Want a dessert that everyone in your family will devour?
You have come to the right spot! Chocolate lasagna is a huge request in our house for all birthdays… even over birthday cake!
I mean who doesn’t love Oreo crust, chocolate pudding, cream cheese, cool whip, and topped with chocolate chips. This is definitely for the chocolate lovers in the house… And that would be me! 🙋♀️
I make this gluten free by using a gluten free Oreo style cookie for the crust instead of actual Oreos. I like the Goodie Girl brand but there is a couple different brands out there you can use. Everything else in this dessert is naturally gluten free!
The best part about it, its so easy and there is no baking involved. It takes 20 minutes to whip up and then you just stick it in the fridge until your ready to serve. So easy!
Chocolate Lasagna
Materials
- 32 Gluten Free Oreo Cookies
- 6 TBSP Melted Butter
- 8 oz Cream Cheese
- 1/4 Cup Sugar
- 2 TBSP Milk
- 12 oz Cool Whip-divided
- 5.9 oz Chocolate Instant Pudding It's the big box of pudding or 2 of the smaller ones.
- 3 Cups Cold Milk For the pudding. If you buy 2 small boxes, follow their directions on the back to make the pudding.
- 1 1/2 Cups Mini Chocolate Chips
Instructions
- Put cookies into a Ziploc bag and use a rolling pin or meat pounder and crunch them up. You can also use a food processor but I like the cookies somewhat thicker for the crust and not so finely crunched.
- Put cookies into a bowl and pour 6 TBSP melted butter over it. Use a fork to coat all the cookie crumbles.
- Pour into a well greased 9×13 baking dish. I dampen my hands and press down cookie crust to cover the whole dish. Stick in the fridge while you mix the rest.
- In a stand mixer or with a hand mixer, mix cream cheese, 2 TBSP milk, and sugar until it is fluffy. Add in about 1/2 (1 1/4 cup to be exact) of the cool whip and mix for a few more seconds.
- Spread this mixture over the cookie crust.
- In a large bowl whisk the instant pudding mix and milk until it starts to thicken. Pour/spread over the cream cheese mixture.
- Stick it in the fridge for 10 minutes to let the pudding set up before adding the topping.
- Spread remainder of the cool whip on top of the pudding and sprinkle on the mini chocolate chips.
- Stick in the fridge until ready to serve! Try and make at least 2 hours ahead of time so it sits in the fridge and gets nice and cold before serving. Enjoy!
So for your next birthday, holiday, or even just a backyard BBQ bring chocolate lasagna… I promise people will be requesting it every time after that!
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