Chocolate Lasagna
Servings 10
Ingredients
For The Crust
- 36 Reduced Fat Oreos (Reserve 6 cookies for the topping) If you want to really reduce the WW Points, use Highkey Sugar Free Sandwich Cookies (Link is at top of the post)
- 4 Tbl Light Whipped Butter, Melted
Cheesecake Layer
- 12 Oz Light Cream Cheese, Softened
- 1 Tsp Vanilla Extract
- 1/4 Cup Swerve Powdered Sugar Substitute
- 8 oz Fat Free Cool Whip, Refrigerated
Chocolate Pudding Layer
- 2 3.9 oz Boxes of Sugar Free Fat Free Instant Chocolate Jell-0 Pudding Mix
- 3 1/4 Cups Skim Milk
Top Layer
- 8 oz Fat Free Cool Whip, Refrigerated
- 6 Crushed Oreos (Reserved)
Instructions
Prepare Crust
- Crush the reduced-fat Oreos into fine crumbs. Mix the crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 9x13 inch or slightly smaller deep clear baking dish. Refrigerate the crust while preparing the other layers.
Cheesecake & Chocolate Layer
- In a large mixing bowl, beat the light cream cheese, vanilla extract, and powdered sugar substitute until smooth. In another bowl, whisk together the instant sugar-free chocolate pudding mix and cold skim milk until thickened. Gently fold the chocolate pudding mixture into the cream cheese mixture until well combined. Gently fold in 8 oz of the light whipped topping.
Assembling the Layers
- First Layer: Spread half of the combined cheesecake and chocolate pudding mixture evenly over the chilled crust. Second Layer: Spread the remaining chocolate pudding mixture evenly over the first layer. Third Layer: Spread the remaining half of the combined cheesecake and chocolate pudding mixture over the chocolate pudding layer.
Top Layer
- Spread the remaining 8 oz of light whipped topping over the final cheesecake and chocolate pudding layer. Crush the 6 reserved Oreos and sprinkle over the top. You can add more Oreos and more Oreo crumbs as well, though this is optional. Chill the entire dessert for at least 2 hours before serving to allow all layers to set.
- This makes 10 servings at about 3/4 cup per serving. On WW, each serving is 17 WW Points. Enjoy!