Chocolate Lasagna

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  • 1 package Oreo cookies, 36 cookies
  • 6 Tbs butter, melted
  • 1 (8 oz) package cream cheese, softened
  • ¼ cup granulated sugar
  • 2 Tbs milk
  • 1 (16 oz) tub Cool Whip, divided
  • 1 large (5.9 oz) package chocolate instant pudding
  • 3 cups milk
  • 1½ cups mini chocolate chips


  1. Crush Oreo cookies. Place in a zip lock bag and use rolling pin to crush.
  2. In a mixing bowl, combine crushed oreos and melted butter.
  3. Put into a 9 x 13 baking dish. Press down the crust to cover the bottom of the dish. Place into refrigerator while preparing the other layers.
  4. In a mixing bowl, mix cream cheese until creamy. Add sugar and 2 Tbs milk, mix well. Stir in ½ of the cool whip.Spread on top of Oreo crust.
  5. In a mixing bowl, combine 3 cups milk and instant pudding. Whisk for several minutes. Spread on top of cream cheese layer. Let set for 5 minutes, until pudding is firm.
  6. Spread remaining Cool Whip on top.
  7. Sprinkle chocolate chips on top.
  8. Place in refrigerator for 4 hours (or freezer for 1 hour) before serving.

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