Chocolate Lasagna Dessert Recipe
This no-bake Chocolate Lasagna is a cool, creamy, layered dessert with an Oreo crust, a fluffy cream cheese layer, rich chocolate pudding, and billowy whipped topping. It’s make-ahead friendly and always a hit at potlucks, holidays, and family gatherings.
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.
Notes
Variations: For Mint Chocolate Lasagna, use mint Oreos for the crust, add 1/2 teaspoon peppermint extract to the cream cheese layer, and garnish with crushed mint candies. For Peanut Butter Chocolate Lasagna, add 1/2 cup creamy peanut butter to the cream cheese layer and top with chopped peanut butter cups. For a mocha twist, replace 1/4 cup of the milk in the pudding layer with cooled strong coffee or espresso. For a holiday peppermint version, top with crushed candy canes and chocolate curls. To make it gluten-free, use gluten-free chocolate sandwich cookies and a gluten-free pudding mix. For a lower-sugar version, use sugar-free pudding mix, reduced-fat cream cheese, light whipped topping, and reduce or omit chocolate chips.
Storage: Cover tightly and refrigerate for up to 4 days. To freeze, place individual squares on a baking sheet to freeze, then wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for several hours or overnight. Because of cream cheese and whipped topping, avoid leaving out at room temperature for more than 2 hours.
Tips: Use very cold milk so the pudding sets properly, and room-temperature cream cheese for a smooth filling. Allow at least 4 hours of chill time so the layers set and slice cleanly. Recipe can be halved and made in an 8x8 or 9x9 pan (chill a bit longer).
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