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Chocolate Lasagna

Once you sink your teeth into this Chocolate Lasagna recipe, you’ll never be able to live without it!  It’s not only gorgeous with its pristine rainbow of layers, but splendidly cool, crazy creamy, outrageously chocolaty, rich yet light at the same time and will have all your guests talking - and clamoring for the recipe. This no-bake Chocolate Lasagna is nestled in an Oreo crust, mounded with layers of fudgy chocolate ganache, creamy cheesecake, silky chocolate pudding, fluffy whipped topping (without any Cool Whip!), and more crushed Oreos to create a dessert that screams to you as it chills in the refrigerator, beckoning for its sensational layers to glide down your throat.  This dessert is easy to make, make-ahead friendly and freezer friendly for a stress-free dessert homerun.  The hardest part will be waiting for that first bite – and then not eating half the pan.
Prep Time 1 hour
Chill Time 3 hours
Total Time 4 hours
Servings 24 servings

Ingredients

Oreo Crust

  • 1 family size/1 pound pkg. Oreo cookies (regular cookies with filling)
  • 6 tablespoons butter, melted (salted or unsalted)

Ganache

Whipped Topping

  • 1/4 cup water
  • 1 tablespoon unflavored gelatin
  • 1/2 cup powdered sugar
  • 3 1/4 cups heavy cream
  • 2 teaspoons vanilla extract

Cheesecake

  • 8 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 2 tablespoons milk

Chocolate Pudding

  • 2 3.9 oz. pkgs. INSTANT chocolate pudding (unprepared)
  • 3 cups milk

Garnish

  • 1 cup reserved Oreos crumbs (in directions)
  • 4 ounces semi-sweet chocolate (optional to make chocolate curls)

Instructions

Layer 1 – Oreo Crust

  • Add the whole Oreos to a food processor and process until finely ground (or crush in a bag with a rolling pin). Set aside 1 cup for the topping. To the remaining Oreos, add the butter and process (or stir) until evenly combined.
  • Pour into a lightly greased 9x13 pan and pat into an even layer using the bottom of a glass. Place in the freezer while you make the next layer.

Layer 2 – Ganache

  • Add the heavy cream and corn syrup to a medium microwave safe bowl. Microwave until just boiling, about 90 seconds.
  • Add the chopped chocolate and press down so it’s submerged in the hot cream. Let stand for 5 minutes, then whisk vigorously until the chocolate is melted and smooth. Transfer about 3 tablespoons to a microwave safe bowl to use later as the drizzle.
  • Let the remaining ganache cool for a few minutes, until thickened but still pourable and spreadable. Pour over the crust and spread into a smooth layer. Place in the freezer while you make the next layer.

Layer 3 – Cheesecake

  • Whipped Topping: Stir the water and gelatin together in a small bowl; let sit 5 minutes. Microwave for 20 seconds, give it a stir then set aside.
  • Add ½ cup powdered sugar, 3 1/4 heavy cream, and 2 teaspoons vanilla extract to a large mixing bowl. Whip using an electric handheld mixer just until soft peaks form (the peaks flop over when the beaters are lifted.) Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined then increase speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted). Set aside.
  • Cream cheese: In a separate large bowl, beat the cream cheese, 1 cup powdered sugar and 2 tablespoons milk until smooth and creamy.
  • Fold 1 1/2 cups of the whipped topping into the cream cheese until smooth.
  • Spread the cream cheese mixture over the ganache. Place in the freezer for 5-10 minutes while you make the next layer.

Layer 4 – Chocolate Pudding

  • Beat pudding mixes and milk with a handheld mixer for 2 minutes (it will be thick).
  • Spoon 2 cups over cheesecake layer and smooth. Place in the freezer for 5-10 minutes while you make the next layer.

Layer 5 – Chocolate Cream

  • To the remaining pudding, fold in one cup of the remaining whipped topping. Spread over pudding. Place in the freezer for 5-10 minutes to set.

Layer 6 – Whipped Topping

  • Spread the remaining whipped topping over the Chocolate Cream in an even layer. If the whipped topping has become extra stiff and not spreadable, it’s easy to fix by folding in additional heavy cream a couple tablespoons at a time until it’s spreadable.  

Layer 7 – Oreos and Chocolate

  • Immediately sprinkle the reserved Oreo crumbs over the whipped topping and lightly press into the topping.
  • Evenly sprinkle with optional chocolate shavings (shave with carrot peeler), or your favorite chopped candy (like Butterfinger).

Chill

  • Cover with plastic wrap and refrigerate for at least 4 hours or freeze for 1 hour before slicing. For the cleanest cuts, I recommend freezing for a few hours, slicing, then transferring to the refrigerator until ready to serve.

Video

Notes

Expert Tips and Tricks

  • Unflavored gelatin:  This is a common baking ingredient and can be found next to the packages of Jell-O and pudding at your grocery store. You cannot make homemade whipped topping without it or the dessert will deflate and weep.  The other option is store-bought such as Cool Whip.
  • Use the whole Oreo. Don’t toss the cream filling! You’ll want to crush the whole cookie so the crust will stick together.
  • Gluten free:  Oreos now come gluten free!  The rest of the recipe ingredients are gluten free.
  • Freeze the lasagna between every layer. I highly recommend popping the dessert into the freezer after each step for about 10 minutes. The longer you can freeze the dessert between the steps, the more distinct your layers will be. To that end, this dessert is best if you can make it while you're doing something else around the house, so you don't get frustrated about the waiting time.
  • To cut clean slices: Fill a large glass with hot water. Dip the knife in the hot water before each cut, then wipe clean with a paper towel after each cut, then repeat.  You can also run the knife under hot water in between cuts.
  • For easiest slicing and cleanest cuts: I recommend freezing the Chocolate Lasagna for at least 2 hours (up to 24), slicing, then transferring to the refrigerator to thaw.  If you don't have time to thaw the lasagna, then freeze for 30-60 minutes, slice and serve.
  • Chill until ready to serve: Refrigerate the Chocolate Lasagna until it’s time to serve otherwise it will start to soften and will be impossible to slice cleanly.  If that happens – just scoop it out!
  • Freeze if chilling isn't possible. If you are bringing the dessert to a gathering and it's not possible to keep refrigerated, then freeze and slice before transporting. It will thaw by the time it's ready to serve.
  • Recipe Variations:  See the post for lots of tasty ideas such as using different flavored Oreos, puddings, etc. 
 

How to store

  • To store:  Store covered in the fridge for up to three days.  The dessert is safe and tasty for up to a week, but the layers will begin to soften and may weep a bit; still so delicious, just maybe not company best.
  • To freeze:  Cover the pan with a double layer of plastic wrap and foil.  Freeze for up to two months then thaw in the refrigerator overnight before serving. I recommend slicing the dessert when it is still partially frozen for the cleanest slices then letting the dessert continue to thaw in the refrigerator.