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A slice of chocolate lasagna with layers of cookie crust, cheesecake and chocolate pudding.
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Chocolate Lasagna

This chocolate lasagna is a cookie crust topped with layers of cheesecake filling, pudding, whipped cream and chocolate chips. An impressive no bake dessert that's perfect for feeding a crowd!
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 1 minute
Chill Time 3 hours
Total Time 41 minutes
Servings 16
Calories 431kcal
Author Sara Welch

Ingredients

For the crust

  • 1 package Oreo cookies
  • 6 tablespoons butter melted
  • cooking spray

For the cream cheese layer

  • 8 ounces cream cheese softened
  • 1/4 cup sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups whipped topping

For the pudding layer

  • 2 3.9 ounce packages of chocolate pudding mix
  • 3 1/4 cups milk

For the topping

  • 1 bag miniature chocolate chips
  • 3 cups whipped topping such as Cool Whip (thawed)

Instructions

For the crust

  • Coat a 9"x13" pan with cooking spray.
  • Place the Oreo cookies in a food processor and process until fine crumbs form.
  • Transfer the Oreo crumbs to a bowl and pour in the butter. Stir until thoroughly combined.
  • Firmly press the Oreo mixture into the bottom of the pan with your fingers or the bottom of a measuring cup.
  • Freeze the pan for 10 minutes to set the crust.

For the cream cheese layer

  • Place the cream cheese in the bowl of a mixer. Beat until smooth and fluffy. 
  • Add the sugar, milk and vanilla extract and beat until smooth.
  • Fold 1 1/2 cups of the whipped topping into the cream cheese mixture.
  • Spread the cream cheese mixture in an even layer over the Oreo crust.
  • Place the pan in the freezer for 10-15 minutes to chill.

For the pudding layer

  • Place the packages of chocolate pudding in a bowl and add 3 1/4 cups milk. Whisk until smooth and starting to thicken, 2-3 minutes. 
  • Spread the pudding in an even layer over the cream cheese layer.
  • Place the pan in the freezer for 10-15 minutes to chill.

For the topping

  • Pipe or spread 3 cups whipped topping over the pudding layer. Sprinkle with chocolate chips.
  • Cover the pan loosely and chill in the refrigerator for a minimum of 3 hours or up to 3 days.
  • Cut into squares and serve. For the cleanest slices, place the pan in the freezer for 30 minutes prior to slicing.

Nutrition

Calories: 431kcal | Carbohydrates: 47g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 35mg | Sodium: 269mg | Potassium: 174mg | Fiber: 1g | Sugar: 37g | Vitamin A: 470IU | Vitamin C: 0.2mg | Calcium: 122mg | Iron: 2.8mg