I make this no‑bake Chocolate Lasagna when I want something indulgently creamy and fun. It has an Oreo cookie crust, a cream cheese layer, a pudding layer, and a whipped topping layer—all chilling in the fridge until it’s ready to slice and serve.
Why I’ll Love This Recipe
I love this dessert because:
It’s simple to assemble—no baking required.
It offers a great mix of textures: crunchy crust, silky cream cheese, smooth pudding, and fluffy topping.
It’s perfect for sharing at gatherings (yet often disappears fast!).
I can customize toppings (more chocolate, curls, or candy) to match the occasion.
Ingredients
(Hint: Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
14.3 ounces Oreo cookies (about one standard package, regular, not double stuffed)
½ cup (melted) butter or margarine
8 ounces cream cheese, softened
8 ounces of Cool Whip (half of a 16‑ounce container)
1 cup powdered sugar
5.1 ounces instant vanilla pudding mix
5.1 ounces instant chocolate pudding mix
3 cups cold milk
remaining 8 ounces Cool Whip (for top layer)
chocolate syrup (for drizzling)
optional: chocolate curls or chopped chocolate candies for garnish
Directions
Make the crust
Crush the Oreo cookies (including their cream centers) into fine crumbs.
Reserve 1 cup of the crumbs for topping later.
Mix the rest of the crumbs with the melted butter or margarine until combined.
Press this mixture firmly and evenly into the bottom of a 9×13 pan. Chill in the refrigerator while you prepare the next layer.
Cream cheese layer
In a bowl, beat the softened cream cheese, 8 ounces of Cool Whip, and the powdered sugar together until smooth.
Spread this mixture over the chilled cookie crust. Return to the refrigerator.
Pudding layer
In another bowl, whisk together the vanilla pudding mix and the chocolate pudding mix with the 3 cups of cold milk until thickened.
Spread the pudding mixture over the cream cheese layer.
Top layer
Spread the remaining 8 ounces of Cool Whip over the pudding layer.
Sprinkle the 1 cup of reserved Oreo crumbs on top.
Drizzle with chocolate syrup.
If you like, add chocolate curls or chopped chocolate candies as garnish.
Chill and serve
Refrigerate until fully set (best if chilled overnight).
Slice into pieces and serve.
Servings and timing
Makes about 12 servings
Prepare time: ~15 minutes
Total time (including chilling): ~45 minutes (plus extra chilling time to set)
Variations
Use a graham cracker crust or chocolate wafer crust instead of Oreo if preferred.
Swap out Cool Whip with homemade whipped cream (whipped cream with a bit of sugar).
Add a layer of chopped nuts, mini chocolate chips, or caramel drizzle between layers.
Use a different flavor of instant pudding (e.g. mocha, butterscotch) for a twist.
Storage/reheating
Store in the refrigerator, covered, for up to 1 week.
You can also freeze it for up to 2 months; thaw in the refrigerator before serving.
Because it’s a cold dessert, no reheating is required.
FAQs
Can I make this dessert ahead of time?
Yes — in fact, I prefer making it ahead. Chilling it overnight helps all the layers set firmly and makes it easier to slice.
Can I use low‑fat or non‑dairy alternatives?
You can try, but be aware that pudding may not firm up properly with non‑dairy milk, and the texture might be softer.
Do I need to separate the Oreo cream filling before crushing?
No — crush the full Oreo cookies (with the filling) so the crust holds together better.
What size pan should I use?
A 9×13 inch baking dish works best to get the correct thickness for each layer.
Can I skip the chocolate syrup or garnish?
Absolutely — it’s optional. The dessert is still delicious without drizzle or extra toppings.
Conclusion
This Chocolate Lasagna is one of my favorite go-to desserts when I want something impressive yet easy. Its layers balance textures and flavors, and the fact that it’s no‑bake makes it ideal for warm days or when I don’t want to turn on the oven. Try it, and feel free to adapt the toppings or crust to your taste.
This no-bake Chocolate Lasagna is a layered dessert with an Oreo cookie crust, cream cheese layer, chocolate and vanilla pudding, and a fluffy whipped topping. Perfectly creamy, indulgent, and easy to prepare for any occasion.
Ingredients
14.3 ounces Oreo cookies (about one standard package, regular, not double stuffed)
½ cup melted butter or margarine
8 ounces cream cheese, softened
8 ounces Cool Whip (half of a 16-ounce container)
1 cup powdered sugar
5.1 ounces instant vanilla pudding mix
5.1 ounces instant chocolate pudding mix
3 cups cold milk
Remaining 8 ounces Cool Whip (for top layer)
Chocolate syrup (for drizzling)
Optional: chocolate curls or chopped chocolate candies for garnish
Instructions
Crush the Oreo cookies (including their cream centers) into fine crumbs. Reserve 1 cup of the crumbs for topping later.
Mix the rest of the crumbs with melted butter until combined, then press into the bottom of a 9×13 pan. Chill in the refrigerator.
In a bowl, beat the cream cheese, 8 ounces of Cool Whip, and powdered sugar until smooth. Spread over the chilled crust and return to the refrigerator.
In another bowl, whisk together the vanilla and chocolate pudding mixes with cold milk until thickened. Spread over the cream cheese layer.
Spread the remaining 8 ounces of Cool Whip on top of the pudding layer. Sprinkle with reserved Oreo crumbs, drizzle with chocolate syrup, and garnish if desired.
Refrigerate until fully set (preferably overnight). Slice and serve.
Notes
You can customize the dessert with different pudding flavors or toppings.
Ensure to chill adequately for clean slices and best texture.
Can be made a day in advance and stored in the fridge or freezer.
