
Why You’ll Love This Recipe
This dessert is creamy, chocolaty, and irresistibly decadent. It requires no baking, making it perfect for warm days when you don’t want to turn on the oven. It’s also simple to assemble with layers that look beautiful when sliced. The combination of textures—from the crunchy crust to the silky pudding and fluffy whipped cream—makes each bite unforgettable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chocolate sandwich cookies (such as Oreos)
- Unsalted butter, melted
- Cream cheese, softened
- Powdered sugar
- Whipped topping (like Cool Whip)
- Instant chocolate pudding mix
- Cold milk
- Mini chocolate chips or chocolate shavings (optional, for garnish)
Directions
- Crush the chocolate sandwich cookies into fine crumbs, then mix with melted butter. Press the mixture firmly into the bottom of a baking dish to form the crust.
- In a bowl, beat softened cream cheese with powdered sugar until smooth. Fold in a portion of the whipped topping, then spread evenly over the cookie crust.
- Prepare instant chocolate pudding according to package instructions using cold milk. Spread the pudding layer over the cream cheese mixture.
- Top with the remaining whipped topping, spreading it evenly.
- Garnish with mini chocolate chips or chocolate shavings if desired.
- Refrigerate for at least 4 hours (or overnight) before serving to allow the layers to set.
Servings and timing
This recipe typically serves 12 people. Preparation takes about 20 minutes, plus at least 4 hours of chilling time before serving.
Variations
- Use golden sandwich cookies instead of chocolate for a lighter version.
- Add a peanut butter layer by mixing peanut butter with the cream cheese mixture.
- Swap chocolate pudding for instant vanilla, cheesecake, or even pistachio pudding for a different flavor twist.
- Sprinkle crushed candy bars, toffee bits, or caramel drizzle on top for extra indulgence.
- Make it gluten-free by using gluten-free chocolate sandwich cookies.
Storage/Reheating
Chocolate Lasagna should be stored in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will stay fresh for up to 5 days. This dessert is not meant to be reheated, but it can be frozen for up to 2 months. To serve from frozen, thaw overnight in the refrigerator before slicing.
FAQs
Can I make chocolate lasagna ahead of time?
Yes, it’s best when made ahead of time because it needs several hours to set in the fridge.
Can I use homemade whipped cream instead of Cool Whip?
Absolutely, just be sure it’s stabilized whipped cream so it holds up well in the layers.
Do I need to remove the cream filling from the sandwich cookies?
No, use the whole cookie with the cream for the crust.
Can I use cook-and-serve pudding instead of instant pudding?
Instant pudding works best because it sets quickly without heating, but you can use cook-and-serve if it’s cooled before layering.
How long does chocolate lasagna need to chill?
At least 4 hours, but overnight is even better for firm slices.
Can I make this dessert gluten-free?
Yes, just use gluten-free sandwich cookies for the crust.
Can I make it with different flavors of pudding?
Yes, vanilla, cheesecake, or pistachio pudding work well for variations.
What size dish should I use?
A standard 9×13-inch baking dish is perfect for this recipe.
Can I freeze chocolate lasagna?
Yes, it can be frozen for up to 2 months. Thaw overnight in the fridge before serving.
How do I prevent the layers from mixing together?
Make sure each layer is spread gently and evenly, and refrigerate immediately to help them firm up.
Conclusion
Chocolate Lasagna is a delightful, no-bake dessert that combines simple ingredients into a stunning layered treat. With its rich flavors and creamy textures, it’s perfect for family gatherings, potlucks, or any occasion where you want to impress without spending hours in the kitchen. Once you try it, this dessert is sure to become a go-to favorite.
Print
Chocolate Lasagna
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Chocolate Lasagna is a no-bake layered dessert with a crunchy cookie crust, creamy cheesecake filling, chocolate pudding, and fluffy whipped topping. It’s easy to prepare and perfect for parties, holidays, or anytime you want a refreshing chocolate treat.
Ingredients
- 36 chocolate sandwich cookies (such as Oreos)
- 6 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 16 oz whipped topping (like Cool Whip), divided
- 2 packages (3.9 oz each) instant chocolate pudding mix
- 3 1/4 cups cold milk
- 1/2 cup mini chocolate chips or chocolate shavings (optional, for garnish)
Instructions
Crush the chocolate sandwich cookies into fine crumbs, then mix with melted butter. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust.
- In a bowl, beat softened cream cheese with powdered sugar until smooth. Fold in 1 cup of whipped topping, then spread evenly over the cookie crust.
- Prepare instant chocolate pudding according to package instructions using cold milk. Spread the pudding layer over the cream cheese mixture.
- Top with the remaining whipped topping, spreading it evenly.
- Garnish with mini chocolate chips or chocolate shavings if desired.
- Refrigerate for at least 4 hours (or overnight) before serving to allow the layers to set.
Notes
- Make ahead for best results, as it needs several hours to chill and set.
- Homemade stabilized whipped cream can be substituted for Cool Whip.
- Use gluten-free sandwich cookies for a gluten-free version.
- Try flavor variations with vanilla, cheesecake, or pistachio pudding.
- Store in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 380
- Sugar: 28g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg