Best 4 Omg Chocolate Lasagna Dessert Recipes

OMG CHOCOLATE LASAGNA DESSERT

Steps:

• Place oreos in a large ziplock bag. Crush the Oreos into fine crumbs. ( you can also use a food processor for this step)
• Into a medium bowl, combine cookie crumbs and melted butter. Stir until thoroughly mixed.
• Pour into a 9 x 13 baking dish and use a spatula to evenly press the crumbs into the baking dish.
• In a medium bowl, beat cream cheese with a hand mixer until fluffy. Next add in the vanilla, 2 Tablespoons of milk and 1/4 cup of sugar and mix well.
• Divide Cool Whip in half . Take one of the halves and mix into the cream cheese mixture. Spread the cream cheese mixture over the cookie crust and place in the fridge for 10-15 minutes to set.
• In the meantime, in a large bowl, mix together the 2 pudding mixes and 3 1/4 cups cold milk and beat until it starts to thicken.
• Spread the pudding mixture over the cream cheese layer and put back into the fridge to set for another 10-15 minutes.
• Once set, gently spread the remaining half of the Cool Whip over the top and sprinkle with mini chocolate chips.
• Cover with plastic wrap and let chill for at least 4 hours in the fridge or 1 hour in the freezer before you slice.

HOT CHOCOLATE LASAGNA

Steps:

• To make the crust place whole Oreo cookies with the filling in a food processor and ground in fine crumbs. Stir in melted butter and press the mixture in the bottom of 13 x 9 inches casserole dish. Place in the fridge or freezer to firm while making next layer.
• To make Hot Chocolate Cheesecake Mousse Layer, beat softened butter and cream cheese with vanilla and powdered sugar until creamy and smooth.
• In another bowl beat heavy whipping cream and instant milk chocolate powder until stiff peaks form. Fold half of hot chocolate whipped cream in cheesecake mixture, then fold in another half ( scrape well the bottom of the bowl to incorporate everything well). Then, spread over the crust and set in the fridge or freezer to firm.
• For pudding layer in a bowl whisk instant chocolate pudding mix and milk until it starts thickening. Stir in mini marshmallows and spread over hot chocolate mousse layer. Place in the fridge or freezer to set.
• When pudding layer has set, make whipped cream. Beat heavy whipping cream and powdered sugar until stiff peaks form. Spread whipped cream on top of pudding layer and place in the fridge for a few hours or better overnight.
• Before serving scatter 2 cups of mini marshmallows over whipped cream.
• Serve drizzled with melted chocolate, Nutella or chocolate topping.
• Store leftovers in the fridge.

CHOCOLATE LASAGNA

Steps:

• In a food processor finely crushed Oreo cookies into fine crumbs.
• In a large bowl using a fork mix Oreo with 6 tablespoons melted. When the butter is mixed, transfer it to a 9 x 13 inch dish and using a spatula press down the crumbs into the bottom.
• Transfer the crust in the refrigerator while you are mixing the fillings.
• Mix the cream cheese until it's fluffy, add 2 tablespoons of milk and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip.
• Spread the mixture over the crust.
• In a medium bowl mix chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for a few minutes until the pudding starts to thicken
• Spread the pudding over the cream cheese layer.
• Let it sit for 10 minutes to firm up the pudding.
• Spread remaining Cool Whip over the top and sprinkled with mini chocolate chips.
• Freezer for 1 hour, or the refrigerate for 4 hours before serving

CHOCOLATE LASAGNA

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.