This no-bake chocolate lasagna is layered with creamy cheesecake, chocolate pudding, whipped cream, and mini chocolate chips, all layered over an Oreo cookie crust!
Why this recipe works
Because it’s layered into one pan, chocolate lasagna is the perfect take-along for potlucks, parties, and holidays. Since there’s no baking involved with this dessert, you won’t have to heat up your kitchen making it perfect for summer barbecues as well.
I’ve yet to meet anyone who’s turned their nose up to this chocolate lasagna. It’s seriously that good. The fact that it uses easy, accessible ingredients makes it that much better.
Related Recipe – Don’t want to use Cool Whip? You can easily make your own Stabilized Whipped Cream at home.
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
OREOS – You want to grab a package of regular (not Double Stuff) Oreo cookies (36 cookies). Do not remove the cream centers!
PUDDING – This recipe is built around using instant chocolate pudding, not the Cook n Serve kind.
CREAM CHEESE – Make sure your cream cheese is at room temperature, it will make mixing it way easier. I like to take it out of the fridge, slice it into cubes, and let it rest at room temp for at least 30 minutes before I begin making the lasagna.
COOL WHIP – If you prefer, you can use an equal amount of homemade whipped topping instead of Cool Whip. To substitute, whisk 3 cups of heavy whipping cream until medium peaks form.
TOPPING – For a fancier presentation, substitute shaved chocolate for the chocolate chips. Use a vegetable peeler to shave a bar of bittersweet chocolate, creating short or long ribbons to sprinkle on top. There’s less sugar in a bittersweet bar, so it tends to shave better leaving you with prettier chocolate ribbons. You can also top with extra crushed Oreo cookies!
How to Make Chocolate Lasagna
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.
- Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.
- Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed.
- Pour into a 13×9 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.
- In a medium bowl, add the cream cheese and beat with a hand mixer until fluffy.
- Add in the 2 Tablespoons of milk and sugar and mix well.
- Using a rubber spatula fold the contents of one of the 8 oz Cool Whip containers into the cream cheese mixture.
- Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.
- While it’s setting, to a large bowl, add the pudding mixes and 2 3/4 cups milk and beat on medium until it starts to thicken.
- Spread the pudding mixture over the cream cheese layer. Put back into the fridge to set for another 10 minutes.
- Once set, gently spread the remaining 8 oz of Cool Whip over the top and sprinkle with mini chocolate chips.
- Cover with plastic wrap and let chill for at least 4 hours in the fridge or 1 hour in the freezer before you slice.
Frequently Asked Questions & Expert Tips
Absolutely! You can prepare your chocolate lasagna up to 3 days in advance. Keep it covered tightly with plastic wrap or an airtight lid kept in the refrigerator.
Store leftovers in an air-tight container (or covered well with plastic wrap) kept in the refrigerator for up to 5 days.
Yes, it freezes quite well as long as you are using Cool Whip instead of freshly made whipped cream. Since Cool Whip is already stabilized and typically comes frozen already, it holds up well in the freezer. If you are substituting with homemade whipped cream, I would recommend holding off on the top layer until you are ready to serve as it typically loses its fluffy texture once thawed. Wrap the dish well with plastic wrap followed by a layer or two of aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Of course! We’ve made this dessert lasagna in so many different flavor combinations. Mint, strawberry, lemon, pumpkin, you name it! Feel free to play around with your favorite combos.
Serving Suggestions
If you love chocolate, then chocolate lasagna is the layered dessert for you. It’s full of creamy, dreamy flavors and textures that make your taste buds happy. Be sure to print extra copies, because someone always asks for the recipe!
More Dessert Lasagna Recipes
- S’mores Lasagna
- Strawberry Lasagna
- Red Velvet Lasagna
- Mint Chocolate Lasagna
- Chocolate Lasagna Trifle
- Chocolate Peanut Butter Lasagna
Oreos are great for no-bake recipes (see Melissa’s Reese’s Peanut Butter Cup Oreo Bon Bons) and with all the flavors coming out lately, you could really switch up the direction of this no-bake dessert.
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Chocolate Lasagna
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
- 36 Oreo cookies 1 package regular cookies (do not remove cream centers)
- 6 Tablespoons butter melted
- 8 ounces cream cheese at room temperature
- ¼ cup granulated sugar
- 2 Tablespoons milk 1%
- 16 ounces Cool Whip non-fat, two 8-ounce containers, separated
- 7.8 ounces instant chocolate pudding two 3.9-ounce boxes UNPREPARED
- 2 ¾ cups milk 1%
- ¾ cup miniature chocolate chips
Things You’ll Need
Before You Begin
- Do not remove the cream centers from the cookies. Use regular Oreos, not Double Stuff. 36 cookies = 3 cups of crumbs.
- Be sure to take your cream cheese out of the fridge 30-45 minutes before starting your dessert lasagna. I like to take it out, cut it into slices, and let it rest on the counter. That helps it come to room temp quicker!
- Use 2 boxes of instant pudding, do not use Cook n Serve.
- If you prefer, you can use an equal amount of homemade whipped topping instead of Cool Whip. To substitute whisk 3 cups of heavy whipping cream and 3 tablepoons of powdered sugar until medium peaks form.
Instructions
- Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.36 Oreo cookies
- Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed.6 Tablespoons butter
- Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.TIP – If you have extra time, I highly recommend popping the dessert into the freezer after each step. It makes it easier to spread each layer.
