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A slice of chocolate lasagna dessert with a cookie crust, creamy filling, rich chocolate layer, and whipped topping, garnished with crushed cookies, sits invitingly on a plate accompanied by a spoon.

Easy No-Bake Chocolate Lasagna Recipe

Author: Mandy Applegate
Chocolate Lasagna is the kind of dessert that’s guaranteed to win everyone over with its creamy layers and crunchy Oreo crust—all without needing to turn on the oven. It’s super simple to make but looks like you put in way more effort, which makes it perfect for busy days or last-minute plans. Whether you’re hosting a party or just treating yourself, it’s one of those recipes that always gets rave reviews. Plus, it’s easy to bring to gatherings and always disappears fast, so you know it’s a winner!
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Prep Time: 30 minutes
Cooling Time: 2 hours
Total Time: 2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Lasagna
Servings: 8
Calories: 543kcal

Equipment

Ingredients

For the Oreo Crust:

Layer 1:

  • 8 ounces package cream cheese softened
  • ¼ cup granulated sugar
  • 2 tablespoons cold milk
  • 6 ounces Cool Whip plus extra for the topping

Layer 2:

  • 2 packages dry chocolate instant pudding
  • 3 ¼ cups cold milk

Topping:

US Customary - Metric

Instructions

For the Crust:

  • To make the crust, pulse the Oreo cookies in a blender or food processor until they become fine crumbs. Combine the crumbs with melted butter, mixing until evenly moistened.
    36 regular Oreos, 6 tablespoons butter
  • Press the mixture firmly into the bottom of a 9×13-inch dish, smoothing it out to create an even crust. Chill in the fridge or freezer for about 5 minutes to set.

Layer 1 - Cream Cheese Mixture:

  • For the cream cheese layer, whip the softened cream cheese in a bowl until smooth and fluffy. Add the sugar and milk, mixing until fully combined. Gently fold in the Cool Whip, ensuring a light and creamy texture. Spread this mixture evenly over the chilled crust, then place the dish back in the fridge or freezer for another 5–10 minutes to set.
    8 ounces package cream cheese, ¼ cup granulated sugar, 2 tablespoons cold milk, 6 ounces Cool Whip

Layer 2 - Pudding Layer:

  • To prepare the pudding layer, whisk the instant pudding mix with cold milk until the mixture thickens, which should take about 2 minutes.
    2 packages dry chocolate instant pudding, 3 ¼ cups cold milk
  • Carefully spread the pudding over the cream cheese layer, ensuring it’s even. Let this layer chill for another 5–10 minutes.

Topping:

  • Finish the dessert by spreading the remaining Cool Whip evenly over the pudding layer. Garnish with chocolate shavings and crushed Oreos for added texture and visual appeal. Refrigerate for at least 2–3 hours before serving to allow the layers to set properly.
    Chocolate shaves, Crushed Oreos
  • When chilled, slice, serve, and enjoy!

Notes

  • Crust Success: Press the Oreo mixture firmly into the pan to create a stable base. Use the bottom of a measuring cup or a glass to make it smooth and even.
  • Cool Whip Tip: Let your Cool Whip thaw in the fridge before using it to ensure a smooth texture.
  • Softened Cream Cheese: Use room-temperature cream cheese to avoid lumps in the mixture.
  • Pudding Prep: Whisk the pudding mix and milk for at least 2 minutes to ensure it thickens properly. If it’s too thin, let it sit for another minute or two before spreading.
  • Chilling Time: Take your time chilling each layer before adding the next. This ensures clean, defined layers when you slice into the dessert.
  • Make Ahead: Chocolate Lasagna can be made a day in advance, making it perfect for parties or gatherings.

Nutrition

Calories: 543kcal | Carbohydrates: 56g | Protein: 9g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 67mg | Sodium: 424mg | Potassium: 344mg | Fiber: 2g | Sugar: 38g | Vitamin A: 848IU | Calcium: 191mg | Iron: 7mg
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