Chocolate "Lasagna": Your New Favourite No-Bake Dessert

Don't let the name fool you; this "lasagna" contains no pasta, just layers. But it's tasty and easy and I've rarely had any left no matter where I've taken it. Using a food processor makes it a lot easier, but it can all be done by hand if you have to.

Chocolate "Lasagna"

Serves 16

36 Oreo cookies (regular)
8 tablespoons butter (melted)
8 ounces cream cheese
1/4 cup sugar
2 tablespoons milk
12 ounces Cool Whip (divided)
3 1/4 cups milk
2 (3.9 ounce) packages instant chocolate pudding
1 1/2 cups mini chocolate chips

Pulse Oreos in a food processor until they resemble coarse sand. Empty into a bowl and mix in melted butter. Press Oreo mixture into the bottom of a glass 9x13-inch pan and refrigerate at least 10 minutes.

Beat cream cheese with an electric mixer at medium speed until fluffy; beat in sugar and 2 tablespoons milk. Stir in 1 1/4 cups (4 ounces) Cool Whip by hand. Spread mixture over Oreo layer in pan, being careful not to pull up too many Oreo crumbs into cream cheese layer. Refrigerate while you prepare next layer.

Beat 3 1/4 cups milk and pudding together with a whisk (if you have a whisk attachment for your hand mixer this works great) for about 2 minutes, until starting to thicken. Spread pudding over cream cheese layer and refrigerate at least 15 minutes to set.

Spread remaining Cool Whip over pudding layer; sprinkle mini chocolate chips over Cool Whip. Cover and refrigerate at least 4 hours before serving.

This is a good one whether you're serving dessert at home or at a potluck. I like it for summertime because it adds no heat to the kitchen. It also lends itself well to a busy lifestyle, as you can easily do other things between layers (I once took an entire day to make it because I was busy).

Serving Size: 1 (151.7 g)

Calories 386.7

Total Fat - 21.2 g

Saturated Fat - 9.4 g

Cholesterol - 37.1 mg

Sodium - 371.7 mg

Total Carbohydrate - 44.8 g

Dietary Fiber - 0.5 g

Sugars - 16.9 g

Protein - 6.7 g