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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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!