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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jordan says
I have been making this for years. Its requested everytime there is a get together. For people that don’t know yet when i say chocolate lasanga they think I am making a chocolate take on classic lasanga and are confused, then relieved lol… and pleasantly surprised.Thank you for sharing Amanda, its delicious!!!
Cindy says
Can’t wait to try
I bought low fat 1/3 cream cheese. Will that work?
Amanda Formaro says
Yes low fat cream cheese will be fine
Hannah says
Can I use double stuffed Oreos?
Amanda Formaro says
You will get too much crust and the ratio of cream centers will change the texture. Please use regular oreos
Christine Fortier says
This recipe is to die for. Best dessert I’ve ever made.
Ann Lindsay says
Does this dessert freeze ok? I only need to freeze it for a couple of days.
Amanda Formaro says
Yes you can freeze it without an issue
Beth Ann says
Made it once and now it is requested every time we need a dessert!! I am actually making it now for my son’s back to school dessert!!! LOVE IT!!!
Lisa says
This has been a huge hit every time I make it, but I struggle with how to serve it. I end up slicing through the crust with a sharp knife and then using a large spoon to scoop out the piece. It works, but doesn’t come out cleanly. Any hints on how to make this easier and neater?
Amanda Formaro says
If you freeze it first for a couple hours it will get nice and firm. Then you will get clean cuts :)
Jo says
This is my go to recipe that my very picky brother loves. I make it and take it to my mom’s so everyone can enjoy. Since my mom’s household is all diabetics, I use sugar chocolate pudding and sugar free mini chocolate chips and no one can tell the difference.
Thank you for sharing.
Angel says
I forgot it in the freezer all night…
Carrie Deiseroth says
Absolutely delicious
Bobbie says
Hi! Do I need to defrost the cool whip before using? Thank you
Amanda Formaro says
Yes
Kim says
I accidentally bought the cook and serve chocolate pudding, will that not work?
Amanda Formaro says
It will, but it will take longer because you will have to cook and completely cool the pudding before you can layer it into the dessert.
Tracy Doran says
I really want to make this, it looks so good! Do you have a break down to cut the recipe in half? It is just the 2 of us and a big 13 x 9 is just too much, we tend to get tired of a dessert and I end up throwing the rest out. I was also wondering if a brownie base would work instead of the cookies?
Amanda Formaro says
I haven’t tried a brownie base, let me know if you do! You should be able to halve this recipe and make it in a pie plate or square pan.
Renee says
A brownie base sounds like the “Chocolate Dream” dessert they serve at Carrabba’s…Yum! Yum!
Carrabba’s Italian Grill Sogno Di Cioccolata (Chocolate Dream)
Renee says
Hi Tracy,
I just noticed when we go to “print” the recipe, you can adjust the number of people. It is at the top of the printing page…you can uncheck the recipe image, nutrition info, etc. Just below those options, and before the recipe, you can – and + the number of people. I think you can cut it in half, etc. I hope this helps. I hope you can locate what I am talking about. Print recipe, select unselected options at top…see – and + people.
Linda says
I made this chocolate lasagna for our church dinner everyone loved it including me thank you so much
Diane says
I make this often. Always a hit. I also have made it with cheesecake flavor pudding and vanilla Oreo crust. It was amazing.
Amber says
Salted or unsalted butter? also, I’d like to make this using sugar free pudding — would I still get 2 boxes? thanks!
Amanda Formaro says
unsalted butter, and I haven’t made with sugar free pudding but I would imagine yes, two boxes
Madeleine says
I made this for Thanksgivng and it turned out great! I ended up having to make my own pudding recipe because all of the stores were out of instant pudding. I made it the night before and it turned out fine. Everyone loved it! I recomend leaving it out of the fridge for about 15 minutes prior to eating it because the oreo crust was hard to cut into.
Andra Ryer says
I read through the older comments and saw the real whip cream substitutions for cool whip which seemed like a good idea for an upgrade. However the pudding bled through on the top (not pretty) so maybe not enough (thin) or not stiff enough. Even with the thin layer of whipped cream, I’m not getting any cream cheese flavor just pudding and cookie. Is there a way to make it more cheesecake like?
Deb says
It’s not really meant to have a cheese cake flavor. The cream cheese is just there to add a layer to the “lasagne”. To get a cheesecake type layer it would require adding eggs etc to the cream cheese which would require baking.
Mike g says
I’m so glad I found this recipe. This is the dessert my mama makes for my bday. She uses a baked crust with chopped pecans. Now her secret is finally out. Ha Ha Ha lol. I think my next one will be blueberry on reg. graham cracker crust with a little Almond extract.
Betty says
Can you make this a day in advance of serving?
Madeleine says
yes
Stephanie Marberg says
I feel like the pudding to milk ratio was way off. 7.8 ounces of pudding (instant) to 2 3/4 cups milk made it like a brownie batter. Very thick and gritty. Am I missing something??? Help me!
Amanda Formaro says
Did you use instant pudding? Sounds like you used Cook n Serve.
Susan M Albert says
I haven’t made it yet, but I’m going to use 3 1/4 cups milk per other recipes.
Kelsey says
I had the same issue using jell-O instant pudding. Agree the pudding ratio is off if you follow the oz listed in this recipe. I used instant, not cook and serve. Next time I will just make the pudding per instructions on the boxes, and layer it on. My pudding with this recipe came out gooey and clumpy and I had to keep adding milk and ended up with a lot of extra pudding haha. Maybe milk amount needed varies by brand of instant pudding..?
touchedpainter says
I will be making this recipe, with many different crumb bases and flavors. I will have to amend the cream cheese (which is easy to do) as Cool whip is 97% hydrogenated oil and causes extreme inflation throughout the human body and brain, and is a cause for Diabetes II (which I have) and Diabetes III, so cool whip exacerbates my diabetes so I cannot put even a finger lick to taste. Who is going to turn down homemade stabilized whipped cream; it just takes seconds to make a small batch with a stick blender. I use heavy cream in my coffee, it takes just a drop, so I always have it on hand.
I love this recipe for just me alone and family get togethers will go bonkers.
Thank you again
Debb says
I believe you mean inflammation, not inflation.