Chocolate Lasagna No-Bake Dessert
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I’ve made this Chocolate Lasagna dozens of times for potlucks and lazy Sundays, and it never lasts long. It’s a no-bake, layered dessert with a crunchy cookie base, a tangy-sweet cream cheese layer, silky chocolate pudding, and a cloud of whipped topping — all set in a 9×13 pan. If you want a crowd-pleasing dessert that comes together fast and travels well, this is it. For another easy no-bake chocolate option you can keep in your back pocket, take a look at my no-bake chocolate biscuit cake.
Why you’ll love this dish
Simple assembly. No oven. Big chocolate payoff.
- It’s fast to make: most hands-on time is under 20 minutes.
- Kid-approved and party-ready: the familiar cookie-pudding-cream combo is universally loved.
- Flexible: swap cookies or toppings to suit allergies or tastes.
- Perfect for make-ahead entertaining: refrigerate overnight and serve chilled.
“This chocolate lasagna disappeared from our family reunion before I could get a second slice — velvety pudding and a crunchy cookie base, pure comfort.” — A happy potluck host
Step-by-step overview
This recipe is essentially four layers built in a 9×13 pan: a cookie layer, a cream cheese layer, a pudding layer, and whipped topping. Expect a quick mix of the cream cheese filling, whisking the instant pudding, assembling the layers, and then chilling for at least 4 hours so everything firms up. No baking, no special equipment — just a bowl, whisk, and spatula.
Gather these items
What you’ll need (serves about 12):
- 16 ounces cream cheese, softened (room temperature)
- 1 cup powdered sugar
- 2 cups whipped topping (like Cool Whip), divided
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
- 1 package (16 oz) chocolate sandwich cookies (Oreos or similar)
- 1/2 cup chocolate chips (optional, for garnish)
Notes and substitutions:
- If you want a lighter cream layer, swap half the cream cheese for mascarpone or full-fat Greek yogurt (drain briefly).
- Use gluten-free chocolate sandwich cookies to make the dessert GF.
- For extra richness, fold in 1–2 tablespoons of cocoa powder into the cream cheese mix.
Also consider a different chocolate dessert for variety — see this moist chocolate olive oil cake for a baked option: Irresistibly moist chocolate olive oil cake.
How to prepare it
Step-by-step directions, written for busy cooks:
- Soften the cream cheese so it blends smoothly. Beat the cream cheese and powdered sugar together in a large bowl until creamy and lump-free.
- Gently fold 1 1/2 cups of the whipped topping into the cream cheese mixture until evenly combined. Reserve the remaining 1/2 cup whipped topping for the top layer. Set the cream cheese mixture aside.
- In a separate bowl, whisk the instant chocolate pudding mix with 2 cups cold milk for about 2 minutes until it thickens. It will set faster if the milk is cold.
- Arrange a single layer of chocolate sandwich cookies on the bottom of a 9×13-inch pan. Break cookies as needed to fill gaps and create an even base.
- Spread half of the cream cheese mixture evenly over the cookie layer using an offset spatula or the back of a spoon.
- Pour half of the prepared chocolate pudding over the cream cheese layer and spread gently.
- Repeat: add another single layer of cookies, then the remaining cream cheese mixture, and finally the remaining pudding.
- Spread the reserved 1/2 cup whipped topping over the final pudding layer for a neat finish.
- Refrigerate the pan for at least 4 hours, preferably overnight, to let the layers set and the cookies soften slightly into a firm base.
- Before serving, sprinkle chocolate chips across the top for a pretty, textural finish.
If you’d rather use a softer cookie base or want a cakier alternative, try this easy chocolate cobbler-style dessert as a different format: easy chocolate cobbler.
Serving suggestions
Best ways to enjoy it:
- Slice into squares and serve chilled; a sharp knife warmed in hot water and wiped dry yields clean slices.
- Pair with strong coffee, espresso, or a tall glass of cold milk.
- Add fresh raspberries or sliced strawberries on the side for acidity and color.
- For a restaurant-style plate, add a dollop of lightly sweetened whipped cream and shave extra chocolate across each serving.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerate: Store covered in the fridge for up to 4–5 days. Use plastic wrap pressed to the surface of the whipped topping to prevent drying.
