Chocolate lovers rejoice! This no-bake Chocolate Lasagna is filled with cream cheese, chocolate pudding, and chocolate chips on top of an Oreo cookie crust!
My aunt had a barbecue over the weekend and I jumped on the chance to test out this chocolate lasagna recipe. Oreos are great for no-bake recipes (see my Reese’s Peanut Butter Cup Oreo Bon Bons) and with all the flavors coming out lately, you could really switch up the direction of this no bake dessert. But, gimme all the chocolate.
If you love chocolate then this is the layered dessert for you. It’s full of creamy, dreamy flavors and textures that make your tastebuds happy. Because it’s layered into one pan, it’s the perfect take along for potlucks, parties and holidays. Since there’s no baking involved with this chocolate lasagna, you won’t have to heat up your kitchen making it perfect for warm months as well.
See the fun mini chocolate chips on top? You can even change the feeling of this no bake dream by substituting shaved chocolate for the chocolate chips. Use a vegetable peeler to shave a bar of bittersweet chocolate, creating short or long ribbons to sprinkle on top.
Why bittersweet instead of semi sweet or milk chocolate? You can certainly use whichever chocolate you prefer, but because there’s less sugar in a bittersweet bar, it simply shaves better creating prettier chocolate shavings for this chocolate lasagna. So while chocolate chips are fun for a barbecue or birthday party, you might want to try shaved chocolate for a holiday get together.
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1 package (36 cookies) Oreos
6 Tablespoons butter, melted
1 brick (8 oz) cream cheese, at room temp
1/4 cup sugar
3 1/4 cups milk, plus 2 Tablespoons, divided
1 tub (12 oz) Cool Whip, divided
2 (3.9 oz) packages instant chocolate pudding
mini chocolate chips
Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.
Into a medium bowl, pour in the cookie crumbs and melted butter.
Stir until thoroughly mixed.
Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.
In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy.
Add in the 2 Tablespoons of milk and sugar and mix well.
Use a spatula to divide the Cool Whip in half and fold half into the cream cheese mixture.
Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes. While it’s setting, to a large bowl,
add the pudding mixes and 3 1/4 cups milk and beat on medium until it starts to thicken.
Spread the pudding mixture over the cream cheese layer.
Put back into the fridge to set for another 10 minutes.
Once set, gently spread the remaining Cool Whip over the top and sprinkle with mini chocolate chips.
You’ll love this Oreo Ball recipe because it’s a no bake cookie recipe. You’ll love this recipe because you’ll need just 4 ingredients. You’ll love this recipe because they freeze beautifully! Make Oreo Balls ahead of time, and you’ll have a sweet treat on hand!
1, 16 oz. package Oreos (store brand works fine!)
1, 8 oz. package cream cheese, softened
¼ cup powdered sugar
24 oz. white chocolate bark (this melts well and is ideal for dipping)
6 oz. chocolate chips (optional)
Crumble Oreos in a food processor.
Mix together crumbled Oreos, cream cheese and powdered sugar.
Roll into 1″ balls and chill 30 minutes.
Melt white chocolate bark according to package directions.
Use a fork or toothpick to dip balls and place on wax paper to dry.
Optional: melt chocolate chips according to package directions, spoon into a small zip top bag and close,
cut a tiny hole in the corner and drizzle the chocolate on top.
Note: Oreo Balls freeze well!
Note: experiment with different flavors of Oreos or try Nutter Butters!
Oreo Magic Bars – Seven simple layers of Oreo chocolate bliss starting with an Oreo crust, three different types of chocolate chips, coconut and nuts. This is the EASIEST dessert, and always a party favorite.
I have been super conscious about what I’m eating lately, but when the weekend comes (especially Sunday nights) I’m usually in the mood for a sugar fix. Something completely delicious to satisfy my cravings. And, if I can include Oreo cookies somehow then I’m making my husband and myself very, very happy! Some of my favorite Oreo treats include:
Oreo Cheesecake Bites
Mint Oreo Layer Dessert
Chocolate Cake with Oreo Cream Filling
These Oreo Magic Bars are just that–magical! If you’ve ever had a “hello dolly bar” they are basically the same thing, but instead of a graham cracker crust you use an Oreo crust.
