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
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 ItIngredients
- 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
Amanda Davis
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Mary Ann Walter says
Have made this many, many times. Family loves it and my son-in-law always wants it as his birthday “cake” LOVE
Susan Lavorato says
I’ve tried this it was great also did it in lemon just changed everything from chocolate to lemon worked well thank you love it LOVE
Roberta says
What did you use for the crust……Oreo’s or graham crackers
Amanda Formaro says
Hi Roberta! There’s a printable recipe card at the end of the post with all of the ingredients, measurements, and instructions. We use Oreos. :)
Carol Applebee says
Hello! I’ve made this dessert many times and it is a huge hit every time . One change I made was to sprinkle crushed Oreos over the top rather than the mini chocolate chips . The chips are harder to chew for some of our elderly family and friends. Delicious!
Shirley Andersen says
I love this dessert and have made it many times. Always a family favorite! Thanks for sharing this. LOVE.
Patti Phillips says
This is so easy. I made it for a family dinner and it was devoured. LOVE!
David Harr says
This dessert was very good. The richness was perfect. The taste was also perfect. I never knew that a chocolate lasagna could be so good until I tried this recipe! Thank you! LOVE!
Denice says
Delicious, Easy to make, and everyone in my family loves it. Love
Rachel Klaphake says
Wonderful recipe and easy to make!! LOVE!
Teri says
Can you make this in a trifle bowl? If so, would I need to double the recipe to fill the bowl?
Amanda Formaro says
I already have a recipe for that! Go here https://amandascookin.com/chocolate-lasagna-trifle/
Pam says
Love it sooooo much! And very easy.
Deborah Kania says
This is hands down the favorite dessert of everyone who’s tasted it. Family and friends alike. I was told if I didn’t bring samples not to put pictures of Chocolate Lasagna on FB! LOL It IS so beyond delicious!!
Betsy says
Hi Amanda I made the chocolate lasagna. It tasted great although when I went to take the first piece out all I got was the layers above the cookie crust. I had to go back in and scrape it out. So the piece was a messy looking thing. Should I have put it in the freezer instead of the fridge for 4 hours?
Amanda Formaro says
Did the crust stick? This can happen if the butter was too hot when mixed with the crumbs. Or if there was too much butter or not enough crumbs.
Penny says
Can you substitute marscapone for cream cheese?
Amanda Formaro says
I haven’t tried that, but it should work.
Joanne R deJong says
Once made cou.ld this be frozen.
Amanda Formaro says
Yes! If I’m going to freeze it, I place it in the freezer uncovered for a couple hours. Then I cover the top with plastic wrap so that the plastic wrap is touching the topping. Keeping air out will keep frost from forming.
mal says
what do you do if you dont have chocolate pudding mix?
Amanda Formaro says
I have not tried it with a homemade version, but Food network has one here https://www.foodnetwork.com/recipes/alton-brown/instant-chocolate-pudding-mix-recipe-1943281
Lea says
Amanda, Wow! This looks delicious, and my guess is that once people try it (I haven’t yet), that it becomes a favorite. I have pinned this. Can you tell me how long you would let it sit in the freezer before adding the next layer, time permitting?
Amanda Formaro says
10-15 minutes should do the trick!
Raymonde Pelley says
I have made this lasagna many times. Sometimes I will use Pischasho pudding, or any pudding will do. The lemon one is awesome. Thanks for the recipe.
Channel Rochelle Hudson says
I want to make this so much more
Erica says
What kind of cream cheese do you us? Regular or soft?
Amanda Formaro says
I use the brick of cream cheese. I cut it into pieces and let it sit to soften.
Sarah says
This looks fantastic. I will have to give this a try once I gather up all of the ingredients. Looks like a great dessert option that requires no baking.