Chocolate Lasagna with layers of chocolate cookie crust, cream cheese, chocolate ganache, pudding, and whipped cream. It’s so clean to make and might be a success every time. It’s like biting right into a soft, fluffy chocolate cloud on pinnacle of a cookie crust.

At some stage in the nice and cozy summer months, no person wants to start up an oven, proper? right! This dessert isn't any-bake consisting of the chocolate cookie crust. The crust corporations up from the butter whilst it’s sitting within the fridge. speak about the perfect summer dessert!


This chocolate lasagna has a little extra chocolate delivered to it. I truely desired to head overboard with making each layer chocolate, but quickly found out that the layers in all likelihood wouldn’t be considerable which sort of makes the “lasagna” element void.

I’m the type of girl that likes to upload a touch extra cheese to an already cheesy dish, a touch extra sugar to a sweetened iced tea, and chocolate to a chocolaty dessert. i will’t help myself. I’m a bit extra.



  • 3 cups about 32 cookies chocolate sandwich cookie crumbs
  • 2 tablespoons granulated sugar
  • 1/2 cup butter melted


  • 3/4 cup milk chocolate chips
  • 1/2 cup heavy cream

Cream Cheese

  • 8 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon butter softened
  • 1 cup heavy cream whipped to stiff peaks
  • 1 tablespoon powdered sugar
  • 1 - 2 tablespoons chocolate syrup

Chocolate Pudding

  • 2 3.56 ounce boxes chocolate pudding
  • 3 cups cold milk

Whipped cream

  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1 1/2 tablespoons chocolate syrup


  • chocolate curls
  • chocolate sauce


  1. add the cookies into the food processor. Pulse till the cookies are all a quality crumb. if you do not have a food processor, add them into a garage bag and weigh down them with a rolling pin right into a quality crumb. 
  2. add in the sugar and melted butter and stir till the crumbs are coated with butter. 
  3. Press the crumbs firmly right into a 9x13 glass pan. location in the refrigerator to chill whilst operating on the following layers.


  1. In a microwave-secure bowl, upload in the milk chocolate chips and heavy cream. Microwave in 30-2nd durations and stirring after every c language till the ganache is clean. vicinity into the freezer for 10 - 15 minutes even as making the cream cheese layer.

Cream Cheese

  1. In a medium mixing bowl, upload the cream cheese. the usage of a hand mixer, beat until creamy. 
  2. upload the sugar, vanilla, and butter. Beat on medium till incorporated. Scrape down the edges and beat in any closing bits. Set apart.
  3. In a separate bowl, upload in the heavy cream. Beat on medium velocity until gentle peaks form.
  4. upload inside the powdered sugar and beat till stiff peaks form.
  5. Fold the whipped cream into the cream cheese aggregate till mixed.


  1. upload dollops of the cream cheese all around the crust. using an off-set spatula, unfold the cream cheese out lightly and to the rims. 
  2. Drizzle the chocolate syrup on top of the cream cheese. using a toothpick, make swirls into the cream cheese being careful not to disturb the crust. I didn't blend all the chocolate syrup in, numerous it sat on pinnacle. 
  3. Pour the chilled ganache on top of the cream cheese and unfold it to the edges. 
  4. inside the bowl you used for the cream cheese aggregate, upload within the pudding mix and milk, Whisk till thickened, approximately 2 minutes. 
  5. Pour the pudding on top of the ganache. try and pour close to the perimeters of the pan to help save you the ganache from being driven to the facet. unfold the pudding out flippantly and to the rims. 
  6. in the bowl you used previously for heavy cream, upload within the 2 cups of heavy cream. Beat till soft peaks form. 
  7. add the powdered sugar and vanilla extract. Beat till stiff peaks shape. 
  8. add dollops of whipped cream on pinnacle of the pudding. spread it out evenly. 
  9. upload the chocolate syrup in a sandwich bag. reduce out a very small hole in one of the corners. Draw a criss-cross pattern at the top of the whipped cream. Sprinkle chocolate curls on pinnacle.
  10. region within the refrigerator and kick back until the pudding has time to firm up. (I let mine relax overnight.) cut into 15 pieces and serve.

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