My husband is the one who got me hooked onto these little beauties while ago, and he’s a little bit obsessed with them. There’s no eggs or flour, just seven layers of cookie, chocolate, coconut bliss.
30 Oreo cookies
1/2 cup butter, melted
1 (14 oz) can of sweetened condensed milk
½ c. butterscotch chips
½ c. white chocolate chips
1 heaping cup sweetened coconut flakes
1 cup chocolate chips (milk, semi-sweet or a little of both)
½ cup pecan halves or walnuts (optional)
Place Oreo cookies in food processor and pulse until fine crumbs (it should make about 3 cups).
Pour crumbs into a mixing bowl.
Add melted butter and stir to combine.
Press mixture firmly into a 9×13” baking pan and refrigerate for 15 minutes.
Preheat oven to 325 degrees F.
Remove pan from the fridge.
Drizzle sweetened condensed milk over the crust and smooth evenly with the back of a spoon.
Sprinkle butterscotch and white chocolate chips evenly over the top.
Sprinkle coconut flakes next. Top with chocolate chips and nuts.
Bake for about 23-25 minutes. Allow to cool completely.
Cut into bars or refrigerate until ready to serve.
Store leftovers covered in the fridge for up to several days.
EWWWW, NO! You all have really dirty minds. I mean, I lived through 50 shades of…painting gray! I had no idea that gray was such a hard color to pick. I thought you mixed black and white and voila – gray. That’s totally not so.
(According to the lady at Sherwin-Williams – gray is not made from black and white. ALL gray has at least some color in it. Okaaaayyyyy.)We went through about 7 shades and 4 trips to the pain store in one day. And by “we” I mean “Mel.” It’s a good thing he loves me a lot.
Getting ready for this kitchen remodel is driving me insane. We had to pick a paint color that would match the gray-brown/teal/green curtains, the greenish glass tile, and the marble-like quartz. And that paint color needed to be photograph friendly. (Bloggers – you get me on that right? Nothing screams problems like a colorful wall.) Gray was the obvious choice.
It only took 7 tries to find one I we liked. We painted one wall (so we could hang the new TV, priorities) and sat back to literally watch paint dry. Gray is a weird color; depending on the light I like it more or less. But there is no way I’m looking at more paint.
I’ve moved on to lighting. Now that is a hard choice. That’s a whole other post in itself. In the meantime I’m self-medicating with Gooey Oreo Cookie Bars. Will you join me?
1/3 cup Hershey’s Special Dark unsweetened cocoa powder (you can use regular unsweetened if needed)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 cup butter, softened
2/3 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 large egg
1/2 cup white chocolate chips
6 Oreo cookies, chopped
1/2 cup sweetened condensed milk
Preheat oven to 350°F. Line a 9×9” square pan with foil and spray with cooking spray.
In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars.
Mix in egg and vanilla and mix until smooth.
Add dry ingredients and mix until combined.
Press half the dough into the bottom of prepared pan.
Sprinkle with white chocolate chips and chopped Oreos.
Drizzle with sweetened condensed milk.
Drop remaining dough by spoonfuls over the top and spread lightly with your fingers.
Some of the filling will show through, try to seal the edges as much as possible.
Bake for about 27-30 minutes util the top looses it’s glossy sheen and they look dry on top.
This No bake strawberry chocolate tart is absolutely AMAZING. It is the easiest recipe you can get for such a decadent chocolaty dessert. It takes no more than 15 minutes to put together. Is that easy.
The taste is beyond any description. The crust is made with oreos, whole oreos this time :). It is very crispy and complements so well the soft chocolate ganache on top. Strawberries have always made a good pair with chocolate and when you cut the tart into slices they are so nicely sliced as well.
You can always top the tart with whatever fruits you like best, or simply with some chocolate chips. In any case it is wonderful. Give it a try, you will be delighted as we were.
32 (330g) Oreo cookies
1/2 cup (110g) butter, melted
7 oz (200g) milk chocolate
3.5 oz (100g) bittersweet chocolate
7 oz (200 ml) heavy cream
10 oz (300g) fresh strawberries
chopped nuts (almonds, pistachios, etc), optional
Place oreo cookies into the bowl of a food processor and blend until crumbs form.
