No-bake desserts are a lifesaver when you need a quick crowd-pleaser. This Chocolate Lasagna is a classic example, featuring distinct layers of Oreo crust, velvety cheesecake, and smooth chocolate pudding. It’s a delightful treat without the need to turn on the oven.

• Cuisine: American
• Prep Time: 30 minutes
• Cook Time: 0 minutes (no-bake)
• Total Time: 2 hours 30 minutes (including chilling)
• Servings: 12

Why You’ll Love This Recipe

• Easy to prepare with simple, store-bought ingredients requiring minimal effort.
• Layered for visual appeal and textural contrast, making for an impressive dessert.
• No oven needed, perfect for warm days or busy cooks short on time.
• Rich in chocolate and cream cheese flavors without being overly sweet.

Ingredients

• 14.3 oz pack of Oreos (or 405 grams): Forms the tasty base crust of the lasagna. No substitute needed.
• 6 Tbsp unsalted butter (melted): Binds the Oreo crumbs to create a solid base.
• 12 oz cream cheese (room temp): Provides the creamy texture in the cheesecake layer. Soften for easier mixing.
• 1 tsp vanilla extract: Enhances the cream cheese layer with a hint of fragrant sweetness.
• 1/4 cup powdered sugar: Sweetens the cream cheese mixture without grittiness.
• 8 oz cool whip (refrigerated, whipped topping): Adds lightness and stability to the cream cheese layer. Substitute with homemade whipped cream if needed.
• 7.8 oz instant chocolate pudding (two 3.9oz packages): A quick solution for thick, rich chocolate flavor. No substitute needed.
• 3 1/4 cup cold whole milk: Needed to set the instant pudding, contributing to creaminess.
• 8 oz cool whip (refrigerated, whipped topping): Used again for the top layer, providing a fluffy finish.

How to Make It

Step 1: Make the Oreo Crust

Crush the Oreos into fine crumbs using a food processor or by hand with a rolling pin. Mix thoroughly with melted butter. Press this mixture firmly into the bottom of a 9×13 inch pan, ensuring an even layer. Place in the refrigerator while you prepare the remaining layers to let it set.

Step 2: Prepare the Cheesecake Layer

In a medium bowl, beat the softened cream cheese until smooth. Add in the vanilla extract and powdered sugar, mixing until fully combined. Gently fold in the cool whip to incorporate air for a light texture. Evenly spread this cheesecake mixture over the chilled Oreo crust, then return to the fridge.

Step 3: Make the Chocolate Pudding Layer

In another bowl, whisk together the instant chocolate pudding mix with cold whole milk. Continue to whisk until the pudding thickens, about 3-5 minutes. Pour this over the cream cheese layer, spreading it out smoothly. Place the lasagna back in the fridge to allow the pudding to set slightly before the final layer.

Step 4: Finish with Cool Whip

Once the pudding is slightly set, spread the remaining cool whip over the top for an airy finish. This layer can be garnished with additional Oreo crumbs or chocolate shavings if desired. Chill the lasagna for at least 2 hours in the refrigerator before serving for best results.

Recipe FAQs

Can I use a different type of cookie for the crust?

Yes, graham crackers or chocolate graham crackers can work as a substitute, though it will alter the flavor profile slightly from the classic Oreo base.

How long can I store Chocolate Lasagna?

This dessert will keep in the refrigerator for up to 5 days. Ensure it’s covered to prevent the top layer from drying out.

What if I don’t have instant pudding?

You can create a homemade chocolate pudding using cornstarch, cocoa powder, milk, and sugar if instant pudding is unavailable. The texture may vary somewhat, but it will still be delicious.