Who doesn't like Chocolate Lasagna from the Lady In Red Kitchen?

READY IN: 2 hr 45 mins SERVES: 30


36 Oreo cookies

6 tablespoons butter, melted

1 (8 ounce) package cream cheese, softened

1/2 cup Peanut Butter

1 (7 ounce) jar of Marshmallow creme

1⁄4 cup granulated sugar

2 tablespoons milk, cold

1 (12 ounce) container Cool Whip, divided

2 (4 ounce) packages chocolate instant pudding

3 1⁄4 cups milk, cold

1 1⁄2 cups mini chocolate chips


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. Fold in the entire Marshmallow creme. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Remove the baking dish from the refrigerator and evenly spread the peanut butter over the crust. Spread the cream 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. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 2 hours before serving. Let thaw for 15 min before serving for best cutting results.


Founder, Nicole Deatherage 785-201-8095

PO Box 3541, Salina, Kansas 67402-3541

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