Best Chocolate Lasagna Recipes

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.

CHOCOLATE LASAGNA

Steps:

• Whisk white chocolate pudding and skim milk together in a bowl until thickened and smooth; fold in 1 tub whipped topping.
• Line a 9x13-inch casserole dish with 1 layer of graham crackers. Spread 1/2 the pudding mixture over graham cracker layer. Repeat layering with graham crackers and remaining pudding mixture, ending with a layer of graham crackers. Spread 1 tub whipped topping over top graham cracker layer; sprinkle with candy bar pieces. Chill in refrigerator until set, 2 to 4 hours.

KRISTI'S CHOCOLATE LASAGNA

Steps:

• Mix cookie crumbs and melted butter in a bowl with a fork. Press into the bottom of a 9x13-inch baking pan to make the crust. Place in the refrigerator.
• Combine cream cheese, sugar, and vanilla extract in a bowl; beat with an electric mixer until creamy. Fold in 1 1/2 cup whipped topping; spread over crust. Place in the refrigerator.
• Whisk milk and chocolate pudding mixes in a bowl until thickened. Let sit for 5 minutes. Spread over cream cheese layer. Spread remaining whipped topping over chocolate pudding layer. Sprinkle chocolate chips evenly on top.
• Freeze until set, about 1 hour, or refrigerate for 4 hours.

COPYCAT OLIVE GARDEN CHOCOLATE LASAGNA

Steps:

• Heat oven to 350°F Grease three 10-inch springform pans.
• In mixing bowl, stir together sifted cake flour, sugar, Hershey 's Cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly.
• Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean.
• Cool for 10 minutes before you remove the cake from the pan, then cool completely on a wire rack.
• To make buttercream filling, combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed.
• Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out ½ of the frosting with a little extra water. The thinned frosting is used as the filling between layers.
• To assemble the cake, place one 10 inch cake on a large round plate or a large round cake platter. Spread half of the thinned frosting on top, frosting only the top of the cake (not the sides). Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very, very lightly).
• Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer).
• Place the third layer on top of the second. Frost the top with all of the butter cream that was NOT thinned. This is a thick layer of frosting so pile it on, and try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips.
• To serve, cut the cake into wedges, as you would cut a pizza. Using Hershey's chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o'clock position on your dessert plate with the point facing down, so that you can see some of the syrup design.
• NOTE: The frosting seems more authentic if you let it set up (sit out) for an hour at room temperature. Wrap the sides lightly with foil to keep the cake from drying out as well.

CHOCOLATE LASAGNA

Steps:

• Make the cake in a 13x9-inch baking pan following instructions on the box of cake mix (Preheat oven to 350 degrees; mix cake mix, water, oil, and eggs together in a large bowl; pour batter into pan greased generously with shortening.).
• Allow the cake to cool completely.
• When cake is cool, make buttercream frosting by first whipping the soft butter in a large bowl with an electric mixer on high speed.
• Add two cups of the powdered sugar, mix well, then add remaining powdered sugar.
• Add 1/4 cup of whole milk and vanilla, then mix on high speed for 2 minutes or until frosting is smooth and creamy.
• Turn cake out of the pan onto wax paper.
• Using both hands, carefully flip the cake over, so that it's right-side-up, onto another strip of wax paper.
• Now you're going to cut through the cake twice, creating three layers.
• We'll start at the bottom slice.
• First slide the cake over to the edge of your kitchen counter.
• This way you can drop your hand with the knife down below the counter at the edge to get a nice, straight cut through the cake.
• Using a long bread knife or other long serrated knife, cut through the bottom third of the cake.
• Spin the cake and wax paper so that you can cut through all sides (your knife probably won't get all the way through to the other side).
• When the cake is sliced, carefully flip the top section over onto the other sheet of wax paper.
• Frost the bottom layer of cake with approximately 1/3 of the buttercream frosting.
• Break the chilled semi-sweet chocolate into little bits that are a tad smaller than chocolate chips.
• A good way to do this is to put the chilled chocolate into a large zip-top bag, then use the handle of a butter knife to smash the unsuspecting chocolate into pieces.
• Sprinkle about 1/3 of the chocolate bits over the frosting on the bottom layer.
• Turn the top section back over onto the bottom layer.
• Again, slice through the top section creating the final two layers.
• Carefully flip the top over onto the wax paper, and frost the new layer as you did with the first layer, adding chocolate bits as well.
• You may, at this point, wish to slice the top into thirds across the width of the cake.
• This makes flipping over the top layer much easier.
• It's also how you're going to slice the cake later, so you'll never see the cuts.
• Any cracks or breaks are no big deal since you'll just cover up the goofs with frosting.
• Carefully reassemble the top section on the rest of the cake.
• If you have a large bulge in the center of the cake, you may wish to slice that off so that the cake is flatter on top.
• Throw that slice away.
• Frost the top of the cake with the remaining frosting, then sprinkle on the remaining chocolate bits.
• The cake is served as triangular slices.
• So, slice it up by first cutting through the middle of the cake, lengthwise.
• Next cut across the cake through the middle (widthwise) twice.
• Now you have six slices that just need to be cut from corner to corner one time each, creating 12 triangular slices.
• Chill any cake you don't eat that day.

