Chocolate Lasagna

Milk and dairy products are a great source of calcium, phosphorous, magnesium and protein which are all essential for healthy bone growth and development.


  • 36 Oreo cookies
  • 6 tablespoons butter, melted
  • 1 (240 g) package cream cheese, softened
  • 1cup granulated sugar
  • 2 tablespoons milk, cold
  • 1 (360 g) container Cool Whip, divided
  • 2 (120 g) packages chocolate instant pudding
  • 3 1cups milk, cold
  • 1 1cups mini chocolate chips


  1. Begin by crushing the 36 Oreo cookies. You can use a food processor or place them in a large ziplock bag and crush them with a rolling pin until the Oreos have turned into fine crumbs.
  2. Then, 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.
  3. When the butter is distributed, transfer the mixture to a 9″ x 13″ baking dish and press the crumbs into the bottom of the pan to finish by placing the pan in the refrigerator while you work on the additional layers.
  4. Mix the cream cheese with a mixer until light and fluffy, add 2 tablespoons of milk, and sugar, and mix well.
  5. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
  6. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Then, whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer.
  7. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
  8. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top.
  9. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Bon appétit !


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