Chocolate Lasagna (Quick and Easy No-Bake Dessert) + Video

Chocolate Lasagna is a no-bake dessert with light, fluffy, creamy layers of Cool Whip, chocolate pudding, and cream cheese all on an Oreo cookie crust.

The perfect ice-box cake for when you need a quick and easy, delicious dessert to feed a crowd

this recipe!

Why you’ll love this Chocolate Dessert Lasagna

• Incredibly light, creamy, and delicious
• Unbelievably easy to make with ready-made ingredients
• No baking, no heating up a hot kitchen
• Whip up something quick and easy when you’re short on time
• Crowd pleasing
• Perfect for parties, potlucks, and barbecues
• Make ahead dessert
• Loved by kids and adults

What is Chocolate Lasagna?

Chocolate Lasagna is a no-bake dessert with light, fluffy, creamy layers of Cool Whip, chocolate pudding, and cream cheese all on an Oreo cookie crust that just melts in your mouth.

One of our favorite chocolate no-bake dessert recipes, it’s also called Chocolate Lush, Sex in a Pan, Chocolate Dream, Robert Redford Dessert, or Better Than Anything Dessert.

It’s made of 4 layers:

• Oreo crust layer – a no-bake Oreo cookie crust made of Oreo cookie crumbs and melted butter that’s pressed into a baking dish
• Cheesecake layer – This smooth and creamy layer tastes like a light and fluffy cheesecake. Cream cheese is whipped until fluffy, then a container of Cool Whip is folded in.
• Chocolate pudding layer – Instant chocolate pudding mix is whisked with milk for this super quick and easy chocolatey layer.
• Cool Whip layer – Another carton of Cool Whip is spread on top and sprinkled you’re your topping of choice: chocolate shavings, mini chocolate chips, or Oreo crumbs.

Ingredients in this recipe:

• Oreos - use the regular Oreos (not double stuffed) and don’t remove the creamy centers
• Butter – salted or unsalted
• Cream cheese – For a rich, tangy filling. Make sure it’s softened.
• Sugar - sweetens the cream cheese layer
• Milk – thins the cream cheese for a spreadable consistency
• Cool Whip – makes the filling light and fluffy. You can substitute homemade whipped cream, but Cool Whip tends to hold up better without seeping water.
• Chocolate pudding – be sure to get the INSTANT chocolate pudding. It thickens after just a few minutes of stirring.
• Chocolate: for garnishing the top. You can use mini chocolate chips, chocolate shavings, or crushed Oreos.

How to Make:

• Oreo crust layer – Process the Oreos (with their cream) in a food processor until they’re crumbs (or in a ziploc bag with rolling pin). Add the melted butter and process until combined. Press into an even layer in a 9”x13” baking dish. Refrigerate (or put in the freezer) while you prepare the cheesecake layer.

• Cheesecake layer - In a bowl, beat together the cream cheese with the milk and sugar until smooth and creamy. Fold in the Cool Whip. Carefully spread over the Oreo crust. Refrigerate while you prepare the chocolate pudding layer.

• Chocolate pudding layer – Whisk the instant chocolate pudding with cold milk until it thickens. Carefully spread over the cheesecake layer. Refrigerate until it sets, about 5-10 minutes.

• Cool whip layer - Spread the Cool Whip over the chocolate layer and top with your favorite topping: chocolate shavings, mini chocolate chips, or Oreo crumbs.  Refrigerate for at least 4 hours or overnight. You can also freeze it for an hour or two before slicing.

Tips

• Use regular Oreos, not Double Stuf, and do not remove the cream centers from the cookies. 36 cookies = 3 cups of crumbs.
• Be sure to use INSTANT pudding. Do not use Cook & Serve.
• Soften the cream cheese at room temperature before whipping so it gets light and fluffy.
• Putting the dessert into the freezer after each step firms up the layers and makes it easier to spread the next layer, especially if your kitchen is hot or humid.
• You can use an equal amount of homemade whipped cream instead of Cool Whip.  Beat 3 cups of heavy whipping cream until medium peaks form.
• Note that homemade whipped cream will not keep its texture as long as Cool Whip and will start to seep water and deflate.
• For a topping of chocolate shavings, use a vegetable peeler to shave along the side of a bar of bittersweet chocolate, creating ribbons to sprinkle on top.
• You can make this dessert up to 2 days ahead, keep refrigerated.
• Chill before serving so the layers have time to firm up. Take the dish out right before serving otherwise it will get too soft for slicing.
• For the neatest, cleanest slices with straight edges, freeze the dessert for about 30 minutes to 1 hour before slicing.
• To cut clean pieces run your knife under warm water and when slicing, continually wipe the knife clean.