Add melted butter and pour over the crushed cookies.
Process until evenly moistened.
Press cookie mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of a rectangular 5×14 inch (12 x 36 cm) tart pan.
Freeze until you prepare the filling, just for few minutes.
In a small saucepan, place cream over medium-low heat for a few minutes to get hot.
No boiling or simmering needed.
Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.
Pour chocolate filling over oreo crust, and top with fresh strawberries.
These Oreo Stuffed Chocolate Chip Cookies are double stuffed Oreo cookies sandwiched in between two chocolate chip cookies. The BEST cookies ever!
My pants are tight. Snug as a bug in a rug, people. And do my friends bring me carrot sticks or offer to run with me? Oh no. Instead, they call my attention to cookie recipes involving Oreos stuffed inside two chocolate chip cookies.
I’m not one to place blame or name drop *cough* Rachel *cough*, since many of my friends do this. But y’all are killing me. You know I’m weak when it comes to sugary confections.
My advice to you – make these. But make them right before you’re meeting a friend, or sibling, or an entire preschool class. So you can pawn them off on other victims recipients. If not, make them now, while it’s still March and not bathing suit season. Because once that happens, I cannot be held responsible.
1 cup (2 sticks) softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
1 package Double Stuff Oreo cookies
Preheat oven to 350 degrees.
In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined.
Beat in eggs and vanilla.
In medium bowl mix the flour, salt, and baking soda.
Slowly add to wet ingredients along with chocolate chips until just combined.
With a cookie scoop, form balls with the dough.
Place one ball on top of an Oreo cookie, and another ball on the bottom.
Seal edges together by pressing and cupping in hand until a large ball is formed and Oreo cookie is fully enclosed with dough.
Place onto parchment or silpat lined baking sheets and bake cookies for approximately 13 minutes or until golden brown.
Let cool for 5 minutes before transferring to cooling rack.
You can find complete recipes of this OREO STUFFED CHOCOLATE CHIP COOKIES in bellyfull.net
This Oreo dessert layered with a peanut butter and cream cheese filling is not helping my case for tracking calories. Luckily, the day I photographed this was a day that I ran almost 3 miles, because see that piece of heavenly goodness? I ate every bit of it. Just that piece, not the whole pan, but it was a big piece!
I originally posted this recipe years ago. It’s one of our favorite desserts, so I thought I’d revamp the recipe and get a better picture.
So, here it is in all of its richness. It feeds MANY, so wait to make it until you have a lot of people to share it with. Unless you want to fail at your dietary goals… trust me. 😉
1 package (14.3 oz.) regular Oreo cookies
6 tablespoons unsalted butter, melted
3/4 cup creamy peanut butter
1 cup powdered sugar
8 oz. cream cheese, at room temperature
16 oz. Cool Whip
1 large (5.9 oz.) package instant chocolate pudding mix
2 cups low-fat milk
2 Butterfinger candy bars, chopped
Lightly grease a 13- by 9- inch pan with nonstick spray. Crush Oreos in a blender then transfer to a medium bowl. Mix in the melted butter and toss to coat. Evenly press into the bottom of the pan.
In a medium bowl, combine the peanut butter, powdered sugar and cream cheese until smooth. I use my stand mixer fitted with the paddle attachment, but you can also use a wooden spoon or rubber spatula. Fold in half of the Cool Whip, then spread over the Oreo crust.
You can find complete recipes of this Chocolate Oreo Peanut Butter Dream Pudding in seededatthetable.com
I have been craaaaaaving this Oreo icebox dessert for about a month now, ever since our end-of-school ice cream party when my ‘room mom’ brought in Oreos for the students to put on their ice cream. (Yes, I’m highly suggestable … advertising works very well on me … especially when there’s chocolate involved.)
