This chocolate lasagna is a super easy, no-bake dessert that’s deliciously light, creamy, and chocolaty perfection. Layers of sweet cream cheese, chocolate pudding, crumbled Oreos, and whipped topping. You can’t believe just how yummy this tastes!
No bake recipes and air conditioning are a summer must. When the temperature outside hits 90, 100, or more it’s hard to get me to turn the oven on.
Why would I want to have 350- or 400-degree heat blasting into my already too warm house every time I open the oven? I want my house to be a cool, relaxing place in the summer, not a hot, muggy replica of the environment outside.
Easy Chocolate Lasagna Recipe
This summertime favorite, also called Oreo lasagna, is so simple to put together! Just mix up each layer, spread them on top of each other, and chill in the freezer. It’s that easy. 10 Minutes—maybe 15 tops—of prep time yields you a cold, delicious potluck or grill-out favorite.
Here are a few more summer favorites I know you’ll love! Eclair cake, Oreo pie, chocolate delight, and my million dollar pie! I hope you give each of them a try.
What Is Chocolate Lasagna
Where’s the pasta?!! This is a dessert lasagna so there’s no pasta at all. It gets its name from the layers that make it up that mimic the layers of the pasta classic.
Ingredients
- Cool Whip – Anytime whipped cream is used as a stabilizing agent I recommend Cool Whip. Let me be clear, this is about the only time I recommend Cool Whip. I love homemade whipped cream—it’s better tasting than Cool Whip every single time. But, it’s not as stable.
- For stability, go with Cool Whip. This recipe needs stability and Cool Whip provides it.
- Instant Chocolate Pudding Mix – I use instant pudding mix for this recipe instead of homemade pudding. Mostly I do this as a timesaver. Homemade pudding would be fine in this recipe, but it would significantly increase the overall prep time. Don’t forget you’ll have to stand over the cooktop and stir while it cooks and thickens-not a summer bonus.
Tips
- Oreos: When making the Oreo crust you use the whole cookie, wafers, and cream center.
- Pudding: Don’t skip the refrigeration of the pudding in step #4. You want the pudding layer to firm up a bit before proceeding with the recipe.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? When stored properly, this will stay fresh for 3-5 days in the fridge. You’ll want to keep it securely covered so it doesn’t absorb any lingering fridge odors and reserve the FDA-recommended 2-hour serving rule.
- Can You Freeze This? Yes! This freezes well. Covered tightly with plastic wrap. I suggest you hotel wrap the dish. Thaw in the refrigerator overnight before serving
- Make-Ahead Tips: This recipe is one of the all-time best make-ahead summer desserts because it needs some time to set up in the fridge before serving.
Serving Recommendations
This chocolate lasagna with Oreos makes an awesome accompaniment to beef shish kabob, our fav grilled chicken marinade recipe, or even burgers! Your summer menu will go along great with chocolate lasagna. I promise.
I make it for potlucks, grill-outs, picnics, and… you get the idea.
How to Make Chocolate Lasagna
- Make the Oreo crust. Mix crushed Oreos and melted butter.
- Press the Oreo mixture into the prepared baking dish. Refrigerate.
- Make the cream cheese layer. Mix cream cheese, milk, and sugar.
- Fold in the Cool Whip.
- Spread the cream cheese mixture evenly over the Oreo crust.
- Make the pudding layer. Mix chocolate instant pudding and milk until thick.
- Spread the pudding mixture over the cream cheese layer. Refrigerate.
- Spread the remaining Cool Whip over the pudding layer.
- Sprinkle the Oreos on top. Refrigerate.
- Enjoy!
See full instructions below.
