Easy Chocolate Lasagna (No-Bake) Dessert
Chocolate Lasagna is a light and fluffy, no-bake dessert with layers of chocolate Oreo crust, cream cheese, chocolate pudding, whip cream and topped with mini chocolate chips. This recipe is perfect for get togethers, potlucks, BBQs and summer parties.
In the mood for more chocolate deliciousness? Try these death by chocolate cupcakes, super moist chocolate cupcakes, and chocolate chip granola bars.
Why You’ll Love This Chocolate Lasagna
Chocolate Lasagne is a no-bake dessert with four simple layers. It has an Oreo cookie crust, a cream cheese layer, chocolate pudding and topped with whip cream. It’s super light and doesn’t leave you feeling weighed down like other desserts.
- It’s a light weight dessert. Perfect when you are craving something sweet that isn’t too heavy.
- Easy to make – Takes less than 20 minutes to make.
- No-bake – There is no cooking involved.
- Crowd pleasing – There are never leftovers! And makes 16 servings.
- Perfect for summer parties because of its light and fluffy texture. However, it is great for all get togethers, no matter the occasion!
Ingredients You Need
- Oreos – use regular Oreos (not double-stuffed). You will use the entire cookie, including the filling. Oreos are crushed and combined with melted butter to create the crust.
- Cream Cheese – is whipped at room temperature until it is light and fluffy. Whip cream is folded into the cream cheese mixture for the second layer.
- Instant Chocolate Pudding – You will want to use the instant pudding mix for this recipe as it uses cold milk, which is needed for this cold, refrigerated dish.
- Cool Whip – makes the fourth layer of this dish and pairs perfectly with the other three layers. You can use homemade whip cream but store bought tends to hold up better in this recipe.
How to Make Chocolate Lasagna
Layer 1 – Oreo Crust Use a food processor (or gallon-size bag with a ziplock bag with rolling pin) to crush Oreo cookies (with their filling) into fine crumbs. Combine with melted butter and press into a 9×13 baking dish. Place in freezer while you work on the next layer.
Layer 2- Cheesecake Layer – In a medium bowl, beat cream cheese until light and fluffy. Combine with milk and sugar. Fold 8 ounces of whip cream into mixture with a spatula. Spread over crust layer. Place back in freezer while you work on the next layer.
Layer 3 – Chocolate Pudding Layer -In a medium sized bowl, add Instant Chocolate pudding with cold milk. Beat on medium speed until the pudding thickens. Carefully spread over cheesecake layer. Place in freezer while you work on the next layer.
Layer 4 – Cool Whip Top Layer – spread the remaining 8 ounces of whip cream evenly as the top layer. Add toppings of your choice such as mini chocolate chips, Oreo cookie crumbs, and/or chocolate shavings. Place in freezer for 1-2 hours or refrigerator for four hours before serving.
Top with mini chocolate chips. Place in freezer for 1-2 hours or in the refrigerator for at least 4 hours. This helps the layers set.
Toppings and Variations
Want a fun and inexpensive way to decorate chocolate lasagna that makes your friends and family think your baking skills are next level?
- Chocolate Oreo Crumbs – Take 2-3 Oreos and remove the filling in the middle. One Oreo at a time, take just the top and bottom of the Oreo cookie and crumble them between your fingers across the dessert. Use a combination of larger as well as finer crumbled pieces. It adds dimension to the decorative look.
- Chocolate shavings – Take a vegetable peeler and shave the side of a chocolate bar onto a plate. Spread the sprinkles across the dish for another chocolate decoration. (Chocolate shavings melt quickly in warm hands! Use a spoon to sprinkle the chocolate shavings on top of the dessert.)
- Chocolate sprinkles – can also be used to decorate this dish.
- Chocolate Curls – You can buy chocolate curls to sprinkle on top of the chocolate lasagna or make your own chocolate curls.
