Inexpensive, Easy, Delicious No-Bake Chocolate Lasagna

Chocolate lovers, this one’s for you. This easy no-bake chocolate lasagna recipe is both rich, chocolatey and delicious.

Put your apron on and throw together a fun no bake chocolate lasagna in no time! Your friends will be asking for this recipe.

No-Bake Chocolate Lasagna is exactly what it sounds like: a single dish that combines the textures and flavors of Chocolate Lasagna into one delicious dessert. The best part is, you don’t even have to turn your oven on.

Ingredients Needed…

• 36 Oreos not double stuffed, with filling
• 5 Tbsp Salted butter, melted
• 1 ½ 8 oz packages Cream cheese, softened
• ¼ c Granulated sugar
• 3c and 1 Tbsp Milk
• 2 tsp Vanilla extract
• 16 oz Whipped topping
• 2 4 oz packages Instant chocolate pudding mix
• 1 c Mini chocolate chips

Baking Instructions…

1. Make the first layer by combining Oreos and melted butter in a food processor. Grind until Oreos have been fully pulverized, and no large chunks of Oreo remain.
2. Spread ground Oreos into the bottom of a 9×13 inch pan and firmly press down. Make sure Oreos reach all the way to the edges.
3. Make a second layer by combining cream cheese, sugar, 1 Tbsp milk, vanilla extract, and 8 oz whipped topping. Beat until smooth.
4. Spread cream cheese mixture carefully over the Oreo crust, making sure to smooth the top.
5. Make chocolate pudding layer by beating together chocolate pudding mix and 3 cups milk until smooth.
6. Pour over the cream cheese layer and spread to the edges.
7. Top the chocolate pudding with the remaining 8 oz of whipped topping. Spread carefully all the way to the edges of the pan.
8. Sprinkle mini chocolate chips over whipped topping layer
9. Chill in the refrigerator for 4 to 5 hours or until set.

Tips & Tricks…

• Double stuff Oreos are tasty to eat, but they have too much filling for this crust. The regular sized Oreos have just enough filling to help everything stick together nicely and make for a great crust.
• I used salted butter for the Oreo crust. If using unsalted butter, feel free to add a pinch of salt to the Oreo crust, but it’s not entirely necessary.
• I prefer to use mini chocolate chips for the topping. It keeps any chocolate from sinking down through the whipped topping layer and makes for a better bite because the chocolate lasagna is so light and fluffy.

In Conclusion: 

Need an inexpensive dessert? This Simple No-Bake Chocolate Lasagna is just the thing!

And pair it up with a Grilled Turkey & Swiss Sandwich for a delicious meal.

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Inexpensive, Easy, Delicious No-Bake Chocolate Lasagna

0 from 0 votes

Recipe by Don Carroll Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

25

minutes

Chill Time

4

hours 

Calories

551

kcal

Total time

4

hours 

25

minutes

Easy to make, no-bake lasagna for a quick and delicious dessert for the whole family.

Ingredients

• OREO LAYER

• 36 Oreos (not double stuffed)

• 5 Tbsp Salted butter, melted

• CREAM CHEESE LAYER

• 1 1/2 8 oz Packages Cream cheese, softened to room temperature

• 1/4 c Granulated sugar

• 1 Tbsp Milk

• 2 tsp Vanilla extract

• 8 oz Whipped topping

• CHOCOLATE PUDDING LAYER

• 2 packages Instant chocolate pudding mix

• 3 c Milk

• WHIPPED TOPPING LAYER

• 8 oz Whipped topping

• 1 c Mini chocolate chips

Directions

• Make the first layer by combining Oreos and melted butter in a food processor. Grind until Oreos have been fully pulverized, and no large chunks of Oreo remain.
• Spread ground Oreos into the bottom of a 9×13 inch pan and firmly press down. Make sure Oreos reach all the way to the edges.
• Make a second layer by combining cream cheese, sugar, 1 Tbsp milk, vanilla extract, and 8 oz whipped topping. Beat until smooth.
• Spread cream cheese mixture carefully over the Oreo crust, making sure to smooth the top.
• Make chocolate pudding layer by beating together chocolate pudding mix and 3 cups milk until smooth.
• Pour over the cream cheese layer and spread to the edges.
• Top the chocolate pudding with the remaining 8 oz of whipped topping. Spread carefully all the way to the edges of the pan.
• Sprinkle mini chocolate chips over whipped topping layer
• Chill in the refrigerator for 4 to 5 hours or until set.

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