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No Bake Chocolate Lasagna

This easy No Bake Chocolate Lasagna is made with 4 delicious layers of chocolate pudding, dreamy creamy cheesecake, an Oreo crust and whipped topping!! The combination of the rich and creamy flavors with different textures is simply an irresistible must try dessert. A perfect one pan dessert dish to enjoy or bring to potlucks and get togethers that everyone will love.

If you enjoy easy no bake desserts try my best ever Chessman banana pudding, layered chocolate eclair cake, best ever pumpkin delight and easy banana split cake.


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Oreo crust chocolate lasagna recipe

Be prepared for how good and simply irresistible this recipe is as it instantly became our favorite Oreo dessert.

The best thing is that this recipe is so quick and easy to assemble ahead of time without heating up your kitchen!! Especially for the busy holidays or family get togethers!!

Chocolate lasagna on a white plate.

No bake layered desserts have become some of our go to recipes for the holidays like my easy banana pudding, peanut butter Buckeye cheesecake and layered cream cheese pumpkin pie.

Recipe Snapshot

EASE: quick to put together and make ahead
BEST EVER: amazing favorite chocolate Oreo dessert
ONE PAN:  great dessert to bring along
4 layers of hard to resist creamy chocolate goodness!!

Chocolate lasagna on a white plate.

Ingredients

Oreo Crust Layer

  • Oreo Cookies – 35 Oreos crushed or processed into crumbs
  • Butter – melted unsalted butter
  • Salt

Cream Cheese Layer

  • Cream Cheese – softened
  • Powdered Sugar
  • Vanilla Extract
  • Whipped Topping – thawed, I used Cool Whip

Chocolate Pudding Layer

  • Chocolate Fudge Instant Pudding – 2 of the 3.9-ounce of unprepared instant pudding or use your favorite flavor of instant chocolate pudding
  • Milk – cold whole milk

Topping Layer

  • Whipped Topping – thawed (in total you will need 6 cups of thawed frozen whipped topping for this recipe, there are 6 cups in a 16-ounce tub or use 2 8-ounce tubs)
  • Optional Toppings include crushed Oreos, chocolate curls or chocolate chips
Chocolate lasagna on a white plate.

Substitutions and variations: If you use salted butter for the crust you do not have to add the extra salt or add it to taste. If you prefer to use a homemade whipped cream instead of frozen whipped topping be aware that it may not hold up as well for a long period of time. To change things up you could use a vanilla or butterscotch flavoured instant pudding. Add a cup of peanut butter to the cream cheese layer to make a peanut butter chocolate lasagna.

How to make chocolate lasagna recipe

STEP ONE – Combine the Oreo crumbs, melted butter, and salt in a mixing bowl. 

STEP TWO – Transfer the crumb mixture to a 9×13” baking dish and press them into an even layer using your hands or the bottom of a glass. Chill the dish while you complete the next step.

STEP THREE – In a large bowl or stand mixer, beat the cream cheese, powdered sugar, and vanilla extract together until combined and smooth.

STEP FOUR – Add 2 cups of the whipped topping to the cream cheese mixture and gently fold it in with a spatula or large spoon. 

STEP FIVE – Use a spatula to spread the cream cheese mixture over the Oreo crust in an even layer. Chill the dish while you complete the next step. 

STEP SIX – In a large bowl or stand mixer combine the instant pudding with the cold milk. Mix the pudding and milk together for about 2 minutes until it thickens. 

STEP SEVEN – Use a spatula to spread the pudding over the cream cheese layer in your baking dish. Chill the dish in the refrigerator for about 5 minutes to ensure the pudding has set up before adding the final layer. 

STEP EIGHT – With a spatula, gently add the remaining 4 cups of whipped topping in an even layer over the pudding in your baking dish. 

STEP NINE – Cover the baking dish and let it set up in the fridge for at least 2-3 hours. 

STEP TEN – When ready to serve, top the dish with your desired toppings. Use a sharp knife to cut the lasagna into squares. 

Sandra’s Top Tips

  • I recommend using the frozen whipped topping as it holds up better especially if your bringing it along for a potluck or other functions
  • Make sure to use an instant pudding mix when making this recipe
  • An 18-ounce pack of Oreos (family size) is perfect for this recipe as it contains about 45 Oreo cookies
  • Try and spread each layer evenly
  • The minimum chill time is 2 hours but 3 hours may help it set better
  • Great recipe to make to make the day before stored in the fridge
  • For easy cutting you can freeze the chocolate lasagna for about 30 minutes prior to cutting. This helps the dessert to get firm and easier to cut into for serving
Chocolate lasagna on a white plate.

Storage instructions

Store any leftovers using an airtight container in the fridge for 3 to 4 days.

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No Bake Chocolate Lasagna


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  • Author: Sandra Flegg
  • Total Time: 2 hours 25 minutes
  • Yield: 12 servings

Description

This easy No Bake Chocolate Lasagna is made with 4 delicious layers of chocolate pudding, dreamy creamy cheesecake, an Oreo crust and whipped topping!! The combination of the rich and creamy flavors with different textures is simply an irresistible must try dessert. A perfect one pan dessert dish to enjoy or bring to potlucks and get togethers that everyone will love.


Ingredients

For the crust:

35 Oreo cookies, crushed or processed into crumbs

6 tablespoons unsalted butter, melted

1 teaspoon salt

For the cream cheese layer:

16 ounces cream cheese, softened

1/8 cup powdered sugar

1 teaspoon vanilla extract

2 cups whipped topping, thawed

For the chocolate pudding layer:

2 3.9-ounce packages chocolate fudge instant pudding (unprepared)

3 1/3 cups whole milk, cold

For the topping:

4 cups whipped topping, thawed

Optional toppings: additional crushed oreos, chocolate curls


Instructions

  1. Combine the Oreo crumbs, melted butter, and salt in a mixing bowl. 
  2. Transfer the crumb mixture to a 9×13” baking dish and press them into an even layer using your hands or the bottom of a glass. Chill the dish while you complete the next step.
  3. In a large bowl or stand mixer, beat the cream cheese, powdered sugar, and vanilla extract together until combined and smooth.
  4. Add 2 cups of the whipped topping to the cream cheese mixture and gently fold it in with a spatula or large spoon. 
  5. Use a spatula to spread the cream cheese mixture over the Oreo crust in an even layer. Chill the dish while you complete the next step. 
  6. In a large bowl or stand mixer combine the instant pudding with the cold milk. Mix the pudding and milk together for about 2 minutes until it thickens. 
  7. Use a spatula to spread the pudding over the cream cheese layer in your baking dish. Chill the dish in the refrigerator for about 5 minutes to ensure the pudding has set up before adding the final layer. 
  8. With a spatula, gently add the remaining 4 cups of whipped topping in an even layer over the pudding in your baking dish. 
  9. Cover the baking dish and let it set up in the fridge for at least 2-3 hours. 
  10. When ready to serve, top the dish with your desired toppings. Use a sharp knife to cut the lasagna into squares. 

Notes

Storage instructions:

Store any leftovers using an airtight container in the fridge for 3 to 4 days.

  • Prep Time: 25 minutes
  • Chill Time: 2 hours
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

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