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
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I made this tonight and split the recipe into fifteen 9oz clear cups and it came out great, you can see the layering through the cups. I also drizzled caramel sauce on top.
I could have sworn that I saw this recipe but cannot BELIEVE I didn’t comment on it! I made it and it is SO good! Thanks for another great recipe and your wonderful writing. I do SO ENJOY that!
My family and I just love this! Problem is its way too much for all of us to eat! I was just wondering how long it keeps in the fridge? Or if I can move to to the freezer to last longer? Thanks for the amazing recipe!
Hi Ashley! I would think it would be fine for 3-4 days in the fridge. I haven’t tried freezing it myself but I think it would be totally fine in the freezer. Next time I make it, I’ll have to try freezing it 🙂
YUMMY – I substituted Lemon Oreo’s and Lemon pudding – delicious!!!
Great idea, Irene!
I have made this recipe several times now when company comes over. It is a big hit with my kids ( I have 7 and they are picky) & company always say how yummy it is. Thanks for sharing the recipe. This is going in my “favorites” recipe book. I give it a 5 star for sure. 🙂
This is looks amazing!! Can I replace the Cool Whip with homemade thick whip cream?
Hi Monika! Absolutely, you can!
This dish is the most attractable one. Nice!
Made this it was so yumny. I will make it again. And simple to do
Delicious!! Making again today.
Absolutely wonderful! My new get together dessert. Thank you for sharing this great recipe. I took it to a friends house and she said it tasted like a dessert she buys at the store. She was excited to hear she can now make it herself.
This was a hit on my mom’s birthday! Definitely a keeper!
Can this be made a day ahead of time and stored in the freezer? Would you ten thaw on the countertop before serving the next day?
Hi Chrissy. I think if you’re making it only 1 day ahead, you can just store it in the fridge. I wouldn’t bother freezing it.
It’s yummy
Made this for Easter dessert and it turned out great! My two young boys were able to help out — it was very easy to put together. I would make it again.
Have you tried freezing this for several days and then bringing it out to serve it? Just curious if it freezes well?
Hi Christina! No, I’m sorry I haven’t tried freezing it. Maybe others could chime in? I would think it would be ok to freeze, if I had to guess. If you do freeze it, let me know how it turns out!
Hi I have made this many times and enjoy it. This year I decided to change things up and am doing one with mint Oreos and Andes mints instead of chocolate chips. I am also doing one with lemon Oreo cookies and lemon pudding. Very excited to see how they turn out tomorrow.
Wow Tess! Both of those sound like great ideas! Let me know how they turn out 🙂
I wonder if I make this tonight if it will be ok to sit in fridge until noon tomorrow ?
Yes, it can sit in the fridge overnight.
Can this be stored in the fridge overnight and then be served the next day?
Hi Sammy, yes it can be stored overnight in the refrigerator.
I made this for Super Bowl but had lots left over. I froze this and brought it out of the freezer last nite and into the fridge. I served it for dessert tonite and it defrosted perfectly!,
Hi, Sandy. Thanks for your comment. Glad to hear it froze and defrosted well!
Hi I am in the U.K. please can you suggest something instead of the instant pudding and cool whip. Would angel delight be ok for the pudding bit and cream for the cool whip? Thank u
Hi Tina. I’m unfamiliar with Angel Delight, but I looked it up on Google and it looks like a pudding or mousse product. So yes, I think you could substitute with that. And when you say cream, do you mean making your own whipped cream from heavy cream & sugar? If so, yes, you could do that.
I know this is an older post but I was just wondering, do I need to prepare the instant pudding and then add the 3 1/4 cups of milk? Or just use the mix with the 3 1/4 cups of milk ? Thanks in advance!!
Hi Chelsea. You mix the instant pudding powder with the 3 1/4 cups of milk. Happy Thanksgiving!
What kind are the mini chocolate chips? Semi sweet or milk chocolate? My store only had mini semi sweet chocolate chips.
Can’t wait to try this recipe! Is it semi sweet chips or milk chocolate chips? My store only had mini semi sweet chocolate chips.
Hey Kristi! I used semi-sweet but you could use either. Hope you like it!
Great that’s what my store had! Happy Thanksgiving!
Hello! Thank you for the gorgeous and what I’m sure is an amazingly tasty recipe!! My only thing is, I want to make a smaller size, like say in a 10-inch pan or even smaller than that. Can I just cut the recipe portions in half and still not compromise taste?
Hi Tanya. Yes you can do that. Just make sure you don’t change the milk/instant pudding ratio. Enjoy!
Hi I’m really going to try this as a dessert this Thanksgiving. I need to know can heavy whipping cream be used instead of milk?
Hi Talicia! I’ve never used heavy whipping cream mixed with instant pudding before. It will probably just be thicker than regular pudding. You could always test a batch, chill it, and then see if it’s too thick. I’m sure it would still taste good! It will just change the texture.
Thanks and what abt creamer like Bailey’s instead of milk?
I honestly don’t know how the texture would be. With the alcohol and the chemicals in those types of creamers, mixed with the instant pudding, it could turn out a little strange. I don’t want to stifle your creativity though because – who knows – it could turn out great!
Thanks but it’s alcohol free lol! Just the Baileys coffee creamer mudslide flavor.
Would this work using a store bought Oreo pie crust? Only asking because I have one on hand & only need to feed 6 people.
Hi Lindsey. Absolutely! Obviously, the Oreo layer won’t be as thick but it won’t hurt anything. You can make the whole lasagna in the pie crust pan you have and make thinner layers.
I have done it before, and yes , it works- like warned, just watch how thick you make your layers- you may have left-overs of each layer( oh what a shame) just layer them in a bowl as a pudding dessert for yourself or kids- it tastes great!!