Lots of delicious layers make this Chocolate Lasagna Recipe so tasty. Oreo cookies, chocolate chips and a decadent pudding mixture come together for one of our favorite desserts.
If you haven’t tried no bake Chocolate Lasagna, you need to make this right now. Endless layers make this dessert recipe simply fantastic. I started making this when the kids were younger and now I’m sort of known for Chocolate Lasagna.
Whenever I ask what dessert to bring to a BBQ or potluck, I am always told this recipe for Chocolate Lasagna. I have also made Hot Chocolate Lasagna, Chocolate Peanut Butter Lasagna and Chocolate Brownie Lasagna and they are loved just as much.
This no bake chocolate dessert is easy to make with simple ingredients. The layers of the crushed Oreo’s and cool whip mixture really bring this dessert together. Then topped with chocolate chips and cool whip for an amazing dessert.
Table of contents
What is Chocolate Lasagna?
This no bake dessert is very popular at Olive Garden restaurant. If you are a fan of chocolate cake and no baking, then this is the dessert for you. This dessert is easy to put together, and it is layered like a traditional lasagna.
The desserts starts with crushed oreo and then layered with cream cheese. Then its layered with cool whip mixture and then topped with chocolate pudding. Everyone loves when I make Oreo lasagna recipe and can easily be made ahead of time.
This dessert lasagna recipe is also amazing if you are taking a meal to someone. We like to take meals to friends that are recovering from surgery or just had a baby.
Ingredients
- Regular Oreo Cookies – Not Double Stuff cookies.
- Butter – melted
- Cream Cheese – softened
- Milk – Cold
- Cool Whip – store brand is fine or make Homemade Whipped Cream.
- Chocolate Instant Pudding – Make sure to buy instant pudding and not the type you cook, or it won’t set.
- Mini Chocolate Chips – The mini size is perfect for this recipe.
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
Store leftover chocolate lasagna in the refrigerator covered. It will stay good up to 3 to 5 days in the fridge.
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.
Frequently Asked Questions
We recommend using cool whip because it lasts the longer and holds up better when you refrigerate this dessert.
But you can also make homemade whipped cream. It is easy to make with only two ingredients.
Yes, you can make this 3 days ahead of time. Just store in the refrigerator until ready to serve.
Yes, this is the perfect dessert to freeze and serve later. If you are going to freeze this Chocolate Lasagna, make sure you are using cool whip. It will hold up better in the freezer.
To freeze the chocolate lasagna, cover dessert with plastic wrap and foil and place in the freezer. When you are ready to serve, defrost in the refrigerator. You can also serve a little frozen.
More No Bake Desserts
- No Bake Salted Caramel Pie Recipe
- Oreo Pie No Bake Recipe
- No Bake Peanut Butter Oatmeal Bars Recipe
- The Best Strawberry Lasagna Recipe
- Chocolate Milkshake Recipe
I can’t wait for you to try this 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
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.