Dreamy and easy Chocolate Lasagna has all the dessert flavors you need! An OREO crust, sweet cream cheese filling, and chocolate pudding are all kinds of perfection.
Easy desserts for a crowd, like a Chocolate Eclair Cake that will take you back to the good old days, or an Easy Ice Cream Cake that rivals Dairy Queen’s, are a snap to make with Culinary Hill. Also, if you love layered desserts, try this recipe for Lemon Lush, a multi-tiered lemon bar with a (mwah!) pecan shortbread crust.
This all-American dessert uses store-bought ingredients like whipped topping, chocolate pudding, and Oreos to create something that—if I may say—is way more delicious than the sum of its parts. Every bite is chocolatey, light, and absolutely fabulous. Any chocolate lover in the room is going to ask for the recipe, so be prepared. It's been a favorite in church cookbooks for decades.
Normally, Culinary Hill is all about finding classic recipes and revamping them in a modern way. Delicious food made from scratch. But some recipes just shouldn’t be messed with, and Chocolate Lasagna is one of them. Trust me on this one—people go crazy for this dessert.
Absolutely zero baking skills required, because someone already baked those OREOs. All you have to do is crush them into oblivion and make the layers, letting the dessert chill a bit in-between the steps.
Making dessert lasagna for a bake sale or other fundraiser? Just click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
What is Chocolate Lasagna?
Other than the best thing ever? From the bottom up, here are the layers in this delicious No-Bake Chocolate Lasagna:
- OREO Cookie Crust
- Cream cheese with sugar and whipped topping
- Chocolate pudding
- Whipped topping
Unlike the Chocolate lasagna from Olive Garden, this recipe has no cake layers and is fluffier. It's more like Sex in a Pan, the famous layered dessert that come to think of it, probably needs in-depth research and development.
Layered desserts, like OREO Brownie Trifle, Tiramisu, or Seven Layer Bars are so fun to eat because of the variety of texture and flavor in every bite. That’s what makes this chocolate dessert so good.
Chocolate lasagna ingredients:
Here’s what you need to make this recipe in a 9-inch by 13-inch pan.
- Oreo cookies. One package of regular cookies, 36 in all. (Not the double-stuff variety.)
- Butter. Almost one stick.
- Cream cheese. One package, softened.
- Milk. At least a quart.
- Sugar. Just a little.
- Whipped topping. One 16-ounce tub, thawed. Cool Whip, etc.
- Instant chocolate pudding. Two 3.9-ounce packages. (Important: Make sure it's instant pudding, not the kind you have to cook.)
- Mini chocolate chips. Or chocolate shavings, or even a dusting of cocoa, like my favorite dessert ever, tiramisu.
How to make Chocolate Lasagna:
- To begin, pulverize the Oreo cookies into crumbs. A food processor works the best for this, but you can place the cookies in a zip-top plastic bag and crush them with a rolling pin, too.
- Next, add the melted butter to the food processor and pulse to combine. Or, if using the rolling pin, mix the crumbs and the butter together in a bowl. (If the crumbs appear too dry, add 2 tablespoons of melted butter to the mixture--some cooks prefer a little more butter.)
- Pour the buttery crumbs into the baking dish, and press the crumbs flat into the bottom of the dish. A flat-bottomed measuring cup helps you do this. Press firmly and evenly.
- Then beat the softened cream cheese in a stand mixer or with a handheld mixer fitted with a paddle attachment. Add the sugar and 2 tablespoons of the milk and beat until mixed. After that, add half of the whipped dessert topping to the cream cheese, stirring to combine. Then spread the cream cheese layer evenly over the Oreo crust.
- Slide the baking dish into the refrigerator to chill for about 10 minutes while you make the next layer.
- Rinse out the mixing bowl and the paddle attachment, because you’ll need it again! On medium speed, beat the chocolate pudding with the remaining milk. Keep beating for about 5 minutes until the pudding thickens.
- Then spread the pudding layer over the chilled cream cheese layer. Pop the whole thing back into the fridge to set up, for another 10 minutes.
- Once the pudding is slightly firm, spread the remaining whipped topping evenly over the pudding layer. Garnish with mini chocolate chips, and wrap loosely with plastic wrap before returning it to the refrigerator.
- Chill for at least 4 hours. If you need it immediately, pop it into the freezer for an hour before cutting into slices and serving.
Chocolate Lasagna ideas:
- Lemon lasagna. Use golden OREOs and instant lemon pudding to make this dessert. Heavenly!
- Mint chocolate lasagna. Crush up mint OREOs for the crust and proceed with the chocolate pudding and mini chocolate chips. (Or chopped Andies candies!)
- Raspberry chocolate lasagna. You could do this two ways: switch out raspberry chocolate OREOs for the plain cookies in the crust, OR make the dessert with raspberry instant pudding.
- Everyone gets their own. Find some cute clear cups and make mini-trifles! The recipe should make 14-15 9-ounce clear cup sized desserts.
- Real whipped cream. If you're dead set against using whipped topping, try this dessert with real whipped cream (not the canned.) Whip the heavy cream into firm peaks and proceed as directed. Then let me know how it went in. the comments!
- Low-sugar. Switch out sugar-free instant pudding and sugar-free whipped topping in the dessert. I can't help you with the OREOs, though!
Chocolate Lasagna is perfect to make the day before you need it. Store it in the fridge and keep it wrapped in plastic.
If you need to freeze the dessert, it should be just fine. Wrap in plastic, then in several layers of foil. Thaw overnight in the refrigerator before serving. (Don't try this with the real whipped cream variation, though.)
Storing leftover Chocolate Lasagna:
Properly wrapped and stored, the dessert should last 3 to 4 days in the refrigerator.
Chocolate Lasagna Recipe
- 1 package Oreo cookies (36 cookies)
- 6 tablespoons butter melted
- 1 (8 ounce) package cream cheese softened
- 1/4 cup sugar
- 3 1/4 cups milk plus 2 tablespoons, divided
- 1 (16 ounce) tub whipped topping thawed and divided
- 2 (3.9 ounce) packages instant chocolate pudding
- 1/4 cup mini chocolate chips for garnish
- In a food processor, or in a plastic bag with a rolling pin, crush the Oreo cookies into crumbs. In a medium bowl, add Oreo crumbs and melted butter and stir to combine.
- Pour into a 9-inch by 13-inch baking dish. Using the bottom of a measuring cup, press the crust firmly and evenly into the bottom of baking dish.
- In a standing mixer fitted with the paddle attachment, or with an electric mixer, add cream cheese and beat until fluffy. Add sugar and 2 tablespoons of milk and beat until combined.
- Stir in half of the whipped topping (about 8 ounces) to cream cheese mixture. Spread cream cheese mixture over cookie crust and refrigerate to set, about 10 minutes.
- While the cream cheese layer is chilling, using a standing mixer fit with the paddle attachment, or with an electric mixer, on medium speed add instant pudding and remaining 3 1/4 cups milk. Beat until mixture begins to thicken, about 5 minutes.
- Spread pudding mixture over chilled cream cheese layer and refrigerate to set, about 10 minutes.
- Once set, gently spread remaining 8 ounces whipped topping over pudding layer and garnish with mini chocolate chips. Cover loosely with cling wrap and chill for 4 hours, or freeze for 1 hour. Cut into slices and serve.