Easter Chocolate Lasagna 🍫🍰
Ingredients:
For the Crust:
1 package (14.3 oz) Oreo cookies, crushed into fine crumbs
6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups whipped topping (like Cool Whip)
For the Chocolate Pudding Layer:
2 (3.4 oz) boxes instant chocolate pudding mix
3 cups cold milk
For the Topping Layer:
2 cups whipped topping
¼ cup pastel sprinkles
½ cup mini chocolate eggs (Cadbury Mini Eggs or M&Ms)
¼ cup chocolate shavings (optional)
Directions:
In a medium bowl, mix crushed Oreo cookies with melted butter until fully combined. Press firmly into the bottom of a 9x13-inch dish to form a crust. Chill in the fridge for 10 minutes.
In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, mixing well. Fold in 1 ½ cups of whipped topping.
Spread the cheesecake mixture evenly over the chilled crust.
In another bowl, whisk together the instant pudding mixes and cold milk for about 2 minutes until thickened. Let sit for 5 minutes, then spread over the cheesecake layer.
Spread 2 cups of whipped topping over the pudding layer evenly.
Decorate the top with pastel sprinkles, mini chocolate eggs, and optional chocolate shavings for an extra festive look.
Refrigerate for at least 4 hours or overnight before serving to allow layers to set.
Prep Time: 25 minutes | Chill Time: 4 hours | Total Time: 4 hours 25 minutes
Kcal: 420 kcal | Servings: 12 slices
Tips:
Use a food processor for fine cookie crumbs to get a solid crust.
Chill overnight for clean, beautiful layers when slicing.
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