Easter Sunday is right around the corner and your oven is already full. You need a dessert that is easy, festive, and absolutely delicious. This Easter chocolate lasagna is the perfect no-bake treat for your holiday table.
It is creamy, cool, and completely stress-free to assemble. Your family will love the layers of chocolate and cream. It is a great way to bring some springtime joy to your celebration without extra work.
Why This Recipe Is a Winner
This recipe is a lifesaver when you are hosting a crowd. You do not have to worry about hot ovens or burnt edges. It stays perfectly chilled in the refrigerator until you are ready to serve. This makes it a reliable choice for any busy spring host.
Everyone loves the combination of chocolate cookies and smooth cream. It looks impressive on the table but requires very little effort. Your guests will think you spent hours in the kitchen. It is truly a crowd-pleasing favorite for all ages.
Simple Method
Making this dessert is all about the layers. You start with a crunchy cookie base and add creamy fillings. There is no complicated baking or tempering of chocolate required. Even if you are a beginner cook, you can master this easily.
The process is quick and very satisfying to watch come together. You just need a few bowls and a 9×13 inch dish. The fridge does all the hard work for you. You will love how simple and doable this holiday dessert feels.
Ingredients You’ll Need
This recipe uses mostly pantry staples and festive spring candies. You can find everything at your local grocery store.
- 36 standard chocolate sandwich cookies
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup granulated white sugar
- 2 tablespoons cold whole milk
- 12 ounces stabilized whipped topping, divided
- 7.8 ounces instant chocolate pudding mix (two 3.9 oz packages)
- 3 1/4 cups cold whole milk
- 1 cup candy-coated chocolate malt eggs
- 2 tablespoons pastel sugar sprinkles
Step-by-Step
- Pulverize the chocolate sandwich cookies in a food processor until fine crumbs are achieved.
- Incorporate melted butter into the crumbs and compress the mixture firmly into the base of a 9×13 inch glass baking dish; refrigerate for 15 minutes.
- Cream the softened cream cheese with granulated sugar and 2 tablespoons of milk until homogenous.
- Gently fold 1.5 cups of whipped topping into the cream cheese mixture and distribute in a uniform layer over the chilled crust.
- In a separate bowl, whisk the instant pudding mixes with 3 1/4 cups of milk for 2 minutes until the viscosity increases.
- Spread the pudding layer evenly over the cream cheese layer and allow to set in the refrigerator for 10 minutes.
- Apply the remaining whipped topping as the final structural layer, smoothing the surface with an offset spatula.
- Garnish the top surface with candy-coated chocolate eggs and pastel sprinkles.
- Refrigerate for a minimum of 4 hours to ensure structural integrity for clean slicing.
Best Ways to Enjoy It
Serve this dessert cold right from the refrigerator. Slice it into generous squares to show off the beautiful layers. A sharp knife will help you get those clean, pretty edges every time. It looks wonderful on a white platter.
You can pair it with a fresh cup of coffee. It also goes well with a glass of cold milk. Set the table with your favorite spring decor. Your family will be so excited to dig into this treat.
Storage & Reheating
Keep any leftovers in the refrigerator to stay fresh. Cover the dish tightly with plastic wrap or a lid. It will stay delicious for up to four days. The layers might soften slightly, but the taste remains great.
Do not freeze this dessert as the cream layers may separate. It is best enjoyed fresh from the fridge. If the sprinkles start to run, just add a few fresh ones. This is a great make-ahead option for your holiday weekend.
Tips for Best Results
- Don’t skip the four-hour chilling time for the best texture.
- Avoid using warm milk for the pudding or it won’t set.
- Use a food processor to get the finest cookie crumbs possible.
- Make the dessert the night before to save time on Easter.
- Add a handful of extra malt eggs for a more festive look.
- Wipe your knife between every slice for perfectly clean layers.
- Ensure your cream cheese is truly at room temperature before mixing.
- Press the crust down firmly using the bottom of a measuring cup.
Ways to Switch It Up
- Swap the chocolate cookies for golden ones for a vanilla base.
- Use gluten-free chocolate sandwich cookies to make it gluten-free.
- Try white chocolate pudding for a lighter, creamier flavor profile.
- Replace the malt eggs with jelly beans for a fruity twist.
Common Questions
Can I make this a day in advance?
Yes, you definitely should make this ahead of time. It needs at least four hours to set up properly. Making it the night before ensures the layers are firm and easy to slice.
What if I don’t have a food processor?
No problem at all! You can put the cookies in a large plastic bag. Use a rolling pin to crush them into fine crumbs. It takes a little more muscle but works perfectly.
Will my kids enjoy this dessert?
This is a huge hit with children. The layers of pudding and cookies are very kid-friendly. The colorful candy eggs on top make it extra fun for the holiday.
I hope this sweet treat makes your Easter extra special. It is so easy to share with the people you love. Happy spring baking!
— Alex
Ingredients
- 36 standard chocolate sandwich cookies
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup granulated white sugar
- 2 tablespoons cold whole milk
- 12 ounces stabilized whipped topping, divided
- 7.8 ounces instant chocolate pudding mix (two 3.9 oz packages)
- 3 1/4 cups cold whole milk
- 1 cup candy -coated chocolate malt eggs
- 2 tablespoons pastel sugar sprinkles
Instructions
- Pulverize the chocolate sandwich cookies in a food processor until fine crumbs are achieved.
- Incorporate melted butter into the crumbs and compress the mixture firmly into the base of a 9x13 inch glass baking dish; refrigerate for 15 minutes.
- Cream the softened cream cheese with granulated sugar and 2 tablespoons of milk until homogenous.
- Gently fold 1.5 cups of whipped topping into the cream cheese mixture and distribute in a uniform layer over the chilled crust.
- In a separate bowl, whisk the instant pudding mixes with 3 1/4 cups of milk for 2 minutes until the viscosity increases.
- Spread the pudding layer evenly over the cream cheese layer and allow to set in the refrigerator for 10 minutes.
- Apply the remaining whipped topping as the final structural layer, smoothing the surface with an offset spatula.
- Garnish the top surface with candy-coated chocolate eggs and pastel sprinkles.
- Refrigerate for a minimum of 4 hours to ensure structural integrity for clean slicing.
