Chocolate Dessert Lasagna
This no bake dessert has layers of rich chocolate pudding, whipped cream and chocolate chips, all sitting on a chocolate cookie base. This dessert is for you, chocolate lovers!
This no bake dessert has layers of rich chocolate pudding, whipped cream and chocolate chips, all sitting on a chocolate cookie base. This dessert is for you, chocolate lovers!
- 1/4 cup granulated sugar
- 6 tablespoons butter melted
- 8 ounces cream cheese softened
- 1 1/2 cups mini chocolate chips
- 36 chocolate sandwich cookies*
- 2 tablespoons milk **
- 12 ounces cool whip (or any brand of prepared whipped cream
- 2 packages (3.9 oz each) instant chocolate pudding mix ***
- 3 1/4 cups milk **
- Carbohydrate 14.0899786480921 g
- Cholesterol 36.9749702238991 mg
- Fat 17.5583084136753 g
- Fiber 0.761600021362305 g
- Protein 2.77746341726335 g
- Saturated Fat 10.6397038326912 g
- Serving Size 1 1 slice (71g)
- Sodium 103.518383561218 mg
- Sugar 13.3283786267298 g
- Trans Fat 1.77478176004272 g
- Calories 223 calories
Step-by-step
- Use a food processor to grind sandwich cookies into fine crumbs, or place the cookies in a zip top plastic bag and crush them using a rolling pin.
- Transfer cookie crumbs into a large mixing bowl. Add melted butter and use a fork to combine, making sure to coat the crumbs completely. Press the cookie crumb mixture into the bottom of a freezer safe 9 x 13-inch pan. Refrigerate pan while you prepare the rest of the dessert.
- Place softened cream cheese into a large mixing bowl ( I reused the bowl I mixed the cookie crumbs in.) Use an electric hand mixer on high speed to mix the cream cheese until it's light and fluffy. Add the sugar and 2 Tablespoons of milk and mix on medium speed until well combined. Use a wooden spoon or mixing spatula to incorporate 1 1/4 cups of Cool Whip into the cream cheese mixture. Spread mixture evenly over the cookie crust.
- To a clean mixing bowl, add both packages of dry instant chocolate pudding mix and 3 1/4 cups cold milk. Whisk for a few minutes, until the pudding starts to thicken.
- Remove pan from refrigerator and use a rubber spatula to spread pudding evenly over the top cream cheese layer. Let the dessert rest for 5 minutes to further thicken the pudding. After 5 minutes, spread the remaining Cool Whip over the top of the pudding layer, then sprinkle mini chocolate chips evenly over the top of the Cool Whip.
- Refrigerate the dessert for 4 hours or freeze for 1 hour before serving.
Dense chocolate pudding, pillowy whipped topping, and a firm sandwich cookie base create sharply defined horizontal tiers that contrast smooth and crisp textures. Building stable architectural layers without baking requires understanding how fats, starches, and dairy proteins interact during chilling.
- Grind sandwich cookies to a uniform sand texture so the melted butter binds every particle evenly into the 9x13-inch pan.
- Whip the 8 ounces of softened cream cheese until aerated before adding sugar to prevent heavy lumps.
- Whisk the instant pudding mix with cold milk for a full 2 minutes to activate the chemical gelling agents properly.
- Allow the assembled pudding layer to rest for 5 minutes before spreading the final whipped topping.
- Chill the pan for at least 4 hours in the refrigerator or 1 hour in the freezer to set the fats completely.
Pair this rich confection with sharp espresso or black coffee to cut through the dairy fat and sweetness. Substituting homemade whipped cream for preserved whipped topping alters the structural stability because stabilizers in commercial options prevent weeping during the 4-hour setting window.