Recipe FAQs

Can I use whipped cream instead of Cool Whip?

While homemade whipped cream can be used and would have a richer flavor, it’s not as stable as Cool Whip and will start to deflate and seep water. If you do use whipped cream, try stabilizing it with gelatin so that it stays fluffy longer. See how I make stabilized whipped cream with gelatin here.

To replace 16oz of cool whip: beat 3 cups of heavy whipping cream on medium speed until soft peaks form then add 3 tablespoons of sugar (or powdered sugar) and continue beating until medium peaks form.

What type of pudding should I use?

Use INSTANT chocolate pudding mix and not the Cook & Serve variety. Instant pudding is simply whisked with cold milk. It does not need to be cooked prior to using.

I only have the cook and serve type pudding mix. Can I use it?

If you only have Cook & Serve pudding, cook according to package directions and cool before layering.

Can I use other types of Oreos?

This recipe uses regular Oreos. Double Stuf Oreos will give a greasier crust. Different flavors of Oreos would give a fun flavor variation.

Can I freeze chocolate lasagna?

Yes, cover and freeze for up to 2 months. Let thaw on counter to soften before serving. It’s also equally delicious served semi-frozen. Freezing works best when using Cool Whip rather than whipped cream.

Can this dessert lasagna be made into a trifle?

Yes. Just chop or break the Oreos into bite-size pieces, then layer them into the bottom of the trifle dish, followed by the cream cheese layer, pudding, and Cool Whip. Repeat all 3 layers until the trifle dish is filled, then garnish with your chosen topping.

These can also be made in individual servings in small glasses or jars.

More chocolate dessert recipes for you to love:

• Chocolate Cream Pie
• Chocolate Espresso Cheesecake
• Dreamy French Silk Pie
• Chocolate Zucchini Cake with Chocolate Cream Cheese Frosting
• Homemade Chocolate Wafers
• Triple Chocolate Cookies
• Chocolate Raspberry Cheesecake Bars
• The Ultimate Fudgy, Chewy Brownies
• Nutella-Stuffed, Chocolate Chip Skillet Cookie

Recipe

Easy Chocolate Lasagna (No-Bake Dessert)

Kelly

Chocolate Lasagna is a no-bake dessert with light, fluffy, creamy layers of Cool Whip, chocolate pudding, and cream cheese all on an Oreo cookie crust.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

chilling time 4 hours hrs

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 12 pieces

Calories 490 kcal

Ingredients

  

1x2x3x

• 36 Oreo cookies 14.3oz package
• 6 tablespoons butter melted
• 8 oz cream cheese room temperature
• ¼ cup granulated sugar
• 2 tablespoons milk
• 16 oz Cool Whip 2 (8oz) containers, separated
• 8 oz INSTANT chocolate pudding mix 2 - 3.9oz boxes
• 3 ¼ cups milk
• To garnish: chocolate shavings, mini chocolate chips, or Oreo crumbs

Instructions

 

• Process the Oreos in a food processor until they’re crumbs (or in a ziploc bag with rolling pin). (Do not remove cream centers.) Add the melted butter and process until combined. Press into an even layer in a 9”x13” baking dish. Refrigerate (or put in the freezer) while you prepare the cheesecake layer.
• In a bowl, beat together the cream cheese with the milk and sugar until smooth and creamy. Fold in one 8oz container of Cool Whip. Carefully spread over the Oreo crust. Refrigerate (or put in freezer) while you prepare the chocolate pudding layer.
• Whisk the instant chocolate pudding with cold milk until it thickens. Carefully spread over the cheesecake layer. Refrigerate until it sets, about 5-10 minutes.
• Spread the second container of Cool Whip over the chocolate layer and top with chocolate shavings, mini chocolate chips, or Oreo crumbs.
• Cover with plastic wrap and refrigerate for at least 4 hours or overnight. You can also freeze it for an hour or two before slicing.

Notes

• Use INSTANT chocolate pudding mix and not the Cook & Serve variety. Instant pudding is simply whisked with cold milk. It does not need to be cooked prior to using.

Nutrition

Calories: 490kcalCarbohydrates: 58gProtein: 7gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 43mgSodium: 562mgPotassium: 293mgFiber: 2gSugar: 44gVitamin A: 569IUCalcium: 141mgIron: 4mg

Keyword chocolate lasagna, no bake dessert

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