Chocolate Lasagna Recipe

Chocolate Lasagna Recipe.

Chocolate Lasagna

Prep Time: 20mn
Cook Time: N/A
Total Time: 1hr 20mn



  1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
  2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
  3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
  4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
  5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Root Beer Float Cheesecake

Root Beer Float Cheesecake.

  • 20 Golden Oreos
  • 2 tablespoons butter (melted)
  • 1 pint heavy cream
  • 1 and ½ cups powdered sugar
  • 2 tablespoons root beer extract
  • 1 tablespoon vanilla extract
  • 8 ounces cream cheese (room temperature)
  • whipped cream
  1. Process the Golden Oreos until only crumbs remain. Melt the butter and pour over the cookie crumbs.
  2. Spoon the cookie crumble mixture into serving dishes and press down to form a crust.
  3. Place the dishes into the refrigerator to allow time to set and harden while preparing the cheesecake.
  4. In large mixing bowl add the heavy cream, powdered sugar, and extracts. Beat with low speed for about
  5. 1 minute and then increase to high speed to continue beating the cream until thick and peaks are
  6. forming. Spoon the cream mixture out of the mixing bowl and set aside.
  7. Add the cream cheese into the mixing bowl and beat over medium speed until smooth and creamy.
  8. No large lumps
  9. Fold the heavy cream mixture into the cream cheese. Mix until well combined.
  10. Spoon the cheesecake mixture into the serving dishes. Place into the refrigerator to allow to cool
  11. and set for at least 2-3 hours.
  12. Top with whipped cream and cherry garnish. Serve and enjoy!
  13. Can be stored in the refrigerator for 4-5 days.