This no-bake chocolate lasagna recipe is super easy to make! It’s basically an Oreo cookie crust, layered with cream cheese, chocolate pudding, Cool Whip whipped topping, and mini chocolate chips.
Who invented this? Seriously, people. What will the Italians think of next? Fine, it’s not Italian. But doesn’t it make you want to eat this while skipping through one of Tuscany’s fields of sunflowers? The Under the Tuscan Sun soundtrack playing while your hair flies behind you in slow motion.
Okay, just me then?
Lately, I’ve been thinking a lot about my eating habits and know I need to make some drastic changes. I’ve never been really disciplined when it comes to healthy eating.
Chocolate cake has sabotaged my efforts many times. Oh yeah right. Like it’s my fault. That’s right. I refuse to take responsibility for it. There isn’t a soul alive who can resist chocolate cake’s charm. Okay, maybe Spider-Man. But only because he’s got that cloth over his mouth.
Candy, that no-good-jerky-fake-friend, has gotten me into trouble many times. You know those “friends”? You totally get me.
And bread and I are in a co-dependent relationship. We’ve had some good times. [starts to daydream]
So I’ve been doing some research on health and have started to plan my own intervention. The element of surprise will be key here. Because if I know my “other personality” is going to corner me to discuss nutrition – I’m totally outta there.
The diet intervention. It’s happening. Soooon.
But only after this chocolate lasagna. It’s the bad boy of desserts and I’m feeling adventurous.
Who can resist creamy layers of chocolate pudding, sweet cream cheese, whip cream, and a crunchy Oreo cookie crust?
Not me! It makes perfect sense to go hog wild and whip up this fun dessert. Wouldn’t you? It’s totally the next logical thing to do.
A true addict at work here: a last ditch effort to rebel against dietary restrictions. It’ll be my last dessert. Until I can curb my “problems”.
Won’t you join me? Let’s be bad together!
Come on, just one bite isn’t gonna hurt ya. [peer pressure, peer pressure]
Print
Chocolate Lasagna
- Total Time: 1 hour 35 min
Ingredients
- 36 Oreo cookies (regular, not double stuffed)
- 6 tablespoons butter, melted
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 3 1/4 cups cold milk, plus 2 tablespoons, divided
- 12 oz tub Cool Whip, divided
- 2 – 3.9 oz packages chocolate instant pudding mix
- 1/2 cup mini chocolate chips
Instructions
- In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left.
- In a medium bowl, mix melted butter into cookie crumbs using a fork. When the butter is thoroughly mixed in, transfer it to a 9 x 13 inch baking dish. Using a spatula, press the crumbs down into the bottom of the baking dish as evenly as possible. Put baking dish in refrigerator while you work on the next step.
- In a medium bowl, mix the cream cheese with an electric beater until fluffy. Add the 2 tablespoons of cold milk and sugar and mix well. With large spoon or spatula, mix in 1 1/4 cups of the Cool Whip until combined. Spread cream cheese mixture over cookie crust. Return baking dish to refrigerator and let chill for 10 minutes.
- In a large bowl, mix together chocolate instant pudding and 3 1/4 cups cold milk with electric beater or whisk until the pudding starts to thicken. Spread the pudding over the cream cheese layer. Return baking dish to refrigerator and let chill for 10 more minutes.
- Have a seat on your couch and dream of how delicious this heavenly dessert is going to be. Start to drool.
- Spread remaining Cool Whip over the pudding layer and sprinkle mini chocolate chips over the top. (Feel free to use more than 1/2 cup of the chocolate chips if you want more!)
- Chill in fridge for 4 hours or freezer for 1 hour.
