Chocolate Lasagna (No-Bake Dessert)
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)
This Classic Chocolate Lasagna Recipe is DELICIOUS. An easy, no-bake dessert with an oreo crust, rich cheesecake layer, and chocolate pudding.
Ingredients
Crust Layer:
- 14.3 oz pack of Oreos
- 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:
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In a food processor or blender, crush the whole pack of oreos until fine. Set aside about 3 Tbsp of crushed oreos for the topping. Transfer to a bowl and combine with melted butter.
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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:
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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:
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In a bowl, beat together the pudding mix and milk until the pudding thickens.
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Spread the chocolate pudding evenly over the cheesecake layer. Refrigerate until pudding sets.
Top layer:
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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.
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made this with homemade chocolate pudding. It was amazing. Thanks for sharing this.
I’m so happy to hear that! Thank you for sharing your great review, Teresa!
How about a reciepie for chocolate pudding layer from scrach? Our instant chocolate pudding may not be the same in Russia.
Can I use something else instead of Oreo? Their price here is not worth making this dessert.
Hi, I don’t have a recipe for chocolate pudding from scratch but I”m sure you could substitute it with a homemade one and also use some chocolate wafers or biscuits/cookies instead of oreos.
Hi Natasha,
I made this Chocolate Lasagna for Christmas.
It was the best thing I have ever made, my whole family ate it for Breakfast, Lunch and supper(Very Naughty).
I had to make it 4 times since Christmas.
Love all your Recipes.
Thank you
Wow, so glad this was such a hit! Thank you for your great feedback and for sharing that with us, Grant.
The recipe calls for 2 8oz cool whip. For the replacement using 1.5 cups of whipping cream, after being beaten, does the 3 cups of whipped cream equate to 2 8oz cool whip? Or would i need to make another 3 cups of whipped cream?
Hi Steve, it can be substituted with an equal amount of whipped cream sweetened with sugar. I haven’t tested that with whipped cream to completely advise, but I imagine it would need to be the same amount after being beaten. I hope that helps.
Hello Natasha. Love your recipes. I made this for Christmas. How long can it keep in the fridge?
Thank you, Elizabeth. 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. I haven’t tried freezing it for a long time to advise, usually just a couple of days
Hi we don’t have instant chocolate pudding, can you recommend a substitute pls.
Hi Chuchie, I haven’t tried any other substitute to advise. It is usually sold in all stores in the cake aisle by the jello mix.
Love, love, love you Natasha! Will this recipe work with 1% milk?
Hi Marie, whole milk will give you a richer pudding layer, but that should still work with 1% milk.
i make my pumpkin bread with 1 cup of pumpkin and 1 cup of mincemeat none such with the brandy and rum
Hi Margaret, sounds good and thanks for sharing.
We make this here in Louisiana with a flour/pecan/butter baked crust. We sprinkle chopped pecans on top and call it Mississippi Mud. Everyone loves it.
I love all of your recipes.
Sounds great too! Thank you for sharing that with us, I hope that you’ll love every recipe that you’ll try from my website.
I made this 2 days ago for my dad‘s birthday dinner last night. So amazing! Thank you for the recipe.
You’re welcome! I’m so happy you enjoyed it!
How long can I keep this in the freezer? I made the full recipe but split it into two separate dishes, one for now and one for Christmas. Would this hold up well for that long?
Hi Kim. 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. I haven’t tried freezing it for a long time to advise, usually just a couple of days.
Something different for our Thanksgiving table, I was skeptical about how this would taste. Let me tell you, it was such a hit and plates licked clean! Thanks Valentina! I made this ahead and froze it for several days along with your pumpkin pie after both were completely ready to serve. They both freeze beautifully and defrosted tasted like just made. Thanks for hosting Valentina and finding this awesome treat.
That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha! I am such a fan of your recipes!! I am about to try this recipe. Have a question! I am hosting a group tomorrow and planning to serve this. I bought store-bout packages of jello. But the direction on the package calls for 2cups for 1.4oz. Should I ignore it and follow your recipe instead?
Hi Lily, please ignore the package instructions and use the recipe steps with the milk. I hope you love this recipe!
