Chocolate Lasagna
Chocolate Lasagna is a no-bake layered dessert with a crunchy pretzel crust, fluffy vanilla cream cheese, rich chocolate pudding, and whipped topping. Chill it overnight and you've got a perfectly sweet and salty treat that is ideal for parties, holidays, or make ahead desserts.
Ingredients
Pretzel Crust
- 3 cups pretzel crumbs Probably about 5 cups of whole mini pretzels
- 1/4 cup granulated sugar
- 10 Tbsp unsalted butter melted
Cream Cheese Layer
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla
- 1 container Cool Whip 8 oz.
Chocolate Pudding Layer
- 2 boxes instant chocolate pudding 3.9 oz each
- 3 cups milk cold
Topping
- 1 container Cool Whip 8 oz.
- toffee, caramel, etc. optional, for drizzling on top
Instructions
Pretzel Crust Layer
- Place the mini pretzels in a large zip top bag and crush with a rolling pin until you have fine crumbs; a few small chunky pieces are totally fine for crunch. To save yourself some time, you can also use a bullet blender.
- In a medium bowl, stir together pretzel crumbs, granulated sugar, and melted butter until everything is evenly coated and it looks like wet sand.
- Press the mixture firmly into the bottom of a 9×13 inch pan, making an even crust. Use the bottom of a measuring cup to pack it down tightly so it holds together.
- Chill the crust in the fridge for 15 to 20 minutes while you prepare the next layer.
Cream Cheese Layer
- In a mixing bowl, beat the softened cream cheese with a hand mixer until completely smooth and creamy with no lumps.
- Add powdered sugar and vanilla extract. Beat again until light and fluffy.
- Gently fold in about 1 1/2 cups of the Cool Whip until fully combined and airy. Try not to overmix so the layer stays light.
- Spread the cream cheese mixture evenly over the chilled pretzel crust, making sure you spread it all the way to the edges to keep the pudding layer from seeping into the crust.
- Chill in the fridge while you prepare the pudding layer
Chocolate Pudding Layer
- In a clean bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, until thickened and smooth.
- Let the pudding sit for 3 to 5 minutes so it continues to thicken. It should be pourable but definitely not runny.
- Carefully spread the chocolate pudding over the cream cheese layer, again going all the way to the edges.
Top Layer
- Spread the remaining container of Cool Whip over the pudding layer, smoothing it gently so as to not disturb the pudding.
- Sprinkle the top with toffee bits and chocolate shavings or mini chocolate chips if you like. For a caramel drizzle, wait until right before serving.
- Cover the pan with plastic wrap or a lid.Chill in the refrigerator for at least 6 hours; overnight is best for the cleanest slices and fully set layers.