WHITE CHOCOLATE CHEESECAKE COOKIE LASAGNA

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Process remaining cookies to coarse crumbs; add to bowl. Set aside.
• In large bowl, beat cream cheese with electric mixer on medium speed until very smooth. Decrease to low speed; slowly add 1 cup milk. Beat in 2 boxes dry pudding mix, scraping bowl as needed. Slowly add remaining 3 cups milk; beat until well blended.
• In ungreased 13x9-inch pan or baking dish, press half of the cookie crumbs firmly in bottom. Spread half of cream cheese pudding mixture, about 2 1/2 cups, over crumb bottom. Sprinkle remaining cookie crumbs on top of cream cheese pudding layer. Spread remaining cream cheese pudding mixture on top. Cover and refrigerate 4 hours. When ready to serve, spread whipped topping on top. Sprinkle with candy sprinkles. Cover and refrigerate leftovers.

CHOCOLATE LASAGNA

Steps:

• Preheat oven to 425 degrees with the rack in the upper third of the oven.
• Combine the flour, cocoa, and salt in a bowl and make a well in the center.
• Add the eggs and oil in the center of the well and mix with a fork to form a thick dough.
• Knead the dough for 15 minutes until it is smooth and shiny, adding more flour if necessary to keep the dough from sticking.
• Wrap in plastic wrap and let rest for half an hour.
• Roll the pasta out by hand or with a machine and cut into eight 4 1/2 x 11 inch strips.
• Cook two strips at a time in boiling salted water.
• Cook just 20 seconds after the water returns to a boil.
• Plunge the noodles into cold water to stop the cooking.
• When cooled, place on towels in a single layer to drain.
• Combine all filling ingredients (except chocolate) and mix until smooth.
• To assemble: generously butter an 8 x 11 x 2 inch pan.
• Alternate layers of noodles, cheese filling, and chocolate, ending with a cheese layer.
• Bake for 20-25 minutes until the top is lightly colored.
• Let the lasagna stand for 10 minutes to solidify, then serve warm.

CHOCOLATE DESSERT LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to the boil and cook the noodles for 1 minute. Drain them and put them into a bowl of ice water to stop the cooking. Drain again and lay on paper towels to dry.
• Whisk together the ricotta, sugar, cocoa powder, and eggs on medium speed with a hand or stand mixer, scraping down the sides of the bowl, until it is well blended. Stir in the chocolate chips and orange zest. Spread 1/4 of the cheese mixture into the bottom of an 8 by 8-inch baking dish. Sprinkle some of the pistachios over the top and press on a layer of noodles. Repeat, ending with the ricotta mixture and pistachios. Bake for 35 to 40 minutes, or until the lasagna has risen. Remove the pan from the oven and evenly sprinkle the white chocolate over it. Let cool, cut, and serve.

CHOCOLATE LASAGNA CUPCAKES RECIPE - (4.1/5)

Steps:

• Crush 36 Oreos either in a food processor or in a ziplock bag and crushing them with a rolling pin. Prepare cupcake tins with paper liners. This recipe will make 24 cupcakes. Prepare the pudding according to package directions and set aside. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons of melted butter and use a fork to incorporate the butter into the cookie crumbs. Place a tablespoon of Oreo mixture in each cupcake liner. Firmly press the crumbs into the bottom of each cup. Mix an 8 ounce package of cream cheese with a mixer until it is light and fluffy. Add in 2 tablespoons of milk, 1/4 cup granulated sugar, and mix well. Stir in 1 cup full of Cool Whip Place a tablespoon of mixture on top of the Oreo layer. Use a spoon to spread the mixture evenly. Optional - skip the cream cheese layer and use ice cream instead! If you choose to use ice cream, allow it to soften a bit before scooping a heaping tablespoon in place of the cream cheese mixture. Scoop 1 tablespoon of pudding on top of the cream cheese or ice cream layer. You will have just enough pudding if you use 1 tablespoon for each cupcake. Use a spoon to spread the pudding evenly. Place 1 tablespoon Cool Whip on top of each cupcake and use a spoon to spread it out. Sprinkle mini chocolate chips on top. Place cupcakes in the freezer for at least an hour before serving. If you are making them with ice cream in place of the cream cheese layer, allow them to firm up in the freezer for 3-4 hours.

