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Chocolate Lasagna Dessert Recipe
If you love rich chocolate, creamy layers, and a no-bake treat that makes everyone swoon, this Chocolate Lasagna Dessert Recipe is about to be your new go-to crowd-pleaser.
This easy chocolate lasagna is a layered dessert with an Oreo crust, a fluffy cream cheese layer, a silky chocolate pudding layer, and plenty of whipped topping and chocolate on top. It’s a cool, creamy chocolate dessert that feels like something you’d find at a church potluck or a family reunion—simple, nostalgic, and always the first empty pan on the table. I like to pull this recipe out for holidays, summer cookouts when I refuse to turn on the oven, and those “I need chocolate now” moments.
You know what? This one reminds me of the kind of dessert our moms and aunts made in big glass dishes, set on a folding table covered with a plastic tablecloth. Nothing fancy, but somehow absolutely perfect. It’s a true make ahead dessert that tastes even better after it chills, which makes it a stress-free choice when you’re hosting.
Why You’ll Love This Chocolate Lasagna Dessert Recipe
Let me explain why this chocolate layer dessert is such a keeper. It checks a lot of boxes for busy home cooks, chocolate lovers, and anyone feeding a crowd.
- No oven needed – it’s a no bake dessert, so your kitchen stays nice and cool.
- Simple ingredients – pantry and grocery store staples, nothing hard to find.
- Crowd-friendly – makes a big pan, great as a potluck dessert or family dessert recipe.
- Make-ahead magic – actually tastes better after chilling, so you can prep it early.
- Layers of texture – crunchy Oreo crust, creamy layers, and fluffy whipped topping dessert.
- Flexible and forgiving – easy to tweak for different flavors, holidays, or diets.
- Kid- and adult-approved – rich chocolate dessert flavor without being too heavy.
- Pretty presentation – that layered dessert look always gets “oohs” and “aahs” when sliced.
If you’re building a list of reliable desserts you can pull out for birthdays, office parties, baby showers, or just a lazy Sunday, this chocolate lasagna recipe deserves a prime spot.
Ingredients for the Best Chocolate Lasagna
Before we start layering, let’s talk ingredients. Using the right textures here is important, but the list is friendly and flexible. I’ll share some easy substitutions and little tricks I’ve picked up over the years.
For the Oreo crust
- 36 Oreo cookies (original, with filling; about one 14.3-ounce package)
- 6 tablespoons unsalted butter, melted
Use regular Oreos, not double-stuffed, so the crust isn’t too soft. You can use store-brand chocolate sandwich cookies if you like; just aim for about 3 cups of fine crumbs.
For the cream cheese layer
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 2 tablespoons milk (whole or 2% for creaminess)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups whipped topping (like Cool Whip), thawed
Full-fat cream cheese gives the best flavor and texture. If you use low-fat, it will still work, but the cream cheese layer may be a bit softer. Make sure your cream cheese is truly soft; this keeps the layer smooth and lump-free.
For the chocolate pudding layer
- 2 packages (3.9 ounces each) instant chocolate pudding mix
- 3 1/4 cups cold milk (use cold whole or 2% for a thicker pudding)
Instant pudding sets faster and more firmly than cook-and-serve, which is what you want for this layered dessert. Whole milk gives a richer chocolate pudding layer, but 2% is just fine too. Avoid using non-dairy milk here; many won’t thicken the pudding correctly.
For the whipped topping layer and garnish
- 1 1/2 to 2 cups whipped topping, thawed (Cool Whip or similar)
- 1/4 cup chocolate chips, mini chocolate chips, or shaved chocolate (for garnish)
- Optional: crushed Oreos, chocolate curls, or a light dusting of cocoa powder
If you prefer homemade whipped cream, you can use that in place of whipped topping, but it won’t hold quite as long in the fridge. For a potluck dessert that has to sit out for a while, I stick with whipped topping because it’s more stable.
Step-by-Step Directions
This easy chocolate lasagna comes together in simple stages. Think of it like building a cozy chocolate blanket—one soft layer at a time.
1. Prepare your pan.
Use a 9×13-inch baking dish. Glass or ceramic both work well. Give it a light mist of nonstick spray or a very thin smear of butter, especially on the sides. This helps that Oreo crust stick just enough without welding itself to the pan.
