Easter Chocolate Lasagna
Easter Chocolate Lasagna is a delightful no-bake dessert with layers of crushed Oreos, creamy cheesecake, chocolate pudding, and fluffy Cool Whip, topped with Peeps bunnies and Easter egg candies.
Equipment
- 9x13-inch Baking Dish
- Food Processor
- Mixing bowls
Ingredients
Oreo Crust
- 36 Oreo cookies crushed
- 1/2 cup unsalted butter melted
Cream Cheese Layer
- 1/2 cup unsalted butter softened
- 1 cup powdered sugar
- 8 oz cream cheese softened
- 1 tsp vanilla extract
- 1 cup Cool Whip
Chocolate Pudding Layer
- 2 packages chocolate instant pudding 3.9 oz each
- 2 3/4 cups cold milk
Topping
- 2 cups Cool Whip
- 1 1/2 cups crushed Oreo cookies
- Peeps bunnies for decoration
- Easter egg candies for decoration
Instructions
- Crush 36 Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Mix the Oreo crumbs with melted butter until combined and press the mixture firmly into a 9×13-inch baking dish to form the crust.
- Place the crust in the fridge to set while preparing the layers.
- In a large bowl, beat together softened butter, powdered sugar, and cream cheese until smooth.
- Add vanilla extract and mix until combined.
- Gently fold in 1 cup of Cool Whip until the mixture is light and fluffy.
- Spread the cream cheese layer evenly over the Oreo crust.
- In a separate bowl, whisk together the chocolate pudding mix and cold milk until thickened (about 2 minutes).
- Pour the pudding over the cream cheese layer and spread evenly.
- Refrigerate for at least 10 minutes to allow the pudding to firm up.
- Spread 2 cups of Cool Whip over the chocolate pudding layer.
- Sprinkle crushed Oreo cookies on top.
- Decorate with Peeps bunnies and Easter egg candies for a festive touch.
- Chill in the fridge for at least 4 hours before serving.
Notes
For a fun twist, swap the chocolate pudding for vanilla and tint it pastel pink for a Pink Easter Jell-O Pie vibe!