Name: Chocolate Lasagna
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 14.3 oz Oreo cookies (regular, not double stuffed) 1/2 cup margarine or butter, melted 8 oz cream cheese (room temperature) 16 oz Cool Whip, divided in half 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 drizzle) Chocolate curls or chopped chocolate candy (optional garnish)

Why You’ll Love This Recipe

I love how easy and impressive this dessert is. There’s no baking involved, just layers of delicious textures that come together into a chilled, sliceable dessert. It’s perfect for feeding a crowd and customizable with different toppings. Plus, it gets even better after a night in the fridge, so I can make it ahead without any stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

14.3 ounces Oreo cookies (regular, not double stuffed)
1/2 cup melted margarine or butter
8 ounces cream cheese (room temperature)
16 ounces Cool Whip, divided in half
1 cup powdered sugar
5.1 ounces instant vanilla pudding
5.1 ounces instant chocolate pudding
3 cups cold milk
chocolate syrup (for drizzling)
chocolate curls or chopped chocolate candy (optional garnish)

Directions

First Layer:

I add the whole Oreos—including the filling—to a food processor and pulse until I get fine crumbs. I reserve one cup of the crumbs for topping.
I mix the remaining crushed Oreos with melted butter and press the mixture into an even layer in a 9×13 pan. Then I place the pan in the fridge to chill while I make the next layer.

Second Layer:

Using an electric mixer, I beat the cream cheese until smooth, then mix in one cup of powdered sugar and 8 ounces of Cool Whip until it’s light and creamy.
I spread this mixture gently over the chilled Oreo crust and return the pan to the fridge.

Third Layer:

In a large bowl, I whisk together both pudding mixes with 3 cups of cold milk until it thickens slightly—this usually takes about 2 minutes.
I spread the pudding mixture over the cream cheese layer and smooth it out evenly.

Fourth Layer:

I top everything with the remaining 8 ounces of Cool Whip, spreading it gently to cover the pudding layer.
I sprinkle the reserved Oreo crumbs over the top, drizzle with chocolate syrup, and, if I’m feeling extra fancy, I add chocolate curls or chopped candy for garnish.
I chill the dessert in the fridge for at least 30 minutes, but overnight is even better for cleaner slices and a thicker texture.

Servings and timing

Servings: 12
Prep time: 15 minutes
Chill time: 30 minutes (or overnight)
Total time: 45 minutes (active + chill)

Variations

I like to change this up by using different pudding flavors—sometimes I go all chocolate, or I mix it up with cookies and cream pudding. I’ve also used peanut butter cups as a topping for a Reese’s-inspired version. And for a holiday twist, I’ve added crushed peppermint candy or drizzled with caramel sauce instead of chocolate.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days. Since it’s a no-bake dessert, there’s no reheating required. I just slice and serve straight from the pan. If I’m taking it somewhere, I keep it chilled in a cooler until ready to serve to make sure it holds its shape.

FAQs

Can I make this dessert ahead of time?

Yes, I actually prefer making it the day before. An overnight chill helps it set beautifully and makes it easier to slice.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely. I just make sure to whip it stiff enough to hold the layers, especially for the topping.

Can I freeze chocolate lasagna?

I’ve done it before, but I find the texture changes a bit once thawed. It’s best fresh or refrigerated, but freezing can work in a pinch—just thaw in the fridge before serving.

What if I don’t have a food processor?

I place the Oreos in a large ziplock bag and crush them with a rolling pin or a heavy pan until they’re fine crumbs. It takes a bit more effort, but it works just as well.

Can I use different cookies for the crust?

Yes! I’ve tried it with chocolate graham crackers or vanilla sandwich cookies when I wanted a different flavor base. Just make sure to include some kind of fat (like butter) to bind the crumbs together.

Conclusion

Chocolate Lasagna is one of those desserts I come back to again and again. It’s effortless to make, full of creamy chocolate goodness, and always a hit at any table. I love how adaptable it is and how it keeps well for days—if it lasts that long. It’s the ultimate cool, layered treat I turn to when I want something indulgent without turning on the oven.

Chocolate Lasagna

Why You’ll Love This Recipe

Ingredients