Chocolate Lasagna

Chocolate Lasagna

Postby crazywoman » Mon Apr 15, 2013 11:10 am

Chocolate Lasagna
Prep: 20mn
Total: 1hr 20mn
Cook: N/A

1 package regular Oreo cookies (Not Double Stuff) - about 36 cookies (Billie: I'll use the a recipe of the Chocolate Almond - Lupin flour cookies) viewtopic.php?f=8&t=250
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar (Bille: Sugar sub of course - blend of sweeteners == 1/4 c homemade Swerve)
2 Tablespoons cold milk (Almond milk, coconut milk, or cream)
1- 12 ounce tub Cool Whip, divided (Billie: whipped cream, about 2 cups = 1 cup cream before whipping)
2 - 3.9 ounce packages Chocolate Instant Pudding. (Billie: I subbed out a pudding mix here, not bought!)(This time I did a tweaked version of MY chocolate pudding) viewtopic.php?f=8&t=255
3 1/4 cups cold milk (Almond milk, coconut milk, or cream & water -- only if you are using prepackaged pudding mix)
1 and 1/2 cups mini chocolate chips (SF)


Begin by crushing 36 cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the cookies have turned into fine crumbs, you are done.
Transfer the cookie crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish (reserving a few for top). Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Whipped cream. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. (Or use prepared SF pudding which has cooled.) Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining Whipped Cream over the top. Sprinkle mini chocolate chips evenly over the top. (I skip the chocolate chips, and just use a little more of the crushed cookies.) Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

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