- In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy. Add in the 2 Tablespoons of milk and sugar and mix well.8 ounces cream cheese, 1/4 cup granulated sugar, 2 Tablespoons milk
- Fold the contents of one of the 8 oz Cool Whip containers into the cream cheese mixture.
- Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.
- While it’s setting, to a large bowl, add the pudding mixes and 2 3/4 cups milk and beat on medium until it starts to thicken.7.8 ounces instant chocolate pudding, 2 3/4 cups milk
- Spread the pudding mixture over the cream cheese layer. Put back into the fridge to set for another 10 minutes.
- Once set, gently spread the remaining 8 oz of Cool Whip over the top and sprinkle with mini chocolate chips.3/4 cup miniature chocolate chips
- Cover with plastic wrap and let chill for at least 4 hours in the fridge or 1 hour in the freezer before you slice.
Expert Tips & FAQs
- For a fancier presentation, substitute shaved chocolate for the chocolate chips. Use a vegetable peeler to shave a bar of bittersweet chocolate, creating short or long ribbons to sprinkle on top. There’s less sugar in a bittersweet bar, it simply shaves better creating prettier chocolate shavings.
- You can make this dessert up to 3 days ahead, keep refrigerated.
- Store leftovers covered tightly with plastic wrap or an airtight lid in the refrigerator for up to 5 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.
Amanda Davis
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Amber says
What happens if I let my daughter make the pudding and she followed the directions on the box rather than what you put, so it was normal pudding? Will it still hold or no? Should I try and serve it frozen?
Amanda Davis says
It should still hold up, but will be softer. So be sure to refrigerate for at least 4-6 hours, and use a sharp knife when cutting. You could serve it partially frozen if you’re concerned it won’t hold up.
Susie says
I love this recipe and have made it several times! I am so bummed though – Jello has changed their packaging and the box that used to be labelled 3.9 ounces is now labelled 2.1 ounces! So I bought 4 boxes instead of the usual 2 (to come up with the 7.8 ounces required in the recipe) and combined it with 2 3/4 cups milk. Ugh – it’s a very stiff pudding layer. Oh well. I’m sure it will still taste good. Photo of the jello pudding box is attached.
Thanks for your great recipe!
Amanda Davis says
Hi Susie! If you look in the upper left corner youo’ll see that you bought the “zero sugar” box instead of th regular. The zero sugar boxes can be used instead of the regular ones, but there’s no need to match the ounces. I’m sorry that happened to you!
Susie says
Thank you! That’s great to know!
Amanda Davis says
You’re welcome!
Diane M says
sounds amazing! could you double the layers and make a trifle out of it? I want to use my trifle bowl!
Amanda Davis says
We have this recipe in trifle form here! https://amandascookin.com/chocolate-lasagna-trifle/
Diane M says
Of course you do! LOL, thanks so much!
Karen says
Have you ever served this frozen? Does it work as a frozen dessert?
Amanda Davis says
I have never served his frozen. We’d love to hear your results should you decide to experiment!
Kristy A Blain says
would powdered sugar be better than granulated?
Amanda Davis says
We have made this hundreds of times and granulated sugar works great :) no need for powdered!
Linda Smetanka says
The Chocolate Lasagna has been a favorite dessert for my family and friends for several months. During the 2024 holiday season, everyone requested I bring the chocolate lasagna to all the parties and holiday functions. Everyone loved it (including me). It is delicious. Thank you for posting the recipe and all the wonderful dessert recipes. I had to share the chocolate lasagna recipe with several friends. It is so good and very easy to make. Thanks again.
Amanda Davis says
Thanks so much for saying so Linda, we are SO glad that you are your family enjoy this as much as we do!
Ron Culver says
The Chcolate Lasagna, can it be frozen and if so, for how long without having any bad effects?.
Amanda Davis says
Yes you can freeze it, tightly wrapped, for up to 3 months.
Kimberly says
Well, I accidentally only bought one tub of Cool Whip and all the stores are closed now and Thanksgiving is tomorrow so I’m gonna wing it with one. Wish me luck
Janelle says
so i didnt have oreos or grahm crackers so o made
my favorite brownie for the bottom. everyone loved it as much as i . Im a brownie girl
Melanie J Ball says
I just made your “Chocolate Lasagna” yesterday and I just wanted to let you know that it is wonderful. Can’t wait to make a different dish Thursday. Thank you so much.
Melanie J Ball
Ann says
I haven’t tried this yet but sounds a lot like dirt cake.
Lou says
Delicious
Corinna says
Could I use reduced fat cream cheese and reduced fat Oreos in this recipe?
Amanda Davis says
Yes no problem
Marina Zamora says
Great recipe/Dessert. This is the best dessert after having the Million Dollar Chicken, a sm. salad, and a sm. dinner roll.
Could one use no- sugar pudding instead of regular pudding? would it alter the recipe too much?
Amanda Davis says
I have totally made this with sugar free pudding :)
Michelle says
I made this recipe today, and boy, is it delicious! 5 stars, thank you for sharing.
Dena says
Everyone loved it! Even the “I’m not really a dessert person” people. It’s been requested ever since.
Diana Kerolos says
Hello, should I put it in the freezer instead of the fridge for 10 minutes after each step?
Amanda Davis says
You totally can!