Our easy no-bake Chocolate Lasagna recipe is a crowd-pleasing dessert that’s become a staple for chocolate lovers. With its irresistible layers of crunchy OREO crust, rich cream cheese, smooth chocolate pudding, and light whipped topping, it’s the perfect treat for anyone looking for a light and creamy dessert.

a slice of chocolate lasagna on a plate.
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Chocolate Lasagna Recipe

Our easy Chocolate Lasagna recipe is full of light and fluffy layers arranged over a cookie crumb crust. Just like my many other dessert lasagna recipes, this oreo dessert is so simple to assemble and piles the perfect flavor pairings on top of a buttery chocolate base.

Recipes for chocolate lasagna can be revised and customized with dozens of different add-ins and flavor combinations. Add mini marshmallows to make hot chocolate lasagna, add some red and green to make a Christmas Lasagna, or even spike it with Skrewball (Skrewball Lasagna is strictly for adults)!

Ingredients Notes

  • Vanilla instant pudding & Chocolate instant pudding: Adds the creamy, light layer. It is important to make sure you are using instant pudding and not cook and serve.
  • Oreo cookies: Use regular Oreos, not double-stuffed. We really need the OREO crumbs, so too much frosting will affect the crust.
  • Cream cheese: This gives the tangy, creamy layer that balances the sweetness of the dessert. We use full fat cream cheese and you will want to make sure it is softened.
  • Frozen whipped topping or Cool Whip: This adds the light, airy texture; homemade whipped cream can be used for a richer, fresher alternative.
  • Margarine: Helps bind the Oreo crust, ensuring it holds together well; butter can be substituted.
  • Milk: Thins the pudding mixtures, ensuring they’re pourable and set properly to create smooth layers. Any type of regular milk will work.
  • Powdered sugar: Sweetens and stabilizes the cream cheese layer.
  • Chocolate syrup: Drizzled on top for a decorative finish, adding extra chocolatey goodness and a visually appealing garnish.

See the recipe card for full information on ingredients and quantities.

eating chocolate lasagna using a fork on a plate.

How to Make Chocolate Lasagna

  1. Create Your Crust: Pulse the Oreos into even crumbles. Mix the crushed cookies with melted margarine and press into the bottom of the pan. Chill in the fridge.
  2. Make The Cream Cheese Mixture: Mix together the cream cheese, Cool Whip, and powdered sugar. Spread cream cheese mixture over cookie crust. Place back in the refrigerator to chill.
  3. Prepare The Pudding: Mix both packets of pudding with milk. Spread on top of the second layer. Place back in the refrigerator to chill.
  4. Cover With Cool Whip: Spread Cool Whip over pudding layer. Sprinkle with crumbled Oreos, drizzle with chocolate syrup, and top with chocolate curls or candy.
  5. Serve: Refrigerate until ready to serve. Enjoy!
a layer of oreo cookie crumbs at the bottom of casserole dish. top with cream cheese mixture. add a layer of chocolate pudding mixture on top. spread cool whip and sprinkle with oreo cookie crumbs.

Tips & Variations

  • Crush The Cookies: If you don’t have a food processor (or just don’t feel like taking it out and then cleaning it) you can place the Oreos in a ziplock bag and crush them with a mallet or rolling pin.
  • Prepare The Pudding: Be sure to give the pudding proper time to set. We do not want runny pudding. In order to make sure it is thick and firm, make sure you give it enough time in the fridge to properly set. I like to let mine set overnight.
  • Let Each Layer Set: Make sure to let each layer set in the fridge for a bit (about 10-20 minutes). Doing this is what will really give it the layered lasagna look. This is most important for the Oreo and melted butter crust layer.
  • Pick Another Flavor Profile: Once you’re comfortable with this recipe, it is easy to customize with your favorite flavors. You can make it fruity like my Raspberry Lasagna and Strawberry Lasagna, or minty like my Mint Chocolate Lasagna.
  • Prepare It Peanut Butter-y: Load your layers with instant chocolate pudding, Reese’s peanut butter cups, and creamy peanut butter filling, like my Chocolate Peanut Butter Lasagna.
  • Decorate Your Dessert: I sprinkled the top of this lasagna with crushed Oreos, chocolate syrup, and chocolate curls, but you can also add mini chocolate chips, Reese’s Pieces, Andes mints, M&M’s or your favorite kind of candy.
  • Use Other Oreos: Choose your favorite flavor or variety of Oreo cookies. Mint chocolate Oreos, chocolate creme Oreos, birthday cake Oreos and peanut butter Oreos pair perfectly with chocolate pudding. You can even substitute gluten-free Oreo cookies for regular Oreo cookies.
chocolate lasagna with chocolate shavings on top.