2. Make the Oreo crust.
Place the Oreo cookies in a food processor and pulse until you have fine crumbs. If you don’t have a processor, add the cookies to a sturdy zip-top bag and crush them with a rolling pin. Transfer crumbs to a bowl, pour in the melted butter, and stir until all the crumbs look evenly moistened.
3. Press and chill the crust.
Pour the Oreo mixture into the prepared dish. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, going all the way to the edges. Try not to pack it rock-hard—firm but not cement. Place the pan in the fridge for at least 15–20 minutes while you prepare the cream cheese layer. This helps the Oreo crust firm up and makes layering easier.
4. Prepare the cream cheese layer.
In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add the sugar, milk, and vanilla, and beat again until creamy and no lumps remain. Gently fold in 1 1/2 cups of whipped topping with a spatula, turning the mixture over itself until it’s light and smooth. Don’t rush this; folding keeps this layer airy.
5. Spread the cream cheese layer.
Remove the crust from the fridge. Spoon the cream cheese mixture over the Oreo crust in several dollops—this makes it easier to spread. Use an offset spatula or the back of a spoon to smooth it into an even cream cheese layer, going right to the edges. Try not to dig into the crust as you spread. Return the pan to the fridge while you mix the pudding.
6. Mix the chocolate pudding layer.
In a large mixing bowl, whisk together the two boxes of instant chocolate pudding mix with the cold milk. Whisk steadily for about 2 minutes, until the pudding begins to thicken. It should be pourable but not watery. Let it sit for 3–5 minutes so it thickens slightly more—this helps keep your layers neat.
7. Add the chocolate pudding layer.
Take the pan out once more. Carefully pour or spoon the pudding over the cream cheese layer. Again, work in sections and gently spread the pudding to the edges. You now have a beautiful chocolate pudding layer sitting on top of that tangy-sweet cream cheese layer—this is where the magic of chocolate lasagna really starts to show.
8. Top with whipped topping.
Let the pudding layer sit for about 5–10 minutes, just to set a little more. Then spread the remaining whipped topping evenly over the top. This becomes your soft, white, cloud-like final layer. If you like a thicker top, go closer to 2 cups of whipped topping.
9. Garnish for flavor and flair.
Sprinkle chocolate chips, mini chocolate chips, or shaved chocolate over the whipped topping. You can also scatter a few crushed Oreos or drizzle a little chocolate syrup if you’re feeling extra. This is the fun part—make it as simple or as over-the-top as you want.
10. Chill before serving.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for the cleanest slices and best flavor. This chilling time lets the layers set, the Oreo crust firm up, and the flavors blend into that classic chocolate lasagna dessert recipe goodness.
When you’re ready to serve, cut into squares with a sharp knife, wiping the knife between cuts for pretty layers. Use a spatula to lift each piece like you would with classic lasagna.
Servings & Timing
Yield
- About 12–16 servings, depending on how big you slice it. For a party, smaller pieces stretch it a bit more.
Timing
- Prep Time: 25–30 minutes
- Chill Time: 4 hours (minimum; overnight is even better)
- Total Time: About 4 1/2 hours, mostly hands-off chilling
Think of this as a “make it in the morning, enjoy it in the evening” kind of dessert. Or assemble it the night before a big family dinner and check one big task off your list.
Variations: Fun Twists on Chocolate Lasagna
Once you’ve made the classic version, it’s easy to play with flavors. Here are some ideas that work well with this no bake dessert format:
- Mint Chocolate Lasagna – Use mint Oreos and add 1/2 teaspoon peppermint extract to the cream cheese layer; garnish with crushed mint candies.
- Peanut Butter Chocolate Lasagna – Whisk 1/2 cup creamy peanut butter into the cream cheese layer and top with chopped peanut butter cups.
- Mocha Chocolate Lasagna – Stir 1–2 teaspoons instant espresso powder into the chocolate pudding layer for a grown-up coffee flavor.
- Gluten-Friendly Version – Use gluten-free chocolate sandwich cookies and confirm your pudding mix is gluten-free.
- Lightened-Up Dessert – Choose reduced-fat cream cheese, light whipped topping, and sugar-free pudding mix and cookies; the texture will be softer but still tasty.
