Chocolate Lasagna
Get ready for the dessert that’s about to blow your mind without even touching your oven! This no-bake chocolate lasagna is what happens when cookies, cream, and chocolate have a delicious party in your refrigerator. Trust me, one bite of these heavenly layers and you’ll be wondering where this dessert has been all your life.
Each creamy layer builds on the last to create the ultimate chocolate experience. The crunchy Oreo base gives way to velvety cream cheese, silky chocolate pudding, and a cloud-like whipped topping that’s sprinkled with even more chocolate goodness. It’s the dessert equivalent of hitting the jackpot – and it feeds a crowd, which means you’ll be everyone’s favorite person at the next gathering.
Ingredients
Oreo Crust
- 36 regular Oreos
- 6 Tablespoons butter, melted
Layer 1
- 1 (8-ounce) package cream cheese, softened
- ¼ cup granulated sugar
- 2 Tablespoons cold milk
- 12 ounces Cool Whip, divided
Layer 2
- 2 (3.9-ounce) packages dry chocolate instant pudding
- 3¼ cups cold milk
Topping
- Mini chocolate chips, optional
- Crushed Oreos, optional
Steps
- Prepare the Oreo Crust: In a food processor or blender, pulse 36 Oreos (with filling intact) until they become fine crumbs, about 30-45 seconds. You want an even, sandy texture with no large chunks remaining. Add the 6 Tablespoons melted butter and pulse 10-15 seconds until thoroughly combined and resembling wet sand. Transfer the mixture to a 9×13-inch dish and press firmly using the bottom of a measuring cup to create an even layer. The crust should be compact and solid with no loose crumbs. Place in the freezer for 5 minutes to set quickly.
- Create the Cream Cheese Layer: In a medium-sized bowl, whip the 8 ounces of softened cream cheese with an electric mixer on medium-high speed for 2-3 minutes until light and fluffy. The cream cheese should be completely smooth with no lumps. Add the ¼ cup sugar and 2 Tablespoons cold milk, mixing on medium speed for 1 minute until fully incorporated. The mixture should look smooth and slightly glossy. Gently fold in 1 cup of Cool Whip using a rubber spatula with a light hand (avoid overmixing which deflates the whipped topping). Spread this mixture evenly over the chilled crust, taking care not to pull up any Oreo crumbs. Return to the freezer for 5-10 minutes to firm up before adding the next layer.
- Mix the Pudding Layer: In a separate large bowl, whisk together the 2 packages of dry chocolate instant pudding and 3¼ cups cold milk vigorously by hand for 2 minutes until thickened. The pudding should coat the back of a spoon and have no dry powder remaining. Let it stand for 3-5 minutes to thicken further – it should have a soft-set consistency that holds its shape when scooped. Carefully spread the pudding over the cream cheese layer using an offset spatula, creating an even layer without disturbing the cream cheese beneath. Return to the refrigerator for 5-10 minutes to allow the pudding to set completely.
- Add the Topping: Once the pudding has set (it should feel firm to a gentle touch), spread the remaining Cool Whip in an even layer over the top. Use gentle, long strokes with an offset spatula for the smoothest finish. Sprinkle generously with mini chocolate chips or crushed Oreos (or both!) for added texture and flavor. Cover carefully with plastic wrap without touching the surface and refrigerate for 2-3 hours or ideally overnight to allow all layers to meld together and achieve the perfect texture.
- Serve and Enjoy: When ready to serve, use a sharp knife dipped in hot water and wiped clean between cuts to create clean slices. Cut into 24 portions (a 6×4 grid works well). For the cleanest presentation, wipe the knife between each cut. Serve immediately while cold for the best texture contrast between the crunchy base and creamy layers.
Smart Swaps
- Replace Cool Whip with homemade whipped cream (whip 3 cups heavy cream with ⅓ cup powdered sugar and 1 teaspoon vanilla) for a less processed version
- Try mint Oreos instead of regular for a chocolate-mint variation
- Substitute Biscoff cookies for Oreos for a spiced caramel base
- Use white chocolate pudding for the middle layer and add ½ teaspoon of peppermint extract for a mint chocolate chip version
Make It Diabetes-Friendly
- Use Neufchâtel cheese instead of full-fat cream cheese to save 30% fat without sacrificing creaminess
- Replace regular Oreos with sugar-free sandwich cookies to reduce carbs by approximately 15g per serving
- Substitute sugar with ¼ cup monk fruit sweetener (1:1 ratio) in the cream cheese layer
- Use sugar-free instant pudding mix and unsweetened almond milk (may need to reduce to 3 cups for proper setting) to cut approximately 18g of carbs per serving
- Top with 70% dark chocolate shavings instead of chocolate chips for lower sugar content and higher antioxidant benefits
Pro Tips
- Allow cream cheese to soften at room temperature for at least 1 hour before mixing for the smoothest texture
- For a cleaner slice, freeze the dessert for 15 minutes just before cutting
- This dessert can be made up to 48 hours in advance, but the crust will soften the longer it sits
- For a firmer dessert that holds its shape better for serving, freeze for 30 minutes before serving
- Store leftovers covered in the refrigerator for up to 5 days (though it rarely lasts that long!)