Chocolate Lasagna is a light, no-bake layered dessert featuring crushed Oreo cookies, cream cheese, and chocolate pudding. Finished with Cool Whip and mini chocolate chips, this easy-to-make treat is pure chocolate indulgence.
My Favorite Chocolate Dessert Recipe
While browsing a favorite chocolate Pinterest board recently, I found myself playfully considering which chocolate dessert I would take to a desert island. The question sent me down a delicious rabbit hole of choices: dark chocolate cheesecake, Reese’s cheesecake, tiramisu brownies — each tempting in its own way. But one dessert kept calling to me above the rest.
That dessert was Chocolate Lasagna. Its layers of Oreo crust, creamy filling, and chocolate pudding felt like the ultimate chocolate comfort. I decided to give it a try, not expecting perfection but confident my household of chocoholics would devour whatever I made. The end result may not have been Pinterest-perfect, but it disappeared quickly and left a very happy sink full of dishes.
Chocolate Lasagna
- Author: Vera Zecevic
Prep Time: 25 minutes- Total Time: 25 minutes
- Yield: 24 pieces
- Category: Dessert
- Method: No Bake
- Cuisine: American
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Chocolate Lasagna is an easy, no-bake layered dessert with an Oreo cookie crust, a fluffy cream cheese layer, chocolate pudding, and a whipped topping. It’s simple to assemble and perfect for parties or potlucks.
Ingredients
- 36 Oreo cookies (regular, not Double Stuf)
- 6 tablespoons butter, melted
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 2 tablespoons cold milk
- 12 ounce tub Cool Whip, divided
- 2 (or 3.9 oz) packages chocolate instant pudding mix
- 3 1/4 cups cold milk (for pudding)
- 1 1/2 cups mini chocolate chips
Instructions
- Place Oreo cookies in a food processor and pulse until they form fine crumbs.
- Combine the Oreo crumbs with the melted butter in a large bowl. Press the mixture firmly into the bottom of a 9 x 13-inch baking dish to form the crust.
- Chill the crust in the refrigerator while you prepare the remaining layers.
- In a bowl, beat the softened cream cheese until smooth. Add the sugar and 2 tablespoons cold milk and mix until combined. Fold in 1 1/4 cups of the Cool Whip until light and fluffy.
- Spread the cream cheese mixture evenly over the chilled Oreo crust.
- In a separate bowl, whisk the chocolate instant pudding mix with 3 1/4 cups cold milk. Whisk several minutes until the pudding begins to thicken.
- Spread the thickened pudding over the cream cheese layer in an even layer.
- Allow the pudding to rest about 10 minutes to firm up slightly.
- Spread the remaining Cool Whip over the pudding layer and sprinkle evenly with mini chocolate chips.
- Freeze for 1 hour or refrigerate for at least 4 hours before serving to allow layers to set.