Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
• In a large bowl, whisk together flour, cocoa powder, sugar, and salt. Cut in cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
• Press the dough evenly into the bottom of the prepared baking dish to form the crust.
• Bake the crust for 15 minutes. Remove from oven and let cool slightly.
• In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
• Beat in the eggs one at a time until just combined.
• Pour the cream cheese mixture evenly over the baked crust.
• In a separate bowl, whisk together the instant chocolate pudding mix and milk until thickened. Let it sit for a few minutes.
• Carefully spoon the chocolate pudding mixture over the cream cheese layer.
• Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
• Let the lasagna cool completely on a wire rack, then refrigerate for at least 2 hours before serving.
• Serve chilled, topped with whipped cream and chocolate shavings.