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.
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
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.
- Strawberry Sangria - May 19, 2026
- Chile Lime Chicken - May 13, 2026
- Key Lime Pie - May 11, 2026
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?
NO free email subscriptions please.
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.