Can I make chocolate lasagna ahead of time?

Yes! Chocolate lasagna is the perfect make-ahead dessert. You can assemble it up to 24 hours in advance and store it in the refrigerator. Just be sure to cover it tightly with plastic wrap or a lid. If using homemade whipped cream, add the final topping closer to serving time for best texture.

How do I store leftover chocolate lasagna?

Leftovers should be stored in the refrigerator in an airtight container. Chocolate lasagna stays fresh for up to 4 days. For longer storage, you can freeze it — just be aware that whipped cream may change texture slightly upon thawing.

Can I use homemade pudding instead of instant?

Absolutely! Homemade chocolate and vanilla pudding can be used if you prefer from-scratch cooking. Just make sure the pudding is completely cooled and thickened before layering to maintain the lasagna’s structure. This swap adds richness and gives the dessert an even more gourmet twist.

Chocolate Lasagna – Best No-Bake Dessert You’ll Love

Name: Chocolate Lasagna
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 package (48 cookies) regular Oreos – for the crust and topping; 1/2 cup unsalted butter, melted – to bind the crust; 8 oz cream cheese, softened – for the cheesecake layer; 1/2 cup powdered sugar – to sweeten the cream cheese; 1 tsp vanilla extract – flavor enhancer for cream layer; 16 oz Cool Whip (divided into two 8 oz portions) – for creaminess and topping; 1 small package (3.9 oz) instant chocolate pudding – for the chocolate layer; 1 small package (3.4 oz) instant vanilla pudding – to complement the chocolate; 3 1/4 cups cold milk – for mixing the pudding; 1/4 cup chocolate sauce – for drizzling on top

Description

This no-bake Chocolate Lasagna is a rich, creamy layered dessert featuring an Oreo cookie crust, a sweetened cream cheese layer, chocolate and vanilla pudding, and fluffy whipped topping. It’s perfect for holidays, potlucks, or any time you crave a decadent, crowd-pleasing treat.

Ingredients

Scale

1 package (48 cookies) regular Oreos – for the crust and topping
1/2 cup unsalted butter, melted – to bind the crust
8 oz cream cheese, softened – for the cheesecake layer
1/2 cup powdered sugar – to sweeten the cream cheese
1 tsp vanilla extract – flavor enhancer for cream layer
16 oz Cool Whip (divided into two 8 oz portions) – for creaminess and topping
1 small package (3.9 oz) instant chocolate pudding – for the chocolate layer
1 small package (3.4 oz) instant vanilla pudding – to complement the chocolate
3 1/4 cups cold milk – for mixing the pudding
1/4 cup chocolate sauce – for drizzling on top

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Instructions

Crush the Oreos in a food processor. Reserve 1/2 cup for topping. Mix remaining crumbs with melted butter.
Press the mixture into a 9×13-inch baking dish to form the crust. Chill in the refrigerator for 20 minutes.
In a large bowl, beat cream cheese, powdered sugar, vanilla extract, and 8 oz Cool Whip until smooth. Spread over the crust. Chill for another 20 minutes.
In another bowl, mix chocolate and vanilla pudding with cold milk until thickened (about 2 minutes). Spread over the cream cheese layer. Chill for 20 minutes or until set.
Spread the remaining 8 oz Cool Whip on top. Sprinkle with reserved crushed Oreos and drizzle with chocolate sauce.
Chill the entire dessert for at least 1 hour before serving. Slice and enjoy!

Notes

Use a food processor for finer Oreo crumbs and a firmer crust.
Chilling between each layer helps create clean, defined layers.
Run your knife under warm water before slicing for neater servings.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
You can freeze it for up to 6 weeks (if using store-bought Cool Whip).

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 339
Sugar: 31g
Sodium: 373mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 33mg