This no-bake Chocolate Lasagna is filled with a creamy cheesecake layer, chocolate pudding, whipped cream, topped with mini chocolate chips, all layered over an Oreo cookie crust! If you’ve never tried chocolate lasagna you are in for a delicious treat.
Why this recipe always 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.
Related Recipe – Stabilized Whipped Cream
For other dessert lasagna recipes check out: Chocolate Peanut Butter Lasagna, Mint Chocolate Lasagna, Lemon Lush which can also be referred to as Lemon Lasagna!
Ingredients you will need:
You want to grab a package of regular (not Double Stuff) Oreo cookies (36 cookies) and you will NOT remove the cream centers.
How to Make Chocolate Lasagna
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
- 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.
Expert Tips & FAQs
- Do not remove the cream centers from the cookies. Use regular Oreos, not Double Stuff. 36 cookies = 3 cups of crumbs.
- Use 2 boxes of instant pudding, do not use Cook n Serve.
- 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.
- 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.
- 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.
- You can make this dessert up to 3 days ahead, keep refrigerated.
If you love chocolate then this 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 everyone will want the recipe!
More Dessert Recipes You Will Love
- My Pineapple Dream Dessert is hands down the most popular recipe on this blog, year after year!
- What holiday table or family barbecue would be complete without classic Ambrosia Salad!
- You’ll probably like my Cream Puff Chocolate Eclair Cake too. It’s another one of those potluck recipes that everyone wants a slice of! Not only is it creamy and delicious, it’s pretty too. So next time you’re heading to a friend or relatives and need to bring a dessert, try this eclair cake!
- Not everyone approves of the name of this next recipe, so over the years it has taken on a few different titles. Here it’s called Sex in a Pan, but you may also know it as Chocolate Dream, Robert Redford Dessert or Better Than Anything Dessert. All I know is that three layers including cream cheese, pudding and whipping cream make for a party in your mouth!
- Speaking of potluck favorites, this Strawberry Jello Pretzel Salad is always a big hit! There are some families that absolutely insist it be served at every holiday.
- If you are a banana lover have I got a dessert for you! Make this delicious banana pudding poke cake and I promise you will not be disappointed.
- Coffee lover? You’ll definitely want to try my mocha version of this recipe – Mocha Lush.
- Or you can check out a collection of 30+ One Pan Dessert Recipes to find which suits you & your guests’ tastes!
- And if you need something a little fancier for the holidays, try our Chocolate Lasagna Trifle! For a little something that’ll have the chocolate and Oreo lovers drooling over, our Slutty Brownies are hands-down incredible.
- Stay cool this summer and take this no-bake Oreo Icebox Cake to your next potluck!
- This irresistible no-bake Eclair Cake is the dessert of your dreams. Your guests will be asking for seconds and thirds!
- This Strawberry Lasagna is creamy, dreamy, and bursting with strawberry bliss.
- This impressive homemade German chocolate cake has tall decadent layers of moist chocolate cake, coconut-pecan filling, and chocolate frosting.
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
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.
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 Rate ItServings: 24 people
30 minutes
Calories: 259
Ingredients
- 36 Oreo cookies 1 package regular cookies (do not remove cream centers)
- 6 Tablespoons butter melted
- 8 ounces cream cheese room temp
- ¼ cup granulated sugar
- 2 tablespoons milk 1%
- 16 ounces Cool Whip non-fat, 2 (8-oz) containers, separated
- 7.8 ounces instant chocolate pudding 2 (3.9 oz) 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.
- Use 2 boxes of instant pudding, do not use Cook n Serve.
- 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.
- 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.
- 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.
- You can make this dessert up to 3 days ahead, keep refrigerated.
Instructions
- 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 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.
- 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.
- 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.
Nutrition
Serving: 1slice | Calories: 259cal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 300mg | Potassium: 132mg | Fiber: 1g | Sugar: 24g | Vitamin A: 305IU | Calcium: 75mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!
Amanda Davis
President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Dawn says
OMG!!!! Do you people not read the article and directions??????
Olga boga says
That’s not nice.