How much cool do you need for lasagna dessert seeing that you have to put on top also.f
Hi Martha, in total, you need two 8 oz containers. We have that listed in the recipe card under the cheesecake layer and the top layer. I hope you love the chocolate lasagna!
I’ve been making a similar dessert for over 40 years, I got it out of the newspaper Food Section that came every Wednesday. The recipe was called Watergate Cake. It had a baked, butter, flour, pecan crust and a layer of both vanilla pudding and chocolate pudding. I usually make it now with only chocolate pudding and a graham cracker crust because I always have those on hand but also love the Oreo crust as well. Seeing this I might just make this recipe for Thanksgiving. I saw Oreos yesterday at the store with a coconut caramel filling, thinking that would make a fantastic crust for this dessert. Thanks for inspiring my imitation.
Thank you so much for sharing that with me, Susan! I hope you try and love our recipe!
You got me at chocolate lasagna 😍 saw this on your IG as I was thinking of what to make for a group potluck next week. Can you tell me where you get instant chocolate pudding? I’ve never heard of it before. Is it sold in a regular store like Safeway or Fred Meyer? Thank you so much for the recipe!
It is sold in all stores in the cake isle by the jello mix. I hope you love the recipe, Galya.
My mom has been making this for 20 years. We call it Girdle buster. We use different cookies for the crust depending on what’s on sale and use one chocolate and vanilla pudding but its a family favorite.
Nice, thanks for sharing that with us, Deb! I hope you will love our version too.
I know it’s delicious because I make a similar one layering cut up chunks of chocolate cake in between the layers ending in whipped cream or topping. I will try yours though.
Sounds awesome! I hope you love this recipe, please share with us how it goes if you try this.
Can I use whipped cream instead ?
Hello Craig, it can be substituted with an equal amount of whipped cream sweetened with sugar.
Do you know if this dessert s considered gluten free? Looking for some desserts for my daughter for Thanksgiving.
Hello Enza, I have not tried making a gluten-free version of this recipe. I have a gluten-free Almond Cake recipe, you can try this.
Chocolate lasagna!?…..
There are no words.
Yep, absolutely yummy!
Hi! I am a really big fan of your work! Your smile and attitude make my day! I really wish that you would reply back, again I’ve been watching all of your videos!! Hope you and your family have a good day!
Hello Hariny, thank you so much for your good comments and for your support. I hope that you will love all the recipes that you will try on my website!
Probably a silly question but when you buy cool whip its in the freezer. But your recipe says to refrigerate it. Will it begin to melt in the refrigerator. How long should it be in there. Thank you
Hi Erin, that’s right! We keep it in the freezer also until the day we use it. Anywhere from 1- 4 hours usually works. It softens it up just enough.
Unfortunately cool whip is full of chemicals.
Hi Marion, please see the section above where I discuss a substitution.
Yes, it’s full of chemicals…unfortunately, we are inundated with chemicals all around us. However, even my daughter, who is so health conscious, concedes during the holidays and allows herself to savor a little “sin” during the holidays and goes back to cleansing her gut afterward with good, nutritious organic fare. Why not….Life is too short to worry.
i called the company that makes Cool Whip years ago and asked if it could be defrosted and then frozen again for make ahead desserts and I was told that it can be defrosted and frozen 5 times. You might want to call them too because it is good information to have and to share.
Thank you so much for sharing that with me Roz!
yay! i’m the first to comment here. I love all your recipes Ms. Natasha. God bless 🙂
Thank you and I hope you love the chocolate lasagna.
Can you give a hint for your next video because I can’t wait
You’ll know very soon don’t worry! Lol, but I totally understand the excitement.
I can’t wait to make this! The name is so creative. I really love no-bake desserts because my oven is unpredictable.
This one is definitely so delicious. I hope you can try this recipe soon!
This was amazing; I love easy and delicious desserts like this! Thank you for such an awesome recipe, it’s perfect for large groups!
You’re most welcome, Lily. I’m happy that you loved this recipe!
YUM!! Such a fantastic dessert! It looks amazing!
Glad you loved this recipe!
Wow! I can’t wait to make this for my family! I know everyone’s gonna love it!
I’m sure they will! Please let us know how it goes.