Chocolate Lasagna (No-Bake)

Crushed Oreos, a smooth cream cheese layer, and chocolate pudding that actually sets. No oven. No guessing. Cold, clean layers with a firm Oreo base and a creamy middle that holds its shape. This no-bake chocolate lasagna slices without sliding apart.

Save

Save

Chocolate Lasagna (No-Bake)

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

16

slices

Prep time

30

minutes

Cooking timeminutes

Calories

360

kcal

Total time

3

hours 

No-bake chocolate lasagna with an Oreo crust, creamy sweetened cream cheese, and firm chocolate pudding. Sets cleanly in the fridge and slices without bleeding.

Ingredients

• 1 package Oreos (405g)

• 6 Tbsp unsalted butter, melted (85g)

• 12 oz cream cheese, softened (340g)

• 1/4 cup granulated sugar (50g)

• 2 Tbsp cold milk (30g)

• 12 oz whipped topping, divided (340g)

• 2 packages instant chocolate pudding mix, 3.9 oz each (220g total)

• 3 1/4 cups cold milk (780g)

Directions

• Crush Oreos into fine crumbs. Mix with melted butter and press firmly into a 9×13-inch dish. Chill.
• Beat cream cheese until smooth. Add sugar and 2 tablespoons milk; beat until creamy. Fold in 1 cup whipped topping. Spread over crust and chill.
• Whisk pudding mix with 3 1/4 cups cold milk until thick. Spread evenly over cream layer. Chill until set.
• Spread remaining whipped topping over the top. Chill at least 2 hours before slicing.

Notes

• Texture marker: pudding layer should be firm, not glossy or fluid, before final chill.
  Make-ahead: best within 24 hours for cleanest layers.
• INTERNATIONAL SUBSTITUTIONS
  UK/AUS:
  Oreos → Oreo Original
  Whipped topping → whipped topping or stabilized whipped cream
  Instant pudding → instant chocolate pudding mix (not cook-and-serve)

Why This No-Bake Chocolate Lasagna Works

The structure depends on temperature and viscosity, not baking.

The Oreo crust firms as the butter resolidifies in the fridge. Cream cheese thickens once whipped smooth and lightened with whipped topping, creating a stable middle layer.

Instant pudding sets through starch activation when mixed with cold milk, giving the dessert its final hold. Each layer chills briefly before the next goes on, which keeps edges sharp and prevents bleeding.

Ingredients & Substitutions

Oreos: Form both structure and flavor. Use regular Oreos; double-stuffed adds excess fat and softens the crust too much.

Butter: Binds the cookie crumbs. Melted butter coats the crumbs evenly, then firms when chilled.

Cream cheese: Creates the main body. It must be fully softened so it whips smooth without lumps.

Sugar: Sweetens and loosens the cream cheese just enough to spread.

Milk: Controls texture in two places. A small amount loosens the cream cheese layer; cold milk activates the pudding.

Whipped topping: Stabilizes the cream cheese layer and the top. It holds longer than plain whipped cream.

Instant chocolate pudding: Essential. It sets without heat and firms quickly in the fridge. Cook-and-serve will not work here.

Whipped cream substitution: If substituting whipped topping with homemade whipped cream, it must be whipped to medium-stiff peaks or the layers will soften too much after chilling.

How to Make Chocolate Lasagna (No-Bake)

Oreo Crust

1. Crush the Oreos into fine crumbs with the filling intact.
2. Mix thoroughly with melted butter.
3. Press firmly into a 9×13-inch dish, compacting the corners well.
4. Chill while preparing the next layer so the crust firms before spreading.

Cream Cheese Layer

1. Beat the softened cream cheese until completely smooth.
2. Add sugar and a small amount of milk and beat again until creamy, not loose.
3. Fold in whipped topping gently to keep air in the mixture.
4. Spread slowly over the chilled crust, working from the center outward.
5. Chill briefly so the surface firms.

Chocolate Pudding Layer

1. Whisk instant pudding with cold milk until thickened.
2. The pudding should mound slightly on the whisk before spreading.
3. Spoon it over the cream layer and spread carefully to avoid mixing.
4. Chill until set.

Whipped Topping & Final Chill

1. Spread the remaining whipped topping evenly across the surface.
2. Chill until fully cold and firm, at least two hours.
3. Longer chilling improves slice definition.

Save

Storage & Freezing

To Store:
Store covered in the refrigerator for up to 4 days.

To Freeze Baked:
Freeze for up to 2 months if made with whipped topping. Thaw overnight in the refrigerator before serving. Freezing will result in a firmer structure until fully thawed.

FAQ

1. Why is my chocolate lasagna runny?
   Most often the pudding wasn’t thick enough before spreading or the layers weren’t chilled between steps.
2. Can I use cook-and-serve pudding?
   No. Cook-and-serve pudding requires heat and will not set correctly in this dessert.
3. Can chocolate lasagna be made ahead?
   Yes. It can be made up to 24 hours ahead with no loss of structure.
4. How long does chocolate lasagna last in the fridge?
   Up to 4 days when covered tightly.