- Holiday Chocolate Lasagna – Add crushed candy canes on top for Christmas or red and blue sprinkles for the Fourth of July.
You can also swap in different pudding flavors—like one layer of chocolate and one of vanilla—for a striking stripe effect if you’re feeling playful.
Storage & Reheating (Well, “Rechilling”)
This chocolate lasagna dessert recipe is ideal when you need something you can stash ahead and forget about until guests arrive.
Fridge Storage
- Cover the pan tightly with plastic wrap or foil.
- Store in the refrigerator for up to 4 days.
- The crust will soften a bit over time, but many people actually love that softer, cake-like texture on days 2 and 3.
Freezer Storage
- You can freeze this dessert for up to 1 month.
- Wrap the whole pan well with plastic wrap and then a layer of foil, or freeze individual slices in airtight containers.
- Thaw in the refrigerator overnight before serving; don’t thaw at room temperature, or it may weep and get watery.
There’s no real “reheating” here—just keep it nicely chilled. If the top gets a little smudged from the plastic wrap, you can freshen it up with a quick swirl of a spatula and a sprinkle of extra chocolate chips.
Make-Ahead Tips
- For the cleanest layers for a special occasion, assemble it the night before so it can chill at least 8 hours.
- If you’re using homemade whipped cream instead of whipped topping, add the final whipped layer on the day you’ll serve it for the best hold.
Notes from My Kitchen
A few personal tips after making this easy chocolate lasagna more times than I can count:
- Chill between layers when you can. Even 10–15 minutes in the fridge between layers helps each one firm up so they don’t blend together. It’s not required, but it makes for very pretty slices.
- Watch the pudding thickness. If the chocolate pudding layer is too thin when you spread it, it may seep into the cream cheese layer. Give it those extra minutes to thicken before you add it.
- Use very cold milk for the pudding. This helps the instant pudding set faster and thicker—important for a layered dessert like this.
- Crust texture is a bit personal. If you like a firmer Oreo crust, add an extra tablespoon of melted butter. If you like it softer, stick with the 6 tablespoons.
- Give it time. I know it’s hard, but the flavors really settle in after a long chill. The first time I made this, we sampled it after 2 hours; it was good. The next day, it was fantastic.
- Think about your crowd. This chocolate dessert is rich but not heavy, so it’s perfect after a big meal, especially when sliced into modest squares. If you’re feeding teenagers or big eaters, make slightly larger pieces or plan on a second dessert pan.
Sometimes I’ll even serve this with a bowl of fresh berries on the side—strawberries or raspberries—so people can add a little fruit if they want something bright to balance all that chocolate.
Frequently Asked Questions
Can I use homemade whipped cream instead of whipped topping?
Yes, you can use homemade whipped cream, but the dessert won’t hold as long. If you use it, serve within 24 hours for the best texture.
Why is my chocolate lasagna runny?
Usually this happens if the pudding wasn’t thick enough when layered or if it didn’t chill long enough. Make sure you use instant pudding, cold milk, and at least 4 hours of chilling time.
Can I make this a day or two ahead?
Absolutely. This is a great make ahead dessert. It’s at its best from about 8–48 hours after assembling, kept chilled in the fridge.
Can I reduce the sugar?
You can use sugar-free pudding mix and reduced-sugar cookies, and slightly cut the sugar in the cream cheese layer. The texture will still be good, though flavor will be a little less sweet and rich.
What if I don’t have a 9×13 pan?
You can use two 8×8 pans or similar small dishes. The layers may be slightly thicker, and the chill time might be a bit longer, but it will still be delicious.
Can I use different cookies for the crust?
Yes, you can use chocolate graham crackers, regular graham crackers, or even chocolate chip cookies. Just add enough melted butter so the crumbs hold together when pressed.
How do I get clean slices?
Chill the dessert well (overnight is great) and use a sharp knife warmed in hot water, wiping it clean between cuts. A metal spatula helps lift the pieces without losing layers.
Is this safe to leave out at a party?
You can safely leave it out for about 2 hours at normal room temperature. For longer gatherings, keep it chilled and bring out smaller portions at a time.
Final Thoughts
This Chocolate Lasagna Dessert Recipe is one of those dishes that feels like a hug on a plate—cool, creamy, and full of nostalgic chocolate flavor. It’s easy enough for a busy weeknight, but special enough for birthdays, holidays, potlucks, and everything in between.
