Easter Chocolate Lasagna (Print Version)
# Ingredients:
→ Oreo Crust
01 -
36 Oreo cookies
02 -
½ cup unsalted butter, melted
→ Cream Cheese Layer
03 -
½ cup unsalted butter, softened
04 -
1 cup powdered sugar
05 -
8 oz cream cheese, softened
06 -
1 teaspoon vanilla extract
07 -
1 cup Cool Whip
→ Chocolate Pudding Layer
08 -
2 (3.9 oz.) packages chocolate instant pudding
09 -
2 and 3/4 cups cold milk
→ Topping
10 -
2 cups Cool Whip
11 -
1 ½ cups crushed Oreo cookies
12 -
Peeps bunnies, for decoration
13 -
Easter egg candies, for decoration
# Instructions:
01 -
In a food processor, finely crush the Oreo cookies into crumbs. If you don't have a food processor, place Oreo cookies into a ziplock bag and crush them with a rolling pin. Using a fork, mix crushed Oreos with melted butter, then press the mixture firmly into the bottom of a 9 x 13 inch dish. Place in the refrigerator to firm up.
02 -
In a mixing bowl, beat cream cheese, softened butter, powdered sugar, and vanilla until light and creamy. Gently fold in 1 cup of Cool Whip until well combined. Spread this mixture evenly over the chilled Oreo crust and return to the refrigerator.
03 -
In a medium bowl, whisk together the chocolate instant pudding mix and cold milk for a few minutes until the pudding starts to thicken. Spread the pudding evenly over the cream cheese layer. Place in the refrigerator for 10 minutes to set slightly.
04 -
Spread 2 cups of Cool Whip over the pudding layer, then sprinkle with the crushed Oreo cookies. Refrigerate for at least 4 hours or overnight before serving to allow all layers to set properly.
05 -
Just before serving, decorate the top with Peeps bunnies and Easter egg candies for a festive Easter touch. Slice into squares and enjoy!
# Notes:
01 -
Can be made up to 2 days ahead (add decorations just before serving)
02 -
Keep refrigerated until ready to serve
03 -
For cleaner slices, cut with a knife dipped in hot water and wiped clean between cuts
04 -
You can substitute homemade whipped cream for Cool Whip if preferred