I love how this no‑bake dessert gives you layers of Oreo crust, creamy filling, pudding, and whipped topping all in one slice. It’s rich but still light, and best of all you don’t have to bake anything.
Why You’ll Love This Recipe
I’m always excited when I find a dessert that’s easy to make yet looks and tastes fancy. This chocolate lasagna checks both boxes. You get crunch, cream, and chocolate all in one dessert. It’s perfect for parties or any time I want a crowd‑pleaser without heating up the oven.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
14.3 ounces Oreo cookies (regular, not double stuffed)
½ cup (melted) butter or margarine
8 ounces cream cheese (softened to room temperature)
16 ounces Cool Whip (whipped topping), divided
1 cup powdered sugar
5.1 ounces instant vanilla pudding mix
5.1 ounces instant chocolate pudding mix
3 cups milk
Chocolate syrup (for drizzling)
Chocolate curls or your favorite chocolate candy, optional garnish
Directions
First Layer
Place the whole Oreo cookies (cream centers included) in a food processor and pulse until finely crushed. Reserve 1 cup of the crushed Oreos for topping.
Combine the remaining crushed Oreo crumbs with ½ cup melted butter or margarine.
Press that mixture into the bottom of a 9×13 inch baking dish to form a firm crust. Chill in the refrigerator while you prepare the next layer.
Second Layer
Using an electric mixer, beat together 8 ounces cream cheese, 8 ounces of Cool Whip, and 1 cup powdered sugar until smooth and creamy.
Spread this cream cheese mixture evenly over the chilled Oreo crust. Return to the refrigerator to chill.
Third Layer
In a mixing bowl, whisk together the 5.1-ounce instant vanilla pudding mix and the 5.1-ounce instant chocolate pudding mix with 3 cups cold milk until thickened.
Spread this pudding mixture evenly over the cream cheese layer.
Fourth Layer
Spread the remaining 8 ounces of Cool Whip over the pudding layer.
Sprinkle the reserved crushed Oreos over the top.
Drizzle a light amount of chocolate syrup over the dessert.
Garnish with chocolate curls or chopped chocolate candy if desired.
Refrigerate until ready to serve — chilling overnight helps it set better and makes it easier to slice.
Servings and timing
Servings: 12
Prep time: about 15 minutes
Chill time / total time: about 45 minutes (or longer if chilling overnight)
Variations
I sometimes swap out the Oreo crust for a graham cracker or chocolate wafer crust for a different flavor.
If I don’t have Cool Whip, I’ll whip heavy cream with a bit of sugar to substitute.
I might add mini chocolate chips or chopped nuts for extra texture.
You can use flavored pudding mixes (e.g. mocha, caramel) for a twist.
Storage / reheating
In the fridge: I cover leftovers with plastic wrap and keep them refrigerated for up to 1 week.
In the freezer: I can freeze this dessert for up to 2 months. Before serving, I thaw it in the refrigerator so it keeps its texture.
Reheating: This dessert is best served cold — I don’t reheat it.
FAQs
What kind of pudding mix should I use?
I use instant pudding mix (vanilla and chocolate) because they thicken without cooking.
Can I make this dessert ahead of time?
Yes — in fact, I prefer to make it ahead. Letting it chill overnight helps all the layers firm up and makes it easier to slice.
Can I substitute something for Cool Whip?
Yes — whipped heavy cream (sweetened) can work as a substitute, though the texture will be a bit different.
Will the crust stay crunchy?
The crust will soften slightly over time, but chilling it helps maintain some structure.
Can I make this in smaller portions (like in cups)?
Definitely. You can layer it in jars or cups for individual servings using the same ratios.
Conclusion
I enjoy making this chocolate lasagna when I want a dessert that feels indulgent but doesn’t require baking or a lot of fuss. The layers of crust, cream cheese, pudding, and whipped topping make every bite satisfying. It’s perfect for gatherings, and since it stores well, I often make it a day ahead. Let me know if you want a scaled‑down version or help converting to metric units!
This no-bake chocolate lasagna dessert features layers of Oreo cookie crust, creamy cheesecake filling, chocolate and vanilla pudding, and whipped topping. It’s rich yet light and perfect for parties or any occasion.
Ingredients
14.3 ounces Oreo cookies (regular, not double stuffed)
½ cup melted butter or margarine
8 ounces cream cheese (softened)
16 ounces Cool Whip (whipped topping), divided
1 cup powdered sugar
5.1 ounces instant vanilla pudding mix
5.1 ounces instant chocolate pudding mix
3 cups cold milk
Chocolate syrup (for drizzling)
Chocolate curls or chocolate candy (optional garnish)
Instructions
Crush Oreo cookies in a food processor; reserve 1 cup for topping.
Mix remaining crumbs with melted butter and press into a 9×13 inch baking dish to form crust. Chill.
Beat cream cheese, 8 ounces Cool Whip, and powdered sugar until smooth. Spread over crust and chill again.
Whisk vanilla and chocolate pudding mixes with milk until thick. Spread over cream cheese layer.
Spread remaining Cool Whip over pudding layer.
Sprinkle reserved Oreo crumbs on top and drizzle with chocolate syrup.
Garnish with chocolate curls or candy if desired.
Refrigerate until set, ideally overnight, before serving.
Notes
You can substitute Cool Whip with sweetened whipped cream.
Chilling overnight improves texture and makes slicing easier.
Crust softens slightly over time but stays structured when well chilled.
