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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@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.