1 (15 oz.)package Oreos, crushed
6 T. butter, melted
1 (8 oz.) package cream cheese, softened*
1 c. confectioners’ sugar
1 large (5.1 oz.) boxinstant chocolate pudding* + milk to prepare, as specified on the pudding package
1 large (16 oz.)container Cool Whip whipped topping*
Set aside about 1/4 cup crushed Oreos. Mix remaining crushed Oreos with the melted butter. Press into the bottom of a 9×13″ pan.
Combine cream cheese and confectioners’ sugar; mix well. Fold in 1/2 of the Cool Whip until well combined. Spread the cream cheese mixture over the crushed Oreo layer. Chill for 20 minutes.
Prepare chocolate pudding according to package directions. Spread over cream cheese layer. Chill for 20 minutes.
Spread remaining Cool Whip over the pudding layer. Sprinkle reserved crushed Oreos on top. Chill for 8 hours or overnight before serving.
*NOTE: I use 1/3-less-fat Neufchatel cream cheese, sugar-free instant pudding (the ounces on the package will be less), and lite Cool Whip. And it still tastes delicious!
If your family is anything like my family…they LOVE Oreos and anything that contains Oreos. That’s why when I tried this scrumptious No Bake Oreo Dessert Recipe that our Pastor’s wife made at Church, I KNEW I had to have the recipe to share with you all!
1 pkg Oreos
½ stick butter – melted
One 8 ounce pkg cream cheese – softened
1 small pkg vanilla instant pudding – note: do not make the pudding AND use the milk below. Only add the 3 cups in these directions.
One 8 ounce container of Cool Whip
3 cups milk TOTAL – SEE note below
1 cup sugar
Crush Oreos and place in a 9×13 pan – saving a few for topping
Pour melted butter over Oreos
Mix pudding, milk, cream cheese, and sugar together with a mixer in a large bowl.
Fold Cool Whip into pudding mixture and spread over Oreos
Chocolate Mousse Mini Oreo Cheesecakes – mini cheesecakes with thick Oreo cookie crust topped with light and creamy chocolate mousse.
For the Oreo Crust:
18 whole Oreos-crushed into a fine crumbs
1/4 cup unsalted butter- melted
For the cheesecake filling:
16 oz cream cheese- softened to room temperature
3/4 cup granulated sugar
1/4 cup sour crème
1 Tablespoon flour
3 egg whites
1 teaspoon vanilla extract
For the chocolate mousse:
3 egg yolks
6 Tablespoons powdered sugar
1 2/3 cups heavy whipping cream
5 oz semisweet baking chocolate-finely chopped
4-5 Oreos crushed
2-3 Tablespoons milk (or more if needed)
16-18 mini Oreo cookies for garnish
To make the crust:
Preheat oven to 350 F degrees, line cupcake pans with 18 liners, set aside.
Stir together melted butter and finely crushed Oreo. Press 1 heaping Tablespoon of mixture into the bottom of each liner. You should have enough for 16-18 cups. Bake for 5 minutes and allowto slightly cool.
To make the cheesecake filling:
In a large bowl beat the cream cheese on medium speed until completely smooth. Add the sugar and sour cream and beat on medium speed until combined. Add the egg whites, one at a time, beating on low speed after each addition. DO NOT OVER MIX IT!
Beat in the vanilla extract and flour. Spoon the cheesecake batter onto the crusts to make the cups almost full. Bake for 20-25 minutes. Remove from the oven and allow to cool at room temperature, then transfer to the refrigerator to chill completely.
To make the chocolate mousse:
In a medium sauce pan stir together egg yolks, powdered sugar and 1/3 cup heavy whipping cream, cook over low heat until it’s start thickening and almost double in size WHISKING CONSTANTLY (you don’t want to make scrambled eggs).
Remove from heat and stir in chopped chocolate until it’s melted completely.Let it cool to room temperature stirring occasionally.
Separately beat remaining 1 1/3 cups heavy whipping cream until stiff peaks form. Whisk one fourth of mixed cream into chocolate custard to lighten. Fold in remaining cream gently but thoroughly.
Stir in crushed Oreos.
If the mousse is too thick for piping, stir in milk (add 1 tablespoon at the time until reach desired consistency)
Garnished with mini Oreos before serving.
Store in the fridge and bring to room temperature before serving.