This chocolate lasagna is an easy, no-bake dessert that steals the show. Layers of crushed Oreos, a creamy vanilla layer, and a rich chocolate pudding are assembled in a 9×13-inch pan, chilled, and sliced just like a savory lasagna for a crowd-pleasing treat.
I bring this crunchy, creamy dessert whenever I need to feed a group. The base is a buttery Oreo crust, followed by a light, stabilized vanilla layer, a mousse-like chocolate pudding center, and a final whipped topping. One 9×13 pan serves about 12 people, and it takes roughly 20 minutes to assemble—then you let it chill.
Ingredient Notes
See the recipe card below for exact measurements and step-by-step instructions.
- Oreos – Finely crushed to form the crust. Use gluten-free Oreos if needed.
- Chocolate pudding mix – Creates the rich chocolate layer when combined with heavy cream.
- Cool Whip – Thawed, used in the vanilla layers.
- Cream cheese – Room temperature, for stability and creaminess in the vanilla layer.
- Heavy cream – Whipped with pudding mix to form a custard-like filling.
- Butter – Salted and melted, mixed into the crushed cookies for the crust.
- Powdered sugar – Sweetens the vanilla layer without grittiness.
- Vanilla extract – A splash to balance the chocolate with warm flavor.
How to Make This Chocolate Lasagna Recipe
Combine crushed Oreos and melted butter until the texture resembles wet sand, then firmly press the mixture into the bottom of a 9×13-inch baking dish to form an even crust. Set aside.
In a large bowl, beat together the thawed Cool Whip, room temperature cream cheese, vanilla extract, and powdered sugar until smooth and creamy. Spread half of this vanilla mixture over the Oreo crust.
In a separate bowl, whisk the heavy whipping cream and instant chocolate pudding mix together until combined. Let the pudding set briefly in the fridge so it firms slightly, then spread it over the vanilla layer. Finish with the remaining vanilla mixture spread evenly on top.
Garnish the top with extra crushed Oreos, mini chocolate chips, or shaved chocolate if desired. Cover and refrigerate for at least 4 hours to allow the pudding to set and the layers to hold when sliced.
How to Store
Keep the lasagna covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days. Serve chilled and avoid leaving it at room temperature for more than 30 minutes at a time.
Recipe Tips
- Garnish with shaved chocolate, toasted nuts, hot fudge, or extra crushed Oreos for added texture and flavor.
- Use room temperature cream cheese and fully thawed Cool Whip for a smooth, lump-free vanilla layer.
- If you don’t have Cool Whip, homemade whipped cream can be used, but the vanilla layer will be softer and less stable.
Recipe FAQs
Can I make chocolate lasagna without cream cheese?
Yes. Substitute a can of sweetened condensed milk for the cream cheese if you prefer. The layer will be slightly softer but still delicious.
How long does the pudding take to set?
Allow about 4 hours in the refrigerator for the pudding to set firmly. Slicing too soon can cause the layers to collapse into one another.
Is chocolate lasagna a trifle?
Chocolate lasagna resembles a trifle in that it’s layered, but it’s different in ingredients and structure. Trifles typically use sponge cake and fruit in a tall glass bowl, while chocolate lasagna uses crushed cookies and pudding in a pan and can be sliced like a cake.
This smooth, velvety chocolate lasagna is a fun, easy dessert that balances a crunchy Oreo crust with a mousse-like chocolate filling and creamy whipped layers. It’s simple to assemble and always a hit—enjoy!
Chocolate Lasagna Recipe
Ingredients
- 30 Oreos, crushed
- ¼ cup salted butter, melted
- 16 ounces Cool Whip, thawed
- 8 ounces cream cheese, room temperature
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- 2 cups heavy cream
- 5.9 ounce packet instant chocolate pudding mix
Instructions
- Mix crushed Oreos with melted butter until the texture resembles wet sand. Press firmly into a 9×13-inch baking dish to form the crust. Set aside.
- In a large bowl, beat Cool Whip, cream cheese, vanilla, and powdered sugar until smooth and creamy, about 3 minutes.
- Spread half of the vanilla mixture over the Oreo crust.
- In another bowl, whisk heavy cream and chocolate pudding mix until combined. Chill for about 5 minutes to firm slightly.
- Spread the pudding over the vanilla layer, then top with the remaining vanilla mixture.
- Cover and refrigerate for at least 4 hours to set.
- Slice, serve, and enjoy.
Notes
Top with extra crushed Oreos, mini chocolate chips, or shaved chocolate for added texture. Store covered in the refrigerator for up to 3 days.
Nutrition
Carbohydrates: 50 g
Protein: 7 g
Fat: 29 g
Saturated Fat: 18 g
Sodium: 517 mg
Nutritional values are approximate and can vary by ingredients and brands.