Easter Chocolate Lasagna

Easter Chocolate Lasagna | #Chickencasserolerecipes #Roundsteakandgravy #Ketoairfryerrecipes #Leftoverchickenrecipes #Chickencordonbleucasserole #Buntcakerecipes #Turtlecheesecakerecipes #Oreofudgecheesecake #Blueberrycheesecakecrumbcake #Bananapuddingcheesecakerecipe #Samoacheesecakerecipe #Oreodessert


  • Oreo Crust:
  • 36 Oreo cookies
  • ½ unsalted butter-melted
  • Cream Cheese Layer:
  • ½ cup unsalted butter-softened
  • 1 cup powdered sugar
  • 8 oz cream cheese-softened
  • 1 teaspoon vanilla
  • 1 cup Cool Whip
  • Chocolate Pudding Layer:
  • 2 (3.9 oz.) packages chocolate instant pudding
  • 2 and 3/4 cups cold milk
  • Topping:
  • 2 cups Cool Whip
  • 1 ½ cups crushed Oreo
  • Peeps bunnies, Easter egg candies…


  1. In a food processor finely crushed Oreo cookies into fine crumbs. If you don’t have food processor, place Oreo cookies into ziplock bag and crush the cookies with a rolling pin.
  2. Using a fork mix crushed Oreo with melted butter, then press the mixture into the bottom of 9 x 13 inches dish. Place in the fridge to firm.
  3. Beat cream cheese, softened butter, sugar and vanilla until it’s light and creamy. Stir in 1 cup Cool Whip. Spread the mixture over the crust and place in the fridge.
  4. In a medium bowl mix chocolate instant pudding with 2 and 3/4 cups cold milk. Whisk for a few minutes until the pudding starts thickening. Spread the pudding over the cream cheese layer. Place in the fridge for 10 minutes.
  5. Spread 2 cups Cool Whip on top and sprinkle with crushed Oreo. Refrigerate at least 4 hours before serving.
  6. Garnish with Peeps and Easter egg candies.

Recipe has been adapted from >>>>>  here