January 10, 2024
Review RecipeChocolate Lasagna
Table of Contents
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.
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- Lemon Lasagna
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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.
Comments
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! 🙂