Recipes and Cooking Cookies and Cream Dessert Lasagna 3.0 (4) Add your rating & review If you love cookies and cream flavor and you love lasagna, we've got your dessert mashup with this dessert lasagna recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 5, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 25 mins Cool Time: 1 hrs Chill Time: 4 hrs Total Time: 5 hrs 55 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 package 2-layer-size dark chocolate cake mix 2 cup heavy cream ½ cup mascarpone cheese ¾ cup powdered sugar 1 teaspoon vanilla 3 cup chopped chocolate sandwich cookies with white filling (24 cookies) 1 4-serving-size pkg instant chocolate pudding mix 1 ½ cup milk 1 12 ounce jar hot fudge ice cream topping ½ cup flaked coconut (optional) ½ cup chopped chocolate sandwich cookies with white filling (4 cookies) Directions Preheat oven to 350°F. Grease and flour 2, 8x8x2-inch square cake pans. Prepare cake mix according to package directions. Divide batter between prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted near the center of each comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely. Cut each cake in half horizontally. For cream filling, in a large bowl beat the cream, cheese, powdered sugar, and vanilla with a mixer on medium until stiff peaks form. Fold in 3 cups chopped cookies. Remove 1 cup of the mixture. For pudding filling, in a medium bowl whisk together the pudding mix and milk for 2 minutes until thickened. To assemble, place one cake layer in a 2-quart square baking dish or on a platter. Top with 1/3 of the remaining cream filling. Spoon one-third of the pudding over cream layer; spread evenly. Place the fudge topping in a small bowl; stir to soften. Spoon 1/4 of the fudge topping over the pudding layer; swirl in. Repeat layers twice, pressing down lightly as you layer. Top with remaining cake layer, cut side down. Spread with remaining fudge topping and reserved cream. Sprinkle with coconut and 1/2 cup chopped cookies. Cover and chill for 4 to 24 hours. Rate it Print Nutrition Facts (per serving) 626 Calories 31g Fat 83g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 626 % Daily Value * Total Fat 31g 40% Saturated Fat 16g 80% Cholesterol 61mg 20% Sodium 663mg 29% Total Carbohydrate 83g 30% Total Sugars 56g Protein 7g Vitamin C 0.3mg 2% Calcium 146mg 11% Iron 4.6mg 26% Potassium 156mg 3% Fatty acids, total trans 1g Folate, total 17.6mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.