No Bake Chocolate Lush

5 from 5 votes

Chocolate lovers rejoice! This no bake Chocolate Lush is filled with cream cheese, chocolate pudding, and chocolate chips on top of an Oreo cookie crust!

Course Dessert

Cuisine American

Keyword chocolate lasagna, chocolate lush

Prep Time 30 minutes

Chill Time 4 hours

Total Time 4 hours 30 minutes

Servings servings

Calories 306kcal

Author Melissa | Persnickety Plates

Ingredients

36 Oreo cookies this is one package. Do not scrape out centers.
6 Tablespoons butter melted
8 oz cream cheese at room temp
¼ cup sugar
2 Tablespoons milk
12 oz Cool Whip thawed, divided
3 ¼ cups milk
7.8 oz instant chocolate pudding unprepared (two 3.9 oz boxes)
¾ cup mini chocolate chips

Instructions

Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs. Do not scrape out the centers.
Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed.
Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.
In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy. Add in the 2 Tablespoons of milk and sugar and mix well.
Use a spatula to divide the Cool Whip in half and fold half into the cream cheese mixture.
Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.
While it's setting, to a large bowl, add the pudding mixes and 3 1/4 cups milk and beat on medium until it starts to thicken.
Spread the pudding mixture over the cream cheese layer. Put back into the fridge to set for another 10 minutes.
Once set, gently spread the remaining Cool Whip over the top and sprinkle with mini chocolate chips.
Cover with plastic wrap and let chill for at least 4 hours in the fridge or 1 hour in the freezer before you slice.

Notes

Recipe from The Kitchen Snob

Do not remove the cream centers from the cookies. Use regular Oreos, not Double Stuff. 36 cookies = 3 cups of crumbs.
Use two (2) 3.9 oz boxes of instant pudding, do not use Cook n Serve.
If you have extra time, I highly recommend popping the dessert into the freezer after each step. It makes it easier to spread each layer.
If you prefer, you can use an equal amount of homemade whipped topping instead of Cool Whip.
You can make this dessert up to 3 days ahead, keep refrigerated.

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