A classic recipe for Chocolate Lasagna. This easy, no-bake dessert is layered with crushed Oreos, cream, and chocolate pudding.
If you loved our popular Strawberry Pretzel Salad, you are in for a treat with this Chocolate Lasagna Recipe.
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Hey, hey, Valentina with Valentina’s Corner sharing our favorite no-bake chocolate lasagna recipe.
What is Chocolate Lasagna?
This dessert was made popular by Olive Garden’s Chocolate Lasagna. If you like chocolate cake but don’t like to bake, you have found yourself a new favorite dessert recipe. The dessert comes together so quickly. The crunchy Oreo crust with a cheesecake layer and chocolate pudding makes for a phenomenal combination of flavors.
We love make-ahead crowd-pleasing desserts like Panna Cotta and Baklava. This chocolate pudding layer dessert is a winner for parties and potlucks and loved by kids and adults alike.
How to Make Chocolate Lasagna:
- Oreo crust- Using a food processor (or a ziploc bag with rolling pin), crush Oreos (with their cream) then combine with the melted butter and press into a 9”x13” baking dish. Refrigerate while you prepare the cheesecake layer.
- Cheesecake layer- In a bowl, beat together the cream cheese with vanilla and powdered sugar. Fold in the cool whip. Carefully spread over the Oreo crust. Refrigerate as you prepare the chocolate layer.
- Chocolate pudding layer- Beat the cold milk with instant chocolate pudding until it thickens. Carefully spread over the cheesecake layer. Refrigerate until it sets.
- Cool whip layer- Spread the Cool Whip over the chocolate layer and top with reserved crushed Oreos or your favorite topping. Refrigerate for at least 2 hours or overnight and enjoy.
TIPS for the BEST Chocolate Lasagna
- Spread Evenly – It is easier to spread the layers if you add cream and pudding throughout the dish and not in one area.
- Use original Oreos and not the double cream.
- Chill Before Serving: Don’t take out the dish too early when serving. We recommend taking it our right before serving.
- To cut clean pieces: run your knife under warm water and when slicing, continually wipe the knife clean.
Can I substitute the cool whip?
We have found that cool whip will keep longer and hold up better with refrigeration, but it can be substituted with an equal amount of whipped cream sweetened with sugar.
To replace 8 oz of cool whip: beat 1 ½ cups of heavy whipping cream on medium/high speed until soft peaks form then add 3 Tbsp of powdered sugar and continue beating until meadium/stiff peaks form. This will make 3 cups of whipped cream.
More Topping Ideas:
You can be adventurous (by adding bacon bits) or more classic toppings once the layers are in place. Here are some options:
- Chocolate mints, broken in pieces
- Mini chocolate chips
- Reese’s Pieces
- Chocolate ganache
- Chocolate shavings
- Crushed Oreos
- Melted chocolate, drizzled
- Dusted with cocoa
- Marshmallows
Can I Freeze Chocolate Lasagna?
Yes, this dessert is great to freeze, covered. Thaw in the refrigerator overnight before serving. You can serve it partially frozen and it will be a little like ice cream cake. Freezing works best when using cool whip without substitutions.
More NO-BAKE desserts:
If you enjoyed this chocolate lasagna, you will love these crowd-pleasing desserts which are perfect for Thanksgiving, Christmas, Fourth of July, birthday parties or any occasion. They are easy and can be made-ahead.
- Tiramisu Cake – it’s easier than you think
- Easy No-Bake Cheesecake – with strawberry sauce
- Banoffee Pie – an easy banana caramel dessert
- No-Bake Spartak– with a rich cream.
- Key Lime Jars– individual sizes.
Chocolate Lasagna Recipe (No-Bake Dessert)
Ingredients
Crust Layer:
- 14.3 oz pack of Oreos, or 405 grams
- 6 Tbsp unsalted butter, melted
Cheesecake Layer:
- 12 oz cream cheese, room temp
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
- 8 oz cool whip, refrigerated (whipped topping)
Chocolate Pudding Layer:
- 7.8 oz instant chocolate pudding, (two 3.9oz packages)
- 3 1/4 cup cold whole milk
Top Layer:
- 8 oz cool whip, refrigerated (whipped topping)
Instructions
Prepare Oreo crust:
- In a food processor or blender, crush the whole pack of oreos with their cream until fine crumbs form. Set aside about 3 Tbsp of crushed oreos for the topping. Transfer to a bowl and combine with melted butter.
- In a 9”x13” baking dish, press the Oreo mixture into the bottom of the pan with a spatula to create a crust. Refrigerate while preparing the cheesecake layer.
Prepare cheesecake layer:
- In a large bowl, beat the cream cheese with vanilla and powdered sugar. Fold in the Cool Whip. Evenly and carefully spread the crust. Refrigerate while preparing the pudding layer.
Prepare chocolate pudding layer:
- In a bowl, beat together the pudding mix and milk until the pudding thickens.
- Spread the chocolate pudding evenly over the cheesecake layer. Refrigerate until pudding sets.
Top layer:
- Top with a cool whip as the final layer and sprinkle with reserved crushed Oreos then cover and chill at least 2 hours and keep chilled until ready to serve.
Nutrition Per Serving
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I usually love all the recipes on here. Followed this recipe step by step and the cool whip layer was just too runny.
