Chocolate Lasagna Dessert Recipe
If you’re craving a crowd-pleasing no bake dessert that layers chocolate, cream cheese, and cookies, this Chocolate Lasagna Dessert Recipe is about to become your new go-to treat for every potluck and family party.
This easy chocolate lasagna is a cool, creamy layered dessert with an Oreo crust, a fluffy cream cheese layer, a rich chocolate pudding layer, and billowy whipped topping on top. It’s one of those chocolate desserts that looks impressive, but it’s secretly simple—no oven, no fussy techniques, and it can be made ahead. I started making this for my kids’ school events back in the late ’90s, and now my grandkids ask for “Grandma’s chocolate lasagna” for everything from birthdays to Sunday dinners.
You’ll love it for summer cookouts when you want a chilled treat, but it’s just as good on the holiday dessert table, sitting right next to the pies. And while I won’t call it “health food,” you can lighten it up just a bit with a few smart swaps I’ll share below.
Why You’ll Love This Recipe
- No oven needed – this no bake dessert is perfect when it’s too hot to turn on the stove.
- Easy ingredients – everything comes from a regular grocery store; no fancy baking aisle needed.
- Crowd favorite – this chocolate layer dessert always disappears at potlucks and church suppers.
- Make ahead friendly – the layers actually get better as they chill, so it’s a great make ahead dessert.
- Kid and adult approved – the Oreo crust and creamy chocolate pudding layer win over every age.
- Customizable – you can tweak flavors (mint, peanut butter, holiday sprinkles) without changing the base recipe.
- Simple to transport – make it in a 9×13 pan, snap on a lid, and you’re party-ready.
- Foolproof texture – the cream cheese layer and whipped topping dessert stay soft and silky, not dense.
Ingredients
This Chocolate Lasagna Dessert Recipe has four delicious layers: Oreo crust, cream cheese layer, chocolate pudding layer, and a whipped topping layer with fun garnish.
Oreo Crust
- 36 Oreo cookies (regular, not Double Stuf; about 1 standard package)
- 6 tablespoons unsalted butter, melted
Tip: If you want a thicker Oreo crust, you can add 6–8 more cookies and an extra tablespoon of butter. For a gluten-free version, use gluten-free chocolate sandwich cookies.
Cream Cheese Layer
- 8 ounces cream cheese, softened (full-fat or Neufchâtel both work; I like Philadelphia brand)
- 1 cup powdered sugar
- 2 tablespoons milk (2% or whole for best texture)
- 1 teaspoon vanilla extract
- 8 ounces frozen whipped topping, thawed (like Cool Whip)
Tip: Make sure the cream cheese is at room temperature, or you’ll end up with tiny lumps. Let it sit on the counter for at least 30–45 minutes.
Chocolate Pudding Layer
- 2 boxes (3.9 ounces each) instant chocolate pudding mix
- 3 1/4 cups cold milk (use cold whole or 2% milk; it sets up better than skim)
Tip: Use instant pudding, not cook-and-serve. If you like extra chocolate, use one box chocolate fudge pudding and one regular chocolate pudding.
Whipped Topping & Garnish
- 8 ounces frozen whipped topping, thawed
- 1/2 cup mini chocolate chips, chocolate curls, or shaved chocolate
- 4–6 Oreo cookies, crushed or roughly chopped (for the top)
Tip: If you prefer homemade whipped cream, you can replace the whipped topping with about 3 cups of lightly sweetened whipped cream, but the dessert may soften faster in warm rooms.
Directions
You’ll build this chocolate lasagna one relaxed layer at a time. Let me walk you through it.
-
Prep the pan.
Lightly grease a 9×13-inch baking dish with a thin swipe of butter or nonstick spray, then wipe out any excess with a paper towel. This helps the Oreo crust release cleanly when you slice. -
Crush the Oreos.
Place the Oreo cookies (cream and all) in a large zip-top bag and crush them with a rolling pin until they’re fine crumbs with just a few small chunks. You can also pulse them in a food processor—just don’t turn them into dust. -
Make the Oreo crust.
In a medium bowl, stir together the Oreo crumbs and melted butter until everything is evenly coated and looks like wet sand. Pour the mixture into the baking dish and press it firmly into an even layer. Use the bottom of a measuring cup to press it down well, especially in the corners. -
Chill the crust.
Place the pan in the refrigerator for at least 15–20 minutes while you work on the cream cheese layer. This helps the butter firm up and gives you a sturdier Oreo crust. -
Mix the cream cheese base.
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 1–2 minutes. Add the powdered sugar, milk, and vanilla; beat again until creamy with no lumps. Scrape down the bowl as needed. -
Fold in the whipped topping.
Gently fold in 8 ounces of thawed whipped topping using a spatula. Take your time so you don’t deflate it. The goal is a light, fluffy cream cheese layer that spreads easily. -
Spread the cream cheese layer.
