Perfect Easter Chocolate Lasagna

A decadent, multi-layered dessert featuring chocolate pudding, whipped cream, and crushed cookies, perfect for Easter celebrations.

Prep Time 30

Total Time 4

Course Dessert

Cuisine American

Servings 12 servings

2 cups Crushed Chocolate Sandwich Cookies These form the base layer of the lasagna.
0.5 cup Unsalted Butter Melted, for binding the crust.
1 package Instant Chocolate Pudding Mix About 3.9 ounces.
2 cups Cold Milk Whole milk works best.
1 tub Cool Whip 8 ounces, for a light texture.
1 cup Semi-Sweet Chocolate Chips For added richness.
to taste Chocolate Shavings For garnishing.
optional Sprinkles, Crushed Nuts, or Fresh Berries For additional toppings.

In a mixing bowl, combine the crushed chocolate sandwich cookies with the melted butter. Stir until the mixture resembles wet sand.
Press the cookie mixture into the bottom of a 9x13-inch baking dish to create an even layer.
In a large bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes until thickened.
Fold in half of the Cool Whip into the chocolate pudding mixture until combined.
Spread half of the chocolate pudding mixture over the prepared cookie crust.
Sprinkle half of the chocolate chips over the pudding layer.
Add another layer of the remaining Cool Whip over the chocolate pudding.
Repeat with the remaining chocolate pudding mixture and chocolate chips.
Finish with the final layer of Cool Whip and sprinkle chocolate shavings on top.
Cover and refrigerate for at least 4 hours or overnight.
Before serving, let it sit for about 10 minutes to soften slightly, then cut into squares.

This dessert can be made ahead of time and stored in the refrigerator for up to 3 days.

Keyword chocolate, Easy