Easter Chocolate Lasagna
A creamy, no-bake Easter dessert featuring layers of Oreo crust, chocolate pudding, and whipped cream, topped with festive Easter decorations.
Ingredients
- Crust Layer:
- 1 package 14.3 oz Oreo cookies (crushed)
- 1/2 cup melted butter
- Cream Cheese Layer:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup Cool Whip or homemade whipped cream
- Chocolate Pudding Layer:
- 2 boxes 3.9 oz each instant chocolate pudding mix
- 3 cups cold milk
- Whipped Topping Layer:
- 2 cups Cool Whip or homemade whipped cream
- Pastel sprinkles crushed Cadbury eggs, Peeps, or shredded coconut for decoration
Instructions
- Prepare the Crust:
- Crush the Oreo cookies in a food processor or by hand.
- Mix with melted butter and press into a 9x13-inch pan. Chill for 30 minutes.
- Make the Cream Cheese Layer:
- Beat cream cheese and powdered sugar until smooth. Fold in Cool Whip.
- Spread over the chilled crust.
- Add the Chocolate Pudding Layer:
- Whisk chocolate pudding mix with cold milk until thickened.
- Spread pudding mixture over the cream cheese layer.
- Top with Whipped Topping:
- Spread Cool Whip evenly over the pudding layer.
- Add Easter decorations like Peeps, pastel sprinkles, or coconut 'grass'.
- Chill and Serve:
- Cover and refrigerate for at least 4 hours (overnight for best results).
Notes
- For a gluten-free version, substitute Oreo cookies with gluten-free chocolate cookies.
- For a lighter version, use low-fat cream cheese and sugar-free pudding mix.
- For a vegan alternative, use dairy-free cream cheese, coconut whipped cream, and almond milk pudding.
- Add decorations like Easter Rice Krispie Treats for a colorful dessert table.