If you make this chocolate lasagna, I’d love to hear how it goes—tell me what variation you tried, who you shared it with, and whether there were any leftovers (there usually aren’t). And if you enjoy no bake desserts like this, you might also like trying a layered banana pudding, a strawberry lush, or a simple icebox cake next.
Chocolate Lasagna Dessert
Ingredients
- 36 Oreo cookies original, with filling; about one 14.3-ounce package; or about 3 cups fine crumbs
- 6 tablespoons unsalted butter melted
- 8 ounces cream cheese softened to room temperature
- 1/4 cup granulated sugar
- 2 tablespoons milk whole or 2% for creaminess
- 1 teaspoon pure vanilla extract
- 1 1/2 cups whipped topping like Cool Whip, thawed, for cream cheese layer
- 2 packages instant chocolate pudding mix 3.9 ounces each
- 3 1/4 cups cold milk whole or 2% for a thicker pudding
- 1 1/2-2 cups whipped topping thawed, for top layer
- 1/4 cup chocolate chips or mini chocolate chips or shaved chocolate, for garnish
- crushed Oreos, chocolate curls, or cocoa powder optional, for additional garnish
Instructions
- Lightly grease a 9×13-inch glass or ceramic baking dish with nonstick spray or a thin smear of butter, especially on the sides, to help the crust release but not stick too firmly.
- Place the Oreo cookies in a food processor and pulse until you have fine crumbs. Alternatively, place the cookies in a sturdy zip-top bag and crush them with a rolling pin until finely ground.36 Oreo cookies
- Transfer the Oreo crumbs to a mixing bowl. Pour in the melted butter and stir until all the crumbs are evenly moistened and look like damp sand.36 Oreo cookies, 6 tablespoons unsalted butter
- Pour the Oreo mixture into the prepared dish. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, all the way to the edges, packing it firmly but not rock hard. Refrigerate for 15–20 minutes to help the crust firm up while you prepare the cream cheese layer.36 Oreo cookies, 6 tablespoons unsalted butter
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add the granulated sugar, milk, and vanilla extract, and beat again until fully combined and no lumps remain.8 ounces cream cheese, 1/4 cup granulated sugar, 2 tablespoons milk, 1 teaspoon pure vanilla extract
- Gently fold 1 1/2 cups of whipped topping into the cream cheese mixture with a spatula until light and smooth, taking care not to deflate it.1 1/2 cups whipped topping
- Remove the chilled crust from the refrigerator. Spoon the cream cheese mixture over the Oreo crust in several dollops, then gently spread it into an even layer all the way to the edges, trying not to disturb the crust. Return the pan to the fridge while you prepare the pudding.36 Oreo cookies, 6 tablespoons unsalted butter, 8 ounces cream cheese, 1/4 cup granulated sugar, 2 tablespoons milk, 1 teaspoon pure vanilla extract, 1 1/2 cups whipped topping
- In a large mixing bowl, whisk together the instant chocolate pudding mixes and cold milk for about 2 minutes, until the mixture begins to thicken but is still pourable. Let it sit for 3–5 minutes to thicken slightly more before layering.2 packages instant chocolate pudding mix, 3 1/4 cups cold milk
- Take the pan from the refrigerator and carefully pour or spoon the thickened pudding over the cream cheese layer. Work in sections and gently spread the pudding to the edges to form an even layer.2 packages instant chocolate pudding mix, 3 1/4 cups cold milk
- Let the pudding sit for 5–10 minutes to set a bit more. Then spread 1 1/2 to 2 cups of whipped topping evenly over the pudding to create a smooth, fluffy top layer.1 1/2-2 cups whipped topping
- Sprinkle chocolate chips, mini chocolate chips, or shaved chocolate evenly over the whipped topping. Add crushed Oreos, chocolate curls, or a light dusting of cocoa powder if desired for extra flavor and decoration.1/4 cup chocolate chips or mini chocolate chips, crushed Oreos, chocolate curls, or cocoa powder
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for the cleanest slices and best flavor. When ready to serve, cut into squares with a sharp knife, wiping the blade between cuts, and lift pieces out with a spatula.
