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.
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Sabrina says
Is 8oz of whip cream okay or should I get 16oz. Could not find 12oz.
Amanda Formaro says
If you can’t find the 12-oz I would get the 16-oz and just use the remaining either on top of this dessert or with something else. Strawberries dipped in Cool Whip are great!
Mary says
I always use a 16 oz container. Half in the cream cheese and half on top.
Selyne says
How far in advance should I make this. Dessert? Can I keep it frozen and then thaw it for the next day or day after? I’m going to multiple Xmas parties
Amanda Formaro says
You can make it a few days before, but I don’t recommend freezing it.
Sierra Fadeley says
Looks good
Marije says
Does the coolwip have to be thawed before putting it on?
Amanda Formaro says
If it is frozen, yes.
Mercedes says
Yes it will make it easier to spread.
Amanda says
Excellent dessert! Thank you for sharing. I will be following other desserts of yours!
Cindy says
Delicious! Thanks so much for such a great recipe.
Becky Mansfield says
This recipe is an all time favorite in our house! The kids ask for it instead of cake for their birthday parties. ??.
Jennifer Fishkind says
I just made this last night for a party and it was a HUGE hit!! Thanks for the great recipe!
Mike says
My mom makes this every time we go home to visit. It’s been my favourite since I was a teenager.
Amanda Formaro says
We love it too! Whenever we get invited to a get together, it’s often requested that we bring it :)
Jackie Currie says
This is one of my family’s favourite desserts ever! Been making it for years. My dad asks for it every year on his birthday. :)
Amanda Formaro says
Thanks Jackie! It’s definitely one of those “hey mom, are you making that chocolate thing again for Thanksgiving?” haha
Aleah A. says
When you crush the Oreos, do you remove the cream from the middle? Thanks!
Amanda Formaro says
Crush them with the cream, don’t remove it :)
Pam Woods says
Could you use homemade whipping cream instead of cool whip?
Amanda Formaro says
Absolutely!
Jaydn says
THIS IS AMAZING! My husband and I love it! Thanks for sharing!
Amanda Formaro says
So happy you enjoyed, Jadyn!! :)
Abbie says
Making this now I added chocolate crunchies for an extra layer
Ivy says
Can i make this a day or two days before?.. Looks so yummy.. Thanks
Amanda Formaro says
I’d imagine it would be fine! You could even make it, freeze it, and take it out to thaw the morning of :)
Ivy says
Thank you so much Amanda. I’ll make it later for the party tomorrow ?.
Amanda Formaro says
Yay, hope it turns out good for you!!
Fran says
I have made your chocolate lasagna several times. My children, their children, nieces, nephews and friends LOVE it. Finally i’m asked to bring something other than the wine or soda. Will be trying the pot roast next.
Amanda Formaro says
Awesome, I’m glad to hear you all enjoy the chocolate lasagna! The pot roast is super yummy, hope you enjoy! :)
Sal says
For us international readers, what is ‘cool whip’? We don’t have this product.
Amanda Formaro says
Hi Sal, Cool Whip is a variation of whipped cream, we use it as a “whipped topping” quite often over here. :)
Pam says
Do you use both sides of cookies and scrap off the icing? Am assuming so but if you can reply today would appreciate it.
Amanda Formaro says
Don’t scrape off the icing, just use the entire cookie :)
cakespy says
This looks like a dessert dream.
sharran says
Looks so good.