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
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.
OUR RECIPE DEVELOPER SAYS
You could also make this in pie or parfait form if you wanted!
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.
PRO TIP:
Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your creamy filling.
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.
PRO TIP:
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.
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.
MORE LASAGNA RECIPES
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.
Frequently Asked Questions
You could use Nilla wafers or a graham cracker crust in place of the chocolate cookie crust for this easy dessert.
Yes! This great recipe goes by many names, including chocolate lush, chocolate dream, and chocolate lasagna.
This recipe is actually best if you make it ahead of time and let it chill to make sure all of the layers are set.
More Recipes You’ll Love
- Lemon Lasagna
- White Chocolate Lasagna
- Mint Chip Dessert Lasagna
- Chocolate Peanut Butter Lasagna
- Raspberry Lasagna
- Peanut Butter Lasagna
Chocolate Lasagna
Ingredients
- 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
Comments
Treena says
This is always one of my go to recipes when we are invited to a friends house. Always a hit!
Toni Ayne Thomason says
O.M.G.! Talk about delicious!!! This is one of my favorite recipes. I cannot get enough of it.
Catherine Sokolowski says
I can’t wait for an excuse to make this!
/JoAnn Walker says
This really sounds delicious i would like to have this recipe how can I get it Thank you
Layne Kangas says
Hi, JoAnn – there is a printable version of the recipe available right in the bottom of this post. Enjoy!
Julie says
This looks delicious! And simple, I’m saving this recipe for our next barbeque!
Natalie says
Oh my goodness this chocolate lasagna looks like the ultimate comfort food! So pretty!
Ann-Marie says
can you use butter instead of margarine?
Layne Kangas says
Yes! Enjoy 🙂
Marilee DeAngelis says
This looks amazing. How much in advance can this dessert be made? Will the crust get too soggy if it sits overnight?
Layne Kangas says
No, you can make it the day before for sure!
Marilee DeAngelis says
Whole family loved it!!!
Carol G says
Could you use regular cooked pudding? I don’t like the instant puddings.
Layne Kangas says
I’ve never tried it like that way, so I don’t know for sure how well it would turn out. Please let me know if you try it!
Ashlee Diamond says
Hiya,
Would love to try this receipt but I’m from New Zealand and we dont have cool whip here.
What could you use as a substitute?
Layne Kangas says
Hey, there! You could use homemade whipped cream! We have a stabilized recipe here. Enjoy 🙂
Kristelle Reed says
Looks delicious !!!!!!
Debbie Kay Taylor says
I love this one I have made them
Ashley says
What size pudding do u use? Family size? Thanks
Layne Kangas says
Yes, the large boxes!
Andrea says
It sounds good but what kind of pan do you put it in a 13 x 9 aura 7 x 11?
Layne Kangas says
We use a 9 x 13 pan!
Elisabeth Morrissey says
This looks yummy! It’s going in my “It’s Too Hot to Bake file. The only change I plan to make is using stabilized whipped cream in place of the artificial whipped topping. A pint of heavy cream, an envelope of Knox gelatin, and a couple of tablespoons of powdered sugar and you have the same thing with nothing invented in a chemistry lab.
kim says
Confused as to how the vanilla and chocolate pudding mixed together with milk is spreadable? It’s totally liquid so I am hoping it gets firmer as it sets in the refrigerator? The recipe does not call for the pudding to be cooked as directed on the box of pudding.
Layne Kangas says
Hi, Kim – this recipe calls for using instant pudding so you would want to make sure to use that type of pudding, not the kind that you need to cook first. Enjoy!
Lisa says
Have you shared your grandma’s version?
Layne Kangas says
You can find my Nannie’s chocolate peanut butter lasagna here. Enjoy!
Dee says
Can I use stevia sugar instead of the powder
sugar?
Layne Kangas says
I haven’t tried that so I’m not positive but you could definitely experiment with it!
Whitney Rigsby says
This dessert is amazing!
Cindy Cleveland says
Can you use butter instead of margarine?
Layne Kangas says
Yes, enjoy!
Phyllis Connors says
What size cool whip is 16 ounces in Canada? Is it the 1 liter size?
Layne Kangas says
I honestly am not sure, I’m sorry!
Lynn Leiby says
16oz = .473 liters (according to “convert 16oz to liters” in a Google browser)
Lynn Leiby says
This was perfection! I made this for a church potluck and the response was overwhelming. Comments such as, “this is the best thing I’ve ever put in my mouth!” and “I wanted to lick the empty dish but people were watching!” I personally thought there was so much going on with the flavors. Not too much of one thing but with each layer a distinct different flavor. This is a keeper for sure.
Sarah says
How long should you chill it between layers?
Layne Kangas says
I leave it to chill a few minutes for each layer, as I’m working on mixing up the next layer!
marian rogansky says
ate with 1st layer chocolate, 2nd layer with a slight mint flavor, third layer a mocha flavor, how do i get mint flavor and mocha and how much if I add flavoring.
