Easter Chocolate Lasagna 3
A delicious no-bake layered Easter dessert with chocolate cookies, cream cheese, pudding, and whipped topping.
Ingredients
Ingredients
- 36 chocolate sandwich cookies
- 6 tablespoons unsalted butter melted
- 1 package 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 2 tablespoons cold milk
- 1 container 12 oz frozen whipped topping, thawed
- 2 packages 3.9 oz each instant chocolate pudding mix
- 3 1/4 cups cold milk
- 1 cup mini chocolate chips
- 2 tablespoons pastel-colored sprinkles
Instructions
- Crush the chocolate sandwich cookies into fine crumbs using a food processor or by sealing them in a bag and rolling with a rolling pin.
- Stir the cookie crumbs and melted butter together in a bowl until all crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of a 9 x 13 inch dish to form an even crust, then refrigerate for 10 minutes.
- In a medium bowl, beat the softened cream cheese, granulated sugar, and 2 tablespoons cold milk until smooth and creamy.
- Fold 1 1/4 cups of the whipped topping into the cream cheese mixture until well combined and fluffy.
- Spread the cream cheese layer evenly over the chilled cookie crust.
- In a large bowl, whisk the instant chocolate pudding mixes with 3 1/4 cups cold milk for about 2 minutes until thickened.
- Gently spread the chocolate pudding over the cream cheese layer, smoothing the top.
- Spread the remaining whipped topping evenly over the pudding layer.
- Sprinkle the mini chocolate chips evenly over the top, then add the pastel-colored sprinkles.
- Cover the dish and refrigerate for at least 4 hours or until well chilled and the layers are set.
- Slice into squares and serve chilled.
Notes
- For the cleanest slices, refrigerate the dessert overnight before cutting.
- Store leftovers covered in the refrigerator for up to 3 days.
- Store leftovers covered in the refrigerator for up to 3 days.