This easy Chocolate Lasagna recipe is a no-bake dessert made with layers of crushed Oreos, creamy cheesecake filling, rich chocolate pudding, and fluffy whipped topping. Perfect for parties or holidays!
Chocolate Lasagna is the ultimate no-bake dessert that’s as easy as it is irresistible. With layers of crushed Oreos, creamy cheesecake, chocolate pudding, and fluffy whipped topping, this chilled treat is perfect for any occasion. Each bite is smooth, chocolatey, and full of flavor.
This simple dessert comes together quickly and requires no oven time, making it ideal for holidays, potlucks, or summer gatherings. It’s a make-ahead recipe that tastes even better after chilling, allowing all the layers to set perfectly for a rich, creamy finish.
We also love Hot Chocolate Lasagna, Chocolate Peanut Butter Lasagna and Chocolate Brownie Lasagna.
Table of contents
Why We Love This
- No-Bake Dessert. This chocolate lasagna requires no oven time, making it perfect for warm days or busy holidays.
- Creamy Layers. Each bite has the perfect combination of Oreo crust, pudding, and whipped topping for a rich, smooth texture.
- Easy to Make. Simple ingredients and quick assembly make this dessert beginner-friendly and stress-free.
- Crowd Favorite. It’s always a hit at parties, potlucks, and family gatherings. Everyone loves it!
- Make-Ahead Friendly. You can prepare it a day in advance, and it tastes even better after chilling.
Ingredients
- Regular Oreo Cookies. Use classic Oreos, not Double Stuf, to keep the crust from getting too soft.
- Butter. Melted butter helps bind the crushed Oreos together to form a firm crust.
- Cream Cheese. Soften the cream cheese to room temperature for a smooth, lump-free layer.
- Milk. Use cold milk to properly set the instant pudding mix.
- Cool Whip. You can use a store-brand whipped topping or make Homemade Whipped Cream for extra flavor.
- Chocolate Instant Pudding. Be sure to use instant pudding mix, not cook-and-serve, so the dessert sets correctly.
- Mini Chocolate Chips. These add a fun crunch and chocolatey finish to the top layer.
Find the complete list of ingredients at the bottom of the page.
How To Make Chocolate Lasagna
- Step 1. Crush Oreos – I prefer to use my food processor to crush the Oreos. You could also place them in a large Ziplock bag and crush them with a rolling pin.
Step 2. Mix together the ingredients for the Oreo Cookie Crust Layer. – Place the Oreo crumbs in a large bowl and stir in the melted butter. Use a fork to combine together. Then press into the baking dish. Refrigerate while you make the other layers.
Step 3. Make the Cream Cheese Layer. Combine the cream cheese with an electric hand mixer until light and fluffy in a medium bowl. Then add the milk and sugar. Stir in the Cool Whip. Spread cream cheese mixture over the crust.
Step 4. Make the chocolate pudding layer. Combine the instant chocolate pudding mix with milk. Then fold into the cream cheese layer. Use a spatula to spread the mixture over the previous cream cheese layer. Let the dessert rest for about 5 minutes so that the pudding can set. Top with Cool Whip.
Step 5. Finally, sprinkle the mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
Storage
Refrigerate. Store chocolate lasagna covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve so the layers stay firm.
Freeze. You can freeze leftovers for up to 1 month. Cover tightly with plastic wrap and aluminum foil to prevent freezer burn.
Thawing. When ready to enjoy, thaw overnight in the refrigerator. The texture will be slightly softer but still delicious.
Avoid leaving out. Because it contains dairy, don’t leave chocolate lasagna at room temperature for more than 2 hours.
Topping Ideas
We like to add different toppings to this Chocolate Lasagna dessert.
- Chocolate mints pieces
- Mini Chocolate Chips
- Chopped up candy bar pieces
- Reese’s Pieces
- Chocolate Ganache
- Chocolate Shavings
- Drizzle with Hot Fudge Sauce Recipe and Homemade Caramel Sauce Recipe.
- Marshmallows and Chocolate Chips
- Crushed Oreo Topping
Pro Tips
- Spread the Layers Evenly – Evenly spread the layers across the pan so that all areas are covered.
- Oreos – Use the regular Oreos and not the double stuffed Oreos. You can keep the cream in the center of the Oreo when crushing them.
- Make sure to chill dessert – Make sure to give the Chocolate Lasagna time to chill before serving.
- Cut clean lines – This dessert is eye appealing so we make sure to cut clean lines. To do this, make sure your knife is clean each time you cut and you can even run it under warm water.
- Cream Cheese – Softened cream cheese before mixing. This allows the cream cheese layer to be light and fluffy.
- Chocolate Pudding Mix – The Chocolate pudding mix should be thick. Make sure it has time to set before adding the layer to the dessert.
Try These No Bake Desserts
- No Bake Salted Caramel Pie Recipe
- Oreo Pie No Bake Recipe
- Pumpkin Delight
- The Best Strawberry Lasagna Recipe
- Chocolate Milkshake Recipe
I can’t wait for you to try this No Bake Chocolate Lasagna Recipe. Don’t forget to leave a comment so I can get your feedback.
Chocolate Lasagna Recipe
Ingredients
- 1 pkg regular Oreo cookies Not Double Stuff – about 36 cookies
- 6 Tablespoon butter melted
- 8 ounce package cream cheese softened
- 1/4 cup granulated sugar
- 2 Tablespoons cold milk
- 12 ounce cool whip divided
- (2) 3.9 oz. Chocolate instant pudding
- 3 1/4 cups cold milk
- 1 cups mini chocolate chips you can do more if you want
See how we calculate recipe costs.
Instructions
- Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
- Place the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9×13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
- Mix the cream cheese with a hand mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and ¼ cups Cool Whip. Spread this mixture over the crust.
- In a bowl, combine chocolate instant pudding with 3 and ¼ cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
- Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
Love this. My 9 year old made this her self, She was so proud and she ate most of it because she didn’t want to share.