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+ servings
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.
Course Dessert
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 20 servings
Calories 274kcal


  • 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)


  • 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. 


  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).


Calories: 274kcal | Carbohydrates: 37g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 327mg | Potassium: 150mg | Fiber: 1g | Sugar: 28g | Vitamin A: 191IU | Calcium: 71mg | Iron: 2mg