As far as pudding cakes go, this no-bake, Chocolate Dessert Lasagna is one of the best. Who can resist a bite into these layers of creamy, dreamy, chocolatey-ness? Serve this cake anytime you need a chilled dessert to keep you feeling cool and satisfied!
What You’ll Need
- 1 (14.3-ounce) package of cream-filled chocolate sandwich cookies (about 36)
- 6 tablespoons butter, melted
- 1 (8-ounce) package of cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- 1 (12-ounce) container of frozen whipped topping, thawed, divided
- 2 (4-serving-size) packages of instant chocolate pudding and pie filling
- 3 cups cold milk
- 1/4 cup mini chocolate chips
What to Do
- Place cookies in a resealable plastic bag; using a rolling pin, finely crush cookies. Place in a medium bowl, add butter and mix well. Press mixture into the bottom of a 9- x 13-inch baking dish; chill until ready to use.
- In a medium bowl, beat cream cheese, vanilla, and confectioners’ sugar until smooth. Stir in 2 cups of whipped topping. Lightly spread the mixture evenly over the cookie crust.
- In a large bowl, whisk together chocolate pudding and milk until thick. Evenly spread over the cream cheese layer. Refrigerate for 10 to 15 minutes, or until the pudding is set.
- Spread the remaining whipped topping over the pudding layer and sprinkle with chocolate chips. Refrigerate for 4 to 6 hours, or until set.
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