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 a Homemade Whipped Cream.
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 medium/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
Filed Under
Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 
Has anyone made this with the mint oreos?
Hi Susie, I haven’t tried that yet to advise but let’s see if others can share if they have tried it.
Easy to prepare:) Light and delicious dessert! Thank you Natasha. I’ve started cooking more and more often cause of you!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I’ve started cooking more too. Love Natasha’s recipe ❤️
Yay! I can’t wait to make this,it looks sooo god. I am making it for Easter. I was wondering if I could leave it in the refrigerator for more than two hours to cool?
Hi Madeline, that should work!
Do you have any hints for using whipping cream instead of Cool Whip?
Yes, that would work. Please check this portion in the recipe “Can I substitute the cool whip?” as I explained it in detail there.
I bought double stuff Oreos but see you say not to use them. Why would they not work?
I prefer the original one I can easily monitor and adjust the sweetness level of the recipe.
Excellent and so easy to make!
All your recipes are 5 star to us!!
You are my “go-to”!!
That’s so great, thank you for your perfect rating and review!
OMG This looks soooo good!! I have to try making this! Thanks Natasha for these great recipes! I wonder if you make some of these recipes up because I’ve never heard of chocolate lasagna!
You’re welcome, Anna! I hope you love this recipe! I can’t for you to try it! We look forward to your feedback.
OMG!! This looks SOOO good! I need to try making this sometime! Thanks Natasha for all these great recipes!!! Do you make some of them up because I’ve never heard of chocolate lasagna!!
i made this recipe for my class, everyone enjoyed it except for my friend Sarrs, he said that it looked a little off. overall great dish, i will make it again! (but not for Sarrs, he hates it)
Hi Natasha,
First I want to say that all your recipes are just amazing!! Thank you for sharing 🙂
My question is about the chocolate pudding. Here in Lebanon we usually use custard powder, but I managed to find the pudding in the store. However the notes on the box state to mix it with milk in a saucepan over medium heat. And in you recipe, you mention to beat it with milk until thick. Can you please advise? Could it be I found the wrong pudding in the store? Thank you 🙂
Hi Celine, I haven’t tested with a cooked custard powder. I would suggest using your box instructions to make the pudding and then let it cool and thicken. Unfortunately, I can’t offer much advice since I haven’t tried that product.
Thank you so much for your advice ❤️ Much appreciated ❤️
Will try to do this ☺️
i will try to make, it looks like a long process to make but looks delish
I hope you enjoy this recipe, Mirna. We look forward to your feedback!
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 Steve and everybody else.
One 8 oz tub of Cool Whip=3 Cups, so you will need 6 cups of Whipped Cream to make this recipe.
Thanks for the update.
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 Natasha!
I love your recipes! And I just made this chocolate lasagna, looks delicious!! I just had a hard time spreading the cool whip, pls advise how to do it easier..
Hi Genny, ensure your cool whip is refrigerated and soft before folding and spreading. That should help it.
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.