Chocolate Lasagna

This chocolate lasagna is the no bake dessert I make when I need something cool and creamy for a crowd. It layers a crunchy Oreo crust, a sweet cream cheese layer, chocolate and vanilla pudding, and whipped topping under a drizzle of chocolate. Every bite is cool, creamy, and light.

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I have made this so many times it is muscle memory now. It is the one I count on when I need a dessert I can put together the night before and not think about again until it is time to serve.

What sets this one apart is the pudding. Most chocolate lasagnas use only chocolate pudding, but I use one box of chocolate and one box of vanilla, and that mix gives the middle layer a softer milk chocolate flavor that never tastes too dark. That small swap is what makes this one taste different from the rest.

Reader Favorite

The First Layered Dessert I Trusted Myself to Make

Anything with this many layers used to feel like a project, but this was the one I could pull off with no oven and no stress. The chocolate and cream stack up into something that looks fancy, and it is really only simple steps and time in the fridge. It earned a spot at our family table years ago and never lost it.

What You’ll Need

Instant vanilla and chocolate pudding: Use one box of each, and make sure both are instant, not cook and serve, so the layer sets firm in the fridge. The vanilla box is the one people leave out, and it is the small detail that makes this recipe mine. Pudding boxes vary in size, and the two flavors are not always the same, but I tested this with slightly different size boxes and it still sets up right, so do not worry if yours are a little off.

Regular Oreos, not double stuffed: The regular cookies have more cookie and less filling, so they crush into a crust that presses firm and cuts clean. Use the whole cookie, cream center and all, the same way I do in my no-bake Oreo Lasagna. Double stuffed cookies make the base softer and greasier.

Softened cream cheese: Let it sit out until it is fully soft before you mix it. Cold cream cheese never smooths out all the way, and you end up with little lumps in the layer that will not blend in later.

Cool Whip: You need the full tub, split between the cream cheese layer and the top. Let it thaw in the fridge first so it folds in smooth. You can swap in my homemade whipped cream, but it stays softer, so the top is best eaten within a day or two.

Whole milk: Use whole milk for the pudding, not skim. The extra fat sets the pudding layer thick and creamy so it holds its place between the other layers instead of running. If you only have 2%, that works too.

Tried It & Loved It

Very easy to make and SO GOOD! I made it for our church potluck and it was a huge hit!

– Adana, reader review

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How to Make Chocolate Lasagna

Step 1: Crush the Oreos Add the whole Oreos, cream centers and all, to a food processor and pulse until the crumbs are even. Set aside three quarters of a cup of crumbs for the topping.

Step 2: Press the Crust Stir the melted butter into the remaining crumbs until they look like wet sand, then press them into an even layer in the bottom of a 9×13 pan (I will sometimes use the bottom of a measuring cup to press it down nice and evenly). Chill the crust while you make the next layer so it firms up.

Step 3: Make the Cream Cheese Layer Beat the softened cream cheese, half the Cool Whip, and the powdered sugar until smooth with no lumps. Spread it over the chilled crust in an even layer and return the pan to the fridge.

Step 4: Mix the Pudding Layer Whisk both boxes of pudding with the cold whole milk for about two minutes, until it is thick enough to hold a soft shape. Spread it gently over the cream cheese layer.

Step 5: Top and Chill Spread the rest of the Cool Whip over the pudding, then sprinkle on the reserved Oreo crumbs and drizzle with chocolate syrup. Add chocolate curls or chopped candy if you like, then refrigerate until set before serving.

Make Ahead and Storage

• This is a make ahead dessert by design. It needs at least a few hours in the fridge to set before serving, so building it the night before is the easy call. The layers only get more solid overnight. However, I wouldn’t recommend making this any more than 24 hours in advance. The longer it will sit, the softer the Oreo crust will become.
• Keep leftovers covered tightly with plastic wrap or foil in the fridge for 3 to 4 days. Press the wrap close to the surface so the whipped top stays fresh.
• You can freeze for up to 2 months. Let thaw on the counter and serve semi-frozen.

More Dessert Lasagna Recipes

• Hot Chocolate Lasagna
• No Bake Chocolate Pudding Pie
• No Bake Eclair Cake
• Turtle Lasagna Dessert

Video

4.75 from 142 votes

Chocolate Lasagna

Author — Jennifer Fishkind

Serves — 12

The chocolate lasagna my family asks for by name. A no bake stack of Oreo crust, sweet cream cheese, a two pudding middle, and fluffy whipped topping.

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Prep Time 15 minutes mins

Cook Time 0 minutes mins

Chill 30 minutes mins

Total Time 45 minutes mins

Ingredients

 

• ▢ 14.3 ounces package of Oreo cookies regular, not double stuffed
• ▢ ½ cup melted margarine or butter melted
• ▢ 8 ounces cream cheese softened
• ▢ 16 ounces cool whip divided
• ▢ 1 cup powdered sugar
• ▢ 5.1 ounces box instant vanilla pudding
• ▢ 5.9 ounces box instant chocolate pudding
• ▢ 3 cups whole milk cold
• ▢ chocolate syrup
• ▢ Optional topping: Chocolate curls or your favorite chocolate candy

Instructions

 

First Layer

• Add the whole Oreos, cream centers included, to a food processor and pulse until evenly crumbled. Set aside ¾ cup of crushed Oreos for the topping. Stir the remaining Oreo crumbs with the ½ cup melted butter, then press into an even layer in the bottom of a 9×13 pan. Refrigerate to chill.
  14.3 ounces package of Oreo cookies, ½ cup melted margarine or butter

Second Layer

• With an electric mixer, beat the cream cheese, 8 ounces of the Cool Whip, and the powdered sugar until smooth. Spread the cream cheese mixture over the chilled crust layer and refrigerate to chill.
  8 ounces cool whip, 1 cup powdered sugar, 8 ounces cream cheese

Third Layer

• Mix the packages of instant vanilla pudding and instant chocolate pudding together with 3 cups cold whole milk. Spread over the cream cheese layer.
  5.1 ounces box instant vanilla pudding, 3 cups whole milk, 5.9 ounces box instant chocolate pudding

Fourth Layer

• Spread the remaining 8 ounces of Cool Whip over the pudding layer. Sprinkle with the reserved ¾ cup crushed Oreos and drizzle with chocolate syrup. Top with chocolate curls or chopped candy if desired.

  Refrigerate until ready to serve.
  8 ounces cool whip, chocolate syrup, Optional topping: Chocolate curls or your favorite chocolate candy

Jenn’s Notes

Tips:

• I use one box of vanilla and one box of chocolate pudding on purpose. The vanilla keeps the middle from tasting too dark and gives it a softer milk chocolate flavor.
• Pudding boxes vary in size, and the two flavors are not always the same, but I tested this with slightly different-sized boxes, and it still works, so use what you can find.
• Let each layer chill for ten to fifteen minutes before adding the next one, especially the crust, so the layers stay separate and cut clean.
• Use regular Oreos, not double stuffed, for a sturdier crust.

Storage: To store chocolate lasagna in the fridge, cover the dish tightly with plastic wrap or aluminum foil and refrigerate for 3-4 days. For freezing, place in an airtight container or freezer bag, and freeze for up to 2-3 months, thawing in the refrigerator before serving.

Nutrition Info

Calories: 524kcal | Carbohydrates: 71g | Protein: 7g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 610mg | Potassium: 276mg | Fiber: 2g | Sugar: 52g | Vitamin A: 772IU | Vitamin C: 0.02mg | Calcium: 147mg | Iron: 4mg

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