What’s Inside: An easy no-bake recipe for luscious Cadbury Creme Egg Chocolate Lasagna that will be your new favorite Easter treat! Recipe author: Jennifer @ Sugar Spice & Glitter for the Soccer Mom Blog.
I first made our Cookies & Cream White Chocolate Lasagna last year, and I’ve been hoping for an excuse to make it again! I think Easter is the perfect occasion for a decadent no-bake chocolate dessert, so I tweaked my original recipe in homage to one of our favorite holiday candies.
This Cadbury Creme Egg Chocolate Lasagna is perfect to prepare ahead of time, or while the oven is busy cooking your Easter supper.
It’s also a really easy layered dessert for the kids to help prepare, as there is nothing really technical or complicated about it. It’s four simple layers of easy, luscious deliciousness!
Of course, if cream eggs aren’t your thing, substitute your own favorite Easter Candy – Mini Eggs, mini Chocolate Rabbits – even jelly beans!
This is a light but satisfying dessert perfect after a heavy Easter meal. (And if you’re still planning your Easter menu, be sure to check out my Caramelized Honey Ham recipe or my Crockpot Root Beer Ham recipe.)
Cadbury Creme Egg Chocolate Lasagna Ingredients
- 1 package Oreo cookies
- 6 Tablespoon butter, melted
- 8 ounce package cream cheese, softened
- 1/4 cup granulated sugar
- 2 Tablespoons cold milk
- 12 ounce tub Cool Whip, divided
- 3.9 ounce package chocolate Instant Pudding
- 3 1/4 cups cold milk
- 1 cup mini Cadbury Creme Eggs or 4-5 regular Cadbury Creme Eggs
- Yellow food coloring
- Chocolate syrup, optional for drizzling
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Begin by crushing 36 Oreo cookies into fine crumbs, using a food processor if you have one. (You can also place them in a large ziplock bag and crush them with a rolling pin.)
Transfer 2/3 of the Oreo crumbs to a large bowl to blend the melted butter and cookie crumbs.
Once you have a wet mixture, press the cookie crust into a lined 9×9 casserole dish. Set in the refrigerator as you prepare the yellow cream cheese layer.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip and yellow food dye if using.
Spread the cream cheese mixture over the cookie crumb layer and return to the fridge.
Prepare the chocolate pudding by combining the milk and instant pudding powder. Whisk for 4 minutes until the pudding starts to thicken.
Pour the chocolate pudding over the cream cheese layer and then spread the remaining Cool Whip overtop.
Cut up a few of your Cream Eggs and scatter them overtop – along with chocolate sprinkles and whatever else you’d like.
Refrigerate for at least 2-4 hours before serving.
Just prior to serving, drizzle with chocolate sundae syrup to bring this whole dessert over the edge of decadence.
Be sure to pin this No-Bake Cadbury Creme Egg Chocolate Lasagna recipe on Pinterest:
You might also like these cute Peeps Easter Bunny Cupcakes:
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