Easy No Bake Chocolate Lasagna Food

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.

EASY NO-BAKE CHOCOLATE LASAGNA

Steps:

• Crush the cookies until fine by using a food processor or by putting them in batches in a plastic bag and using a rolling pin to crush. Set aside approximate 3 tablespoons of the crushed cookies to use as a topping later. Melt the butter and combine with the Oreo pieces. Press in a 9 X 13 cake pan. Refrigerate while preparing the next layer.
• Combine softened cream cheese, sugar, milk, and vanilla extract. Fold in cool whip and spread this over the cookie crust. Place back in the refrigerator and continue with the next layer.
• Whisk together the chocolate pudding mix and the milk until it starts to thicken. Spread this over the cream cheese layer and return to the refrigerator for approximately 10 minutes.
• For the final layer, top with the cool whip and sprinkle with reserved crushed Oreos then cover and chill at least 1 hour to set. Keep chilled until ready to serve.

NO-BAKE CHOCOLATE PEANUT BUTTER LASAGNA

Steps:

• Place half of chocolate chips and 1/4 cup of milk in small bowl.
• Cover and microwave on high for 30 seconds. Stir until smooth, and set aside to cool.
• Place 1/3 of graham crackers into a single layer in the bottom of a deep 13x9 inch baking dish.
• Prepare peanut butter layer. Place 8 ounces cream cheese in large mixing bowl.
• Beat with electric mixer on medium speed until smooth. Beat in vanilla instant pudding mix and peanut butter until smooth.
• Very slowly add in 1 3/4 cups of milk while beating until well mixed and smooth. Spread mixture on top of graham crackers in baking dish.
• Place another 1/3 of graham crackers into a single layer on top of peanut butter filling.
• Prepare chocolate filling. Place remaining 8 ounces cream cheese in large mixing bowl. Beat with electric mixer on medium speed until smooth. Slowly beat in chocolate pudding mix, cooled chocolate sauce, and remaining 1 1/2 cups milk until smooth.
• Spread mixture on top of graham crackers in baking dish.
• Place remaining 1/3 of graham crackers into a single layer on top of chocolate layer.
• Spread whipped topping on top of graham crackers.
• Sprinkle remaining chocolate chips and then peanuts on top of whipped topping.
• Cover and refrigerate chocolate lasagna for at least 4 to 6 hours or overnight before serving.