This no-bake chocolate lasagna is my go-to when I need a crowd-pleaser and I’m out of both time and willpower. Layers of chocolatey goodness, fluffy cream cheese, and Oreo cookie crust… oh, it’s dangerously addictive. If you’re looking for sweet easy recipes that don’t require baking, fancy ingredients, or superhuman patience, this one checks all the boxes. It’s the kind of dessert that makes you the favorite at potlucks, holidays, and any random Tuesday you decide to bring it into work. No oven. No stress. Just layers of joy, chilled to perfection. Whether you’re making this for dessert emergencies or just to treat yourself after a long week of pretending to be a grown-up, chocolate lasagna delivers every time.

1) Key Takeaways
2) Easy Chocolate Lasagna Recipe
3) Ingredients for Chocolate Lasagna
4) How to Make Chocolate Lasagna
5) Tips for Making Chocolate Lasagna
6) Making Chocolate Lasagna Ahead of Time
7) Storing Leftover Chocolate Lasagna
8) Try these Desserts next!
9) Chocolate Lasagna Recipe
10) Nutrition

1) Key Takeaways

No-bake, stress-free, and ridiculously good
Uses simple ingredients like Oreos, Cool Whip, and pudding mix
Perfect for potlucks, parties, or late-night cravings
Chill time matters, don’t skip it

2) Easy Chocolate Lasagna Recipe

This sweet easy recipe has become a regular in my kitchen, mostly because it makes people believe I spent hours in there when, really, I was watching reruns while it chilled. The first time I made this, my sister called it a “chocolate miracle” and I haven’t let her forget it.

The best part? There’s no baking involved. Not one oven beep. This chocolate lasagna builds up in cool, creamy layers with an Oreo crust, a tangy cream cheese layer, chocolate pudding, and whipped topping. It’s a sweet easy recipe that doesn’t ask for much but gives a lot.

If you’re ever caught in dessert panic mode or need something quick that makes you look like a dessert genius, chocolate lasagna is that friend who shows up in sweatpants and still steals the show. It’s the kind of dessert people whisper about after the party’s over.

3) Ingredients for Chocolate Lasagna

Oreos: One package of classic Oreos, crushed to bits. Use a food processor or crush them by hand if that’s how your day is going.

Butter: Melt six tablespoons and mix it with your Oreo crumbs. It turns into the crust we all love more than we admit.

Cream Cheese: One 8-ounce block, softened. This is where the tangy magic happens.

Sugar: Just a quarter cup to sweeten that creamy layer enough to balance the chocolate overload that follows.

Milk: You’ll use a bit for the cream cheese layer and more for the pudding mix. Keep it cold and ready.

Cool Whip: One large tub. Use part of it in the creamy layer, the rest on top. Fluffy, sweet, and low-maintenance.

Chocolate Pudding Mix: Two boxes of instant pudding. Mix with cold milk until thick. It’s the heart of this dessert.

Mini Chocolate Chips: Sprinkle them over the top for texture and a bit of bite. They seal the deal.

4) How to Make Chocolate Lasagna

Step 1: Crush the Oreos until they resemble dark, chocolatey sand. Add melted butter and press this mix into the bottom of a 9×13 inch dish. Pop it in the fridge while you prep the next layer.

Step 2: In a bowl, beat the cream cheese until smooth. Add 2 tablespoons of milk and sugar. Beat it again until it’s light and fluffy. Fold in one-third of the Cool Whip.

Step 3: Spread this over the chilled Oreo crust. Try not to eat all of it with a spoon—tempting, I know.

Step 4: Whisk the pudding mix with cold milk until it’s thick. This takes about two minutes. Spread the pudding over the cream cheese layer.

Step 5: Add the remaining Cool Whip on top of the pudding layer. Smooth it out with a spatula like you’re icing a cake you don’t have to bake.

Step 6: Sprinkle mini chocolate chips all over. Try to make it even, or don’t—it’ll taste the same either way.

Step 7: Chill the lasagna for at least four hours. Overnight is better. Don’t skip this step unless you like dessert soup.

5) Tips for Making Chocolate Lasagna

Keep your Cool Whip cold. It spreads best that way and holds its shape nicely on top. If it’s warm, it turns into a sad puddle.

Use instant pudding. Not the cook-and-serve kind. I learned that the hard way and ended up with chocolate soup and regret.

Don’t overthink the Oreo crust. It doesn’t need to be perfect. Just pack it down enough so it holds together when sliced.

6) Making Chocolate Lasagna Ahead of Time

I almost always make this the night before I need it. That gives the layers time to set and lets the flavors get cozy with each other. It’s one of those desserts that’s better the next day, which works great when you’re trying to plan ahead.

If you’re short on time, give it at least four hours in the fridge. Less than that and it just doesn’t hold its shape. Still tasty, just messy.

Cover it tightly with plastic wrap and you’re good to go. No weird smells from the fridge getting into your dessert. No surprises when you open the dish the next day.

7) Storing Leftover Chocolate Lasagna

Leftovers don’t last long at my house, but if you manage to save some, keep it in an airtight container. It stays good in the fridge for about five days.

Serve it cold straight from the fridge. Don’t let it sit out too long or the layers get soft. Not tragic, just not as sharp looking.

If you want to freeze it, you can. Just be sure to wrap it well and thaw it in the fridge—not on the counter. Trust me on this one.

8) Try these Desserts next!

9) Chocolate Lasagna Recipe