- Make it vanilla instead. Try swapping out the chocolate pudding for vanilla and use vanilla Oreos to make a White Chocolate lasagna. You can also try Mint Chocolate Oreo cookies for a fun twist.
Tips and Tricks
- Use regular Oreos (not double-stuffed). You will use the entire cookie, including the filling.
- Soften cream cheese at room temperature before whipping so it can be light and fluffy.
- Soften Cool Whip, which will help when spreading while working with this recipe.
- Freeze each layer as you work on the next layer to help the layers not bleed together.
- Chocolate pudding needs to have a thick consistency. Make sure it has time to firm up the freezer for 5-10 minutes to help the layers not bleed.
- Chocolate shavings melt quickly in warm hands! Use a spoon to sprinkle the chocolate shavings on top of the dessert.
- For clean slices, freeze the dish for 1-2 hours before cutting. Wipe your knife with a paper towel in between each cut.
FAQs
Do I have to use instant pudding mix? Yes, the instant mix uses cold milk, which is the perfect temperature for this cold, refrigerated dish.
Can I make this in advance? This recipe is best made the day before or the day of. After Day 3, the crust will begin to soften. If you want to make it further in advance, store in freezer covered in clear wrap or foil. Thaw for at least one hour before serving.
How long can it be stored in the refrigerator? It can be stored in the refrigerator for up to five days. However, after day three, the crust will start the soften.
Can chocolate lasagna be stored in the freezer? Yes, you can store this dish for up to two months in the freezer. Thaw for at least one hour before serving.
Why does it have to be placed in the refrigerator for four hours? Chilling the chocolate lasagna for a few hours will help the recipe set.
Storing Instructions
Refrigerated – Chocolate lasagna will last up to five days in the refrigerator. After Day 3, the crust will start to soften.
Freezer – This recipe can be stored in the freezer for up to two months. Thaw for at least one hour before serving.
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Get the Recipe: Easy Chocolate Lasagna (No-Bake) Dessert
Ingredients
- 36 chocolate cookies with white cream filling
- 6 tablespoons butter, unsalted, melted
- 8 ounces cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 2 tablespoons milk
- 16 ounces whipped cream, divided
- 2 packs instant chocolate pudding mix, (3.9 ounce)
- 3 ¼ cups milk
- ½ cup mini chocolate chips
Instructions
- Chocolate Cookie Crust Layer – Use a food processor (or gallon-size bag with a ziplock bag with rolling pin) to crush Oreo cookies (with their filling) into fine crumbs. Place cookie crumbs in a medium size bowl and add 6 tablespoons melted butter. Stir well together. Spread crust mixture evenly onto the bottom of a 9×13 baking dish. Use the back of a cup/measuring cup to gently press down the crumbs. Place in freezer while preparing next layer.
- Cream Cheese Layer – In a medium bowl, add cream cheese (softened at room temperature). Use a hand-held mixer to whip cream cheese until light and fluffy. Add 2 tablespoons of milk and 1/4 cup of granulated sugar. Mix well. Fold 8 ounces of Cool Whip into cream cheese mixture with spatula. Spread this mixture evenly across the crust mixture. Place back in freezer.
- Chocolate Pudding Layer – In a medium sized bowl, add two (3.9 ounce) packs of Instant Chocolate pudding with 3 1/4 cups of cold milk. Beat on medium speed until the pudding thickens. Spread chocolate pudding mixture evenly over the cream cheese layer. Place back in freezer for 5-10 minutes.
- Whipped Cream Layer – Spread the remaining 8 ounces of whip cream evenly as the top layer with a spatula. Sprinkle 1/2 cup mini chocolate chips on top for decoration. Add toppings of your choice such as Oreo cookie crumbs, chocolate shavings and/or chocolate sprinkles.Place in refrigerator for four hours before serving.
- Last step: ⭐️ Please leave a comment and rating below after you make this recipe.
I made this, So good!!!
This was such a hit at our ‘friends and family’ potluck!