A chocolate lovers ultimate dessert! This simple to make, no bake chocolate lasagna will be a big hit among friends and family at your next party or gathering! Start with an Oreo crust, add a single layer of cream cheese, instant chocolate pudding, Cool Whip Whipped Topping, and finally garnish with mini chocolate chips!!

Supplies

Food Items

36 regular Oreo Cookies (not Double Stuffed Oreo Cookies)
1/2 cup mini chocolate chips
7.8 ounces instant chocolate pudding mix
6 tablespoons melted butter
12 ounces Cool Whip Whipped Topping
8 ounces softened cream cheese
2 tablespoons milk (may need additional milk for pudding mix)
1/4 cup granulated sugar

Non-Food Items

Mixing Bowl
Utensils (fork, spoon, and knife for cooking; spatula for serving)
Food Processor (If you don't have a Food Processor, you can smash the Oreo Cookies in a bag with a rolling pin)
Electric Mixer
Ungreased Glass Cake Pan (8 or 9 inch square cake pan)

Step 1: Crushing the Oreo Cookies

In a Food Processor crush all 36 Oreo Cookies until you have fine Oreo Cookie crumbs. Ensure that you do not have any big chucks of Oreo Cookies left in your mixture.

Some Tips

If you have a smaller Food Processor, you may need to do multiple batches.
Breaking the Oreo Cookies in half can help the Food Processor break down the Oreo Cookies.
If you do not have a Food Processor, you can place the Oreo Cookies in a bag and smash them with a rolling pin.

Step 2: Creating the Oreo Cookie Crust Mixture

Transfer the fine Oreo Cookie crumbs into a mixing bowl and add 6 tablespoons of melted butter. Mix the melted butter into the Oreo Cookie crumbs with a fork. Mix the Oreo Cookie crumbs and butter until thoroughly mixed together.

Some Tips

When the melted butter and Oreo Cookie crumbs are thoroughly mixed together, the Oreo Cookie crumbs will stick together - there should be no loose crumbs.
A fork is the best utensil to combine the Oreo Cookies crumbs and melted butter.

Step 3: Forming the Oreo Cookie Crust

Transfer the Oreo Cookie crumb mixture into a cake pan and use a fork to press the Oreo Cookie Crumb mixture into the bottom of the cake pan. Once completed, place the cake pan in the refrigerator to allow the crust to firm up (approximately 10-15 minutes).

Some Tips

Make the crust as thick and even as possible - it will make applying the other layers easier.
I recommend a glass cake pan, as it will be more sturdy - the layers can get heavy.

Step 4: Creating the Cream Cheese Mixture

In a mixing bowl add the 8 ounces of softened cream cheese and mix until fluffy. Once mixed, add the 2 tablespoons of milk, the 1/4 cup granulated sugar, and 1 1/4 cups of Cool Whip to the mixing bowl and mix until thoroughly combined.

Some Tips

Having softened cream cheese will make this step much simpler.
Use the Electric Mixer - it will be so much easier.
The final product should be light, white, and fluffy.

Step 5: Forming the Cream Cheese Layer

Remove the cake pan from the refrigerator and spread the entire cream cheese mixture over the Oreo Cookie crust. Once completed, place the cake pan back into the refrigerator (approximately 10-15 minutes).

Some Tips

Before starting, check the Oreo Crust layer - if it is not firm, place back in the refrigerator until firm. Having a firm crust will make applying the cream cheese layer a lot easier.
Make this layer as even as possible, ensuring that all corners are covered.
Some Oreo Cookie crumbs might mix in to this layer - that is okay!

Step 6: Creating the Chocolate Pudding Mixture

Follow the instructions and use the ingredients listed on the box of the instant chocolate pudding mix.

Some Tips

When purchasing chocolate pudding mix, be sure to buy an instant mix - this will make the process a lot faster.
Use electric blender when mixing the instant pudding.

Step 7: Forming the Chocolate Pudding Layer

Remove the cake pan from the refrigerator and spread the pudding over the cream cheese layer. Once finished, place the cake pan back into the refrigerator (approximately 10-15 minutes).

Some Tips

Before starting, check the cream cheese layer - if it has not set, place back in the refrigerator. Having a set cream cheese layer will make applying the chocolate pudding much easier.
Add as much pudding to this layer as you would like!
This layer can be difficult to get even.

Step 8: Forming the Cool Whip Layer

Remove the cake pan from the refrigerator and spread the remaining Cool Whip Whipped Topping over the chocolate pudding layer.

Some Tips

Before starting, check the Chocolate Pudding Layer - if it has not set, place back in the refrigerator. Having a set chocolate pudding layer will make applying the chocolate pudding much easier.
Use as much Cool Whip Whipped Topping as you would like!

Step 9: Garnishing the Chocolate Lasagna

You have made it to the top Chocolate Lasagna layer! For this layer, sprinkle 1/2 cup of mini chocolate chips across the top of the Chocolate Lasagna!

Some Tips

Use as many mini chocolate chips as you would like!
If you do not want to use mini chocolate chips, you could use crushed up Oreo Cookies.

Step 10: Set & Serve

Now it is time to let the Chocolate Lasagna set! Let the Chocolate Lasagna set in the freezer for 1 hour or in the refrigerator for 2 hours. Once the time has past, your Chocolate Lasagna is ready to be served!