Notes
More great recipes at www.thekitchensnob.com
- Prep Time: 35 min
- Category: Dessert
- Cuisine: American
Looking for holiday recipes? Try these links from The Kitchen Snob:
- Kicked Up Cranberry Upside Down Cake
- Cranberry Apple Sauce
- Mashed Butternut Squash With Cinnamon and Garlic
- Marinated Vegetable Salad
- Pumpkin Pie Cream Cheese Spread
- Fall Spiced Cranberry Muffins with Tangerine Glaze
- Pumpkin Banana Bread with Cinnamon Swirl
- Cheesy Scalloped Potatoes with Fontina and Gruyere
- Mashed Potatoes with Caramelized Shallots
- Pumpkin Pie Ice Cream Pops with Whipped Cream and Gingersnap Swirl
- 12 Thanksgiving Side Dishes You Haven’t Tried
- 10 Fall Recipes That Will Make You Look Like A Domestic Diva
- 10 Holiday Salads to Lighten Up Your Feast
Fried Zucchini Parmesan Crisps
It’s NOT a Lasagna…!!! By definition a ‘Lasagna’ should be at least 7 Layers high; traditionally of noodles, bolognese/meat sauce, a béchamel sauce and cheese…
Thus, forget the ‘noodle’ aspect, to be a “Dessert Lasagna” it should be at least 7 Layers high… “Trifles” can have a number of layers, it more variable not specific per se…
Evan calling it a “Dessert Lasagna” I would still expect there would be ‘Noodles’ in it..?? Sweet lasagna-style noodles made w/ chocolate, sugar-cinnimon, peanut butter, pumpkin-spiced, etc., +Plus various jams, jellies and marinades noodles… Then incorporate other various layers of sweet elements such as crumbled cookies, thin layers of various cakes, m&m’s, candies, nuts, etc…
SOooo, use your ‘noodle’ & imagination bakers & confectioners..!! Hopefully I have sparked, inspired and created a “New” type of dessert revelation… It would be nice if you remember who planted this sweet seed of dessert innovation…
BTW: When you think of a “Dessert Pizza” it looks like a pizza, right… The article on the The Kitch’N blog titled, “14 Delicious Dessert Lasagnas You Need to Know About”
Roget’, You are too full of yourself. I’m sure you enjoy making speeches or lecturing, not the purpse here. She is casually offering us a recipe that she thinks we will enjoy. As her’s, she can name it as she sees fit.
How far in advance can you make this? Should I store in the freezer until ready to deliver? Thanks!
Sorry for the late reply, Chris. We have been moving across country and hadn’t set up our computers yet. You can make it a day ahead and I would store it in the refrigerator, not the freezer (and I say that only because I haven’t tried freezing it). If needed, you could probably make it 2 days ahead but I think the layers wouldn’t look as nice when you cut into it and the bottom layer could start to get soggy.
This was great. I’ve made it several times. I’ve started drizzling caramel ice cream topping on the top with the chocolate chips.
Omg that sounds awesome will have to try that lol….
I have made this on numerous occasions. Always at the request of family members since the first time I made it. Simply heavenly!
Sounds like a good recipe, but a little less bullsh*t talk between the pics leading to the actual instructions would’ve been nice.
I’m sorry you didn’t enjoy my writing, Crissy. If you’re interested in recipes without any stories or writing you might want to look at AllRecipes.com. There are lots of great recipes there without any of the bullsh*t.
Dear Crissy, that frankly was a really rude comment. Totally uncool on a blog like this. I am not a cook and I follow the blog not only for the amazing food photography but also the quirky humor. Please don’t leave comments like this on a blog like this. There are plenty other places for mean internet trolling.
Crissy,
This is a blog, NOT a recipe site. Therefore there will be writing that you can actually read for those of us who like that sort of thing. If you don’t want to read the blog simply skip over it & go straight to the recipe (or go to a recipe site not a blog). No need to get nasty about it.
& to the Kitchen Snob,
Kudos on the way you responded with kindness & respect. That was very much appreciated. Thanks for sharing your recipes & your wit.
Have made this a number of times for friends and family, ALWAYS a huge hit. Haven’t made it in awhile as I have found out I’m diabetic. Do you happen to know the carb count is ? If not that’s fine,just curious. Again great dessert.
Hi, John. I’m sorry I didn’t see your comment until now. I’m glad you like the recipe! I don’t know the carb count. A gazillion? haha.
Oh, this looks delicious!
Um, hello chocolate. Hello lasagna. Let’s combine my favorite foods <3
want
Thanks for the comment, Natalie. Um hello I love your blog and your drawings!
