Dreamy chocolate lasagna trifle is layered with Oreos, sweetened cream cheese, chocolate pudding, and finally topped with Cool Whip. A gorgeous tiered no bake dessert for every occasion, ready in around 25 minutes!
Why this recipe works
Chocolate lasagna trifle is, of course, a reconstruction of our most popular no bake dessert, chocolate lasagna. Decadent, chocolate kissed layers of crushed Oreos, silky cream cheese mixture, and chocolate pudding with a layer of Cool Whip to finish it off makes a gorgeous layered pudding dessert piled high in a trifle bowl. I’ve never had leftovers bringing this to a function, so be prepared!
So, why make a trifle instead of a pan of chocolate lasagna? Well, it certainly feeds more mouths! Which is great for larger parties. Plus, there’s something so satisfying about reaching in and grabbing a big scoop of chocolate lush. All the layers are visible in a clear trifle bowl, which makes it a show stopper for sure. The no-bake aspect is ideal for summer parties, plus it’s really easy to prepare and comes together quickly. It’s also shown face at many Thanksgiving and Christmas dessert tables over the years.
RELATED – Our brownie trifle is very similar to this, but uses brownies instead of Oreos if you’re looking for something that has a little more chew.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
COOKIES – Grab a family-sized package of Oreos, which is 18.1 ounces, for this recipe. There’s no need to remove the cream center when crushing the Oreos, they help add a little moisture to the mix. Don’t crush the Oreos too much, they make up quite a bit of volume in this trifle. A quick crush with a rolling pin will do the trick!
CREAM CHEESE – Let your cream cheese soften at room temperature before beginning so your mixture isn’t lumpy. I cut mine into cubes and let it rest on the counter for 30 minutes or so to help speed up the process.
PUDDING – Be sure to use instant chocolate pudding, coupled with the amount of milk listed in the recipe card below. You will need two 3.9 ounce boxes of instant chocolate pudding for a total of 7.8 ounces. The pudding layer should be thick, not runny, so that it sits between the layers well and doesn’t seep down the bowl.
TOPPING – We topped our chocolate trifle with a layer of Cool Whip, which you will need an extra 8 ounce tub for. Thick chocolate curls make it really stand out, but is totally optional. You can also top with chocolate chips, grated chocolate, crushed or whole Oreos, or leave it as is.
How to Make Chocolate Lasagna Trifle
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Crush the Oreos into bite-sized pieces; set aside. You can use a food processor or a large zipper bag and a rolling pin to crush.
- In a large bowl, beat the cream cheese with a mixer until smooth. Slowly add sugar and 1/4 cup of milk. Beat until creamy, then stir in 2 cups of the whipped topping and set aside. Reserve the remaining whipped topping for later use.
- In a large bowl, whisk together pudding mixes and remaining 4 cups of milk for 2 minutes.
- Layer 3/4 cup of Oreos into the trifle bowl. Top with 3/4 cup of pudding followed by 1/2 of the cream cheese mixture.
- Repeat the layers above.
- Finish with the last of the Oreos and the remaining pudding. Lastly, top with 8 ounces of whipped topping and any optional garnishings you’d like!
- Cover and chill until ready to serve.
How do you make thick chocolate curls for garnish?
To make the thick chocolate curls to top your trifle with, melt 4-6 ounces of baking chocolate with about 1 tablespoon of either coconut oil or vegetable oil. I prefer to use a double boiler, but if you take it slow, you can use the microwave in short 20 second bursts to melt it.
Spread the melted chocolate onto a baking sheet in a thin, even layer. Pop the baking sheet into the freezer to set, which should only take about 5 minutes. Don’t leave it in for too long, you don’t want the chocolate to fully freeze. The chocolate should leave a slight impression when poked, but your finger should not seep through.
Using a bench scraper or metal spatula, press firmly and slowly against the chocolate in an upward motion to create the chocolate curls.
Frequently Asked Questions & Expert Tips
Absolutely! You can prep your trifle a day in advance and store it, covered, in the refrigerator until ready to serve. It’s actually better this way, as it gives the layers enough time to set. I typically make mine the night before!
Store leftover trifle in an airtight container kept in the refrigerator for up to 4 days.
Yes, of course! I think this trifle would be adorable layered inside pint sized mason jars, like we do with our no bake berry cheesecake trifles. Simply layer everything in smaller amounts into the jars (or plastic cups).
Keeping the layers neat in a trifle bowl is tricky, but it helps to use a an offset or rubber spatula. Gently spread each layer using a clean rubber spatula, trying not to mix the layers together by using the same spatula you used to spread the previous layer (or give it a quick rinse between each). It may also help to chill each layer in the refrigerator for about 10 minutes before adding the next.
