Chocolate lasagna is incredibly easy to make and doesn’t require any baking. It’s made with everyday ingredients and comes together quickly—then chills to set into delicious layers of creamy, chocolatey goodness. The combination of crunchy cookie crust, smooth pudding, and light whipped topping makes each bite unforgettable. Best of all, it can be made ahead and served straight from the fridge.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate sandwich cookies (like Oreos)
Unsalted butter
Cream cheese
Powdered sugar
Whipped topping (like Cool Whip)
Instant chocolate pudding mix
Cold milk
Optional toppings: mini chocolate chips, crushed cookies, chocolate shavings, or drizzle of chocolate syrup
Directions
Make the crust: Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
Melt the butter and combine it with the cookie crumbs. Press the mixture firmly into the bottom of a 9×13-inch dish to form the crust. Chill in the refrigerator while preparing the other layers.
Cream cheese layer: In a bowl, beat softened cream cheese until smooth. Add powdered sugar and a portion of the whipped topping, mixing until light and fluffy. Spread evenly over the chilled crust.
Pudding layer: In another bowl, whisk the instant chocolate pudding mix with cold milk until thickened (about 2 minutes). Spread the pudding over the cream cheese layer.
Final layer: Top with the remaining whipped topping, spreading it gently over the pudding layer.
Add your desired toppings like mini chocolate chips or crushed cookies.
Chill the lasagna in the refrigerator for at least 4 hours (or overnight) to set.
Slice and serve cold.
Servings and timing
This recipe makes about 12–15 servings. Prep time: 25 minutes Chill time: 4 hours (minimum) Total time: 4 hours 25 minutes
Variations
Peanut Butter Twist: Add a layer of peanut butter between the cream cheese and pudding layers or use peanut butter pudding.
Mint Chocolate: Use mint-flavored sandwich cookies and add a splash of peppermint extract to the cream cheese layer.
Nutty Crunch: Sprinkle chopped pecans, almonds, or walnuts between layers or on top.
Oreo Explosion: Mix crushed Oreos into the whipped topping for extra texture and flavor.
White Chocolate Version: Use white chocolate pudding and golden sandwich cookies for a lighter twist.
Storage/Reheating
Store chocolate lasagna covered in the refrigerator for up to 5 days. This dessert should always be served chilled. Do not freeze, as the texture of the cream cheese and whipped topping can change when thawed.
FAQs
Can I make chocolate lasagna ahead of time?
Yes, it’s ideal for making ahead. Prep it the day before and let it chill overnight for best results.
Do I need to remove the cream from the sandwich cookies?
No, use the whole cookie. The cream helps bind the crust and adds flavor.
Can I use homemade whipped cream?
Absolutely. Just make sure it’s stabilized whipped cream so it holds its shape during layering.
What size dish should I use?
A standard 9×13-inch dish works best for evenly layered slices.
Can I make this dessert gluten-free?
Yes, use gluten-free sandwich cookies and confirm the pudding mix and other ingredients are gluten-free.
Can I use different pudding flavors?
Yes, try vanilla, white chocolate, or even banana pudding for a different twist.
Why is my pudding layer runny?
Make sure you’re using instant pudding mix and cold milk. Whisk until thickened before layering.
How long does chocolate lasagna need to chill?
At least 4 hours is recommended, but overnight is even better for firm layers.
Can I freeze chocolate lasagna?
Freezing is not recommended, as it can affect the creamy texture once thawed.
Can I use light or low-fat ingredients?
Yes, you can substitute with light cream cheese, low-fat milk, or light whipped topping for a lighter version.
Conclusion
The best chocolate lasagna is creamy, dreamy, and loaded with rich chocolate flavor in every bite. With its easy, no-bake preparation and stunning layered presentation, it’s a dessert that never fails to impress. Whether you’re celebrating a special occasion or just indulging your sweet tooth, this chocolate lasagna is sure to be a favorite with family and friends.
Chocolate lasagna is a no-bake, layered dessert featuring a crushed cookie crust, sweetened cream cheese, chocolate pudding, and whipped topping. It’s a creamy, rich treat that’s perfect for parties, potlucks, or holidays.
Author:Catherine
Prep Time:25 minutes
Cook Time:0 minutes
Total Time:4 hours 25 minutes (includes chilling)
Yield:Serves 12–15
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
1 package (about 36) chocolate sandwich cookies (like Oreos)
1/2 cup 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
Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
Mix the cookie crumbs with melted butter and press firmly into the bottom of a 9×13-inch dish to form the crust. Chill while preparing the layers.
In a bowl, beat the softened cream cheese until smooth. Add powdered sugar and 1 cup of whipped topping. Mix until light and fluffy. Spread evenly over the chilled crust.
In a separate bowl, whisk the chocolate pudding mixes with cold milk until thickened (about 2 minutes). Spread the pudding evenly over the cream cheese layer.
Top with the remaining whipped topping, spreading it gently over the pudding layer.
Sprinkle with mini chocolate chips or other optional toppings.
Refrigerate for at least 4 hours, or overnight, to set.
Slice and serve chilled.
Notes
Use the entire cookie (including cream) for the crust—no need to remove the filling.Make ahead and chill overnight for firmer layers and better flavor.Try different pudding flavors or sandwich cookies for fun variations.Do not freeze—texture may change once thawed.Homemade stabilized whipped cream can be used in place of store-bought whipped topping.
