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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@line says
Delicious!!!
Laura says
Remaking this a second time. Fabulous and highly recommend it! I added mint chips on top. Huge hit!
Amanda Formaro says
Yum, love mint chocolate! Try my mint chocolate lasagna too :) https://amandascookin.com/mint-chocolate-lasagna/
Cole says
What chocolate pudding instant do I use?
Thanks.
Amanda Formaro says
Hi Cole! You’ll need two of the regular sized boxes (not the large ones) of instant chocolate pudding. The brand doesn’t matter, but I always use Jello brand.
Diana says
Do you know of a substitute I can use for the cream cheese? Food sensitivity.
Amanda Formaro says
There are non-dairy cream cheeses available if that’s what the sensitivity is?
Emma says
I usually don’t like things like this, so I was hesitant after my fiance made it, but it is AMAZING and perfect for bringing to dinners and super easy and cheap to make!
Amanda Formaro says
So glad you loved it Emma, thank you!
Pat Mulholland says
My grandson absolutely loves this!!!
Amanda Formaro says
Thank you Pat! :) So glad he loved it!
Makayla Campbell says
my little sister has been sad for an while and i’m twelve she’s 4 she sad cause her fish died and when she bought her a new fish but was not the same made her this dessert made all those frowns turn upside down and I was so happy cause i did it correct
Amanda Formaro says
That’s amazing, way for being a great big sister!
Abigail says
Hi!:) I made this desert and it was delicious! Only complaint is the cool whip was very runny on top??😞 did I do something wrong?
Amanda Formaro says
Sometimes Cool Whip can get runny if it’s stirred too much. I’m glad you liked the dessert!
Deborah Favro says
I am going to try this with a gluten free version for mine and my grand daughters b day this weekend, Wish me luck !!! Thanks for the recipe, Looks yummy
Barbara Roecker says
How can this serve 24 people?
Amanda Formaro says
We cut a 13×9 pan into 24 pieces. 6 long by 4 across. That is what the nutritional information is based off of. You can cut it however you like, but please note if you cut and serve larger slices the nutritional info will be different.
Jamie says
Can I make this the night before and keep in fridge until party.
Amanda Formaro says
Yes!
Christi says
Made this with homemade whipped cream as the top layer, and it was heavenly. Everyone loved it! Best dessert ever.
Amanda Formaro says
Wonderful, so glad you loved it!
Sarah says
Hi! I was wondering if I would be able to substitute the cool whip for home made whipped cream?
Amanda Formaro says
Yes, you will need to whip up 2 cups of whipping cream.
Jeff says
I’ve been making this recipe for a few years now and my grandkids love it. Especially my older granddaughter. So I’m making it now to take down to her. She’s graduating from Lackland Airforce base this Friday. I’m putting in a plastic container with a lid and I’ll throw it in my cooler with bags of ice on top. Cross your fingers. Thanks for this recipe. Jeff N
Amanda Formaro says
It should do fine! Please thank your granddaughter for her service for me!! :)
Vanya says
Hi. Can I use whole milk and also the original Cool whip instead of the light one? Already bought the products.. does it make a difference?
Amanda Formaro says
Yes you can! It will not affect anything except the calorie and fat count :)
Petra says
Hi love this recipe ..I did make a few changes ..I added some vanilla extract to the cream cheese part and as well I used crumbs not smashed up cookies so I added a little chocolat icing to the mix and it made it shape up just right …thanks again ..it was a big hit
Amanda Formaro says
Thanks Petra, so glad you loved it!
Marianne says
Made it today. The cookie bottom was crumbly, didn’t Harden. Maybe I didn’t press it down firmly enough?
Amanda Formaro says
That’s possible. If the dish was refrigerated and allowed to firm up the crust should have formed. The only other thing I can think of would be not using enough butter or too many cookies. I bet it was still delicious though! :)
Trina Luttrull says
Silly question…it says to Use a spatula to divide the Cool Whip in half and fold half into the cream cheese mixture. So it just means to use 1 of the 2 tubs and save the other for the topping, correct? I’m probably over thinking ?
Amanda Formaro says
Ohhh sorry! I edited the recipe and need to fix that. YES that is exactly what it means :) originally the recipe called for a 12 oz tub, and I changed it to 16 oz (or two 8 oz tubs)
Erin Fink says
We don’t have mini chocolate chips where we live. What would be a good alternative?
Amanda Formaro says
It’s just for garnish on the top. You can use a vegetable peeler to shave some chocolate curls off of a candy bar!
marse cave says
as someone who cannot eat anything dairy can it be made with out cream cheese? I’ve got other ideas to use instead like soft serve ice cream or just more cool whip?
Amanda Formaro says
You can find dairy-free cream cheese in the healthy food sections of grocery stores.