More No-Bake Dessert Recipes
- Heaven On Earth Cake
- Cherry Delight
- Summer Berry Icebox Cake
- Strawberry Heaven On Earth Cake
- Blueberry Heaven On Earth Cake
- Triple Berry Icebox Cake
- Kool Aid Pie
- Oreo Fluff
- Pumpkin Lasagna
- Peach Heaven On Earth Cake
- Strawberry Fluff
- Lemon Icebox Pie
- Blueberry Yum Yum
- Peach Fluff
- Lemon Icebox Cake
Chocolate Lasagna
Ingredients
- 1 package (about 36 cookies) regular Oreo's
- 6 tablespoons butter, melted
- 1 (8-ounce) package cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 2 tablespoons cold whole milk
- 2 (8-ounce) tub Cool Whip, thawed and divided
- 2 (3.9-ounce) boxes chocolate instant pudding
- 3 1/4 cups cold milk
Garnish:
- 1 cup mini chocolate chips
- 1 cup Oreos coarsely crushed
Instructions
- Spray a 9 X 13-inch baking dish with nonstick cooking spray
- Crush Oreos (1 package) then add melted butter (6 tablespoons) and mix until well combined. Press Oreo mixture evenly into the prepared baking dish. Place in the fridge while you make the next layers.
- In a medium mixing bowl, mix the cream cheese (8 ounces) with a hand-held electric mixer until light and fluffy. Add 2 tablespoons of the cold milk and the sugar (1/4 cup) and mix until well combined. Gently fold in 1 (8-ounce) tub of Cool Whip; spread evenly over the Oreo crust.
- In another medium mixing bowl, mix together the chocolate instant pudding mixes (2 boxes) and 3 1/4 cups of cold milk. Stir the mixture until pudding begins to thicken. Spread the pudding over the Oreo crust. Place in the fridge for 5-10 minutes, so the pudding layer can firm up more.
- Spread the remaining 8-ounce tub of Cool Whip over the top of the pudding layer. Sprinkle the top evenly with mini chocolate chips (1 cup) and 1 cup of crushed Oreos. Place in the fridge for 4-6 hours before serving.
Notes
- Oreos: When making the Oreo crust you use the whole cookie, wafers, and cream center.
- Pudding: Don't skip the refrigeration of the pudding in step #4. You want the pudding layer to firm up a bit before proceeding with the recipe.
Nutrition
On your phone? Check the web story here.
Can this dessert be stored in the freezer for a few days, then thawed out in the refrigerator on the day of serving?
Hey Tammy, gosh, I’m not sure with this recipe. I haven’t done it yet! So sorry! <3
I think you meant to have 1 – 5.1 ounce box of instant chocolate pudding rather than 3.9 ounce.
I wanted to make this for my nephew’s birthday but it’s an hour and a half long drive from my place to his. Is it ok if the lasagna is out for so long. Please advise. Thanks
Hi Coretta. To be safe, I’d store it in an ice chest for drive <3
Is the chocolate pudding supposed to be this thin? The instant pudding mix calls for 2 cups milk but I followed your recipe and it looks SUPER thin. I’m afraid to pour it over the rest of the lasagna.
Hey Hannah. It will thicken up as it sits, but it should not be thin. The 2 cups is the correct measurement. I’m not sure why its thin:(
Is it 3-1/4 or 2 cups of cold milk then? Thanks!
Hi Diane! I’m sorry for the confusion. You need 2 tablespoons of cold milk to mix in with the cream cheese mixture (Instructions #3). Then you need 3 1/4 cups of cold milk to mix in with the chocolate pudding mix. (Instructions #4) So in total its 3 1/4 cups plus 2 Tablespoons <3
Would it be best to use foil cupcake liners for this dessert? I can’t wait to try this. Thanks so much.
Hi Dawn. If you’re making this as cupcakes, instead of in a 9 X 13 inch baking dish, yes, the aluminium would work really well. This dessert is on the soft side, so the structure of the aluminium would be perfect!
This looks so tasty and simple to make. Thanks for sharing.
You’re so welcome, Sarah!
Wow Kathleen! You’ve outdone yourself here, it looks amazing!!!!
Thank you, Lindsey!
This recipe looks delicious but I am going to have to make it gluten free for my Celiac granddaughter, so will use a gluten free Oreo type cookie. Approximately how many cups of cookie crumbs will I need for the base and topping?
Hi Marg. I think about 2 maybe 2 1/2 Cups. I’d love to hear back from you on which cookies you use!