This easy no-bake Chocolate Lasagna recipe has an OREO cookie crust topped with sweetened cream cheese and chocolate pudding. Every bite is chocolatey, light, and absolutely fabulous.

Slices of chocolate lasagna on white plates.

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.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Chocolate Lasagna Recipe

Recipe ingredients

Labeled chocolate lasagna ingredients on a counter in various bowls.

Ingredient notes

  • Instant chocolate pudding: You need two 3.9-ounce packages for one recipe. (Important: Make sure it’s instant pudding, not the kind you have to cook.)
  • Mini chocolate chips: For garnish, or substitute chocolate shavings or even a dusting of cocoa powder.

Step-by-step instructions

  1. In a food processor or in a zip-top plastic bag with a rolling pin, crush the Oreo cookies. If using a bag, transfer cookie crumbs to a bowl. Add the melted butter and mix to combine. Pour the crumbs into a baking dish, then press them evenly and flat with the bottom of a measuring cup.
Oreo crust being pressed into a white baking dish.
  1. Beat the cream cheese in a standing mixer or with a handheld mixer. Add the sugar and 2 tablespoons milk and beat until combined. Fold in half the whipped topping by hand, then spread evenly over the Oreo crust. Chill 10 minutes.
Whipped cream layer of chocolate lasagna being added to a white baking dish.
  1. On medium speed, beat the chocolate pudding with the remaining milk. Keep beating for about 5 minutes until the pudding thickens. Spread the pudding layer over the chilled cream cheese layer. Chill 10 minutes longer.
Chocolate layer of chocolate lasagna being added to a white baking dish.
  1. 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. Chill at least 4 hours.

Recipe tips and variations

  • Yield: One recipe makes enough for 20 servings.
  • Make ahead: Make it up to 3 days in advance and store covered in the refrigerator.
  • Storage: Properly wrapped and stored, the dessert should last 3 to 4 days in the refrigerator.
  • Whipped cream: If you’re dead set against using whipped topping, substitute real whipped cream.
  • Lemon: Use golden OREOs and instant lemon pudding to make this dessert.
  • Mint chocolate: Crush up mint OREOs for the crust and proceed with the chocolate pudding and mini chocolate chips (or chopped Andies candies).

More delicious desserts

Chocolate lasagna slice on a white plate.

Chocolate Lasagna

This easy no-bake Chocolate Lasagna recipe has an OREO cookie crust topped with sweetened cream cheese and chocolate pudding. Every bite is chocolatey, light, and absolutely fabulous.
5 from 2 votes
Prep Time 30 mins
Total Time 30 mins
Servings 20 servings
Course Dessert
Cuisine American
Calories 274

Ingredients 

  • 1 package Oreo cookies (36 cookies)
  • 6 tablespoons butter melted
  • 1 (8 ounce) package cream cheese softened
  • 1/4 cup granulated 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 (see note 1)
  • 1/4 cup mini chocolate chips for garnish (see note 2)

Instructions 

  • 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 ¼ 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. 

Notes

  1. Instant chocolate pudding: You need two 3.9-ounce packages for one recipe. (Important: Make sure it’s instant pudding, not the kind you have to cook.)
  2. Mini chocolate chips: For garnish, or substitute chocolate shavings or even a dusting of cocoa powder.
  3. Yield: One recipe makes enough for 20 servings.
  4. Make ahead: Make it up to 3 days in advance and store covered in the refrigerator.
  5. Storage: Properly wrapped and stored, the dessert should last 3 to 4 days in the refrigerator.
  6. Whipped cream: If you’re dead set against using whipped topping, substitute real whipped cream.
  7. Lemon: Use golden OREOs and instant lemon pudding to make this dessert.
  8. Mint chocolate: Crush up mint OREOs for the crust and proceed with the chocolate pudding and mini chocolate chips (or chopped Andies candies).

Nutrition

Calories: 274kcalCarbohydrates: 37gProtein: 4gFat: 13gSaturated Fat: 7gCholesterol: 14mgSodium: 327mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 191IUCalcium: 71mgIron: 2mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

  1. Cute name, but when my grandmother started making it over 30 years ago, she called it Sin in a Tin. You can make as many varieties as there are flavors of pudding. Just pick your favorite flavor and match it with a crumb that works, ie. chocolate, sugar, graham, gingerbread. It always seems sad to me that there really aren’t any new, original recipes out there anymore to find. But, to your credit, you are printing a perennial favorite in my family that always gets gobbled up quickly.

    1. Sometimes it feels like every recipe has already been created and there is nothing new to make, I know that can’t possibly be true though. I definitely like to make the classics, and every time I get a comment that talks about someone’s Grandma, it makes my day. That’s what I’m going for. My favorite cake on the blog, in case you haven’t heard of it previously, is Danish Layer Cake. It’s not new, but I think it’s less popular than something like Chocolate Lasagna. It’s a yellow cake with layers of vanilla pudding and raspberry jam, and it’s so wonderful. Take care and thank you for stopping by!

  2. Where there are layers of chocolate there is one happy Karly. This looks SO good, and love how simple it is! Gotta try it soon!