Easter Chocolate Lasagna (Print Version)
# Ingredients:
→ Oreo Base
01 -
½ cup butter (unsalted), melted
02 -
36 crushed Oreo cookies
→ Cheesecake Layer
03 -
One cup powdered sugar
04 -
½ cup softened butter (unsalted)
05 -
8 oz of softened cream cheese
06 -
1 cup of Cool Whip
07 -
1 tsp vanilla extract
→ Chocolate Layer
08 -
Two packages (3.9 oz each) of instant chocolate pudding
09 -
2 ¾ cups milk (cold)
→ Final Touches
10 -
2 cups Cool Whip
11 -
1 ½ cups crushed Oreos
12 -
Easter egg candies for garnish
13 -
Peeps bunny candies for topping
# Instructions:
01 -
Crush Oreos into fine crumbs using a processor, or by sealing them in a plastic bag and smashing them with a rolling pin. Combine with melted butter using a fork. Press firmly into the bottom of a 9x13-inch pan, then chill in the fridge.
02 -
Beat together cream cheese, butter, powdered sugar, and vanilla until fluffy. Gently mix in 1 cup of Cool Whip, then spread this over the firm Oreo crust. Pop back in the fridge.
03 -
In a bowl, whisk the pudding mix with milk for a couple of minutes until it thickens. Spread it evenly on top of the cream cheese layer. Let it chill for 10 minutes to set.
04 -
Spread a generous layer of Cool Whip over the pudding. Sprinkle crushed Oreos on top. The dessert needs at least 4 hours—or overnight—in the fridge to set nicely.
05 -
Before serving, decorate with Peeps bunnies and small Easter eggs. Slice into squares and dig in!
# Notes:
01 -
Can be prepared as early as 2 days beforehand (add decorations last)
02 -
Keep cool in the fridge until you're ready to enjoy
03 -
For clean squares, slice with a hot knife, wiping it off as you go
04 -
Feel free to swap Cool Whip with homemade whipped cream if you'd like