Chocolate Lasagna

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.

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.

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

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!

1. Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.

2. Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed.

3. 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.

4. In a medium bowl, add the cream cheese and beat with a hand mixer until fluffy.

5. Add in the 2 Tablespoons of milk and sugar and mix well.

6. Using a rubber spatula fold the contents of one of the 8 oz Cool Whip containers into the cream cheese mixture.

7. Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.

8. 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.

9. Spread the pudding mixture over the cream cheese layer. Put back into the fridge to set for another 10 minutes.

10. Once set, gently spread the remaining 8 oz of Cool Whip over the top and sprinkle with mini chocolate chips.

11. 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.

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.

ONE-PAN DESSERTS COOKBOOK!

The one-pan dessert is ideal for all occasions including potlucks, holidays, barbecues and birthdays. Several of these desserts do not require baking making them perfect for summer. See ALL my cookbooks here!

 

20 delicious one-pan dessert recipes plus tips for dessert success! ONLY $9.97!!

 

 

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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.

4.94 from 138 votes

Print Pin Recipe Rate

Course: Desserts

Cuisine: American

Course: Desserts

Cuisine: American

Servings: 24 people

30 mins

Calories: 259

Author: Amanda Formaro

Ingredients

• ▢ 36 Oreo cookies 1 package regular cookies (do not remove cream centers)
• ▢ 6 Tablespoons butter melted
• ▢ 8 ounces cream cheese room temp
• ▢ 1/4 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 3/4 cups milk 1%
• ▢ 3/4 cup miniature chocolate chips

Things You'll Need

• ▢
  Hand mixer
• ▢
  Food processor
• ▢
  13x9 baking dish
• ▢
  Rubber spatula

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.
  

Video

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.

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

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