This looks amazing! I’d like to personally invite you to share this at our weekly link party! Hope to see you there! http://www.thelifeofjenniferdawn.com/2015/04/a-little-bird-told-me-link-party-135.html
Thanks, Jennifer! I did sign up for the link party. Thanks for the invite!
Oh my goodness this sounds AMAZING!!
Must Cool Whip and instant pudding be used? Could I use whipped cream and cooked pudding that was cooled?
Hi Kathleen! Sure, I don’t see why that wouldn’t work. Let me know if you end up trying it that way and if it works just as well!
I would love to use this recipe but would like to cut it in half. If I do that what size pan do you think I should use?
Maybe an 8×8 baking dish?
your Chocolate Lasagna recipe is really great. Or at least I’ve been told so, by all who have tried it so far. The comment is rich but very,very good.
Thanks, Donna. It is rich! Hope you will try it sometime.
My pudding is kind of watery not,really thick. Used a mixer. Will it thicken up in the fridge?
It shouldn’t be watery. Is your milk cold enough? Are you sure you’re using “instant” pudding and not the kind you cook? It should thicken within a few minutes of mixing. Try putting it in the fridge for a few minutes before adding to the lasagna and see if that helps.
I am overseas where they don’t have instant pudding…I was hoping to make this for company tomorrow, but making it using homeade cooked pudding. What do you think…?
I think that will work fine. Just cool the pudding in the fridge first before making the layers.
I made this an my kids love it
Happy to hear it, Maggie!
How many servings will this serve???
Hi Kylie – It depends on the size of your slices. I like mine to be a generous size so I’d say about 12.
Thank you so much!
If I make this, how many people do you think it would serve???
A 9×13 baking dish is supposed to yield 18-24 servings but the slices would be rather small (2×2). I personally like my slices bigger! So I’d say about 12.
Just because I don’t want to screw it up before I start…….do I remove the center filling from the cookies?
No you want to put the whole cookies (filling included) in the food processor.
Why oreos and not chocolate graham crackers? What is the difference as far as taste?
Hi Kat. I’ve don’t think I’ve ever tried chocolate graham crackers. I’m sure they would be delicious in this recipe though and it couldn’t hurt to try them.
I used the off brand chocolate sandwich cookies for $1.50
Also, forgot to say, the reason your my new fav is cause your an adult that is actually pretty cool, not to mention that you have good taste in food. (No offense to other adults) P.S. I know I put a lot of commas in this. Don’t judge. ,,,,,,,,,,,
Well thank you, Cassandra! I hope you’ll subscribe to my blog via email so you don’t miss out on my super duper awesome coolness and recipes. I need more cool people like you to make me feel cooler because I usually feel uncool. 😉 Thanks for your comments!
Whoever writes these recipes, your now my favorite person/people.
I made this a few weeks ago. My first bite I said “Oh my goodness, this is amazing”. I am not the biggest chocolate lover but this dessert has converted me ! Amazing
Glad you tried the recipe and liked it!
I’ve made this recipe several times. Very good, and a true chocolate lover crowd’s favorite.
I’m glad you tried it and liked it!
This does look pretty good !
I have made this before and it was the most outstanding no wait the most fantastic dessert that there is, although I put caramel topping,hot fudge topping and chocolate syrup on it and it was really good that way to, I want to make it now so I can have it for breakfast LoL love chocolate thank you so much for the recipe and your blog
this looks delicious!
PS – your nephew says “yum yuuummm!”
My tankini gives you the middle finger, but my tastebuds give you a big hug!!! Xoxo!!
Haha – making desserts like this keeps me out of tankinis. Need the full one piece!
I screwed up and bought cook and serve pudding. I cooked the puddi g on the stove and once it thickened, I added it to the dessert and put it in the refrigerator to cool before adding rest of cool whip. Do you think I screwed up the dessert???
It’s fine if you use cooked pudding. Just make sure it cools separately first, before adding it to a layer. If you add hot pudding to a cold layer, it may get kind of runny and the layers won’t look as nice. Probably still pretty tasty!
Ok