HI Lilia, cool whip isn’t usually supposed to be runny. Did you use homemade whipped cream? If so, make sure to beat it until it’s stiff and spreadable. I hope that helps! Also, if you are using cool whip, it’s important to thaw it in the refrigerator or according to the package instructions before using it.
Hi
I want to make this, but I live in the UK and we do no get “blocks” of cream cheese her, it is only in the standard spreadable containers. Can you please offer a suggestion on how to make this using the spreadable cream cheese. I did think of using the same amount, but not at room temperature.
Many thanks
Hi Whittles. Spreadable cream cheese should be fine to use from the tub as long as it’s not whipped which is lighter and airier than cream cheese. You can weight it out, 1 block here in the US is 8oz.
Many thanks for getting back to me. I will give it a try and let you know if it works. I imagine it should be fine, I think just to make sure it is set enough, I will pop in freezer before adding the next layer. We do not have Cool Whip here either so will be making my own whip cream..
Could this recipe be made into cupcakes instead of a cake?
I haven’t tested that to advise. I’m sure there will be modifications if you try that out.
This desert is called ‘striped delight’ and cake printed on the back of Jello pudding boxes. It’s very easy and a sure crowd pleaser. However I had to move into somewhere with no dish washer and the amount of soiled pans meant I stopped making it. Thanks for reminding me of this old favourite
You’re welcome!
To save time, would it be OK to use pre-made cheesecake filling that comes in the tub?
Hi Tara! I’m not familiar with premade cheesecake filling, I’ve never used it.
The top layer (which is just cool whip) is quite runny. Otherwise everything else is good
HI Lily, Cool Whip isn’t usually runny unless it’s thawed incorrectly. If you are using a substitution like heavy whipping cream, make sure it’s beat adequately until whipped and spreadable.
Hi Natasha! How many days do you think I could make this in advance? Thanks!
Hi Kristal! I haven’t kept it longer than a few days in the refrigerator. It freezes great too for make ahead (see my note above in the blog).
Perfect, thanks so much 🙂 I can’t wait to try this recipe!
I have made this recipe and it has turned out amazing.. everyone absolutely loved it. We have a few people who are gluten free in the crew now. Will this recipe work with gluten free Oreos?
Hi Mindy! I’m so glad you loved it. Yes, you can use GF Oreos.
My chocolate lasagne pretty much melted. 🙁 Everything ran together and I couldn’t get the neat squares and layers. I don’t know what I did wrong.
Hi Vicky! I would look over the recipe and ingredients again to see if anything was missed or not measured correctly. Did you use any substitutions? It should not run together but this also needs to be refrigerated long enough to set before cutting. Also- be sure to use cream cheese that is in a block form and not whipped cream cheese from a container.
Wondering if I could use the heat up chocolate pudding then let cool?
Also not everyone in this house likes cool whip. Can I make my own whip cream? I realize it will take longer. Thank You
Hi Lori! That will work if you prefer that. Also- see my note above for substituting cool
Whip.
Made for a work party. Not one person didn’t ask for the recipe! HUGE hit, completely gone! Making it again for Christmas!
That’s just awesome! Thank you for sharing your wonderful review, Andrea! I’m so glad to hear it was a hit!
This is my favorite!! So good and made it for family lunch and everyone loved it
Nice to know that this is your favorite recipe, Manda. Thanks for sharing!
Hi. I’m hoping to make this for Thanksgiving. Can it be made ahead of time? Thank you!
Hi Karen! Yes, you can. It also freezes well- see the notes for instructions above.
I just made it for my daughter’s dinner party. She loves chocolate and mint, so I put Andes chocolate mints on top. I haven’t tasted it yet, but it was so easy to make. I’m sure that she will love it.
That’s a great idea, Tammie! Thank you so much for sharing that with me.
I follow your recipes to the T, unfortunately for this one I did to my chagrin.. I didn’t have extra cool whip for the top layer…in the recipe it says to put it all in the cream cheese mixture. I thought you would say to keep a certain amount out..oh well.. family loved it anyway..
Hi, there are two 8-oz tubs of cool whip listed and we tried to make it clear by specifying: “Top Layer: 8 oz cool whip, refrigerated (whipped topping)” but it is at the bottom of the ingredient list so maybe it was overlooked? I’m glad your family loved it anyway.
Hi!
I enjoy your blog a lot Natasha! I am a lil confused to who Valentina Ablaev is? Suddenly I feel like she is on your blog ? Sorry for asking in the comment section but was just really curious.
Hi Mona! I’m glad you are enjoying my blog. On occasion, we will have a guest recipe post like this from Valentina, who is a fellow food blogger.
Could you use one cup of heavy cream and 2 1/4 cup of milk. Heavy cream makes the pudding thicker.
Hi Pierre! I think that could work. You’ll have to experiment with it.
AMAZING! Made this for Christmas Eve and we all loved it!! I have refrozen the little bit that is left and it just happened to disappear the next day. 🙂 Thank you for this fantastic recipe.
You’re welcome! I’m so glad you loved the recipe. Thank you for sharing that with us.
I’m trying this for our Christmas party, but with a slight change… will try to make it “double layer” and see how they like it; will let you know how it turns out and if the second layer of crust causes any smushing…LOL.
I hope everyone loves it, Anthony! Thank you so much for sharing that with me.