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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 321.2
  • Total Fat: 17.1 g
  • Cholesterol: 25.0 mg
  • Sodium: 177.7 mg
  • Total Carbs: 40.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.0 g

View full nutritional breakdown of Chocolate Lasagna calories by ingredient
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Chocolate Lasagna

Submitted by: ANGELICAK7707


Number of Servings: 20

Ingredients

    1 package regular Oreo cookies (Not Double Stuff) about 36 cookies

    6 Tablespoon butter, melted

    1- 8 ounce package cream cheese, softened

    1/4 cup granulated sugar

    2 Tablespoons cold milk

    1- 12 ounce tub Cool Whip, divided

    2 3.9 ounce packages Chocolate Instant Pudding.

    3 1/4 cups cold milk

    1 and 1/2 cups mini chocolate chips


Directions


1.Begin by crushing 36 Oreo 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 Oreos have turned into fine crumbs, you are done.

2.Transfer the Oreo 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. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

3.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 Cool Whip. Spread this mixture over the crust.

4.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. 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.

5.Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.


Serving Size: 20 servings

Number of Servings: 20

Recipe submitted by SparkPeople user ANGELICAK7707.






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