Lasagna Overload! Dessert Edition

Now for our desserts for lasagna night! These are layered, creamy, fluffy confections that made it hard to choose just one.

Chocolate Lasagna

Ingredients:

36 Oreo cookies
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar
2 tablespoons cold milk
1 (12 ounce) container Cool Whip, divided
2 (4 ounce) packages chocolate instant pudding
3 1/4 cups cold milk
1 1/2 cups mini chocolate chips

Directions:

Crush the Oreos into fine crumbs using a food processor or by placing them in a zip top bag and using a rolling pin.

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.

Generously coat a 9x13-inch baking dish with cooking spray. Press the cookie 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 the sugar and milk and mix well. Stir in 1 1/4 cups of the Cool Whip. Spread this mixture over the crust.

In a bowl, combine chocolate instant pudding with 3 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the cream cheese layer. Allow the dessert to rest in the refrigerator for at least 5 minutes so that the pudding can firm up further.

Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly on top.

Refrigerate for four hours before serving.

Source: Air Force Mama adapted from Center Cut Cook, found on Food.com. You can find it here.

Notes: The only problem we had with this is that the cookie crust stuck to the bottom (which is why I suggested coating the bottom of the baking dish with cooking spray--that step is not in the original recipe). Great comfort food dessert though.

Peanut Butter Cookie Lasagna

Ingredients:

1 box Nutter Butter cookies
Cool Whip or whipped cream (1 cup cream whipped and sweetened with sugar to your taste)
Peanut butter cup candies
1/2 cup peanut butter, melted in microwave
1 box instant or regular vanilla pudding, prepared according to the package instructions

Directions:

Line the bottom of an 8x8 pan with Nutter Butter cookies.

Top with a drizzle of the melted peanut butter.

Add 1/2 the pudding.

Add half the Cool Whip or whipped cream.
Top with chopped peanut butter cups.

Repeat layers.

Decorate the top with crushed nutter butter cookies, peanut butter cups, and a drizzle of melted peanut butter.

Chill overnight to allow the cookies to soften.

Source: Hugs and Cookies XOXO. You can find it here.

Notes: This was really good. Peanut butter cups? No complaining here!

Caramel Cookie Lasagna

Ingredients:

Lorna Doone cookies
Chips Ahoy cookies
2 containers Cool Whip, or sweetened whipped cream
1 jar caramel topping
1 box vanilla pudding (instant or cooked), prepared and chilled
1/2 bag crushed Heath Bar candies

Directions:

Layer Lorna Doone cookies on the bottom of an 8x8 pan. Add a layer of pudding followed by a layer of Cool Whip or whipped cream, and then drizzle it with caramel topping and sprinkle it with some of the crushed Heath Bar candies.

Add a layer of Chips Ahoy cookies, the remainder of the pudding, more Cool Whip or whipped cream and caramel.

Repeat layers until you reach the top of the pan.

Finish with a layer of Cool Whip or whipped cream topped with caramel topping and the remainder of the crushed Heath Bar candies.

Chill 6 hours or overnight to allow the cookies to soften.

Source: Hugs and Cookies XOXO. You can find it here.

Notes: This was really good. Nice, rich, creamy, and lots of caramel!