Chocolate Lasagna

4.37 from 47 votes

The original recipe for Chocolate Lasagna for all of the chocolate lovers out there with layer upon layer of goodness! This no-bake dessert recipe featuring Oreo cookies, cream cheese, Cool Whip, and Chocolate Pudding has been loved by millions since 2013!

Prep Time20

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: chocolate, chocolate lasagna

Servings:

Ingredients

1 package Oreo Cookies (about 36 cookies) Regular Oreos, not double stuff
6 tbsp butter melted
8 ounces cream cheese softened
1/4 cup granulated sugar
2 tbsp cold milk 1% or 2%
12 ounces Cool Whip divided
2 packages Chocolate Instant Pudding (3.9 ounces each)
3 1/4 cups cold milk 1% or 2%
1 1/2 cups mini chocolate chips

Instructions

Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons of melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of cold milk and sugar and mix well. Stir in 1 1/4 cups Cool Whip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour or the refrigerator for 4 hours before serving.