If you need an easy, no bake dessert that everyone asks for, this Chocolate Lasagna is it! It is layered with chocolate, creamy filling, and a cookie crust, making it one of those go to treats we keep in rotation for parties and holidays.
This dessert is rich, chocolatey, and so simple to put together. The layers come together quickly, and we have made this more times than we can count for family gatherings. It is always a hit and disappears fast every single time.
If you love easy desserts like this, you will also want to try Oreo Dirt Cake, Chocolate Sheet Cake, and White Chocolate Lasagna. These are all family favorites we make on repeat.
Why you’ll love it + Why it works:
- No Bake Dessert: Great for warm days when you do not want to turn on the oven. It’s a perfect summer dessert!
- Make Ahead Friendly: You can prep it early and keep it chilled until ready to serve.
- Stable Layers: The cream cheese and whipped topping create a firm but creamy base that holds beautifully.
- Quick Setting Pudding: Instant pudding thickens fast, giving you structure without extra effort.
Chocolate Lasagna Ingredients
- Oreo cookies (36 Oreo cookies, (one 14.3 ounce package)): Creates the base crust and adds that classic chocolate cookie flavor everyone loves. Regular Oreos work best, but you can use Double Stuf for a slightly softer crust. Use regular chocolate Oreos, not Double Stuf. Do not remove the cream filling; crush the entire cookie until the desired texture is achieved.
- Unsalted butter (6 tablespoons unsalted butter, melted): Binds the crushed cookies together so the crust holds its shape when sliced.
- Cream cheese (8 ounces cream cheese, softened): Adds a rich and slightly tangy layer that balances the sweetness of the dessert.
- Butter (½ cup butter): Helps make the cream cheese layer smooth and rich with a light, fluffy texture.
- Powdered sugar (1 cup powdered sugar): Sweetens the cream cheese layer and keeps it smooth without any graininess.
- Whipped topping (16 ounces whipped topping): Lightens each layer and gives the dessert that soft, fluffy texture we all love. Cool Whip is the classic choice here. Use store-bought or make Whipped Cream.
- Chocolate instant pudding mix (2 (3.9-ounce) boxes chocolate instant pudding mix): Creates a quick, chocolatey layer that sets fast and adds depth of flavor. Purchase the INSTANT mix otherwise, the pudding layer will not set correctly.
- Milk (3 cups milk): Combines with the pudding mix to form a smooth and creamy chocolate layer.
- Chocolate bar or toppings (chocolate bar to make curls with, or chocolate shavings, mini chocolate chips): Adds a finishing touch and extra chocolate flavor on top.
How to Make Chocolate Lasagna
OREO CRUST. Pulse the Oreos in a food processor. Add the Oreo cookie crumbs to a Ziploc baggie with melted butter, and mix to combine.
Press the crushed Oreos into the bottom of a 9×13 pan. Chill in the refrigerator while preparing the next layer.
CREAM CHEESE LAYER. In a medium bowl, stir cream cheese, margarine/butter, powdered sugar, and ½ of the Cool Whip. Pour the cream cheese mixture over your Oreo cookie crust.
PUDDING LAYER. In another bowl, add the milk to the bowl along with the dry instant pudding. Whisk together until pudding thickens. Pour a chocolate pudding layer over the cream cheese layer. Refrigerate for at least 5 minutes.
CHILL. Top off with the rest of your Cool Whip. Add chocolate shavings. Refrigerate at least 1 hour before serving.
Kristyn’s Recipe Tips
- Crush Finely: The easiest way is to use a food processor. Pulse a few times for a chunkier bottom layer, or pulse longer for finer crumbs. Alternatively, place the Oreos in a Ziploc bag and crush them using a rolling pin.
- Softened Cream Cheese: Make sure it is fully softened so your filling is smooth with no lumps.
- Chill Between Layers: Let each layer set slightly so everything stays clean and defined when sliced.
- Clean Slices: Use a sharp knife and wipe between cuts for neat, bakery-style pieces.
- Make it Festive: Add holiday sprinkles to coordinate with your holiday.
Chocolate Lasagna Recipe
Video
Ingredients
- 36 Oreo cookies, (one 14.3 oz package)
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- ½ cup butter
- 1 cup powdered sugar
- 16 ounces whipped topping
- 2 (3.9-ounce) boxes chocolate instant pudding mix
- 3 cups milk
- chocolate bar to make curls with, or chocolate shavings, mini chocolate chips
Instructions
- Begin by crushing Oreos. For a very fine mixture, place Oreos in a food processor. Place in a ziploc baggie and add your melted butter. Mix until it is well combined.
- Press into the bottom of a 9×13 pan spreading out to cover the entire bottom of the pan. Chill in the refrigerator while preparing the next layer.
- In a medium bowl, blend cream cheese, margarine/butter, powdered sugar, and ½ of the Cool Whip. Blend well and pour over Oreo Crust.
- In another bowl, make your pudding by adding your milk to your bowl and instant pudding. Whisk together until the pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
- Top off with the rest of your Cool Whip. Add chocolate shavings.
- Refrigerate at least 1 hour before serving.
Notes
- Crush Finely: The easiest way is to use a food processor. Pulse a few times for a chunkier bottom layer, or pulse longer for finer crumbs. Alternatively, place the Oreos in a Ziploc bag and crush them using a rolling pin.
- Softened Cream Cheese: Make sure it is fully softened so your filling is smooth with no lumps.
- Chill Between Layers: Let each layer set slightly so everything stays clean and defined when sliced.
- Clean Slices: Use a sharp knife and wipe between cuts for neat, bakery-style pieces.
- Make it Festive: Add holiday sprinkles to coordinate with your holiday.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make this no bake chocolate lasagna recipe, then refrigerate or freeze with the directions below.
Cover and store this dessert lasagna in the fridge for up to 5 days or wrap again with aluminum foil. Label and freeze for about 1 month. Thaw in the fridge before serving.
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This recipe was first shared April, 2024.
LOVE IT💖💖💖💖
Thanks for this recipe. My grandkids will love this
Delectable and delicious. It is easy to make and a crowd pleaser.
I’d only ever made a lemon version of this dessert, but this chocolate version made me swoon. My family went crazy over it, too! And I love that it’s no-bake — it will be a regular at our house this summer!
Simple to make and so addictive. We just love this dessert!
This is so rich and chocolatey! Kids super loved it! I’ll make it again this Sunday!