CHOCOLATE LASAGNA NOODLES

Steps:

• 1. Using a flat mixer: Mix together flour, sugar, & cocoa. Add egg & vanilla.
• 2. Change to dough hook & add Water, just enough to make it hold together without falling apart. Dough will be dry. It will probably not stick to the dough hook. Kneed by hand a little to make it all stick together.
• 3. Roll out to size 4, and cut 27 rectangle shapes.

THE OLIVE GARDEN® CHOCOLATE LASAGNA RECIPE - (3.7/5)

Steps:

• 1. Cake: Heat oven to 350 F. Grease three 10-inch springform pans. In mixing bowl, stir together sifted cake flour, sugar, Hershey.'s Cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly. Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean. Cool for 10 minutes before you remove the cake from the pan. Cool completely on a wire rack. 2. When cake is cool, make butter cream frosting by first whipping the soft butter in a large bowl with an electric mixer on high speed. Add two cups of the powdered sugar, mix well, then add remaining powdered sugar. Add 1/4 cup of whole milk and vanilla, then mix on high speed for 2 minutes or until frosting is smooth and creamy. 3. Turn cake out of the pan onto wax paper. Using both hands, carefully flip the cake over, so that it's right-side-up, onto another strip of wax paper. We'll start at the bottom slice. Frost the bottom layer of cake with approximately 1/3 of the buttercream frosting. Break the chilled semi-sweet chocolate into little bits that are a tad smaller than chocolate chips. A good way to do this is to put the chilled chocolate into a large zip-top bag, then use the handle of a butter knife to smash the unsuspecting chocolate into pieces. Sprinkle about 1/3 of the chocolate bits over the frosting on the bottom layer. 4. Put the next section onto the bottom layer. Frost the new layer as you did with the first layer, adding chocolate bits as well. 5. Carefully reassemble the top section on the rest of the cake. If you have a large bulge in the center of the cake, you may wish to slice that off so that the cake is flatter on top. Throw that slice away. Frost the top of the cake with the remaining frosting, then sprinkle on the remaining chocolate bits. 6. The cake is served as triangular slices. Chill any cake you don't eat that day.

OLIVE GARDEN CHOCOLATE LASAGNA

Steps:

• Cut the Cake Turn cake out of the pan onto wax paper. Using both hands, carefully flip the cake over, so that it's right-side-up, onto another sheet of wax paper. Using a long, serrated bread knife cut through the cake twice, creating three layers. If you cake has a high dome, cut that off. You won't need this piece from the dome. Start with the bottom cut. Turn the cake and wax paper so that you can cut through all sides. When the cake is sliced, carefully flip the top section over onto the other sheet of wax paper. Frost the bottom layer of cake with approximately 1/3 of the buttercream frosting. Assemble the cake: Break the chilled semi-sweet chocolate into little bits that are slightly smaller than chocolate chips. Placing chocolate into a zip lock type plastic bag and breaking up the chocolate with flat side of meat mallet will make this easier to clean up. Sprinkle about 1/3 of the chocolate bits over the frosting on the bottom layer. Turn the top section back over onto the bottom layer. Slice through the top section creating the final two layers. Carefully flip the top over onto the wax paper, and frost the new layer and add chocolate bits Slice the top into thirds across the width of the cake. Carefully reassemble the top section on the rest of the cake. Frost the top of the cake with the remaining frosting, then sprinkle on the remaining chocolate bits. To serve in triangular slices, cut through the middle of the cake, lengthwise then cut across the cake through the middle (widthwise) twice. Now you have six slices that just need to be cut from corner to corner one time each, creating 12 triangular slices. Keep uneaten portions refridgerated. Makes 12 servings.

