer. Be gentle to avoid disturbing the layers beneath.

Step 4: Whipped Topping

Once the pudding layer is set, top the entire dessert with a generous layer of Cool Whip. Use a spatula to spread it evenly, creating soft swirls across the top for that classic homemade look.

Step 5: Garnish and Chill

Now for the fun part—garnishing! Sprinkle chocolate shavings, mini chocolate chips, or crushed Oreos over the whipped topping. For extra flair, add a dollop of whipped cream and a few dark chocolate curls just before serving. Chill for at least 4 hours, or overnight if you can wait. This allows the layers to set beautifully.

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