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 Time15

Cook Time0

Chill Time9

Total Time9 15

Course: Dessert

Cuisine: American

Keyword: Chocolate Lasagna, Chocolate Lasagna Recipe

Servings:

Calories: 514kcal

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 9x13 pan. Refrigerate for 15 minutes, until the crust feels firm under your finger.

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.

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.

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.

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.