Remove the Oreo crust from the fridge. Spoon the cream cheese mixture onto the crust and spread it into an even layer all the way to the edges. For neat layers, try not to dig into the crust with your spatula. Return the pan to the fridge while you prepare the chocolate pudding. -
Prepare the chocolate pudding layer.
In a clean bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, until it thickens slightly. It should be pourable but not runny, like soft custard. Let it sit for 4–5 minutes so it can continue to thicken. -
Add the pudding layer.
Gently pour or spoon the chocolate pudding over the cream cheese layer. Spread it evenly from edge to edge. If the cream cheese layer starts to mix with the pudding, your pudding may be a bit too thin—just move slowly and use a light touch. -
Top with whipped topping.
Once the pudding layer has set for about 5 minutes, spread the remaining 8 ounces of whipped topping over the top. This is your final “lasagna” layer, so make it pretty—swirls are encouraged. -
Garnish and chill.
Sprinkle the top with mini chocolate chips and crushed Oreos. Cover the pan with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight for best flavor and clean slices. -
Slice and serve.
Use a sharp knife to cut squares (I usually get 15–18 pieces), wiping the knife between cuts for the neatest layers. Serve chilled straight from the fridge.
Servings & Timing
- Yield: About 15–18 servings (more if you cut smaller squares for a dessert table)
- Prep Time: 25–30 minutes
- Chill Time: 4 hours (overnight recommended for the cleanest slices)
- Total Time: About 4 1/2 hours, mostly hands-off chilling
Variations
You know what? Once you’ve made this once, you’ll start dreaming up your own chocolate lasagna twists. Here are some of our favorites:
- Mint Chocolate Lasagna: Use mint Oreos for the crust and add 1/2 teaspoon peppermint extract to the cream cheese layer; garnish with crushed mint candies.
- Peanut Butter Chocolate Lasagna: Add 1/2 cup creamy peanut butter to the cream cheese layer and sprinkle chopped peanut butter cups on top.
- Mocha Chocolate Lasagna: Replace 1/4 cup of the milk in the pudding layer with cooled strong coffee or espresso for a subtle coffee note.
- Holiday Peppermint Version: Use regular Oreos, then top the dessert with crushed candy canes and chocolate curls for a festive Christmas dessert recipe.
- Gluten-Free Chocolate Lasagna: Use gluten-free chocolate sandwich cookies and confirm your pudding mix is labeled gluten-free.
- Lower-Sugar Version: Use sugar-free chocolate pudding mix, reduced-fat cream cheese, and light whipped topping; skip or reduce the chocolate chips.
Storage & Reheating (Really, Just Chilling!)
This is a cold chocolate dessert, so we’re talking storage and serving rather than reheating.
- Fridge: Cover tightly and store in the refrigerator for up to 4 days. The crust softens slightly over time but still tastes wonderful.
- Freezer: For longer storage, you can freeze individual squares on a baking sheet, then wrap and store them in an airtight container for up to 2 months.
- Thawing: Thaw frozen slices in the fridge for several hours or overnight. The texture stays surprisingly nice if you froze it well-wrapped.
- Make-Ahead: This is an ideal make ahead dessert. I like to assemble it the night before serving and garnish with extra crushed Oreos or chocolate curls right before putting it out.
Notes From My Kitchen
- Chill time matters. I’ve rushed this chocolate lasagna to the table more than once, and while it still tastes great, the slices are a little messy. Give it at least 4 hours in the fridge so the pudding layer and cream cheese layer set up.
- Use cold milk for the pudding. If the milk isn’t cold, the pudding may not thicken properly, and you’ll end up with a runnier chocolate pudding layer.
- Room temp cream cheese = smooth filling. If you forget to soften the cream cheese, you’ll likely see small lumps in the cream cheese layer. Still tasty, just not as silky.
- Cut smaller squares for big gatherings. For potlucks and dessert tables, I cut this into 20–24 smaller pieces. People often come back for seconds anyway.
- Try a glass pan if you have one. You can see the pretty layers through the side, and it photographs beautifully for birthdays, holidays, or your own recipe binder.
Sometimes I’ll even make this in two 8×8 pans instead of one 9×13—keep one at home and send one to a neighbor who’s had a busy week. Dessert really does feel like a little hug sometimes.
Frequently Asked Questions
Can I use homemade whipped cream instead of whipped topping?
Yes, you can. Use about 3 cups of lightly sweetened whipped cream for each 8-ounce tub of whipped topping, but keep the dessert refrigerated and serve it within 1–2 days for best structure.
Can I make this Chocolate Lasagna Dessert Recipe the day before?
Absolutely—and honestly, I recommend it. The flavors meld overnight, and the layers slice more cleanly the next day.
Why is my pudding layer runny?
