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No Bake Chocolate Lasagna

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This no bake chocolate lasagna features layers of Oreo crust, silky ganache, creamy cheesecake filling, rich chocolate pudding, and fluffy whipped topping for an irresistible chilled dessert. It’s perfect for parties, holidays, or making ahead for a crowd.

Ingredients

1 family size (1 pound) package Oreo cookies with filling

6 tablespoons butter, melted

1/2 cup heavy cream

2 1/2 tablespoons corn syrup

6 ounces semi-sweet baking chocolate, chopped

1/4 cup water

1 tablespoon unflavored gelatin

1 1/2 cups powdered sugar, divided

3 1/4 cups heavy cream

2 teaspoons vanilla extract

8 ounces cream cheese, room temperature

2 tablespoons milk

2 (3.9 ounce) packages instant chocolate pudding mix

3 cups milk

1 cup reserved Oreo crumbs for garnish

4 ounces semi-sweet chocolate for curls (optional)

Instructions

  1. Process the Oreo cookies into fine crumbs and reserve 1 cup for topping. Mix the remaining crumbs with the melted butter until combined.
  2. Press the crumb mixture into a lightly greased 9×13-inch pan to form the crust and freeze while preparing the next layer.
  3. Heat 1/2 cup heavy cream and corn syrup until just boiling. Pour over the chopped semi-sweet chocolate, let stand for 5 minutes, then whisk until smooth. Reserve about 3 tablespoons for drizzling.
  4. When the ganache has thickened slightly but is still spreadable, pour it over the crust, smooth evenly, and return to the freezer.
  5. For the whipped topping, combine water and gelatin and let bloom. Microwave briefly and stir until dissolved. Whip powdered sugar, 3 1/4 cups heavy cream, and vanilla to soft peaks, slowly add the gelatin mixture, and continue whipping until stiff peaks form.
  6. Beat the cream cheese with 1 cup powdered sugar and 2 tablespoons milk until smooth, then fold in 1 1/2 cups of the whipped topping. Spread over the ganache layer and chill briefly.
  7. Whisk the instant chocolate pudding mixes with 3 cups milk until thickened. Spread 2 cups over the cheesecake layer and chill again.
  8. Fold 1 cup of the remaining whipped topping into the leftover pudding and spread evenly over the pudding layer.
  9. Spread the remaining whipped topping over the top of the dessert.
  10. Sprinkle with the reserved Oreo crumbs and garnish with chocolate curls or other desired toppings.
  11. Cover and refrigerate for at least 4 hours or freeze for about 1 hour before slicing. For the cleanest slices, freeze for several hours before cutting.

Notes

Substitute store-bought whipped topping if preferred instead of making homemade stabilized whipped cream.

Try Golden, Mint, or Peanut Butter Oreo cookies for different flavor variations.

Swap the chocolate pudding for white chocolate, cheesecake, or cookies and cream pudding for a twist.

Top with chopped candy bars, caramel drizzle, peanut butter drizzle, mini chocolate chips, or chocolate curls.

Store covered in the refrigerator for up to 3 days or freeze for up to 2 months.

Slice with a hot knife and wipe clean between cuts for neat presentation.

Nutrition

Find it online: https://chocolatecoveredamy.com/no-bake-chocolate-lasagna/