CHOCOLATE LASAGNA CUPCAKES

Steps:

• Crush 36 Oreo's, cream and all. Use a food processor for the best result. You can also place them in a ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
• Prepare cupcake tins with paper liners. You will make 24 cupcakes with this recipe.
• Prepare the pudding according to package directions and set aside.
• Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons of melted butter and use a fork to incorporate the butter into the cookie crumbs.
• Place a heaping tablespoon of Oreo mixture in each cupcake liner. I used a 1 tablespoon cookie dough scoop (found on Amazon) to simplify this process. Firmly press the crumbs into the bottom of each cup.
• Next comes the cream cheese layer. Mix an 8 ounce package of cream cheese with a mixer until it is light and fluffy. Add in 2 tablespoons of milk, 1/4 cup granulated sugar, and mix well. Stir in 1 heaping cup full of Cool Whip *see note above if you don't know what Cool Whip is, or it's not available where you live. Place a heaping tablespoon of mixture on top of the Oreo layer. Use a spoon to spread the mixture evenly.
• *Optional - skip the cream cheese layer and use ice cream instead! If you choose to use ice cream, allow it to soften a bit before scooping a heaping tablespoon in place of the cream cheese mixture.
• Pudding Layer - scoop 1 tablespoon of pudding on top of the cream cheese/or ice cream layer. You will have just enough pudding if you use 1 tablespoon for each cupcake. Use a spoon to spread the pudding evenly.
• Place 1 tablespoon Cool Whip on top of each cupcake and use a spoon to spread it out.
• Sprinkle mini chocolate chips on top.
• Place traditional cupcakes in the freezer for at least an hour before serving. If you are making them with ice cream in place of the cream cheese layer, allow them to firm up in the freezer for 3-4 hours.
• *Be sure to read the helpful tips above for a few more suggestions.Note: All images shown here are copyrighted and may not be used without written permission from CenterCutCook. Ipursueunauthorized use of my work.

REAL CHOCOLATE LASAGNA

Steps:

• 1. Find the pan you want to use to assemble the lasagna in. I recommend preparing individual portions if possible, but I used 2 small loaf pans. Using the container you'll be using, trace a pattern for the chocolate "lasagna noodles". You need these to be the exact size/shape of the container so the "noodles" fit without having to break them. I suggest making 3-5 copies of the pattern so you can make multiple noodles at once without having to move them too much.
• 2. Place the chocolate chips in a double boiler or, if you don't have one, I suggest placing a metal bowl(DON'T DARE USE GLASS!!! IT BREAKS! BELIEVE ME!) over a small saucepan with boiling water in it. Just make sure the water won't boil up and hit the bowl. Let the chocolate start to melt, stirring occasionally.
• 3. Meanwhile, place the pattern(s) under some wax paper so you can see it. Spray the wax paper with nonstick cooking spray so the chocolate will be easy to take off once it cools.
• 4. Once the chocolate is melted and smooth, lower the heat to simmer the water but keep it on the burner so you can keep working. Using a spoon, pour some chocolate onto the wax paper within the pattern shape and spread it thin(about 1/4" thick or less). Try to make it exactly the shape of the pattern, adding or taking away chocolate to maintain the desired thickness. Repeat until you have used almost all the chocolate. For me, using the small loaf pans, I made about 10 noodles and kept the rest of the chocolate for later.
• 5. Once you've made all the noodles, carefully slide the wax paper with them on it onto some cookie sheets or trays to put in the freezer. The freezer will help them harden and the cookie sheets/trays will keep them flat like you want.
• 6. Meanwhile prepare the pudding mixes in separate bowls according to the box. For the chocolate pudding, add the espresso powder. This will bring out the chocolate flavor and cut the sweetness a little.
• 7. Using a rubber spatula or a whisk, cut in half the cool whip into each pudding, being careful not to make the whipped cream fall. Keep it fluffy!!!
• 8. By now the noodles should be hardened. If not, just wait a few minutes. If you have to wait a long time, put the pudding in the fridge.
• 9. When the noodles are ready, take them out. Carefully peel them off the wax paper and get ready to assemble your lasagna.
• 10. Start with a few spoonfulls of chocolate pudding on the bottom so the first noodle has something to stick to. Smooth it out and then place the first noodle down in the pan. Then cover with a few spoonfulls of white chocolate pudding, smooth it out, then put another noodle. Follow with a layer of chocolate and alternate until you've reached the top of the pan. I recommend ending with a layer of pudding, not a noodle, to follow the style of normal lasagna. Top with chocolate chips or small chunks of melted chocolate, whatever you had left.
• 11. Freeze the lasagna for a few hours to make it easier to cut and serve. I hope you enjoy this as much as my family did!

