If you’re looking for a dessert that disappears fast at parties, this No Bake Chocolate Oreo Lasagna is it. With layers of crushed Oreos, creamy cheesecake filling, silky chocolate pudding, and fluffy whipped topping, every bite is rich, smooth, and completely irresistible.
The best part? There’s no oven required. It’s the perfect make-ahead dessert for birthdays, holidays, potlucks, or anytime you need something chocolatey and crowd-pleasing without extra effort.
Why You’ll Love This Recipe
- No baking required
- Perfect for making ahead
- Rich chocolate flavor with creamy layers
- Easy to slice and serve
- Always a hit at gatherings
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
- 1 package regular Oreos (about 36 cookies)
- 6 tablespoons butter, melted
- 8 oz cream cheese, softened
- 1 cup confectioners’ (powdered) sugar
- 16 oz Cool Whip, divided
- 1 (5.9-ounce) package chocolate instant pudding
- 2 3/4 cups cold milk
Let’s Get Started
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Place the Oreos in a food processor and pulse until they form fine crumbs. If you don’t have a processor, place them in a sealed bag and crush with a rolling pin.
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Reserve about 1 cup of the crumbs for topping, then combine the remaining crumbs with the melted butter. Stir until the mixture resembles wet sand.
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Press the crumb mixture firmly into the bottom of a 9×13-inch dish, creating an even layer. Use the back of a spoon or the bottom of a glass to compact it well. Refrigerate for 10–15 minutes to set.
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In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the powdered sugar and mix until fully combined and creamy.
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Fold in 8 oz (half) of the Cool Whip gently until the mixture is light and smooth. Spread this layer evenly over the chilled Oreo crust.
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In another bowl, whisk together the chocolate instant pudding and cold milk for about 2 minutes, until it thickens. Let it sit for 2–3 minutes to fully set.
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Spread the pudding evenly over the cream cheese layer, smoothing it carefully to keep the layers distinct.
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Top with the remaining 8 oz of Cool Whip, spreading it evenly across the surface.
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Sprinkle the reserved Oreo crumbs over the top for a finishing touch.
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Refrigerate for at least 4 hours, or until fully set. For the cleanest slices, chill overnight before serving.
Servings and Pairing
This recipe serves about 12–15 people, depending on portion size. It’s perfect on its own but pairs beautifully with a hot cup of coffee or a cold glass of milk.
Variations
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Add a layer of mini chocolate chips between the pudding and whipped topping.
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Drizzle chocolate syrup over the top before serving.
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Swap chocolate pudding for cookies-and-cream or vanilla pudding.
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Add crushed peanut butter cups for a chocolate-peanut butter twist.
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Use golden Oreos for a different flavor base.
Storage Tips
Store covered in the refrigerator for up to 4 days. The layers will stay firm and sliceable when kept chilled.
You can also freeze the dessert for up to 1 month. Thaw in the refrigerator before serving for best texture.
FAQs
Can I make this ahead of time?
Yes, this dessert is even better when made a day in advance. It gives the layers time to fully set.
Can I use homemade whipped cream instead of Cool Whip?
Yes. Use about 3 cups of stabilized whipped cream to replace the 16 oz Cool Whip.
Do I need to remove the Oreo filling?
No, use the whole cookies with the filling included for the best texture and flavor.
Why is my pudding layer runny?
Make sure you’re using instant pudding and cold milk. Whisk thoroughly and allow it to thicken before spreading.
Final Thoughts
No Bake Chocolate Oreo Lasagna is one of those desserts that looks impressive but is surprisingly simple to make. With its creamy layers and rich chocolate flavor, it’s guaranteed to become a favorite for birthdays, holidays, and every sweet craving in between.
Print
No Bake Chocolate Oreo Lasagna
- Total Time: 4 hours 20 minutes
- Yield: 15 servings
- Diet: Vegetarian
Description
This No Bake Chocolate Oreo Lasagna is a layered dessert made with crushed Oreo crust, sweet cream cheese filling, chocolate pudding, and whipped topping. It’s creamy, rich, and perfect for making ahead.
Ingredients
- 1 package regular Oreos (about 36 cookies)
- 6 tablespoons butter, melted
- 8 oz cream cheese, softened
- 1 cup confectioners’ sugar
- 16 oz Cool Whip, divided
- 1 (5.9-ounce) package chocolate instant pudding
- 2 3/4 cups cold milk
Instructions
- Crush Oreos into fine crumbs and reserve 1 cup for topping.
- Mix remaining crumbs with melted butter and press into a 9×13-inch dish. Chill 10–15 minutes.
- Beat cream cheese until smooth. Mix in powdered sugar.
- Fold in 8 oz Cool Whip and spread over crust.
- Whisk pudding mix with cold milk until thickened. Spread over cream cheese layer.
- Top with remaining Cool Whip and reserved Oreo crumbs.
- Refrigerate at least 4 hours before slicing.
Notes
- Chill overnight for cleaner slices.
- Use softened cream cheese to avoid lumps.
- Spread each layer gently to keep them distinct.
- For firmer texture, freeze for 30–45 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dessert
- Cuisine: American
