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Mud Pie Chocolate Lasagna

Mud Pie Chocolate Lasagna
Mud Pie Chocolate Lasagna
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This no-bake twist on Mississippi mud pie is sure to have everyone in awe of your dessert-making skills. This delicious no-bake dessert will surprise you with how quick and easy it is to make. Just like traditional Mississippi Mud Pie, this Mud Pie Chocolate Lasagna has a delicious chocolate crust and is topped with chocolate sauce. You won't have use your oven to create this creamy, chocolaty dessert, which is part of the reason it is such an amazing recipe. The crust is made of crushed Oreos and it is topped with a mixture of cream cheese and whipped topping. The combination of these simple ingredients is absolutely incredible because the lighter whipped topping balances the rich cream cheese and chocolate. This heavenly creation is drizzled with chocolate sauce and slivered almonds to give it the perfect finishing touches and a bit of texture as well.

If you haven't made a dessert lasagna before, they are always easy to make and typically are no-bake desserts. As long as you have a few hours to let the dessert chill, this recipe is the ideal treat if you are in hurry to prepare a knockout dessert. 


If you liked this recipe, then you'll love our "Oh My!" Banana Cream Pie.


Cooking MethodNo Bake


  • 1 package of 20 original Oreos
  • 2 tablespoons butter, melted
  • 8 ounces cream cheese, room temperature
  • 1/4 cup powdered sugar
  • 1 (8-ounce) carton whipped topping, thawed and divided
  • 1 (3.9 ounce) package instant chocolate fudge pudding mix
  • 1 cup milk
  • 1/3 cup sliced almonds
  • 1/4 cup fudge ice cream topping


  1. Crush cookies by placing into a plastic bag and crushing with a rolling pin, or use a food processor to pulse until pieces no larger than 1/2 inch remain. Mix these chunky crumbs with the melted butter and place into a 9 x 9-inch serving dish.

  2. Mix the cream cheese with an electric mixer until it is smooth, then blend in the powdered sugar. By hand, gently stir in 1 cup of the whipped topping. Spoon the mixture over the cookie crumb layer in the serving dish.

  3. Combine the pudding mix and milk and use a whisk to stir until pudding begins to thicken, about 2 minutes. Pour this mixture gently over the cream cheese layer in the dish.

  4. Gently spread the remaining whipped topping over the pudding layer. Wrap lightly with plastic wrap and chill for at least 2 hours or up to 8 hours.

  5. To serve, place ice cream topping into a zip top plastic bag and, leaving the top open, warm for 10 seconds in the microwave. Carefully squeeze topping into one corner of the bag and cut off the tip. Squeeze topping onto the dessert in a decorative pattern and sprinkle with the almonds.

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Sorry, when copied recipe I saw that a 9 X 9 pan was used.

I may have missed it, but, what size pan is being used for the recipe? 9 X 13 or 9 X 9? Haven't made it yet so guessing at rating.


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