Amy says
It says to use 3 1/4 cups of milk to pudding. There isn’t enough milk. Didn’t you mean 3 cups and 1/4
Amanda Formaro says
Hi Amy! The instructions are correct. You won’t use as much milk as the box of pudding suggests because you want it to be firm enough to hold up in the dessert :)
MamaM says
3 1/4 is how one writes 3 cups and one quarter. Three quarter cups is written as 3/4.
Carol says
I believe you are correct… if it is 3 (1/4 cups). It should be 3/4 cups… it’s confusing… 3 1/4 cups is 3 cups and 1/4 cups.
Charmaine says
I used 3 1/4 cups of milk now it won’t setup ?
Janice says
Made this just for fun. It was a hit. It was requested for a birthday celebration. Easy to make and yummy!
Michelle says
Do you think I can make this a day or two ahead of time and leave in the fridge Or will the Oreo crust get soggy
Amanda Formaro says
Yes should be totally fine for a couple days!
Damien Chinnappan says
Hii.. Must I whip the cream before adding it into the cream mixture
Amanda Formaro says
Yes, if you aren’t using cool whip you will need to make whipped cream :)
Alfonzo Withers says
Where it says “KITCHEN TOOLS YOU’LL FIND USEFUL” you have a 13″ x 9″ baking dish but in the instructions it says 9″ x 13″. May have been a typo but it’s 13 x 9 right?
Amanda Formaro says
It’s the same thing :)
Tena says
It’s geometry
Lyn Conn says
We don’t have cool whip here, is it ok to just use the cream cheese mix?
Amanda Formaro says
You can make you own. It’s just whipped cream. I’m not sure where you are located or I could tell you what to use. Just do a google search for homemade whipped cream in your location. If you are in the US, use heavy whipping cream, beat in a mixer with a whisk attachment on medium high until stiff peaks form.
jessica says
is that regular sugar or powerd ???
Amanda Formaro says
regular granulated sugar
Teresa says
How many cups does 36 crushed cookies gets you? I already have Oreo crumbs in my cupboard
Amanda Formaro says
According to this article 12 cookies equals one cup. https://www.gourmetsleuth.com/ingredients/detail/oreo-cookies
Glenys Mino says
I have the same question,a box of choco oreo cookie crumbs,what would be the equal to 36 cookies?
Amanda Formaro says
3 cups
Yvonne says
I’m going to make this recipe today. It sounds so good!! But, I was wondering, my Oreos have frosting on them, does the frosting need to be removed?
Amanda Formaro says
Nope you can leave it in :) Use regular Oreos though, not double stuff
cindy solomon says
Do you use the whole cookie or do you scrape the filling off?
Amanda Formaro says
The whole cookie with frosting, NOT double stuff
David Schmitz says
Ok tried your recipe. Its awesome. The 2nd time i fixed it i use chocolate graham crackers and i like it both ways.
Amanda Formaro says
Sounds delicious!
Michele Dickson says
Does the center of the cookie get crushed up with the cookie.
Amanda Formaro says
Yes
Lin Gee says
Looks yummy!
Jay says
Anything else I can use in the place of butter?
Amanda Formaro says
Margarine will work!
BARB says
Do you remove the frosting from the oreos before crushing them? I don’t see frosting specks in the crumbs.
Amanda Formaro says
Leave the frosting in :)
BARB says
DO YOU REMOVE THE FROSTING FROM THE OREO COOKIES?
Amanda Formaro says
No, leave the frosting in
Joshua Ahlf says
What can I use instead of cream cheese?
Amanda Formaro says
Here are some ideas! http://www.myrecipes.com/extracrispy/the-best-cream-cheese-substitutes-for-every-situation
Amy says
Hey, is there any option instead of using pudding mix? Something which I can easily use directly, as puddingg mix is not easily available where I stay!
Amanda Formaro says
I cannot guarantee the results on this because I haven’t tried it, but there’s a homemade chocolate pudding mix recipe here – https://www.foodiewithfamily.com/homemade-no-cook-instant-pudding-mix-make-ahead-mondays/
Jennifer says
Excellent dessert. Made it for my husband tonight.
Amanda Formaro says
It’s one of our favorites! So glad you liked it :) Thanks!