Chocolate Lasagna is one of my favorite no-bake desserts! Made with a rich Oreo crust, layers of cream cheese, chocolate pudding and finished with a whipped topping — it’s always a crowd pleaser! I love making it for potlucks, family gatherings, BBQ or anytime when I want to treat myself to something indulgent without much effort!
5-Star Review
“I’ve made this a few times and it’s always been a hit with all…so delicious” JoJo
Easy Chocolate Lasagna Recipe
This rich and creamy chocolate lasagna is such a wonderful dessert and I promise that everyone will be asking for more! The Oreo crust provides a wonderful rich texture and the layers are silky smooth, light, and fluffy. A perfect make-ahead dessert and a real show stopper!
Tips For Beginners
- It is important to make a perfect oreo crust so that the crust is not falling apart. Finely grind the Oreos by using a food processor. With large chunks of Oreos, it is more difficult for the butter and Oreos to stick together and make a firm crust.
- Make sure to include the filling when grinding your Oreos. This will help everything stick together even better and will result in a more delicious crust.
- Once you put your Oreo crust into your pan, firmly press the ground Oreo down using a glass or a cup measurer and not just your hands.
Chocolate Lasagna Recipe
Equipment
- Kitchen Scale (optional)
- Food Processor
- 9×13 Baking Pan
- Hand Mixer
Ingredients
For the Oreo Layer
- 36 regular Oreos 407 grams, with filling
- 5 tablespoons salted butter 71 grams, melted
For the Cream Cheese Layer
- 12 ounces cream cheese 341 grams, room temperature (1½ bricks)
- ¼ cup granulated sugar 50 grams
- 1 tablespoon milk 14 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- 8 ounces whipped topping 227 grams (1 tub), such as Cool Whip
For the Chocolate Pudding Layer
- 7.8 ounces instant chocolate pudding mix 221 grams (2 (3.9-ounce) boxes)
- 3 cups milk 681 grams
For the Whipped Topping Layer
- 8 ounces whipped topping 227 grams (1 tub), such as Cool Whip
- 1 cup mini chocolate chips 177 grams
Instructions
For the Oreo Layer
- Make the Oreo layer by combining the Oreos and melted butter in a food processor. Grind until the Oreos have been fully pulverized, and no large chunks of Oreo remain.36 regular Oreos, 5 tablespoons salted butter
- Spread the ground Oreos into the bottom of a 9×13-inch pan and firmly press down. Make sure the Oreos reach all the way to the edges.
For the Cream Cheese Layer
- Make the Cream Cheese layer by combining the cream cheese, sugar, milk, vanilla extract, and whipped topping. Beat until smooth.12 ounces cream cheese, ¼ cup granulated sugar, 1 tablespoon milk, 2 teaspoons pure vanilla extract, 8 ounces whipped topping
- Spread the cream cheese mixture carefully over the Oreo crust, making sure to smooth the top.
For the Chocolate Pudding Layer
- Make the Chocolate Pudding layer by beating together the chocolate pudding mix and 3 cups of milk until smooth.7.8 ounces instant chocolate pudding mix, 3 cups milk
- Pour the pudding over the cream cheese layer and spread to the edges.
- Top the chocolate pudding with the remaining whipped topping. Spread carefully all the way to the edges of the pan.8 ounces whipped topping
- Sprinkle mini chocolate chips over whipped topping layer1 cup mini chocolate chips
- Chill in the refrigerator for 4-5 hours, or until set.
Becky’s Tips
- Double stuff Oreos are tasty to eat, but they have too much filling for this crust. The regular sized Oreos have just enough filling to help everything stick together nicely and make for a great crust.
- I used salted butter for the Oreo crust. If using unsalted butter, feel free to add a pinch of salt to the Oreo crust, but it’s not entirely necessary.
- I prefer to use mini chocolate chips for the topping. It keeps any chocolate from sinking down through the whipped topping layer and makes for a better bite because the chocolate lasagna is so light and fluffy.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chocolate Lasagna Step by Step
Make the Oreo layer: Combine the 36 regular Oreos and 5 tablespoons of salted butter (melted) in a food processor. Grind until the Oreos have been fully pulverized, and no large chunks of Oreo remain.
Spread this ground Oreos mixture into the bottom of a 9×13-inch pan and firmly press down. Make sure the Oreos reach all the way to the edges.
Prepare cream cheese layer: Make the Cream Cheese layer by combining the 12 ounces of cream cheese, ¼ cup of granulated sugar, 1 tablespoon of milk, 2 teaspoons of pure vanilla extract and 8 ounces of whipped topping. Beat until smooth.
Spread this cream cheese mixture carefully over the Oreo crust, make sure to smooth the top.
Prepare chocolate pudding layer: Make the Chocolate Pudding layer by beating together the 7.8 ounces of instant chocolate pudding mix and 3 cups of milk until smooth.
Pour the chocolate pudding over the cream cheese layer and spread to the edges.
Combine and chill: Finally, top the chocolate pudding with the remaining whipped topping. Spread carefully all the way to the edges of the pan.
Sprinkle 1 cup of mini chocolate chips over whipped topping layer to finish the chocolate lasagna.
Chill in the refrigerator for 4-5 hours, or until set. Serve and enjoy!
How to Store
You can store chocolate lasagna in the refrigerator for up to four days. Just make sure it’s sealed in an airtight container and covered well with plastic wrap to prevent from drying.
This no bake dessert is also great to make ahead — stays well for up to 3-4 days in the fridge. Chocolate lasagna freezes well too! Simply wrap it with plastic sheet and freeze for a month. Thaw for few hours before serving.
I thought evaporated milk was part of the recipe, this calls for milk.
Hi Jann, this recipe has not changed!
Is there a way that we can make this a little less caloric and still maintain the taste…any substitutions for the butter….applesauce or yogurt ?
You can use low-fat cream cheese or cottage cheese in place of full-fat and low-fat milk in the pudding layer. We’re not sure the flavor of applesauce would work well as a sub for the butter, but banana might if you like chocolate and banana together.
I’ve been making this with gluten free Oreos and dairy free cream cheese(violife) and whipped topping(cocowhip). Absolute hit! Even my very gluten and dairy lovers love this! Any thoughts on if I could make it in a spring form pan? I’m wondering if it would stay in that shape or would it become a goopy mess?
Sounds delicious! We’ve not tried it in a springform pan, but we don’t think it would hold shape unless it was frozen.
What does whipped topping mean?
Cool whip!
I’ve made this a few times and it’s always been a hit with all…. so delicious
Thanks for stopping by!