- Freezing: You can freeze for up to 1 month. Wrap the pan tightly with plastic wrap and foil. Thaw overnight in the fridge before serving. Note: whipped topping texture may change slightly after thawing.
- Safety: Because this dessert contains dairy, keep it refrigerated below 40°F (4°C) and discard any portion left at room temperature for more than two hours.
Pro chef tips
Helpful tricks for a flawless result:
- Soften cream cheese completely at room temperature for at least 30 minutes; cold lumps will ruin the texture.
- Fold whipped topping gently to keep the cream layer light and airy.
- Use cold milk for the instant pudding — warm milk can make it set unevenly.
- Don’t skip the chill time. The layers need at least 4 hours to meld; overnight is best.
- If you prefer smaller bites, make this in an 8×8 pan and shorten serving sizes.
Creative twists
Different ways to try it:
- Mint chocolate: swap the cookies for mint-flavored sandwich cookies and add 1/2 teaspoon peppermint extract to the cream cheese mix.
- Peanut butter swirl: fold 1/2 cup creamy peanut butter into half the pudding and marble it on top.
- Salted caramel: drizzle salted caramel over the top layer and sprinkle flaky sea salt.
- Fruit-forward: substitute the top whipped layer for lightly sweetened whipped cream and layer fresh banana slices or strawberries between layers (serve within 24 hours).
- Vegan: use dairy-free cream cheese, coconut whipped topping, non-dairy milk, and vegan chocolate sandwich cookies.
Your questions answered
Q: How long does this take to assemble and chill?
A: Hands-on time is about 15–25 minutes. Chill at least 4 hours; overnight yields the best texture.
Q: Can I use regular (cook-and-serve) pudding instead of instant?
A: Instant pudding is recommended because it sets more firmly and quickly. Cook-and-serve pudding can be used but chill it until fully set before layering; the texture may be softer.
Q: Can I make this ahead for a party?
A: Yes. Make it up to 48 hours ahead for best texture. If freezing, do so only once and thaw in the fridge overnight.
Q: My whipped topping deflated — is the dessert ruined?
A: Not at all. The cream layer will be slightly denser but still delicious. Work gently and spread with a spatula to maintain appearance.
Q: Any tips for clean slices when serving?
A: Run a sharp knife under hot water, dry it, then slice. Wipe between cuts for tidy presentation.
Conclusion
Chocolate lasagna is a fail-safe, no-bake crowd-pleaser that’s perfect for busy hosts and dessert-first eaters alike. For another take on the classic layered chocolate lasagna, try the version at Chocolate Lasagna – The Kitchen Snob for ideas on presentation and variations. If you like video-guided recipes and step photos, check this quick and easy no-bake guide: Chocolate Lasagna (Quick and Easy No-Bake Dessert) + Video. And if you want a fruity spin to serve alongside this rich chocolate dish, see the strawberry lemon twist at Strawberry Lemonade Lasagna – OMG Chocolate Desserts.
Chocolate Lasagna
Ingredients
Method
- Soften the cream cheese so it blends smoothly.
- Beat the cream cheese and powdered sugar together in a large bowl until creamy and lump-free.
- Gently fold 1 1/2 cups of the whipped topping into the cream cheese mixture until evenly combined. Reserve the remaining 1/2 cup whipped topping for the top layer. Set the cream cheese mixture aside.
- In a separate bowl, whisk the instant chocolate pudding mix with 2 cups cold milk for about 2 minutes until it thickens.
- Arrange a single layer of chocolate sandwich cookies on the bottom of a 9×13-inch pan, breaking cookies as needed to fill gaps.
- Spread half of the cream cheese mixture evenly over the cookie layer.
- Pour half of the prepared chocolate pudding over the cream cheese layer and spread gently.
- Repeat with another single layer of cookies, the remaining cream cheese mixture, and finally the remaining pudding.
- Spread the reserved 1/2 cup whipped topping over the final pudding layer.
- Refrigerate the pan for at least 4 hours, preferably overnight, to let the layers set.
- Before serving, sprinkle chocolate chips across the top.
