This No-Bake Chocolate Lasagna is layered with an Oreo crust, cream cheese, pudding, and a whipped topping topped with crushed Oreo’s. If you love decadent chocolate desserts you are in for a treat.
Chocolate Lasagna Ingredients
- Oreos: Make sure to use regular Oreos and not the double stuffed.
- Butter: Helps hold the Oreo crust together and can be substituted with margarine.
- Cream Cheese: This is what make the cheesecake layer so creamy. Do not use Neufchâtel cheese (aka low fat cream cheese).
- Powdered Sugar: the fine texture of the powdered sugar (confectioners sugar) makes the cheesecake layer sweet and creamy.
- Cool Whip: Used in the cheesecake and top layer.
- Chocolate & Vanilla Pudding: The combination of the two makes the pudding layer amazing.
- Milk: Use what ever you have on hand, just make sure that it is cold.
- Chocolate Sauce: Adds to the look and taste of the top layer.
How To Make No-Bake Chocolate Lasagna
- Crust Layer: Add Oreos to a food processor and chop them up finely. (Reserve 1/2 cup of crushed Oreos for the top layer.) Add remaining chopped Oreos to a medium bowl, then combine them with the melted butter. Mix until well incorporated and transfer to a 9″x13″ baking dish. Spread them out evenly and press the crust layer firmly down with the spatula. Chill for 20 minutes in the refrigerator.
- Cheesecake Layer: In a large bowl, combine cream cheese, powdered sugar, vanilla extract, and 8 ounces of whipped topping. Mix with a hand mixer until smooth and creamy. Evenly spread out over the Oreo crust layer, then chill in the refrigerator for 20 minutes.
- Pudding Layer: In a large bowl, add cold milk, vanilla pudding, and chocolate pudding. Mix with an electric hand mixer on a slow setting, mix until the pudding is well blended and thickened. About 2 minutes. Evenly spread out over the cheesecake layer, then chill in the refrigerator for 20 minutes or until the pudding has completely set up.
- Top Layer: Spread the whipped topping over the pudding layer evenly. Top with reserved chopped Oreos and drizzle chocolate sauce over the top. Chill in the refrigerator for a minimum of one hour before serving.
Can I Make My Own Whipped Topping?
Yes, to make the your own whipped topping, just add 3 cups of heavy whipping cream to a bowl, then use an electric hand mixer and mix until it starts to thicken. Once the cream starts to thicken and become fluffy, add 1/3 cup powdered sugar and 1 teaspoon of vanilla extract. Mix until it is well combined and forms stiff peaks. This will be enough to replace the 16 ounces of coo whip for the topping and cheesecake layer.
Tips
This is such an easy no-bake dessert to put together. But if you follow these tips your friends and family will think you are a pro.
- Crush It: For the best results on the Oreo crust, I like to use my food processor. It does a great job of chopping the Oreos up. But, don’t worry if you don’t have a food processor. You can get the same result by adding the Oreos to a storage bag and using a rolling pin to crush them.
- Chill It: It is important to let each layer set up in the fridge for 20-25 minutes. This will help the dessert really get that layered look like a lasagna.
- Spread It: When doing each layer, place smalls dobs of each of the layers throughout the dish. This will make it easier to spread out the pudding and cream cheese layers.
- Serve It: I highly recommend keeping this dessert in the refrigerator until you are ready to serve it. Letting it sit out before serving can let eat layer soften and can ruin the presentation when serving. Pro Tip: When cutting each piece, run the knife under warm water. This will help keep a clean look when cutting each piece and show off the layers.
Topping Ideas
The great thing about chocolate is that just about anything goes with it. You can get a little adventurous or just stick with traditional toppings. Here are some of my family’s favorites:
- Crushed up Andes mints
- Mini Reese’s Peanut Butter Cups
- M&M’s
- Caramel sauce drizzled across the top.
- Maraschino cherries
- Sprinkles in your favorite color
- Reese’s pieces
- Chocolate chips or if you really want to add a nice garnish add some chocolate shavings.
- Crushed up Heath bar
- Butterscotch crumble
Can I Freeze Chocolate Lasagna?
Yes, this is an excellent dessert to freeze. Cover the the baking dish with tin foil or plastic wrap. Then, place flat in your freezer. It will stay good for 6 weeks in the freezer. When you are ready to eat, thaw in the refrigerator overnight before serving.
Pro Tip: I do not recommend freezing this dessert if you made your own whipped topping. The fat in the cream separates when frozen and changes the cheesecake and pudding layer.
More Yummy No-Bake Desserts
- Skinny No Bake Oreo Cheesecake bites – No guilt with this one!
- No Bake Cheesecake Recipe – So easy.
- No-Bake Pumpkin Cheesecake – Perfect for the holidays or pumpkin lovers.
- Frozen Oreo Dessert – For the ice cream lovers
- Oreo Dirt Cups – A fun dessert for a party.
Chocolate Lasagna
Ingredients
Crust Layer
- 1 package regular Oreos (1 pound or 48 cookies, ½ reserved for top layer)
- ½ cup unsalted butter (melted)
Cheesecake Layer
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 8 oz cool whip
Pudding Layer
- 1 small package chocolate pudding (3.9 ounces)
- 1 small package vanilla pudding
- 3¼ cups milk
Top Layer
- 8 oz cool whip
- ¼ cup chocolate sauce
Instructions
Prepare Crust Layer
- Add Oreos to a food processor and chop them up finely. (Reserve 1/2 cup of crushed Oreos for the top layer.) Add remaining chopped Oreos to a medium bowl, then combine them with the melted butter. Mix until well incorporated and transfer to a 9″x13″ baking dish. Spread them out evenly and press the crust layer firmly down with the spatula. Chill for 20 minutes in the refrigerator.
Prepare Cheesecake Layer
- In a large bowl, combine cream cheese, powdered sugar, vanilla extract, and 8 ounces of whipped topping. Mix with a hand mixer until smooth and creamy. Evenly spread out over the Oreo crust layer, then chill in the refrigerator for 20 minutes.
Prepare Pudding Layer
- In a large bowl, add cold milk, vanilla pudding, and chocolate pudding. Mix with an electric hand mixer on a slow setting, mix until the pudding is well blended and thickened. About 2 minutes. Evenly spread out over the cheesecake layer, then chill in the refrigerator for 20 minutes or until the pudding has completely set up.
Top Layer
- Spread the whipped topping over the pudding layer evenly. Top with reserved chopped Oreos and drizzle chocolate sauce over the top. Chill in the refrigerator for a minimum of one hour before serving.
Notes
Nutrition
Have you tried this recipe?
RATE and COMMENT below! I would love to hear your experience. Getting feedback from you helps me and other readers too!
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Please tell me if I can make this the day before if I replace the cool whip with real whipping cream? I also want to make homemade chocolate pudding instead of instant. Thanks in advance
If you are going to make in advance, I would recommend preparing all the layers except the last cool whip layer. A few hours before serving spread the cool whip on top of the pudding layer. I hope this helps.
I took this to a church luncheon and it was enjoyed by all. So good! Hard to stop with a little piece. Love the chocolate and vanilla pudding mixed together.