Scratch Chocolate Lasagna
An Oreo crust topped with cream cheese, whipped cream, chocolate and more whipped cream!
Servings 12
Cost 5
Ingredients
Chocolate Layer
- ¼ cup plus 2 tablespoons granulated sugar
- 1 ¾ tablespoons cornstarch
- ⅛ teaspoon salt
- 1 ¼ cups whole milk plus a tablespoon divided use
- 2 large egg yolks
- 1 tablespoon unsalted butter at room temperature
- 1 ½ oz unsweetened chocolate chopped
- ½ teaspoon vanilla
Oreo Crust
- 20 regular or gluten-free Oreos plus a few extra for garnishing
- 3 tablespoon melted butter
Whipped Cream Topping
- 1 ½ cups heavy whipping cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 4 oz softened cream cheese
- 2 tablespoons sugar
Instructions
- Make the chocolate layer first so that it has plenty of time to cool.
- Chocolate Layer: In a medium size saucepan, whisk the sugar, cornstarch, and salt together. Gradually whisk in 1 ¼ cups of the milk (reserve the 1 tablespoon), then whisk in the egg yolk. Place the mixture over medium heat, constantly whisking and scraping the sides of the pan until the mixture begins to bubble and thicken.
- After the filling has thickened, continue whisking for one minute, then whisk in the 1 tablespoon of butter and the unsweetened chocolate. Remove from heat and whisk until smooth. Whisk in the vanilla. Cover with wax paper or parchment to prevent a skin from forming and let cool at room temperature. This should take an hour or so.
- Crush Oreos in a food processor. Mix with melted butter and press into the bottom of a greased 8 inch square pan. Put in the freezer while you make the filling.
- Whip 1 ½ cups of cream until stiff peaks start to form, then add the confectioners’ sugar and vanilla. Set aside.
- In another bowl, beat the softened cream cheese and sugar together. Beat in the reserved tablespoon of milk, then fold in about ⅔ cup of the sweetened whipped cream. Spread this over the Oreo crust.
- Spread the cooled chocolate mixture over the cream cheese mixture, then spread sweetened whipped cream over the chocolate mixture. Crumble some Oreos and sprinkle over the top.
- Chill for at least 3 hours.
Notes
To make this last longer in a small household, you can freeze it. Serve the first two or three servings on Day 1, then cover and put the whole pan in the freezer overnight.
On day 2, set the frozen dessert in a roasting pan or rimmed baking sheet and the surrounding pan with hot water so that it comes about an inch up around the dish. This helps loosen the frozen dessert from the dish. Using a knife or a spatula, pry the frozen dessert from the dish and set on a cutting board. Cut into small or large squares, wrap individually and store in a freezer bag.