Storing Chocolate Lasagna Dessert

  • To Store: Store leftovers, covered in the fridge, for up to 3 days.
  • To Freeze: You can freeze your dessert lasagna for up to 2 months. Let thaw on the counter and serve semi-frozen.
  • To Make in Advance: I recommend not making this more than 24 hours in advance. The longer it will sit, the softer the OREO crust will become.
a slice of chocolate lasagna with chocolate shavings on top.

More Chocolate Dessert Recipes

If you tried this Chocolate Lasagna Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

4.72 from 126 votes
easy chocolate lasagna

Chocolate Lasagna

Serves — 12
No-Bake Chocolate Lasagna is loaded with layers of crushed Oreos, vanilla and chocolate pudding, and cool whip.
Prep Time 15 minutes
Cook Time 0 minutes
Chill 30 minutes
Total Time 45 minutes

Ingredients
  

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

Instructions
 

1st Layer

  • Add whole Oreos to food processor and pulse until crumbles are even. Set aside one cup of the crushed Oreos for the topping.
  • Mix crushed Oreos with half a cup of melted margarine.
  • Pat onto the bottom of a 9×13 pan. Place in the refrigerator to chill.

2nd Layer

  • Mix 8 ounces cream cheese, 8 ounces Cool Whip and one cup powdered sugar together.
  • Spread the mixture over cooled first layer. Place back in the refrigerator to chill.

3rd Layer

  • Mix one package instant vanilla pudding and one package instant chocolate pudding together with three cups of cold milk.
  • Spread on top of the second layer.

4th Layer

  • Finally, spread 8 ounces of Cool Whip over the third layer. Sprinkle with remaining crumbled Oreos.
  • Drizzle a light layer of chocolate syrup over the entire cake.
  • Top with chocolate curls or your favorite chocolate candy chopped into small pieces, if you like.
  • Refrigerate until ready to serve.

Jenn’s Notes

Tips for Making Chocolate Lasagna

  • You will want to let each layer set in the fridge for a little bit (about 10-20 minutes). Doing this is what will really give it the layered lasagna look. It’s the most important for the Oreo and melted butter crust layer.
  • I like to use the food processor to crush the Oreo crust, it really gets them finely mashed up. But, if you don’t have one, no worries! The other option is to put the Oreos in a large Ziploc bag and use a rolling pin to smash them to your desired crumbles!
  • Try to add different add-ins like M&M’s, nuts or look below for some other great ideas.
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.
 

Video

Nutrition Info

Calories: 471kcal | Carbohydrates: 70g | Protein: 8g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 656mg | Potassium: 299mg | Fiber: 2g | Sugar: 51g | Vitamin A: 528IU | Vitamin C: 0.02mg | Calcium: 194mg | Iron: 4mg

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Comments

  1. I am wondering f I can use real whip cream for the 2nd layer instead of cool whip and if I can make this the day before or the whip topping will get to runny the next day?

  2. The recipes says use 1/2 the cream cheese mix for a layer then use 8 ounces of cool whip for another layer but the video shows the mixture split up in two layers. Either 8 ounces of cool whip is needed instead of 16 or the layers aren’t done as explained. Not sure what to do

    1. I think it sais to mix all the 8oz cream cheese with 8oz cool whip for the 2nd layer then you need to use 8oz cool whip for the 4th layer. Hope is makes sense to you now.

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