Most often, the milk wasn’t cold enough, or too much milk was used. Stick to 3 1/4 cups total for two boxes of instant pudding and whisk until it thickens before adding it to the pan.
Can I use Double Stuf Oreos for the crust?
You can, but the extra filling can make the crust a bit softer and sweeter. If you use Double Stuf, you may want to reduce the butter slightly (to 5 tablespoons).
How long can this sit out at a party?
Because of the cream cheese and whipped topping, try to keep it out no more than 2 hours at room temperature. After that, return it to the fridge to keep it food-safe.
Can I use different pudding flavors?
Yes—try one box chocolate and one box cheesecake, or chocolate and cookies-and-cream for a fun twist on the classic chocolate lasagna recipe.
Is this dessert very rich?
It’s rich but not heavy like a dense cheesecake. The whipped layers keep it light, so people often go back for a second small square.
Can I cut this recipe in half?
Yes, assemble it in an 8×8 or 9×9 pan. The layers will be slightly thicker, so give it a bit more chill time.
Conclusion
This Chocolate Lasagna Dessert Recipe is one of those trusty, family dessert recipes you keep coming back to—an easy chocolate lasagna with an Oreo crust, creamy layers, and just enough “wow” factor to steal the show at any potluck. It’s simple, make-ahead friendly, and endlessly adaptable, whether you’re planning a summer cookout, a cozy winter game night, or a big holiday spread.
If you try this layered dessert, I’d love to hear how it goes—tell me what variations you used, who you shared it with, and how fast it disappeared. And if you’re building a whole chocolate dessert menu, this pairs beautifully with brownies, chocolate chip cookies, or a simple bowl of fresh berries for balance.
Chocolate Lasagna Dessert Recipe
Ingredients
- 36 Oreo cookies regular, not Double Stuf; about 1 standard package
- 6 tablespoons unsalted butter melted
- 8 ounces cream cheese softened; full-fat or Neufchâtel
- 1 cup powdered sugar
- 2 tablespoons milk 2% or whole for best texture
- 1 teaspoon vanilla extract
- 16 ounces frozen whipped topping thawed, divided (8 oz for cream cheese layer, 8 oz for top)
- 2 boxes instant chocolate pudding mix 3.9 ounces each; use instant, not cook-and-serve
- 3 1/4 cups cold milk whole or 2% for best set
- 1/2 cup mini chocolate chips or chocolate curls or shaved chocolate, for garnish
- 4-6 Oreo cookies crushed or roughly chopped, for garnish on top
Instructions
- Lightly grease a 9x13-inch baking dish with a thin swipe of butter or nonstick spray, then wipe out any excess with a paper towel so the Oreo crust releases cleanly.
- Place 36 Oreo cookies (cream included) in a large zip-top bag and crush with a rolling pin until fine crumbs with a few small chunks remain, or pulse in a food processor without turning them into dust.36 Oreo cookies
- In a medium bowl, combine the Oreo crumbs with the melted butter and stir until evenly moistened and the mixture looks like wet sand. Press firmly into an even layer in the prepared baking dish, using the bottom of a measuring cup to compact it, especially in the corners.36 Oreo cookies, 6 tablespoons unsalted butter
- Refrigerate the crust for at least 15–20 minutes to allow the butter to firm up and create a sturdier base.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer for 1–2 minutes until smooth and fluffy. Add the powdered sugar, milk, and vanilla extract and beat again until creamy with no lumps, scraping down the bowl as needed.8 ounces cream cheese, 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract
- Gently fold 8 ounces of the thawed whipped topping into the cream cheese mixture with a spatula until fully incorporated and light and fluffy, being careful not to deflate the mixture.16 ounces frozen whipped topping
- Remove the chilled Oreo crust from the refrigerator. Spoon the cream cheese mixture over the crust and spread it into an even layer all the way to the edges, taking care not to disturb the crust. Return the pan to the refrigerator while you prepare the pudding.
- In a clean bowl, whisk together the 2 boxes of instant chocolate pudding mix and the cold milk for about 2 minutes until slightly thickened and smooth. Let it sit for 4–5 minutes to continue thickening to a soft-custard consistency.2 boxes instant chocolate pudding mix, 3 1/4 cups cold milk
- Gently pour or spoon the thickened chocolate pudding over the chilled cream cheese layer and spread evenly from edge to edge with a spatula, using a light touch so the layers stay distinct.
- Let the pudding layer sit for about 5 minutes, then spread the remaining 8 ounces of whipped topping evenly over the top as the final layer, creating swirls if desired.16 ounces frozen whipped topping
- Sprinkle the top with mini chocolate chips and crushed Oreos. Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight for the best flavor and cleanest slices.1/2 cup mini chocolate chips, 4-6 Oreo cookies
- Use a sharp knife to cut the dessert into 15–18 squares, wiping the knife between cuts for neat layers. Serve chilled straight from the refrigerator.
