No Bake Chocolate Lasagna Recipe

No Bake Chocolate Lasagna Recipe is the ultimate crowd‑pleasing dessert that combines creamy layers of cheesecake, pudding, and whipped topping on a crunchy Oreo crust. This no‑bake dessert is perfect for potlucks, family gatherings, or an indulgent treat at home. With layers of chocolate, vanilla, and cool whip, every spoonful feels like a dreamy chocolate mousse pie. In this post, you’ll learn exactly how to craft a silky, decadent Chocolate Lasagna step by step—with helpful tips, swaps, storage advice, and answers to common questions.

Why You’ll Love This No Bake Chocolate Lasagna Recipe

You’ll love this recipe because it’s deceptively simple yet feels luxurious. You don’t have to fire up the oven, making it ideal for warmer days or last‑minute dessert emergencies. The combination of crunchy cookie base, tangy cream cheese, pillowy pudding, and fluffy whipped topping ensures every bite has contrast and richness. It’s also very forgiving: you can prepare it a day ahead, and it often tastes better after resting. This dessert handles well and gets compliments every time.

Ingredients

• 14.3 ounces Oreo cookies (regular, not double stuffed)

• ½ cup margarine or butter, melted

• 8 ounces cream cheese, softened

• 16 ounces Cool Whip, divided in half

• 1 cup powdered sugar

• 5.1 ounces instant vanilla pudding mix

• 5.1 ounces instant chocolate pudding mix

• 3 cups cold milk

• Chocolate syrup (for drizzle)

• Chocolate curls or your favorite chocolate candy, chopped (optional, for garnish)

Step‑by‑Step: How to Make Chocolate Lasagna

First Layer (Oreo Crust)

1. Place the whole Oreo cookies (filling included) into a food processor and pulse until the crumbs are even in texture.

2. Reserve one cup of the crushed Oreos for topping later.

3. In a bowl, combine the remaining crushed Oreos with the ½ cup melted margarine or butter until well mixed.

4. Press this mixture firmly into the bottom of a 9×13 inch pan, creating an even base.

5. Chill the pan in the refrigerator while you assemble the next layers.

Second Layer (Cream Cheese Layer)

1. Using an electric mixer, beat together the softened 8 ounces of cream cheese, 8 ounces of Cool Whip, and the 1 cup powdered sugar until smooth and creamy.

2. Spread this cream cheese mixture evenly over the chilled Oreo crust.

3. Return the pan to the refrigerator to firm up while you prepare the pudding layer.

Third Layer (Pudding Layer)

1. In a separate bowl, whisk together the vanilla pudding mix and chocolate pudding mix.

2. Add 3 cups cold milk, whisking until both puddings thicken and are well combined.

3. Spread the pudding mixture gently over the cream cheese layer, being careful not to mix into the layer below.

Fourth Layer (Top Whipped Layer and Garnish)

1. Spread the remaining 8 ounces of Cool Whip over the pudding layer in an even layer.

2. Sprinkle the reserved 1 cup of crushed Oreos over the whipped topping.

3. Drizzle chocolate syrup lightly over the entire dessert.

4. Optionally, top with chocolate curls or chopped chocolate candy for decoration.

5. Refrigerate until ready to serve (best if chilled overnight so it’s easier to cut and the layers set firmly).

Helpful Tips

• Ensure the cream cheese is fully softened to room temperature before mixing to achieve a smooth, lump-free texture.

• Press down the crust firmly so it holds together when serving.

• When spreading layers, use a gentle touch to maintain the defined layers.

• If your pudding seems runny, let it rest a few minutes to thicken before spreading.

• Chill for several hours or overnight—this helps the dessert set more firmly, making cleaner slices.

Substitutions And Variations

• Crust alternative: Use a different chocolate sandwich cookie if Oreos aren’t available.

• Whipped topping: Substitute homemade whipped cream (sweetened) for Cool Whip if you prefer fresh ingredients.

• Pudding flavors: Try using only chocolate pudding for a double chocolate version, or mix in a caramel or butterscotch pudding for a twist.

• Add-ins: Fold in chocolate chips or mini marshmallows between layers for extra texture.

• Mini versions: Make in parfait glasses or individual dessert cups rather than a large pan.

Storage Instructions

Store the Chocolate Lasagna covered with plastic wrap or a lid in the refrigerator. It stays good for up to 3–4 days. Chilling overnight gives the best texture, and slices will hold their shape more cleanly. Do not freeze — the texture will suffer and layers may split.

Nutritional Information

• Calories: 514 kcal

• Carbohydrates: 69 g

• Protein: 6 g

• Fat: 25 g

• Saturated Fat: 13 g

• Polyunsaturated Fat: 2 g

• Monounsaturated Fat: 8 g

• Trans Fat: 0.3 g

• Cholesterol: 53 mg

• Sodium: 551 mg

• Potassium: 270 mg

• Fiber: 2 g

• Sugar: 51 g

• Vitamin A: 656 IU

• Calcium: 146 mg

• Iron: 4 mg

Serving Suggestions

• Serve slices chilled, perhaps with a drizzle of extra chocolate sauce or a dollop of whipped cream.

