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Chocolate Chip Cookies ’n’ Cream Lasagna


The cookies in this “lasagna” soften into thin cake-like layers, resulting in a decadent dessert.


Prepare Chocolate Chip Cookies ’n’ Cream Lasagna

1. Pour 1/2 cup pareve milk in a small bowl. Dip chocolate chip cookies in milk.
2. Place wet cookies in a 9×13-inch oven-to-tableware or a loaf pan lined with plastic wrap.
3. Spread a layer of whipped cream on top of the cookies.
4. Repeat, adding additional layer(s) of wet cookies and whipped cream until ingredients run out (reserve one to two cookies for garnish).
5. Crush reserved cookies and sprinkle on top of the last layer of whipped cream.
6. Drizzle chocolate syrup over “lasagna” (optional).
7. Allow to set for six hours or overnight in the fridge.
8. If using a plastic wrap-lined loaf pan, flip over onto a platter and drizzle more chopped cookies and chocolate syrup.

Prepare the Whipped Cream

1. In the bowl of an electric mixer, beat whip until it starts to thicken. Add pudding and beat until stiff peaks form.


Yields two cups. Any leftover cream can be stored in the refrigerator for one week.


Styling and photography by Chay Berger

(732) 901-5746