Chocolate Lasagna
Calories: 6147kcal
Ingredients
- 1 box instant vanilla pudding 3.4 oz. box
- 1 box instant chocolate pudding 3.4 oz. box
- 14.3 oz Oreo cookies regular, not double stuffed
- 8 oz cream cheese
- 16 oz whipped topping such as Cool Whip
- ½ cup melted butter
- 3 cups milk
- 1 cup powdered sugar
- chocolate syrup
- chocolate bar to use for chocolate curls
Instructions
- Set out 9 x 13 pan and spray with non-stick cooking spray, or grease with butter.
- Add whole Oreos to food processor and pulse until they are fine crumbs. Set aside one cup of the crushed Oreos for the topping.
- Mix remaining Oreo crumbs with half a cup of melted butter.
- Pat crumb mixture onto the bottom the pan. Push down to make a crust. Place in the refrigerator to chill.
- In mixing bowl, mix together cream cheese, 8 ounces of the whipped topping, and one cup powdered sugar.
- Spread the mixture over the chilled crust. Place back in the refrigerator to chill again.
- Mix instant vanilla pudding and instant chocolate pudding together, adding three cups of cold milk. Whisk until smooth and thick. Refrigerate for several minutes to thicken, if necessary.
- Spread pudding mixture on top of the cream cheese/whipped topping layer.
- Spread remaining 8 ounces of whipped topping over the third layer. Sprinkle with remaining Oreo crumbs.
- Drizzle a light layer of chocolate syrup over the entire cake.
- Take chocolate bar, and using a potato or vegetable peeler, peel off slices of chocolate to make curls. Sprinkle chocolate curls on top of layer cake.
- Refrigerate until ready to serve.
Nutrition
Calories: 6147kcal | Carbohydrates: 732g | Protein: 76g | Fat: 335g | Saturated Fat: 194g | Cholesterol: 576mg | Sodium: 6028mg | Potassium: 2836mg | Fiber: 15g | Sugar: 576g | Vitamin A: 7404IU | Calcium: 1499mg | Iron: 38mg