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Decadent No Bake Chocolate Lasagna

Chocolate Lasagna

A decadent no-bake dessert featuring layers of Oreo crust, cream cheese filling, chocolate pudding, and whipped topping for a crowd-pleasing treat that's easy to make ahead.
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Prep Time 30 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 package Oreos 14 ounce, double stuffed or regular
  • 1/3 cup salted butter melted
Cream Cheese Layer
  • 1 block cream cheese 8 ounce, softened and cubed
  • 8 ounces Cool Whip half of a 16 ounce container
  • 1/4 teaspoon almond extract
  • 1/2 cup powdered sugar
Pudding Layer
  • 2 packages instant chocolate pudding 3.9 ounce each
  • milk amount according to pudding package instructions
Topping
  • 8 ounces Cool Whip remaining half of container
  • 1/2 cup powdered sugar
  • 1/2 cup chocolate shavings for garnish

Equipment

  • 7×11 deep casserole dish
  • Food processor or blender
  • Electric hand mixer
  • Mixing Bowls

Method
 

  1. Prepare your pan. Spray a 7×11 deep casserole dish with non-stick spray and set aside.
  2. In a blender or food processor, pulverize the Oreos until they are a fine sand consistency. Set aside ½ cup for topping.
  3. In a large mixing bowl, add the Oreo crumbs and melted butter and mix well to combine until all Oreo crumbs are saturated in butter (no dry dusty clumps).
  4. Smooth the Oreo crust evenly in the bottom of your casserole dish. Press the crust down with a spoon or a flat measuring cup. Place it in the fridge while you make the filling.
  5. In a large bowl, use an electric hand mixer to beat the cream cheese, 8 ounces of Cool Whip, almond extract, and ½ cup powdered sugar until smooth. Spread it over the Oreo crust and place it back into the refrigerator.
  6. Prepare the chocolate pudding according to the package instructions. Smooth it over the cream cheese layer and place it back into the refrigerator.
  7. Fold the remaining ½ cup powdered sugar into the remaining 8 ounces of Cool Whip and spread it over the top of your pudding layer.
  8. Sprinkle with reserved Oreo crumbs and chocolate shavings for garnish.
  9. Refrigerate for at least 4 hours or overnight before serving to allow layers to set properly.

Notes

For a flavor variation, try substituting the almond extract with vanilla or mint extract. This dessert can be made up to 2 days in advance and keeps well in the refrigerator for up to 5 days.