Chocolate lasagna is a go-to when you’re asked to bring dessert. It is no-bake and comes together in about fifteen minutes, but the layers make it look like a lot more work than that when the first square comes out of the dish.

Those layers only look right if they stay sharp and don’t smush together. I tested this recipe with that first cut in mind. The Oreo crust holds up the soft layers of cream cheese filling, chocolate pudding, and whipped topping, so each square looks as good on the plate as it did in the pan.

A decadent Chocolate Lasagna sits on a white plate, showcasing its luscious layers of chocolate, cream, and cookie crust. A fork has taken a bite from the dessert, revealing its rich texture beneath a sprinkle of chocolate curls. In the background, bowls filled with cookies and extra chocolate curls offer hints of the irresistible Chocolate Lasagna Recipe used to create this indulgent treat.

Ingredient Notes

Assorted dessert ingredients on a counter, including Cool Whip, cream cheese, butter, chocolate chips, Oreos, Jello puddings, milk, granulated sugar, and chocolate syrup against a white tile background—everything you need for the ultimate Chocolate Lasagna Recipe.

Cream cheese: Let the cream cheese soften on the counter for an hour. Cold cream cheese leaves lumps that are visible in the final dish. Make sure you’re using the full fat block cream cheese, too. The spreadable kind in a tub will not set.

Pudding: Buy instant pudding only. Sugar free instant pudding works just as well as the regular kind. Cook and serve pudding will not work and neither will premade pudding cups.

Milk: Follow this recipe, not the pudding box, when it comes to how much milk to use. Stick to whole milk or 2%, straight from the fridge. Skim doesn’t set as well no matter how long it chills.

Cool Whip: Get two 8 ounce tubs of Cool Whip and thaw them in the fridge. One tub goes into the cream cheese layer and the other goes on top. Buy the regular kind, because extra creamy stays soft and slumps.

If you want more quick recipes that use Cool Whip, check out my full Cool Whip desserts list.

Oreos: Crush them whole, cream centers and all. The cream filling helps hold the crust together, so there is nothing to scrape out. A full 14.3 ounce package is about 36 cookies. If you like an Oreo crust under a cream cheese layer, Oreo delight uses the same base.

A Box Of Vanilla Pudding Improves This Chocolate Dessert

The pudding layer in this chocolate lasagna uses one box of chocolate pudding and one box of vanilla, not two boxes of chocolate, as many recipes do.

A glass dish filled with layered chocolate dessert, reminiscent of a classic Chocolate Lasagna Recipe, is topped with chocolate curls and shavings. Plates and bowls with extra chocolate can be seen in the background.

Adding vanilla pudding was deliberate. Chocolate lasagna already has chocolate in three places. The crust is Oreos, the drizzle is chocolate syrup, and the curls on top are chocolate too. A third box of chocolate on top of all that and the whole pan tastes like one thing.

The vanilla lightens the chocolate to something closer to a milk chocolate pudding. That leaves room to taste the Oreo crust and the tang of the cream cheese instead of chocolate pudding overpowering every flavor.

A glass dish with layered Chocolate Lasagna dessert topped with whipped cream, chocolate shavings, and cookie crumbs. A square slice is lifted out with a spatula, showcasing the irresistible layers in this classic Chocolate Lasagna Recipe.

If you do want a darker, stronger middle, use two chocolate boxes, but leave the milk at three cups.

Don’t Miss This Step

You build chocolate lasagna in four layers, and the pan goes back in the fridge after each one. The chill that matters most is the 30 minutes after you spread the pudding.

A glass dish filled with chocolate pudding is topped with a large dollop of whipped cream, creating a simple twist reminiscent of a classic Chocolate Lasagna. All placed on a white marble surface, this dessert brings the comforting flavors of your favorite Chocolate Lasagna Recipe to life.

Add the Cool Whip before that pudding has firmed up and your spatula will drag chocolate up into the Cool Whip, leaving brown streaks across the white top. Once that happens there is no fixing it.

A glass dish of layered chocolate dessert, reminiscent of a decadent Chocolate Lasagna recipe, with a section removed to reveal layers of cream, pudding, and chocolate curls on top. A bowl of chocolate curls and glasses of milk are nearby on a marble countertop.

How Long Chocolate Lasagna Keeps

Make it the day before: A night in the fridge sets the pudding all the way through and firms up the crust, and those are the cleanest slices you will get.

It stays good for two days: Keep the pan covered. Chocolate lasagna cuts cleanly through day two whether or not it has already been served.

By day three the crust has softened: It still tastes the same, so spoon it into bowls rather than fighting it with a knife.

It freezes for about a month: Wrap the pan tightly and thaw it overnight in the fridge rather than on the counter. Cut it while it is still firm from the freezer. If you would rather serve it frozen, my easy Oreo dessert is built for the freezer instead.

Tested In May 2026

I first published this chocolate lasagna in May 2019. Teresia retested it in May 2026 to make sure the recipe still worked as written.

Seven years turned up three small problems. The 5.1 ounce chocolate pudding box no longer exists on shelves, the milk type was never specified, and a full cup of crushed Oreos on top was more than the pan needed. All three are corrected on the card below, which is the version that passed.

In her notes: “I have already been asked to make another pan for a Memorial Day BBQ.”

Chocolate Lasagna

5 from 20 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

Cook Time 0

Total Time 9 15

Servings

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Ingredients

14.3 ounces Oreo cookies (regular, not double stuffed)
½ cup butter, melted
8 ounces full fat block cream cheese, softened
16 ounces Cool Whip (two 8 ounce tubs), thawed and divided
1 cup powdered sugar
5.1 ounces instant vanilla pudding
5.9 ounces instant chocolate pudding
3 cups whole milk, cold
2 tablespoons 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 crumbs are even. Set aside ¾ cup of crushed Oreos for the topping and crush those by hand or with a rolling pin instead, so the topping has pieces you can see rather than dust.
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. Refrigerate for 15 minutes, until the crust feels firm under your finger.

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. Refrigerate for 15 minutes.

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.
Refrigerate for 30 minutes before adding the top layer. To check it, draw the tip of a spatula through the pudding. If the line stays open for a second or two instead of closing over, it is ready. If it closes, give it another 15 minutes.

Fourth Layer

Drop the second 8 ounce tub of Cool Whip on in six or seven small blobs across the pan, then join them together with light strokes. Do not empty the tub into the middle and push it outward.
Sprinkle with the ¾ cup of reserved crushed Oreos.
Drizzle 2 tablespoons of chocolate syrup over the top, moving quickly in a zigzag so it does not pool.
Top with chocolate curls or your favorite chocolate candy chopped into small pieces, if you like.
Refrigerate overnight before cutting. Four hours is the minimum.
Cut three rows down the pan and four across for 12 pieces. Run the knife under hot water before the first slice and wipe it clean between every cut.

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.