This Layered Chocolate Lasagna is a dreamy, no-bake dessert that is perfect for feeding a crowd. Featuring four luscious layers an Oreo cookie crust, a sweet cream cheese filling, a rich chocolate pudding center, and a fluffy whipped topping it is a chocolate lover’s paradise.
Light, airy, and incredibly decadent, this dessert is always the first to disappear at potlucks and holidays.
Recipe Details
- Flavor Profile: A rich chocolate experience balanced by the tangy sweetness of cream cheese and the light, vanilla notes of Cool Whip.
- Texture: It offers a delightful mix of crunchy cookie crust and three creamy, mousse-like layers that melt in your mouth.
- Time: 30 minutes prep, 4 hours chilling time.
- Difficulty: Easy. No baking is required, just mixing and layering.
What You’ll Need
To make this recipe, you will need a 9×13 inch baking dish (glass is best to see the beautiful layers) and a food processor to crush the cookies. You will also need a hand mixer or stand mixer to whip the cream cheese layer smoothly. The ingredients rely on convenient staples like instant pudding, Cool Whip, and Oreos to make assembly a breeze.
Ingredient Notes
- Oreo Cookies – Use regular Oreos (not Double Stuff), keeping the cream centers in. You will need 36 cookies to make a solid crust.
- Butter – Melted butter binds the cookie crumbs together to form the base layer.
- Cream Cheese – It is essential that the cream cheese is at room temperature so it beats into a smooth, lump-free filling.
- Cool Whip – You need two 8-ounce containers. One goes into the cream cheese layer to lighten it, and the other goes on top. Thaw them in the fridge beforehand.
- Instant Chocolate Pudding – Use two 3.9-ounce boxes of instant pudding. Do not use the cook-and-serve variety, or it won’t set.
- Milk – Cold milk is needed to whisk the pudding. The recipe uses slightly less milk than the box instructions call for to ensure a firm, sliceable pudding layer.
- Mini Chocolate Chips – These add a nice textural crunch on top.
Add-ins and Substitutions
- Crust – You can use Golden Oreos or Nutter Butters for a different flavor profile.
- Pudding – Try using chocolate fudge pudding for a richer taste, or swap one box for vanilla pudding for a lighter chocolate layer.
- Topping – Instead of chocolate chips, you can top with shaved chocolate curls, crushed Oreos, or sprinkles.
How to Make Layered Chocolate Lasagna
- Make the Crust: Use a food processor (or a zip-top bag and a rolling pin) to crush the 36 Oreo cookies into fine crumbs. In a medium bowl, combine the cookie crumbs and melted butter. Stir until thoroughly mixed. Pour the mixture into a 9×13 baking dish and press it down evenly with a spatula or the bottom of a measuring cup to form a crust. Tip: Pop it in the freezer while you make the next layer.
- Cream Cheese Layer: In a medium bowl, beat the softened cream cheese with a hand mixer until fluffy. Add the 2 tablespoons of milk and the granulated sugar, mixing well. Fold in the contents of one of the 8 oz Cool Whip containers until combined. Spread this mixture evenly over the cookie crust. Place the dish in the fridge for about 10 minutes to set slightly.
- Chocolate Pudding Layer: In a large bowl, whisk together the two boxes of instant chocolate pudding mix and 2 3/4 cups of cold milk. Beat on medium speed until it starts to thicken (this happens fast!). Spread the pudding mixture over the cream cheese layer. Return the dish to the fridge for another 10 minutes.
- Top Layer: Once the pudding is set, gently spread the remaining 8 oz container of Cool Whip over the top. Sprinkle evenly with the miniature chocolate chips.
- Chill and Serve: Cover the dish with plastic wrap and let it chill for at least 4 hours in the fridge (or 1 hour in the freezer) before slicing. This ensures the layers are firm enough to cut cleanly.
Pro Tip: Freezing the dessert for 10-15 minutes between adding each layer makes spreading much easier. It prevents the layers from mixing together, giving you those distinct, beautiful stripes when you slice it.
Recipe Tips
- Thaw Cool Whip: Make sure your Cool Whip is thawed in the fridge before starting. If it is frozen, you won’t be able to fold or spread it easily.
- Firm Pudding: Use cold milk for the pudding. Warm milk will result in a runny pudding that never sets properly.
