INTRODUCTION
Chocolate Lasagna is a rich, no-bake dessert that layers crunchy cookie crust, creamy cheese filling, and smooth chocolate pudding. It looks like a fancy pie but you make it with simple steps. This dessert is great for weeknights, potlucks, and family dinners. If you like easy layered treats, you may also enjoy a recipe for bakery-style chocolate chip cookies that pair well with coffee or milk. The recipe needs no oven and uses common ingredients you can find at any store.
I will guide you step by step in plain words. You will read what tools to use, how to mix each layer, and how to store your lasagna. I keep the directions clear and short so you can follow along while you cook. This dish looks fancy but it is very forgiving, so you can relax and enjoy the process.
WHY YOU WILL LOVE THIS RECIPE
You will love this Chocolate Lasagna because it is fast, tasty, and feeds many people. The Oreo crust gives a crisp base that holds the creamy layers well. The cream cheese layer adds a smooth, slightly tangy bite that balances the sweet chocolate pudding. The whipped cream makes the top light and soft. Each spoonful gives you a mix of textures that feel special.
This recipe works for many events. You can make it for birthdays, holidays, or a simple dessert after dinner. It travels well and stays good in the fridge for days. You can also change the toppings to suit your taste. If you want to try another sweet treat the family will love, try a simple recipe for best homemade chocolate chip cookies to serve with this lasagna.
HOW TO MAKE Chocolate Lasagna
Start with a good plan for your layers. Make the crust first and chill it. Then mix the cream cheese filling and fold in the whipped cream. Next, whisk the chocolate pudding and let it set slightly. Assemble the layers and chill the whole pan before serving. Work in this order so each layer has time to firm up.
Be sure to chill between steps when the recipe asks. Chilling helps the layers hold their shape. Use a steady hand when spreading, and clean the sides of the pan as you go for neat slices. If you want a decorative top, save some cookie crumbs and chocolate shavings to add right before serving. For another dessert idea with white chocolate, you might like the blueberry tart with white chocolate ganache which also shows how simple touches can look elegant.
EQUIPMENT NEEDED
- 9×13 baking pan (glass or metal)
- Food processor or zip-top bag and rolling pin for crushing cookies
- Large bowls (at least two)
- Electric mixer or hand mixer
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Plastic wrap or lid to cover the pan
Ingredients You’ll Need :
14.3 ounce package Oreos, 6 Tablespoons melted butter, 8 ounce package cream cheese, softened, 1/4 cup granulated sugar, 2 tablespoons milk, 7.8 ounces chocolate instant pudding, 2 3.9-ounce packages, 3 cups milk, 1/4 cup plus 2 Tablespoons powdered sugar, 2 Tablespoons french vanilla instant pudding, 1 cup heavy whipping cream, 1 teaspoon vanilla extract, Additional whipped cream for garnish, Mini oreos for garnish, Chocolate shavings for garnish
STEP-BY-STEP INSTRUCTIONS :
- Spray a 9×13 pan with non-stick spray and set aside.
- In a food processor, crush Oreos into fine crumbs. Reserve 1/4 cup for garnish.
- In a large mixing bowl, combine crushed Oreos and melted butter. Press mixture into the bottom of the pan and refrigerate.
- In a separate bowl, beat softened cream cheese, sugar, and milk until smooth. Set aside.
- In another bowl, combine heavy whipping cream, powdered sugar, french vanilla pudding mix, and vanilla extract. Whip until stiff peaks form.
- Fold half of the whipped cream mixture into the cream cheese mixture and spread over the Oreo crust.
- In a large bowl, whisk together 3 cups of milk and chocolate pudding until soft set (about 5 minutes). Spread over the cream cheese layer.
- Spread remaining whipped cream over the chocolate pudding layer. Top with reserved crushed Oreos and chocolate shavings.
- Cover and refrigerate for 3-4 hours before serving.
- Slice into 12 servings and garnish with whipped cream and mini Oreos.
HOW TO SERVE Chocolate Lasagna
Serve this lasagna cold. Use a sharp knife and wipe it clean between cuts for neat pieces. You can serve slices on small plates with a little extra whipped cream on the side. Let guests add a few mini Oreos or chocolate shavings on top if they like. This dessert is rich, so small slices work best. It pairs well with coffee, milk, or a simple fruit salad to add brightness to the plate.
For a party, arrange slices on a serving tray and add extra garnish to each piece. If you want to make it look extra pretty, pipe whipped cream around the edges with a star tip and place a mini Oreo on each dollop. The contrast of dark cookie and white cream makes the dish inviting.
