Can I use homemade whipped cream instead of frozen whipped topping?

Absolutely, I've done it both ways. Homemade whipped cream gives a richer taste, but it doesn't hold up quite as long in the fridge. If you go this route, stabilize it with a tablespoon of powdered sugar and a teaspoon of vanilla per cup of cream.

How long does chocolate lasagna last in the fridge?

It stays dreamy for up to 5 days when properly covered. The whipped topping might weep a bit after day 3, but it still tastes amazing. Pro tip: press plastic wrap directly on the surface to prevent drying.

Can I make individual servings?

Yes, I love making these in clear plastic cups for parties. Just layer the ingredients in the same order - they're adorable and portion-controlled (well, sort of...).

Why is my crust crumbly?

You probably needed more butter. The crumbs should stick together when pressed. If it's too late, just press more buttered crumbs on top - no one will know.

Can I freeze chocolate lasagna?

Technically yes, but the texture changes. The whipped layers get icy and the pudding weeps when thawed. I'd enjoy it fresh if possible.

Irresistible Easy No-Bake Chocolate Lasagna Recipe in 20Min -

Name: Irresistible Easy No-Bake Chocolate Lasagna Recipe in 20Min
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 package (14.3 oz) chocolate sandwich cookies; 6 tablespoons butter, melted; 1 package (8 oz) cream cheese, softened; 1/4 cup granulated sugar; 2 tablespoons milk; 1 container (12 oz) frozen whipped topping, thawed; 2 packages (3.9 oz each) instant chocolate pudding mix; 3 1/4 cups cold milk; 1 1/2 cups mini chocolate chips

Irresistible Easy No-Bake Chocolate Lasagna Recipe in 20Min

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A simple, no-bake dessert with layers of chocolate, cream cheese, and whipped topping.

Author: RecipeZest
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 12 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 package (14.3 oz) chocolate sandwich cookies
6 tablespoons butter, melted
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
2 tablespoons milk
1 container (12 oz) frozen whipped topping, thawed
2 packages (3.9 oz each) instant chocolate pudding mix
3 1/4 cups cold milk
1 1/2 cups mini chocolate chips

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Instructions

Crush the chocolate sandwich cookies into fine crumbs.
Mix the cookie crumbs with melted butter and press into a 9×13-inch dish.
Beat the cream cheese, sugar, and milk until smooth.
Fold in half of the whipped topping and spread over the crust.
Whisk the pudding mixes with cold milk for 2 minutes, then let it thicken for 5 minutes.
Spread the pudding over the cream cheese layer.
Top with the remaining whipped topping and sprinkle with mini chocolate chips.
Refrigerate for at least 4 hours before serving.

Notes

Use a food processor to crush the cookies quickly.
Let the dessert chill fully for the best texture.
Add chopped nuts for extra crunch if desired.

Find it online: https://recipeszest.com/easy-no-bake-chocolate-lasagna-recipe/