- Clean Slices: To get perfect squares, wipe your knife clean with a paper towel between each cut. Freezing the lasagna for an hour before serving also helps get sharp lines.
FAQs
- Can I make this ahead of time? Yes, this dessert is actually better the next day. You can make it up to 24 hours in advance.
- Can I use homemade whipped cream? Yes, you can substitute 3 cups of homemade stabilized whipped cream for the Cool Whip, but Cool Whip holds its shape longer in the fridge.
- How long does it last? Stored covered in the refrigerator, it will stay fresh for 3-4 days.
Serving Suggestions
- Coffee: The rich chocolate layers pair perfectly with a hot cup of coffee.
- Berries: Serve with fresh strawberries or raspberries on the side for a pop of color and tartness.
- Holidays: This is a classic “potluck” dessert that feeds a crowd easily.
Make This Recipe in Advance
- Chill Time: Since this requires at least 4 hours to set, it is the perfect make-ahead dessert. Making it the night before is ideal so you don’t have to rush.
- Freezing: You can freeze the entire lasagna for up to month. Thaw it in the fridge for a few hours before serving.
Layered Chocolate Lasagna
- Total Time: 4 hours 30 minutes
- Yield: 12-15 Servings 1x
- Diet: Vegetarian
Description
This Layered Chocolate Lasagna is a dreamy, no-bake dessert that is perfect for feeding a crowd. Featuring four luscious layers an Oreo cookie crust, a sweet cream cheese filling, a rich chocolate pudding center, and a fluffy whipped topping it is a chocolate lover’s paradise. Light, airy, and incredibly decadent, this dessert is always the first to disappear at potlucks and holidays.
Ingredients
The Oreo Crust
- 36 Oreo cookies (1 standard package, do not remove filling)
- 6 tablespoons butter, melted
Cream Cheese Layer
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 2 tablespoons milk (1% or higher)
- 8 ounces Cool Whip (1 container), thawed
Chocolate Pudding Layer
- 2 boxes (3.9 ounces each) Instant Chocolate Pudding mix
- 2 3/4 cups cold milk (1% or higher)
Topping
- 8 ounces Cool Whip (1 container), thawed
- 3/4 cup miniature chocolate chips
Instructions
Make the Crust
Using a food processor (or a zip-top bag and rolling pin), crush the 36 Oreo cookies into fine crumbs. In a medium bowl, mix the crumbs with the melted butter until fully combined. Press the mixture firmly and evenly into the bottom of a 9×13-inch baking dish. Tip: Place the dish in the freezer for 10 minutes to set while you prepare the next layer.
Cream Cheese Layer
In a medium bowl, beat the softened cream cheese with a hand mixer until fluffy. Add the 2 tablespoons of milk and the granulated sugar; mix well. Gently fold in one 8-ounce container of Cool Whip until combined. Spread this mixture evenly over the chilled crust. Return to the fridge (or freezer) for 10 minutes.
Chocolate Pudding Layer
In a large bowl, whisk together the two boxes of instant pudding mix and 2 3/4 cups of cold milk. Beat for about 2 minutes until it starts to thicken. Spread the pudding layer over the cream cheese layer. Return to the fridge for another 10 minutes.
Top Layer
Gently spread the remaining 8-ounce container of Cool Whip over the pudding layer. Sprinkle the top evenly with the miniature chocolate chips.
Chill and Serve
Cover the dish with plastic wrap and refrigerate for at least 4 hours (or freeze for 1 hour) before slicing. This ensures the layers set firmly enough to cut clean squares.
Notes
Chill Between Layers: The secret to distinct, clean layers is patience. Freezing the dessert for 10-15 minutes between adding each layer prevents them from mixing together when you spread the next one.
Pudding Consistency: Use cold milk. The recipe calls for slightly less milk (2 3/4 cups) than the box instructions usually require (4 cups total for 2 boxes). This ensures the pudding layer is firm enough to slice like a lasagna.
Clean Cuts: To get perfect bakery-style squares, wipe your knife clean with a paper towel between every single cut.
Make Ahead: This dessert is even better the next day as the crust softens slightly. You can make it up to 24 hours in advance.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake / Layering
- Cuisine: American
Nutrition
- Serving Size: 1 Slice (1/15th of pan)
- Calories: 360
- Sugar: 32g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: chocolate lasagna, no bake dessert, oreo dessert, chocolate delight, potluck desserts, layered pudding dessert, easy chocolate recipes
