This post may contain affiliate links. Please read our disclosure policy.
Chocolate lovers will swoon over the creamy and crunchy textures of this layered no bake chocolate lasagna.
If you love these creamy layers, you will also adore our Cream Puff Cake and Lemon Lasagna.
Must Love Chocolate!
It’s no secret that we love chocolate desserts! While white chocolate is our favorite, we will indulge in all varieties. It’s only natural that I create various versions of my wildly popular White Chocolate Lasagna.
This chocolate lasagna is a decadent layered cake with creamy pudding, Oreos, cream cheese and whipped topping – an utterly indulgent dessert for holidays or warm summer days!
Why we love it:
- Tastes as good as it looks. Chocolate cake recipes are a favorite, and this twist boasts lovely layers that create a perfect harmony of flavors and textures.
- No bake dessert. Keep your kitchen cool and savor this refreshing confection without using an oven – a perfect summer dessert!
- Make ahead. Mouth-watering layers whip up in minutes for a hassle-free dessert that is chilled in the fridge or can be frozen for later!
Ingredients
- Oreo cookies – 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
- cream cheese
- powdered sugar
- whipped topping – use store-bought or make Whipped Cream
- instant chocolate pudding mix – Purchase the INSTANT mix otherwise the pudding layer will not set correctly.
- cold milk – whole milk will make it creamier, but 2% will also work
- chocolate bar – or mini chocolate chips
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.
Recipe Tips
- Crushing oreos. 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.
- Clean slices. Place a large kitchen knife into a pan of hot water, wipe dry, and cut. Wipe the blade and rewarm the knife after each cut.
- Reduce the recipe. Cut the ingredients in half and use a 9×9 baking dish to make a smaller chocolate lasagna recipe.
- Make it festive. Add holiday sprinkles to coordinate with your holiday.
Storage Info
- Make ahead of time. Make this no bake chocolate lasagna recipe then refrigerate or freeze with the directions below.
- STORE. Cover and store this dessert lasagna in the fridge for up to 5 days.
- FREEZE. Cover pan with plastic wrap then again with aluminum foil. Label and freeze for about 1 month. Thaw in the fridge before serving.
For More Sweets:
Chocolate Lasagna
Chocolate lovers will swoon over the creamy and crunchy textures of this layered no bake chocolate lasagna.
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 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.
Video
Notes
Make ahead of time. Make this no bake chocolate lasagna recipe then refrigerate or freeze with the directions below.
STORE. Cover and store this dessert lasagna in the fridge for up to 5 days.
FREEZE. Cover pan with plastic wrap then again with aluminum foil. Label and freeze for about 1 month. Thaw in the fridge before serving.
Nutrition
Calories: 456kcal, Carbohydrates: 49g, Protein: 5g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 50mg, Sodium: 664mg, Potassium: 194mg, Fiber: 1g, Sugar: 30g, Vitamin A: 634IU, Calcium: 105mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!
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!