WHITE CHOCOLATE LASAGNA RECIPE - (4.1/5)

Steps:

• Begin by crushing your Oreos. For a very fine mixture, place Oreos in your food processor. Place in a ziploc baggie and add your melted butter. Mix until it is well combined. Press into the bottom of a 9x13 pan spreading out to cover the entire bottom of the pan. In a medium bowl, blend cream cheese, margarine/butter, powdered sugar and ½ of the cool whip. Blend well and pour over your Golden Oreo Crust. In another bowl, make your pudding by adding your milk to your bowl and instant pudding. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes. Top off with the rest of your Cool Whip. Add white chocolate shavings. Refrigerate at least 1 hour before serving. ENJOY!

CHOCOLATE LASAGNA

Steps:

• Line 2 rectangular pans, 13x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.
• Melt chocolate chips and the 2 T. shortening in a 1 quart saucepan over low heat, stirring frequently, until melted.
• Divide the melted chocolate evenly between the 2 pans and spread into thin, even layers.
• Freeze for 10 to 15 minutes.
• Remove the foil sheets of chocolate from the pan and return to the freezer.
• Prepare pans with foil again.
• Melt the white baking chips with the 2 T. shortening over low heat, stirring frequently, until melted.
• Divide melted mixture evenly between the 2 pans and freeze for 10 to 15 minutes.
• Remove the foil sheets from pan and return to freezer.
• Line 1 rectangular pan, 13x9x2 inches, with plastic wrap and set aside.
• Beat half of the ice cream with half of the peanut butter in a large bowl on medium speed until just mixed.
• Repeat with remaining ice cream and peanut butter in second bowl.
• Remove all chocolate layers from freezer and carefully peel foil from layers as it is used.
• Place 1 white chocolate layer in bottom of plastic wrap lined pan.
• Carefully spread on 1/3 of the ice cream mixture.
• Add 1 semisweet layer, spread with 1/3 of the ice cream mixture.
• Repeat, ending up with the last layer being the semisweet chocolate layer.
• Cover and freeze for at least 12 hours.
• Place pan upside down on a cookie sheet.
• Place hot towels on bottom of pan.
• When just warm you should be able to remove pan and plastic wrap.
• At this point you can top with whipping cream, mint leaves and cocoa powder to dust, or cut into 5 rows by 3 rows, and garnish with a dolop of whipped cream, mint leaves or chocolate leaves and a dusting of cocoa powder.

CHOCOLATE LASAGNA

Steps:

• 1. Make the cake in a 13x9-inch baking pan following instructions on the box of cake mix (Preheat oven to 350 degrees F; mix cake mix, water, oil, and eggs together in a large bowl; pour batter into pan greased generously with shortening.). Allow the cake to cool completely.
• 2. When cake is cool, make buttercream frosting by first whipping the soft butter in a large bowl with an electric mixer on high speed. Add two cups of the powdered sugar, mix well, then add remaining powdered sugar. Add 1/4 cup of whole milk and vanilla, then mix on high speed for 2 minutes or until frosting is smooth and creamy.
• 3. Turn cake out of the pan onto wax paper. Using both hands, carefully flip the cake over, so that it's right-side-up, onto another strip of wax paper. Now you're going to cut through the cake twice, creating three layers. We'll start at the bottom slice. First slide the cake over to the edge of your kitchen counter. This way you can drop your hand with the knife down below the counter at the edge to get a nice, straight cut through the cake. Using a long bread knife or other long serrated knife, cut through the bottom third of the cake. Spin the cake and wax paper so that you can cut through all sides (your knife probably won't get all the way through to the other side). When the cake is sliced, carefully flip the top section over onto the other sheet of wax paper. Frost the bottom layer of cake with approximately 1/3 of the buttercream frosting. Break the chilled semi-sweet chocolate into little bits that are a tad smaller than chocolate chips. A good way to do this is to put the chilled chocolate into a large zip-top bag, then use the handle of a butter knife to smash the unsuspecting chocolate into pieces. Sprinkle about 1/3 of the chocolate bits over the frosting on the bottom layer.
• 4. Turn the top section back over onto the bottom layer. Again, slice through the top section creating the final two layers. Carefully flip the top over onto the wax paper, and frost the new layer as you did with the first layer, adding chocolate bits as well. You may, at this point, wish to slice the top into thirds across the width of the cake. This makes flipping over the top layer much easier. It's also how you're going to slice the cake later, so you'll never see the cuts. Any cracks or breaks are no big deal since you'll just cover up the goofs with frosting.
• 5. Carefully reassemble the top section on the rest of the cake. If you have a large bulge in the center of the cake, you may wish to slice that off so that the cake is flatter on top. Throw that slice away. Frost the top of the cake with the remaining frosting, then sprinkle on the remaining chocolate bits.
• 6. The cake is served as triangular slices. So, slice it up by first cutting through the middle of the cake, lengthwise. Next cut across the cake through the middle (widthwise) twice. Now you have six slices that just need to be cut from corner to corner one time each, creating 12 triangular slices. Chill any cake you don't eat that day.

