Name: Decadent No‑Bake Chocolate Lasagna
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 14.3 oz package Oreo cookies (regular, not double stuffed) 1/2 cup melted margarine or butter 8 oz cream cheese, softened 16 oz Cool Whip, softened (divided) 1 cup powdered sugar; 5.1 oz instant vanilla pudding mix; 5.1 oz instant chocolate pudding mix 3 cups cold milk Chocolate syrup, for drizzle Optional: chocolate curls or favorite chocolate candies for topping

A dreamy, layered dessert that comes together with no oven required, this Decadent No‑Bake Chocolate Lasagna is everything I want in a crowd-pleasing sweet treat. With a crunchy Oreo cookie base, a fluffy cream cheese-Cool Whip layer, rich chocolate and vanilla pudding, and a final blanket of whipped topping, it’s indulgent, easy, and always a hit at gatherings.

Why You’ll Love This Recipe

I love how simple this dessert is to make—no baking, no complicated steps, and just a few easy-to-find ingredients. The layers come together beautifully, offering a mix of textures and chocolatey flavors in every bite. It’s perfect for making ahead, travels well, and feeds a crowd, so I always bring it out for holidays, birthdays, or potlucks. Best of all, it tastes just like a creamy, chocolate-filled dream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

14.3 oz package Oreo cookies (regular, not double stuffed)

½ cup melted margarine or butter

8 oz cream cheese, softened

16 oz Cool Whip, softened (divided)

1 cup powdered sugar

5.1 oz instant vanilla pudding mix

5.1 oz instant chocolate pudding mix

3 cups cold milk

Chocolate syrup, for drizzle

Optional: chocolate curls or favorite chocolate candies for topping

Directions

Make the Crust Layer:

I start by pulsing the Oreo cookies into fine crumbs and setting aside about 1 cup of those crumbs for the topping. Then I mix the rest with melted margarine or butter until it looks like wet sand. I press that firmly into the bottom of a 9×13-inch pan and chill it in the fridge while prepping the next layers.

Cream Cheese Layer:

In a mixing bowl, I beat the softened cream cheese, 8 oz of Cool Whip, and powdered sugar together until smooth. I spread that creamy mixture evenly over the chilled crust and pop the pan back into the fridge.

Pudding Layer:

Next, I whisk the instant chocolate and vanilla pudding mixes together with the cold milk until it thickens. I gently spread this over the cream cheese layer to avoid mixing them.

Top Layer:

I finish the lasagna by spreading the remaining Cool Whip over the pudding. Then I sprinkle the top with the reserved Oreo crumbs, drizzle with chocolate syrup, and sometimes add chocolate curls or chopped candies if I’m feeling extra festive.

Chill & Serve:

Finally, I refrigerate the entire dessert for at least 30 minutes (longer if I want firmer layers). Then I slice and serve it chilled—it’s always a showstopper.

Servings and timing

Servings: 12

Prep Time: 15 minutes

Chill Time: 30 minutes (or more for firmer layers)

Total Time: 45 minutes

Calories: ~470 kcal per serving

Variations

Peanut Butter Twist: I sometimes add a layer of peanut butter mixed with a bit of Cool Whip between the cream cheese and pudding layers.

Minty Fresh: Crushed mint Oreos work great for a holiday version with a cool, minty flavor.

Fruit Topping: I’ve tried topping it with fresh strawberries or raspberries instead of chocolate syrup for a fruity finish.

Different Puddings: I’ve swapped in white chocolate or cheesecake pudding mixes for a lighter twist.

Gluten-Free: Using gluten-free chocolate sandwich cookies makes this safe for gluten-sensitive guests.

Storage/Reheating

I store any leftovers covered in the refrigerator for up to 5 days. Because it’s a no-bake dessert, it’s not meant to be reheated. Instead, I just slice it cold and serve. For longer storage, I can freeze individual portions, then thaw them in the fridge overnight.

Related Recipes:

Coconut Cream Layered Dessert

FAQs

How far ahead can I make this dessert?

I usually make it a day in advance. It holds up great in the fridge and the layers actually firm up more, making it easier to slice.

Can I use homemade whipped cream instead of Cool Whip?

Yes, I’ve used stabilized whipped cream before. Just make sure it’s firm enough to hold the layers together.

Can I use only chocolate pudding instead of mixing with vanilla?

Absolutely. I’ve done it with just chocolate pudding for a deeper cocoa flavor. I just use two boxes of chocolate pudding instead of mixing.

What’s the best way to cut clean slices?

I use a sharp knife dipped in hot water and wiped clean between slices. It helps keep the layers neat and tidy.

Can I make this in a different size pan?

Yes, but the layer thickness will change. I’ve used a smaller square pan for taller layers, or even divided it into mini cups for individual servings.

Conclusion

This decadent no-bake chocolate lasagna is one of those desserts I always return to. It’s rich, creamy, and layered with textures that satisfy any sweet tooth. Whether I’m hosting a party or just craving something chocolatey and indulgent, it never disappoints—and it always disappears fast.

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