Layne Kangas says
I haven’t made it like that, so I can’t speak for exact measurements! You could try using different flavors of pudding or extracts to flavor. Enjoy!
Kaleigh says
Hey
Marylou says
Hmm…. sounds delicious as is, but wonder if I could adapt for one son’s bday who loves lemon… lemon filled cookies and lemon pudding?
Layne Kangas says
We have a lemon lasagna as well, enjoy 🙂
Jaime Lang says
I was wondering why you mix vanilla and chocolate pudding together? Does it make it a less chocolate taste since there’s chocolate in the crust? I’m going to try this version. Just wondered since this is the first recipe I’ve seen with the vanilla! Thx!
Layne Kangas says
It’s what my grandma has always done and it tastes delicious. Hope you enjoy!
Kiara says
Can I freeze left overs? I am making it as a birthday surprise for a friend and his mom wants me to freeze a piece for when she gets back from a vacation. 🤔
Layne Kangas says
I honestly have never had any leftover to try and freeze LOL I think you could! It might change the texture a little when thawing but worth a shot!
Dena says
While reading the summary it says 1 small box of vanilla and one small box of chocolate but the directions list it as a 5.1 oz box of each. That is the big size of pudding. Which is correct?
Layne Kangas says
It’s a 5.1-ounce box – sorry for any confusion!
Elaine Huyser says
I have made this choc lasagne and I am very happy with what went into my mouth!!!! Definitely a recipe for dinner nights with my share my Table friends. Thank you all the way from South Africa.
Terry says
This is a home run!!
Krislyn Hebert says
Can I make this the night before to serve it the next day?
Layne Kangas says
Yes!
Barbara says
Made this for my birthday and it was great. Gonna ,
make it for my grandson”s birthday soon. Delish dessert
Haley says
I made this and the bottom layer was incredibly hard to cut through and stuck to the bottom of the pan. What did I do wrong and how can I fix this in the future?
Layne Kangas says
Hey, Haley – I haven’t had that happen before. I wonder if it got too cold? Like almost frozen where it was hard to slice? Or perhaps it was a little too much butter and then it made it hard to slice when it could too cold? I don’t have a solid answer for you, I’m sorry!
Denise says
My family and I agree…This is probably the best chocolate dessert that we have had in a really long time. It is so easy to make. You definitely cannot worry about the calories though.
Bill says
Interested, but have not tried it yet, as wondering if the cream cheese can be substituted for something else.
Lauren N Solano says
Hey I see this includes nutritional information however it doesn’t tell a serving size and we have a diabetic so is there any way to find that out?
Thank you
Candace says
I made one recently, it’s easy, Delicious and a huge hit . Will definitely make again . Thanks !
Georgia says
I have made this several times it’s always a big hit.
Amanda says
Just double checking. The recipe calls for 1 box 5.1 oz chocolate and 5.1 oz vanilla pudding and only 3 cups milk.
Then below it says to add two small boxes of pudding. The 5.1 oz are the large size and the 3.4 oz are the small size.
Please verify which size pudding to add.
Thank you,
Layne Kangas says
It’s the 5.1 ounce boxes – sorry for the confusion!
Jp says
This is a fast & quick dessert. Especially if you’re a chocolate lover. I chopped a few Andes mints & incorporated them in with the remaining crumbs, chocolate curls. Yummy!
Lauren says
Maybe I skipped this somewhere but how far in advance can this dessert be made?
Thank you!
Can’t wait to try it!
Layne Kangas says
I usually make it in the morning and serve later that same day. It will keep in the fridge just fine for a couple days but I feel like it changes the texture a little. Enjoy 🙂
Karen says
Going to make this ….but I wondered if the cream cheese needs to be softened?
Layne Kangas says
Hi, Karen – yes, that will help it mix smooth. Enjoy!
Avery says
Hello! I’m trying to decide if I should make this tonight to serve tomorrow evening or just try to make it quickly tomorrow. Which would you recommend? Is it better chilled more than an hour or so?
Layne Kangas says
It’s fine leaving it chilled for longer – my grandma typically makes a big pan and then we enjoy it over the course of a couple days! 🙂
Tonya says
Easy, fast, and absolutely delicious! This will definitely be in our “go to” dessert recipes!
Barbara says
Easy and delicious, have made several times .
Lisa says
Can this be kept in the refrigerator for several days before cutting and serving? Thanks!
Layne Kangas says
Hi, Lisa – I wouldn’t keep it for several days as it will change the texture. A day or two has been fine in my experience.
Konnie says
I have some lactose tolerant family members can I use non dairy milk and cream cheese and cool whip?
ginny says
I took this to a family gathering and the pan came home CLEAN! this chocolate Lasagna is a winner!
Molly says
Thank you for the recipe! How do you make the chocolate curls? they are such a cute addition! 🙂
Liz says
Easy to make and it was a huge hit for Christmas dessert after our lasagna dinner.
Corinne says
This is like a recipe my mom used to make called “Sin in a tin” or “Sex in a pan”. Great recipe!😎
Nancy says
Wonderful dessert, very yummy