CHOCOLATE PEANUT BUTTER LASAGNA: THE PERFECT FLAVOR COMBO IN ONE PAN!

Steps:

• Place the Oreos in a food processor until they are fine crumbs. Add melted butter to the Oreos in the food processor and pulse until combined. Press into bottom of 13x9 pan. Place the baking dish in the fridge for at least 10 minutes as you prep the other ingredients.
• Use a mixer to combine the cream cheese, powdered sugar and peanut butter until smooth, about 2 minutes.
• Fold in cool whip until fully incorporated. Set aside.
• Whisk together instant chocolate pudding and milk until thickened.
• Remove the baking dish from the fridge.
• Pour the peanut butter-cream cheese mixture over the chocolate cookie crust and smooth down using an offset spatula.
• Next, add the pudding layer and smooth out.
• Top with Cool Whip. Sprinkle the chopped PB cups on top.
• Warm the peanut butter in the microwave until it reaches drizzling consistency. Drizzle PB over the top. Chill until ready to serve.

CHOCOLATE PEANUT BUTTER LASAGNA RECIPE - (4.2/5)

Steps:

• OREO CRUST: In a food processor or a Ziploc bag, finely crush Oreo cookies. Stir in melted butter. Press into a 9" x13" pan or glass dish. Place in the freezer while preparing the next layer. PEANUTBUTTER LAYER: With mixer on medium, mix cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping. Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer. CHOCOALTE LAYER: In a bowl, mix together both boxes of pudding mix and milk. (Note: This will be less milk than called for on the box. You want this layer a little bit thicker than pudding.) Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes. Top with remaining cool whip, chopped Reese's Mini Pieces and chocolate sauce if desired. Refrigerate at least 3 hours before serving.

CHOCOLATE LASAGNA CUPCAKES

Steps:

• 1.Crush 36 Oreo's, cream and all. Use a food processor for the best result. You can also place them in a ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done. 2.Prepare cupcake tins with paper liners. You will make 24 cupcakes with this recipe. 3.Prepare the pudding according to package directions and set aside. 4.Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons of melted butter and use a fork to incorporate the butter into the cookie crumbs. 5.Place a heaping tablespoon of Oreo mixture in each cupcake liner. I used a 1 tablespoon cookie dough scoop (found on Amazon) to simplify this process. Firmly press the crumbs into the bottom of each cup. 6.Next comes the cream cheese layer. Mix an 8 ounce package of cream cheese with a mixer until it is light and fluffy. Add in 2 tablespoons of milk, 1/4 cup granulated sugar, and mix well. Stir in 1 heaping cup full of Cool Whip *see note above if you don't know what Cool Whip is, or it's not available where you live. Place a heaping tablespoon of mixture on top of the Oreo layer. Use a spoon to spread the mixture evenly. 7.*Optional - skip the cream cheese layer and use ice cream instead! If you choose to use ice cream, allow it to soften a bit before scooping a heaping tablespoon in place of the cream cheese mixture. 8.Pudding Layer - scoop 1 tablespoon of pudding on top of the cream cheese/or ice cream layer. You will have just enough pudding if you use 1 tablespoon for each cupcake. Use a spoon to spread the pudding evenly. 9.Place 1 tablespoon Cool Whip on top of each cupcake and use a spoon to spread it out. 10.Sprinkle mini chocolate chips on top. 11.Place traditional cupcakes in the freezer for at least an hour before serving. If you are making them with ice cream in place of the cream cheese layer, allow them to firm up in the freezer for 3-4 hours.