STORAGE & FREEZING : Chocolate Lasagna
Store the lasagna in the refrigerator covered with plastic wrap or a lid. It will keep well for 3 to 4 days. Do not leave it at room temperature for long. The texture stays best when cold.
You can freeze this dessert, but the texture of whipped cream may change slightly. To freeze, place the lasagna in an airtight container and freeze for up to 1 month. Thaw it in the refrigerator overnight before serving. Add fresh whipped cream and extra cookie crumbs after thawing for best appearance and texture.
SERVING SUGGESTIONS
Serve this dessert with a hot drink like coffee or tea. A bright fruit like strawberries or raspberries adds a fresh contrast. You can also serve small scoops of vanilla ice cream alongside for a simple, crowd-pleasing plate. For a lighter finish, try a small bowl of fresh berries with a spritz of lemon.
If you want a dessert table, place the lasagna next to cookies and small tarts. The mix of textures and sizes looks nice on a table. Pair it with other easy sweets so guests can choose small portions of each. Try adding a bowl of mixed nuts or salted caramel for a salty-sweet pair.
VARIATIONS
- Peanut Butter Chocolate Lasagna: Mix a few tablespoons of peanut butter into the cream cheese layer for a nutty twist. Top with chopped peanuts.
- Mint Chocolate: Add a few drops of mint extract to the whipped cream layer. Garnish with crushed peppermint candies.
- Salted Caramel: Drizzle salted caramel over the chocolate pudding layer before adding the top whipped cream.
- Berry Layer: Spoon a thin layer of fresh mashed strawberries between the cream cheese and chocolate layers for a fruity note.
- Gluten-Free: Use gluten-free chocolate sandwich cookies for the crust to make the dish gluten-free.
These changes keep the method the same and alter only a few steps. Small swaps can give the dish a new flavor without extra work.
FAQs
Q: Can I use low-fat milk or milk alternative for the pudding?
A: Yes, you can use low-fat milk, but the pudding may set a little softer. Non-dairy milks that are close to the texture of milk can work, but check the pudding package directions.
Q: Do I have to use instant pudding mix?
A: Instant pudding works best because it sets quickly and stays smooth. Cook-and-serve pudding may be thicker and can change the texture of the dessert.
Q: Can I make this ahead for a party?
A: Yes. Make the lasagna the day before and keep it refrigerated. It will be easier to slice and serve the next day. See make-ahead tips below for more ideas.
Q: Can I replace Oreos with another cookie?
A: Yes. Use any chocolate sandwich cookie or crushed chocolate wafer for the crust. Press the crumbs with melted butter the same way.
Q: How long does the whipped cream stay stable?
A: Whipped cream will hold for a few hours in the refrigerator. If you need it to hold longer, use a stabilizer like a small amount of instant pudding mix or gelatin in the whipped cream.
Q: Can I cut this into more or fewer servings?
A: Yes. The recipe gives 12 moderate servings. For smaller bites, cut into more pieces. For bigger slices, make fewer cuts.
MAKE-AHEAD TIPS FOR Chocolate Lasagna
Make the crust and chill it first. Prepare the cream cheese and whipped cream layers and keep them separate until you are ready to assemble. Whip the pudding layer and let it set slightly in the bowl while you finish the other parts.
If you make the whole lasagna a day ahead, cover it tightly and chill. Add any fresh garnishes like mini Oreos and chocolate shavings just before serving. For travel, place the pan in a cooler with ice packs. Keep it cold until you serve.
When you need quick service, cut and plate the slices in the morning. Keep the plated slices in the fridge until guests arrive. This saves time and keeps the look neat.
Enjoy making this Chocolate Lasagna. It is simple, tasty, and will please a crowd.
Chocolate Lasagna
Ingredients
Method
- Spray a 9×13 pan with non-stick spray and set aside.
- In a food processor, crush Oreos into fine crumbs. Reserve 1/4 cup for garnish.
- In a large mixing bowl, combine crushed Oreos and melted butter. Press mixture into the bottom of the pan and refrigerate.
- In a separate bowl, beat softened cream cheese, sugar, and milk until smooth. Set aside.
- In another bowl, combine heavy whipping cream, powdered sugar, french vanilla pudding mix, and vanilla extract. Whip until stiff peaks form.
- Fold half of the whipped cream mixture into the cream cheese mixture and spread over the Oreo crust.
- In a large bowl, whisk together 3 cups of milk and chocolate pudding until soft set (about 5 minutes). Spread over the cream cheese layer.
- Spread remaining whipped cream over the chocolate pudding layer. Top with reserved crushed Oreos and chocolate shavings.
- Cover and refrigerate for 3-4 hours before serving.
- Slice into 12 servings and garnish with whipped cream and mini Oreos.