Introduction
This no-bake chocolate lasagna trifle is an impressive dessert that delivers layers of rich flavor and satisfying texture with minimal effort. You’ll love the combination of the crunchy Oreo crust, creamy cheesecake filling, and silky chocolate pudding. It’s the perfect make-ahead treat for any party or potluck.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes (includes chilling)
- Total Time: 45 minutes
- Servings: 12
Ingredients
- 19.1 oz Oreo cookies (1 family sized package (19.1oz))
- 8 oz cream cheese (1 package, softened)
- 1/4 cup sugar
- 4 1/4 cups milk (divided)
- 8 oz whipped topping (1 tub, thawed, divided)
- 6.8 oz instant chocolate pudding (2 boxes)
Instructions
- Place the Oreo cookies (creme filling and all) in a large resealable bag. Crush them finely with a rolling pin.
- In a medium bowl, combine the softened cream cheese, sugar, and 2 tablespoons of the milk. Beat with a hand mixer until smooth and creamy.
- Gently fold half of the tub of whipped topping (approximately 4 oz) into the cream cheese mixture until fully incorporated. Set this cheesecake layer aside.
- In another large bowl, whisk the two boxes of instant chocolate pudding with the remaining 4 cups of milk for 2 minutes until it begins to thicken. Set aside.
- In a large trifle dish or glass bowl, begin assembling the layers. Spread half of the crushed Oreos evenly over the bottom to form the first layer.
- Carefully spread the entire cream cheese and whipped topping mixture over the cookie layer as your second layer.
- Pour and spread all of the prepared chocolate pudding over the cream cheese layer as the third layer.
- Spread the remaining half of the whipped topping over the pudding layer as the fourth layer.
- Top the dessert with the remaining half of the crushed Oreo cookies.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the layers to set.
Variations
- Mini Trifles: Assemble individual portions in small jars or cups for easy, elegant serving.
- Mocha Twist: Use strongly brewed and chilled coffee in place of 1 cup of the milk when making the pudding for a mocha flavor.
- Frozen Dessert: Freeze the assembled trifle for 2-3 hours for a firmer, icebox cake-like texture.
- Crust Variation: Press half of the cookie crumbs firmly into the bottom of the dish for a more solid, crust-like base before adding the cream cheese layer.
Tips for Success
- Ensure your cream cheese is fully softened to room temperature to avoid lumps in your cheesecake layer.
- Use a hand mixer on low speed when blending the cream cheese to prevent splattering.
- For clean, defined layers when serving, use a sharp, straight-edged knife or a spoon dipped in hot water to cut and scoop.
- Let the pudding mixture thicken for the full 2 minutes of whisking before assembling to prevent the layers from running together.
Storage & Reheating
Store the trifle covered with plastic wrap in the refrigerator for up to 3 days. This is a no-bake dessert and should not be reheated; it is always served chilled.
FAQ
Can I use a different type of cookie?
The recipe is designed for Oreos, which include the creme filling. Using another type of plain cookie will alter the sweetness and texture significantly.
Can I make this ahead of time?
Yes, this is an excellent make-ahead dessert. You can assemble it up to 24 hours in advance and keep it covered in the refrigerator.
Why is my cream cheese layer lumpy?
This happens if the cream cheese is not fully softened. Let it sit at room temperature for at least an hour before mixing.
Can I use homemade whipped cream?
Yes, you can substitute an equal amount of stabilized homemade whipped cream for the whipped topping. The texture may be slightly less firm.
Do I need to use a trifle dish?
No, any large, clear glass bowl or a 9×13 inch baking dish will work. A trifle dish simply showcases the beautiful layers.
Can I use sugar-free pudding mix?
Yes, you can substitute sugar-free instant chocolate pudding mix without changing the method.