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–+ servings
Two plates with slices of Mud Pie.
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5 from 24 votes

Chocolate Lasagna Recipe

This chocolate lasagna recipe is made with creamy layers of sweetened cream cheese, chocolate pudding, and whipped cream over a crunchy buttery crust.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Dessert
Cuisine: American
Keyword: Pie
Servings: 15
Calories: 260kcal
Author: Emily Walker

Equipment

  • 9 X 13 inch Pan
  • Hand Mixer

Ingredients

For the crust:

  • 1 cup flour
  • ½ cup butter
  • 1 cup pecans finely chopped

For the cream cheese layer:

  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 9 ounces cool whip ½ of carton

For the pudding layer:

  • 2 3.4 ounce packs of instant pudding mix 1 butterscotch and 1 chocolate
  • 2 ½ cups milk cold

For the topping:

  • cool whip other ½ of carton

Instructions

For the Crust:

  • Mix crust ingredients thoroughly.
    Mixing bowl with crumbly combined Mud Pie crust with a fork.
  • Press into the bottom of a 9x13 pan. Bake at 300 degrees for 15 to 20 min, then cool.
    Pressed crust in a glass baking dish.

For the cream cheese layer:

  • Beat together the cream cheese, and powdered sugar, and cool whip til smooth.
    Mixing bowl with whipped cream cheese, powdered sugar and cool whip.
  • Spread evenly over the cooled crust.
    Cream cheese layer spread in glass baking dish over the pecan crust.

For the pudding layer:

  • Beat pudding and milk for 2 minutes.
    Mixing bowl with a mixture of prepared chocolate and butterscotch pudding. Mixing beaters are resting in the bowl.
  • Then spread evenly over the cream cheese layer.
    Glass baking dish with a smoothed out layer of chocolate butterscotch pudding layer.

For the topping:

  • Spread on remaining cool whip and refrigerate for at least an hour before serving.
    Glass baking dish with Cool Whip layer spread on top.

Video

Notes

  • Make sure the cream cheese is softened to room temperature; it will whip together more smoothly with the other cream layers
  • Sift the sugar before adding to the cream cheese to avoid lumps
  • I like to use unsalted butter for this recipe to control the amount of sodium in the dish.

Nutrition

Calories: 260kcal | Carbohydrates: 22g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 134mg | Potassium: 137mg | Fiber: 1g | Sugar: 13g | Vitamin A: 503IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg