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
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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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Katherine Russo says
Best Desert ever and a real crowd pleaser. Amanda’s recipe is easy to follow. It has a place where you can jump to the recipe. Trust me if you make this once and take it somewhere you will never be asked to bring something different.
Dawn Sobel says
Made this for a Christmas get together with friends today and everyone commented on how good it was without being to sweet. So fast and easy to put together. I will definitely keep this recipe to make again and again.
Amanda Ramaswami says
This is so yummy! Can it be frozen? I’m making two for a party since I don’t think one will be enough and am wondering about any leftovers. Thanks for such a wonderful dessert.
Amanda Davis says
Absolutely!
Anne Hemsing says
can you use store bought pudding such as Cozy Shack
Amanda Davis says
We have not tested that, however should you decide to experiment we would love to hear your results!
Betsy says
I make this every year for Thanksgiving and Christmas. This is requested by my family quite a bit. I love this recipe. I have not tried some of the modifications that others have listed but I definitely plan to now. Thank you to all who have left comments with modifications for me to try.
Jenny says
I posted this comment as a reply so I do apologize…I made this for thanksgiving and it was a huge hit, I also added cheesecake jello pudding mix to the cream cheese instead of granulated sugar. And it came out amazing. I used about half the amount in the jello box and added the rest to the chocolate pudding mix. And it was totally amazing. Love how versatile this is.
kj says
I use Walmart Fudge Mint Cookies (10 oz) and diet sugar. Wow!
Carolyn Woodson says
Scrumptious
Kj Petersen says
I made 1/2 the recipe. Used Walmart’s fudge mint cookies for the base. Then layered cream cheese- cool whip topping and put chocolate pudding layer on top. Put in 8 x 8 glass dish. WOW! Many thanks!
Angela says
Can you substitute cool whip?
Amanda Formaro says
As stated in the Frequently Asked Questions:
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.
Carol says
You tell us to make the recipe in a 13″ pan and then also tell us that it makes 24 servings? Does that mean each serving is only 1/2″ or are my figures crazy?
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Amanda Formaro says
Each serving would be roughly 2″ x 2″. You would cut the lasagna into 24 pieces – 6 pieces x 4 pieces. There would be 6 pieces on the 13-inch side, and 4 pieces on 9 inch side.
Jenny says
I made this for thanksgiving and it was a huge hit, I also added cheesecake jello pudding mix to the cream cheese instead of granulated sugar. And it came out amazing. I used about half the amount in the jello box and added the rest to the chocolate pudding mix. And it was totally amazing. Love how versatile this is.
Jessica Szymanski says
Amazing
Tiffany says
Can you use chocolate graham crackers instead of cookies?
Amanda Formaro says
Yes
Kathy Jalowiec says
I love these. They’re delicious. I make them in 5.5 oz individual cups for parties. I have to make 100 for this weekend. CN I make now and freeze them till the day before?
E. S. says
I’ve been making this every year for my wedding anniversary and my husband loves it! I’m not too big on chocolate but I LOVE the taste of this, it balances out really well with the other layers. As someone else commented, it is very easy to modify this recipe to your liking.
Tara says
This is one of my family’s favorite desserts!!! So so good!!!
Autumn says
Hi, do you use salted or unsalted butter?
Amanda Formaro says
unsalted
Karin says
Have been making this for years, although I use 3 cups of milk in the pudding…it still holds up, not too thin.
I also make it using a graham cracker crust and lemon pudding.
Using a vanilla cookie crust, vanilla pudding and topping it with fruit….family favorite is strawberries.
If you half the recipe it will work with store bought cookie crusts which I always have on hand. This can be put together in five minutes, if un expected guests show up….refrigerate for half an hour and your set!
Ciara says
Hello, I live In the UK, do you know if angel delight is the same as chocolate pudding mix? Thanks xx
Amanda Formaro says
Yes that appears to be very similar!
Terena says
Can I just say. What a fantastic Recipe. I followed exactly. My second time making. And first time using your recipe. Thank you so very much. My people and ADORE this.