Lasagna? What? How can the words chocolate chip cookie and lasagna be in the same sentence? I know. I thought the same thing but let me share a little secret with you. They can and they should. 🙂 Even if you’re not an Italian lover, believe me, this lasagna you’ll love. This Chocolate Chip Cookie Lasagna has layers of chocolate pudding, cream cheese and whipped topping all laying delicately on top of a cookie crust. Mmm!
I just love these kinds of desserts. You just toss everything together and let it chill. These are great to make ahead of time and bring to a gathering.
Ingredients needed
- Whipped topping (any brand will work)
- Instant chocolate pudding (any brand will work. Just be sure it says “Instant” or it won’t set properly)
- Powdered sugar
- Butter
- Milk
- Cookies (you can use any kind of crunchy cookie you like)
- Miniature chocolate chips (any brand)
- Cream cheese (any brand)
- Vanilla extract
How to make this yummy lasagna:
Step one:
Crush the cookies into a fine crumb. You can use a food processor for this or just put them in a ziploc bag and crush with a rolling pin or other hard object.
Step two:
Add the melted butter to the cookie crumbs and combine. Press them into a 9 x 13-inch pan into an even layer.
Step three:
In a large bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the whipped topping and chocolate chips.
Step four:
Pour on top of the cookie crust. Smooth out until even.
Step five:
In another large bowl, mix the two packages of instant chocolate pudding with the milk. Whisk until completely combined. Spread on top of the cream cheese layer and smooth out until even.
Step six:
Add the remaining whipped topping on top of the pudding layer and smooth out until even. Sprinkle with remaining chocolate chips. Refrigerate for a minimum of three hours or overnight. When ready, serve and enjoy!
That’s it! I hope you make this. If you do, please share below how it turned out and if you did anything differently.
Looking for more no bake desserts? Check these out!
No Bake Oreo Pie – a decadent filling atop an Oreo crust.
Eclair cake – graham crackers, vanilla pudding, and chocolate topping all come together to taste just like an eclair.
Oreo Dirt Cups – layers of crushed cookies, pudding, and whipped topping make this the perfect dessert
Chocolate Chip Cookie Lasagna
Ingredients
Crust
- 34 crunch chocolate chip cookies
- 1/3 cup unsalted butter, melted
First lasagna layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 8 oz whipped topping, thawed
- 1/2 cup miniature chocolate chips
Second lasagna layer
- 2 3.9 oz instant chocolate pudding mix
- 2 1/2 cups cold milk
Topping
- 8 oz whipped topping, thawed
- 1/2 cup miniature chocolate chips
Instructions
- Prep! Gather and measure out all ingredients.
- Make the crust. In a food processor, pulse the cookies until they are fine crumbs. You can also put them in a ziploc bag and crush them with a rolling pin.
- Pour the melted butter over the crumbs and mix. Then, pour them into a 9 x 13-inch pan and press down to make an even layer (crust).
- In a large bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the whipped topping and chocolate chips.
- Pour the mixture on top of the cookie crust and smooth out until even.
- In another large bowl, mix the two packages of instant chocolate pudding with the milk. Whisk until completely combined.
- Spread this pudding over the cream cheese layer and smooth out until even.
- Add the remaining whipped topping on top of the pudding layer and smooth out until even.
- Sprinkle with chocolate chips and chill in the refrigerator for minimum of three hours.
- When ready, serve and enjoy!