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close up of square of chocolate lasagna

Chocolate Lasagna Recipe

Chocolate Lasagna is the best no bake, creamy, chocolate-y, layered dessert that is easy to make and the first to disappear at any gathering!
5 from 5 votes
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Course: Desserts
Cuisine: American
Prep Time: 20 minutes
Additional Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 24 servings
Calories: 224kcal
Author: Jennifer Stewart

Ingredients

Oreo Cookie Crust

  • 1 package 14.3 oz Oreo chocolate cookies
  • ½ cup 1 stick unsalted butter (melted)

Cheesecake Layer (1st)

  • 8 oz cream cheese softened
  • 1 cup granulated sugar
  • 8 ounces frozen whipped topping thawed

Chocolate Pudding Layer (2nd)

  • 1 box chocolate flavored instant pudding mix 3.4oz
  • 1 box cheesecake flavored instant pudding mix 3.4oz
  • 3 cups milk

Whipped Topping Layer (3rd)

  • 8 oz frozen whipped topping thawed
  • Toppings like mini chocolate chips sprinkles, chocolate shavings, toasted nuts

Instructions

  • Crust
  • Crush Oreo cookies in food processor into fine crumbs. Place in a large bowl and add melted butter. Mix well.
  • Press into 13x9 dish and place in refrigerator to chill at least 30 minutes.
  • First Layer (Cheesecake layer)
  • Cream together softened cream cheese and sugar until smooth and no longer grainy. Stir in 1 (8 oz) container or ½ of a 16 oz container of whipped topping. Mix until smooth.
  • Spread over cookie crust layer. Place in refrigerator to chill at least 30 minutes.
  • Second Layer (Chocolate pudding layer)
  • In a large bowl combine chocolate and cheesecake pudding mix and milk until smooth and creamy.
  • Spread over cream cheese layer and place in refrigerator to chill at least 15 minutes or until pudding is set.
  • Third Layer (Whipped cream layer)
  • Spread remaining whipped topping over pudding layer. Garnish with mini chocolate chips, chocolate Jimmie sprinkles, cookie crumbs, or topping of your choice.
  • Place in refrigerator until ready to serve at least 4 hours.

Notes

  • Use whole Oreos.
  • No food processor? Place cookies in a plastic bag and beat with a rolling pin into fine crumbs or small pieces.
  • A 9x13 glass dish is perfect for this dessert.
  • Freeze for 15-30 minutes to make it easier to slice.
  • Wipe knife between slicing.
  • Make sure your pudding mixes are instant and not Cook & Serve.
  • Keep tightly covered with plastic wrap until ready to serve.
  • Chill at least 2 hours in the fridge or in the freezer for 1 hour to make sure it’s set.
  • Want more intense flavor? Switch up the pudding flavors with chocolate, white chocolate, chocolate fudge, or cheesecake.

Nutrition

Serving: 3ounces | Calories: 224kcal | Carbohydrates: 24g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 118mg | Fiber: 1g | Sugar: 19g