• Add fresh berries (like strawberries or raspberries) on the side to brighten the richness.

• A small scoop of vanilla or coffee ice cream complements the creamy layers nicely.

• Garnish with mint leaves or a dusting of cocoa powder for visual appeal.

Frequently Asked Questions About Chocolate Lasagna

Do I have to use Oreos, or can I use another cookie for the crust?
You can substitute other chocolate sandwich cookies or chocolate wafer cookies if you can’t find Oreos. Just make sure they’re crunchy and you can crush them finely. The flavor may shift slightly but it still works well.

Can I use fresh whipped cream instead of Cool Whip?
Yes. Use heavy cream whipped with a little powdered sugar and vanilla until stiff peaks form. However, homemade whipped cream is softer and may not hold as much structure over days compared to Cool Whip, so consume sooner.

Can I make this dessert ahead?
Absolutely. In fact, making it the night before often improves the texture because everything sets firmly. Just keep it covered and refrigerated until serving.

Can I freeze Chocolate Lasagna slices?
Freezing is not recommended. The creamy layers (cream cheese, pudding, whipped topping) can separate or become soupy when thawed, losing the ideal texture.

What if my pudding layer is too runny?
Let it sit for a few extra minutes before spreading. Instant pudding thickens as it rests. Also ensure you used cold milk as directed, not warm.

How do I cut clean slices?
Use a sharp knife, and for extra clean edges, run the blade under hot water, wipe it dry, then slice. Chill the dessert well before cutting.

Conclusion

Chocolate Lasagna is a dreamy, layered dessert that’s surprisingly easy to make—and always a hit. From the crunchy Oreo crust to the creamy cheesecake layer, silky pudding, and fluffy topping, it delivers a full spectrum of textures and flavors. Thank you for trusting me with your time and taste buds. I hope this recipe brings delight and ease to your kitchen adventures. May each slice be a little moment of indulgence, and may it become a favorite in your dessert repertoire. Enjoy every creamy, chocolatey bite!

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No bake chocolate lasagna recipe

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• Author: lisa
• Total Time: 4 hours 25 minutes (including chill time)
• Yield: 12 servings 1x

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Description

Chocolate Lasagna is a layered no-bake dessert with Oreo crust, sweet cream cheese, chocolate and vanilla pudding, and Cool Whip. Perfect for potlucks, parties, or a quick family treat.

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Ingredients

Scale 1x2x3x

14.3 oz Oreo cookies (regular, not double stuffed)

½ cup margarine or butter, melted

8 oz cream cheese, softened

16 oz Cool Whip, divided

1 cup powdered sugar

5.1 oz instant vanilla pudding mix

5.1 oz instant chocolate pudding mix

3 cups cold milk

Chocolate syrup (for topping)

Chocolate curls or chopped candy (optional)

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Instructions

First Layer (Oreo Crust)

1. Place the whole Oreo cookies (filling included) into a food processor and pulse until the crumbs are even in texture.

2. Reserve one cup of the crushed Oreos for topping later.

3. In a bowl, combine the remaining crushed Oreos with the ½ cup melted margarine or butter until well mixed.

4. Press this mixture firmly into the bottom of a 9×13 inch pan, creating an even base.

5. Chill the pan in the refrigerator while you assemble the next layers.

Second Layer (Cream Cheese Layer)

1. Using an electric mixer, beat together the softened 8 ounces of cream cheese, 8 ounces of Cool Whip, and the 1 cup powdered sugar until smooth and creamy.

2. Spread this cream cheese mixture evenly over the chilled Oreo crust.

3. Return the pan to the refrigerator to firm up while you prepare the pudding layer.

Third Layer (Pudding Layer)

1. In a separate bowl, whisk together the vanilla pudding mix and chocolate pudding mix.

2. Add 3 cups cold milk, whisking until both puddings thicken and are well combined.

3. Spread the pudding mixture gently over the cream cheese layer, being careful not to mix into the layer below.

Fourth Layer (Top Whipped Layer and Garnish)

1. Spread the remaining 8 ounces of Cool Whip over the pudding layer in an even layer.

2. Sprinkle the reserved 1 cup of crushed Oreos over the whipped topping.

3. Drizzle chocolate syrup lightly over the entire dessert.

4. Optionally, top with chocolate curls or chopped chocolate candy for decoration.

5. Refrigerate until ready to serve (best if chilled overnight so it’s easier to cut and the layers set firmly).

Notes

Ensure cream cheese is room temperature to avoid lumps.

Let dessert set overnight for clean slices.

Great in cups or mini pans for portioned treats.

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Category: Dessert

Nutrition

• Serving Size: 1 slice
• Calories: 514 kcal
• Sugar: 51 g
• Carbohydrates: 69 g
• Protein: 6 g