Yes, but I would highly recommend using homemade stabilized whipped cream, which adds a bit of gelatin to the mix to help stabilize. Regular whipped cream unfortunately tends to fall flat on top of desserts, especially when made in advance.
Serving Suggestions
Serve your chocolate lasagna trifle chilled, with a garnish of either whole or crushed Oreos, chocolate chips, chocolate shavings, or thick chocolate curls as we did.
This stunner is popular all year round, from summer potlucks to holiday parties and everything in between. Hope you love it!
More Trifle Recipes
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Chocolate Lasagna Trifle
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 18.1 ounces Oreo cookies 1 family sized package
- 8 ounces cream cheese softened at room temperature
- ¼ cup granulated sugar
- 4 ¼ cups milk divided
- 16 ounces Cool Whip two 8 oz tubs, thawed, divided
- 7.8 ounces instant chocolate pudding two 3.9 ounce boxes
Things You’ll Need
- Offset icing spatula or rubber spatula for spreading layers
- Hand mixer or stand mixer
Before You Begin
- The pudding layer should be thick, not runny, so that it sits between the layers well and doesn’t seep down the bowl.
- Let your cream cheese soften at room temperature before beginning so your mixture isn’t lumpy. I cut mine into cubes and let it rest on the counter for 30 minutes or so to help speed up the process.
Instructions
- Crush the Oreos into bite-sized pieces; set aside. Don't crush the Oreos too much, they make up quite a bit of volume in this trifle. A quick crush with a rolling pin will do the trick!18.1 ounces Oreo cookies
- In a large bowl, beat the cream cheese until smooth. Slowly add sugar and 1/4 cup of milk. Beat until creamy, then stir in 2 cups of the whipped topping and set aside. Reserve the remaining whipped topping for later use.8 ounces cream cheese, 1/4 cup granulated sugar
- In a large bowl, whisk together pudding mixes and remaining 4 cups of milk for 2 minutes.7.8 ounces instant chocolate pudding
To Assemble
- Layer 3/4 cup of Oreos into the trifle bowl. Top with 3/4 cup of pudding followed by 1/2 of the cream cheese mixture.
- Repeat the layers above.
- Finish with the last of the Oreos and the remaining pudding. Lastly, top with 8 ounces of whipped topping and any optional garnishings you'd like!
- Cover and chill until ready to serve.
Expert Tips & FAQs
- Make Ahead – You can prep your trifle a day in advance and store it, covered, in the refrigerator until ready to serve. It’s actually better this way, as it gives the layers enough time to set. I typically make mine the night before!
- Storage – Store leftover trifle in an airtight container kept in the refrigerator for up to 4 days.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Ashley says
My son request this every year for his birthday instead of cake. It is always a hit!
Amanda Davis says
Looks gorgeous! Love that he requests it every year!
Maria says
Can I prep a day ahead and assemble later?
Amanda Davis says
Yes
Leigha says
Can this be made 2 days before or just a day in advance?
Amanda Formaro says
2 days should be fine
Claire says
It’s just a little confusing for me about how much pudding. Do you use two small boxes of instant pudding or one big box, or two big boxes? Nothing I see in the stores measure up to 6.8 ounces. Please advise
Amanda Formaro says
Hi Claire
Two small boxes should equal the 6.8 ounces as each box is 3.4 oz. Make sure you are getting INSTANT pudding and not cook n serve.
Claire D says
Hi again. What’s throwing me off is the small boxes of the p;udding are only 2.03 ounces. I got the big box which is 5.9 oz
Amanda Formaro says
Interesting! Is that box sugar free? I’m wondering because the regular sized boxes have always said 3.4 oz (see link) but I know the sugar free package weighs a lot less. Regardless it should work fine. :) https://www.picknsave.com/p/jell-o-vanilla-instant-pudding-pie-filling-mix/0004300020433
Tara says
Hi Amanda,
Do I use 1- 8oz. Tub of whipped topping or do I use 2 tubs. It says stir in 2 cups of whipped topping but 2cups is 16oz.
Amanda Formaro says
8 ounces is equal to one cup of liquid. :) So it’s not the same when measuring cool whip. One 8-ounce tub actually has 3 cups! :)
Marsha says
Instructions are messed up regarding the milk. It says to add 1/4 cup milk to cream cheese mixture in step 2.
In step 3, it says to add remaining 2 cups milk to pudding. Where does the other 2 cups go?????
Amanda Formaro says
Thank you for pointing that out – I have corrected the recipe!
Cat says
🎂🎂🎂🍰🍰
Natalie says
Looks so delicious and perfect for hosting!
Amanda Formaro says
So fun for the holidays!