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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.
Many times, Culinary Hill is all about finding classic recipes and revamping them in a modern way: convenient comfort foods made from scratch. But some recipes just shouldn’t be messed with, and Chocolate Lasagna is one of them.
Inspired by Olive Garden’s chocolate lasagna, this no-bake dessert trades multiple brownie layers for a crust of crushed Oreos and a chocolate pudding layer. We keep the sweetened cream cheese layer, though, because it’s scrumptious. Instead of chocolate ganache and shaved chocolate on top, we’re doing whipped topping and mini chocolate chips.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Instant chocolate pudding: You need two small packages for one recipe. Do not substitute Cook and Serve pudding.
- Mini chocolate chips: For garnish, or substitute chocolate shavings or even a dusting of cocoa powder.
Step-by-step instructions
- In a food processor or in a zip-top plastic bag with a rolling pin, crush the Oreo cookies into fine crumbs. If using a bag, transfer Oreo cookie crumbs to a bowl. Add the melted butter and mix to combine. Pour the crumbs into a baking pan or dish, then press them evenly and flat with the bottom of a measuring cup.
- Beat the cream cheese in a standing mixer or in a large bowl with an electric hand mixer. Add the sugar and 2 tablespoons cold milk and beat until combined. Fold in half the whipped topping by hand, then spread evenly over the Oreo crust. Chill 10 minutes.
- On medium speed, beat the chocolate instant pudding with the remaining 2 tablespoons 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.
- Once the pudding is slightly firm, spread the remaining Cool Whip evenly over the pudding layer.
- Sprinkle with mini chocolate chips, and wrap loosely with plastic wrap. Chill at least 4 hours.
Recipe tips and variations
- Yield: This Chocolate Lasagna recipe makes about 20 servings, more or less depending on how you slice (or scoop) it.
- Storage: Store covered in the refrigerator for up to 4 days.
- Make ahead: Make this chocolate dessert up to 3 days in advance and store covered in the fridge.
- Whipped cream: To substitute real whipped cream, combine 1 cup of heavy whipping cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract in a cold mixing bowl and beat until soft peaks form, 3 to 4 minutes. Whipped cream can be stored covered, in the refrigerator, for 10 hours.
- 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 no bake dessert recipes: Feeling anti-oven? Try classic Tiramisu, Fried Ice Cream, Peanut Butter Pie, Chocolate Cream Pie, and No Bake Peanut Butter Balls.
Frequently Asked Questions
Chocolate lasagna is a lot like Robert Redford Cake. Instead of the Oreo crust, though, you use a pecan shortbread crust. The rest of the layers can be the same.
Start with a clean knife that you soaked in hot water to make it warm. Make a single cut, then wipe the blade clean on a damp kitchen towel. Continue making single slices, wiping the blade clean between each.
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Chocolate Lasagna
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 mix (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
- Instant chocolate pudding: You need two small packages for one recipe. Do not substitute Cook and Serve pudding.
- Mini chocolate chips: For garnish, or substitute chocolate shavings or even a dusting of cocoa powder.
- Yield: This Chocolate Lasagna recipe makes about 20 servings, more or less depending on how you slice (or scoop) it.
- Storage: Store covered in the refrigerator for up to 4 days.
- Make ahead: Make this chocolate dessert up to 3 days in advance and store covered in the fridge.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
A very good dessert everybody loves this.
I’m so glad it was a hit, Janice! Take care! – Meggan
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.
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!
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!
This sounds and looks incredible!