Chocolate Chip Cookie Lasagna
A delicious 4-ingredient, no bake layer dessert made with soft chocolate chip cookies and creamy whipped topping.
Servings 6
Calories 100kcal
Ingredients
- 28 chocolate soft chip cookies I got mine from the bakery department at Walmart
- 1 cup milk
- 12 ounce tub whipped topping
- ½ cup mini chocolate chips
Instructions
- Dunk 12 cookies in milk and place them in a 13x9" baking dish.
- If cookies don’t lay flat, press them down gently.
- Cover cookies with half of whipped topping.
- Repeat step 1. Cover with remaining whipped topping.
- Crush remaining cookies. Sprinkle on top.
- Garnish with mini chocolate chips.
- Refrigerate at least 4 hours before serving.
Notes
- Cookie Selection: Opt for soft chocolate chip cookies for the best texture in your lasagna. While you can make your own, using store-bought cookies, like those from the bakery department, can save time and ensure consistent results. Ensure the cookies are fresh and soft for easy dunking in milk and layering in the dish.
- Layering Technique: Ensure even distribution of ingredients by layering the cookies and whipped topping uniformly. Dunk the cookies in milk to soften them and make them easier to cut through when serving. Spread the whipped topping evenly over each layer of cookies to create a creamy and delicious texture throughout the dessert.
- Chilling for Set Layers: Refrigerate the assembled chocolate chip cookie lasagna for at least 4 hours before serving. This allows the whipped topping to set and the flavors to meld together, resulting in a cohesive and delicious dessert. Chilling also helps the layers hold their shape when cutting and serving, ensuring a visually appealing presentation.
Nutrition
Calories: 100kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.3g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 26mg | Potassium: 61mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 99IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 0.2mg