Chocolate Lasagna

Easy, cool, and creamy, this layered no-bake chocolate lasagna recipe features layers of Oreo crust, cream cheese, pudding, and whipped cream.

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This cool, creamy chocolate lasagna recipe is the ultimate homemade dessert; you’ll be in love! The chocolate Oreo cookie crust creates the perfect base for the sweet layers of delicious pudding, cream cheese, and Cool Whip that come next. 

Chocolate Lasagna Ingredients

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You’ll need:

• 1 (14.3-ounce) package of Oreo cookies (regular, not double stuffed)
• ½ cup of melted butter or margarine
• 8 ounces of cream cheese
• 16 ounces of Cool Whip, divided in half
• 1 cup of powdered sugar
• 1 (5.1-ounce) box of instant vanilla pudding mix
• 1 (5.1-ounce) box of instant chocolate pudding mix
• 3 cups of milk
• chocolate syrup
• Optional topping: Chocolate curls or your favorite chocolate candy

Substitutions And Additions

PUDDING: Make sure you are using instant pudding mix in this dessert recipe rather than the kind that you have to cook.

TOPPING: There are plenty of ways to add even more fun toppings to your dessert lasagna. Try mini chocolate chips, sprinkles, or chopped nuts.

COOL WHIP: If you prefer to make your own homemade whipped cream, we have a recipe here to help you.

How To Make This Chocolate Lasagna Recipe

First Layer

STEP ONE: Add the whole Oreos (cream centers included) to a food processor and pulse until the crumbles are even. Set aside one cup of crushed Oreos for the topping.

STEP TWO: Mix the crushed Oreo cookie crumbs with half a cup of melted butter or margarine.

STEP THREE: Press the cookie and butter mixture into an even layer in the bottom of a 9×13 pan. Place pan in the refrigerator to chill.

Second Layer

STEP ONE: With an electric mixer, mix eight ounces of cream cheese, eight ounces of Cool Whip, and one cup of powdered sugar together.

Spread the cream cheese mixture over the cooled chocolate cookie crust layer. Place back in the refrigerator to chill.

Third Layer

STEP ONE: Mix the packages of instant vanilla pudding and instant chocolate pudding together with three cups of cold milk. Spread on top of the cream cheese layer.

Fourth Layer

STEP ONE: Finally, spread 8 ounces of Cool Whip over the third layer.

STEP TWO: Sprinkle with the remaining crumbled Oreos.

STEP THREE: Drizzle a light layer of chocolate syrup over the entire cake.

STEP FOUR: Top with chocolate curls or your favorite chocolate candy chopped into small pieces, if you like.

STEP FIVE: Refrigerate until ready to serve.

How To Serve

Every chocolate lover won’t be able to resist diving into this delicious dessert.

Serve it with a warm mug of homemade hot chocolate or a chocolate milkshake for an over-the-top treat.

Some of my other favorite no-bake chocolate desserts include our no bake chocolate pudding pie and our no bake Oreo cheesecake.

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Storage

IN THE FRIDGE: Store leftovers of this chocolate lasagna dessert covered with plastic wrap in the refrigerator for up to 1 week. 

IN THE FREEZER: You can freeze the chocolate lasagna for up to 2 months. Allow it to thaw in the refrigerator before serving.

This amazing, light dessert is served cold and is no-bake, making it a good option for warmer months. With an Oreo crust and layers of chocolate and cheesecake, there is a little something for everyone in this chocolate lasagna.

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Chocolate Lasagna

5 from 19 votes

Easy, cool, and creamy, this layered no-bake chocolate lasagna recipe features layers of Oreo crust, cream cheese, pudding, and whipped cream.

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 45 minutes minutes

Servings 12

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Ingredients

  

1x2x3x

• 14.3 ounces Oreo cookies (regular, not double stuffed)
• ½ cup margarine or butter, melted
• 8 ounces cream cheese
• 16 ounces Cool Whip, divided in half
• 1 cup powdered sugar
• 5.1 ounces instant vanilla pudding
• 5.1 ounces instant chocolate pudding
• 3 cups milk
• chocolate syrup
• chocolate curls or your favorite chocolate candy, optional garnish

Instructions

 

First Layer

• Add the whole Oreos (cream centers included) to a food processor and pulse until the crumbles are even. Set aside one cup of crushed Oreos for the topping.
• Mix the crushed Oreo cookie crumbs with half a cup of melted butter or margarine.
• Press the cookie and butter mixture into an even layer in the bottom of a 9×13 pan. Place pan in the refrigerator to chill.

Second Layer

• With an electric mixer, mix eight ounces of cream cheese, eight ounces of Cool Whip, and one cup of powdered sugar together. Spread the cream cheese mixture over the cooled chocolate cookie crust layer. Place back in the refrigerator to chill.

Third Layer

• Mix the packages of instant vanilla pudding and instant chocolate pudding together with three cups of cold milk. Spread on top of the cream cheese layer.

Fourth Layer

• 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.

Video

Notes

• You could also make this in pie or parfait form if you wanted! 
• Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your creamy filling.
• Chilling this dessert overnight will make it easier to cut and give it a thicker consistency. If you plan to make it a day ahead, add it to the fridge overnight.

Nutrition

Calories: 514kcal | Carbohydrates: 69g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 551mg | Potassium: 270mg | Fiber: 2g | Sugar: 51g | Vitamin A: 656IU | Calcium: 146mg | Iron: 4mg

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