Go Back
–+ servings
Piece of chocolate lasagna on a small white plate. A fork has removed a bite to show the layers of the lasagna.

Easy Chocolate Lasagna

Samantha Erb
My chocolate lasagna is a rich and flavorful dessert that’s loaded with layers of chocolate and cream. It can easily be made in advance and also freezes well. Enjoy it plain or with an additional topping of whipped cream or chocolate Cool Whip!
No ratings yet
Print Recipe Pin Recipe Rate ★
Prep Time 1 hour
Chill Time 4 hours
Total Time 5 hours
Course Desserts
Cuisine American
Servings 12
Calories 424 kcal

Ingredients

  • 36 Oreo cookies plus more for garnish buy the family size pack
  • 6 tablespoons unsalted butter melted
  • 8 ounces cream cheese
  • 1/4 cup sugar
  • 16 ounces Cool Whip divided
  • 2 3.9 ounces pkgs instant chocolate pudding mix
  • 3 1/4 cup cold milk

Instructions
 

  • In a food processor, crumble all of the Oreo cookies. Move them to a bowl and combine them with the melted butter. Use the back of the spoon to scoop and press the Oreos into the bottom of a 9x13 pan. Set it into the freezer.
  • Using a mixing bowl, combine the cream cheese, sugar, and 2 tablespoons of milk. Beat the mixture until it is smooth and silky. Use a spatula to fold in 8 ounces of Cool Whip.
  • Take the 9x13 pan out and dollop the cream cheese mixture over the Oreo crust. Use the spatula to spread it over the bottom layer. Put it back into the freezer.
  • In a large mixing bowl, whisk the instant pudding mix and the remaining milk until it has thickened.
  • Take the pan back out of the freezer and dollop the chocolate pudding on top of the cream cheese layer. Use the spatula to spread it over the second layer. Place it back into the freezer for 30 minutes.
  • Layer the rest of the Cool Whip on top, then place it into the fridge for 4 hours - overnight. Garnish it with additional Oreo cookie crumbs right before serving!

Notes

  • Only use regular Oreos, not Double Stuf! The extra filling in Double Stuf cookies will completely throw off the texture of the crust.
  • An offset spatula is my favorite tool for spreading the ingredients. It helps easily smooth out each new layer without messing up anything below it.
  • Be sure to let each layer set before adding the next one. Allowing time to set and chill will ensure that the layers don’t bleed together.
  • For clean and easy slicing, place the dessert in the freezer for 30 minutes before serving.
  • Store leftovers covered tightly or in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 424kcalCarbohydrates: 43gProtein: 6gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 43mgSodium: 255mgPotassium: 249mgFiber: 1gSugar: 32gVitamin A: 564IUCalcium: 136mgIron: 4mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

Tried this recipe?Let us know how it was!