This dessert looks like a layered chocolate lasagna with a chocolate cookie crust, cream cheese layer, chocolate pudding, and whipped topping.
Ingredients
For the crust
- 30–35 chocolate sandwich cookies, crushed
- 6 tbsp unsalted butter, melted
Cream cheese layer
- 8 oz (225 g) cream cheese, softened
- 1/4 cup granulated sugar
- 2 tbsp milk
- 1 1/2 cups whipped topping
Chocolate pudding layer
- 2 boxes instant chocolate pudding mix, about 3.9 oz / 110 g each
- 3 1/4 cups cold milk
Top layer
- 2 cups whipped topping
- 1/2 cup chocolate shavings or chopped chocolate
Instructions
- Prepare the crust: Crush the chocolate cookies into fine crumbs. Mix with melted butter until evenly combined. Press firmly into the bottom of a 9×13-inch baking dish. Refrigerate for about 15 minutes.
- Make the cream layer: Beat the softened cream cheese with sugar and milk until smooth and creamy. Gently fold in the whipped topping. Spread evenly over the chilled cookie crust.
- Prepare the chocolate layer: Whisk the chocolate pudding mix with cold milk for about 2 minutes, until thick and smooth. Let it stand for a few minutes, then carefully spread it over the cream cheese layer.
- Add the topping: Spread the remaining whipped topping evenly over the chocolate pudding. Sprinkle with chocolate shavings or finely chopped chocolate.
- Chill: Refrigerate for at least 4 hours, preferably overnight, so the layers become firm and easy to slice.
- Serve: Cut into squares and serve cold.
Tips
Use very cold milk for the pudding so it thickens properly. For cleaner slices, refrigerate overnight and wipe the knife between cuts. You can also add mini chocolate chips, crushed cookies, or a little chocolate drizzle on top.
Prep time: 25 minutes
Chilling time: 4 hours
Servings: 12–15