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Once you try this incredible Chocolate Lasagna recipe, it will become a regular feature in your recipe rotation. No-bake desserts are perfect for serving at spring and summer gatherings, and this one is going to win you a lot of new friends if you set this down on a party table.
Try this next: If you love layered desserts, check out my No Bake S’mores Pie or No Bake Lemon Cheesecake!
Pin this recipe for later!Why I Love This Recipe
- It won’t heat up your house – This is a perfect no-bake dessert that’s great for warm weather or busy days.
- Different layers of flavor and texture – They all work together to make them so much better than if they were served solo!
- Make-ahead friendly – Ideal for potlucks, parties, or family gatherings.
- Easily customizable – Swap the toppings or use a different pudding flavor for a fun twist.
RECIPE WALK-THROUGH
Before You Begin
First, gather your ingredients…
- Chocolate Sandwich Cookies – Use classic Oreos or your favorite brand for the crust.
- Heavy Cream – Essential for making the ganache and whipped layers ultra-rich and fluffy.
- Chocolate Pudding Mix – Instant pudding works best. Mix with cold milk. Whole milk is best! This is not the time to try and cut calories.
- Chocolate Syrup – The drizzle is everything. We prefer Hershey’s Syrup. You can also use hot fudge that’s been heated slightly until it can be drizzled.
- Milk Chocolate Chips – You can sub in semi-sweet or dark chocolate chips if you prefer, or use a mix!
How To Make Chocolate Lasagna
See the recipe card below for full, detailed instructions
Prepare the crust: Crush the chocolate sandwich cookies and mix with sugar and melted butter. Press into a 9×13 pan and chill.
Make the ganache: Melt chocolate chips with heavy cream in the microwave, stirring until smooth. Freeze for 10-15 minutes.
Prepare the cream cheese layer: Beat cream cheese, sugar, vanilla, and butter until smooth. In a separate bowl, whip heavy cream with powdered sugar, then fold into the cream cheese mixture.
Assemble the layers: Spread the cream cheese mixture over the crust and swirl in chocolate syrup. Pour the chilled ganache over the cream cheese layer. Mix instant pudding with cold milk, then spread over the ganache. Whip more heavy cream with powdered sugar and vanilla, then spread on top (or use Cool Whip). Drizzle with chocolate syrup and add chocolate curls or sprinkles.
Chill and serve: Refrigerate for at least 6 hours or overnight before slicing.
Frequently Asked Questions
How should I store chocolate lasagna, and how long will it remain fresh?
To maintain freshness, cover the chocolate lasagna and refrigerate it. It typically stays fresh for up to four days. For extended storage, you can freeze it for up to two months.
Can I prepare chocolate lasagna in advance?
Yes, chocolate lasagna can be made ahead of time. In fact, preparing it the day before allows the layers to set properly, enhancing the dessert’s texture and flavor.
Can I use Cool-Whip instead of homemade whipped cream?
Yup! If you are a Cool Whip fan, you can use that in place of the homemade whipped cream. We prefer the homemade version, but there are no rules here. Use what you love!
Serving Suggestions
There are so many ways to customize this recipe and make it your own! Use one of these ideas, or experiment with your own!
- Add Crunch: Sprinkle mini chocolate chips or crushed cookies on top.
- Make It Mocha: Add some instant espresso powder mixed with a tablespoon of hot water to your pudding mix.
- Colorize: Top with colorful sprinkles or candy pieces.
- Only For Chocoholics: Swap milk chocolate chips for dark chocolate in the ganache.
Storage Tips
The Best Way to Store Chocolate Lasagna
This is the perfect make-ahead dessert to bring to a party. You can make it up to a day in advance.
- Refrigerator: You can store your dessert covered for up to 4 days.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw in the fridge before serving.
Recipe Tips
- For clean slices, use a sharp knife and wipe it clean between cuts.
- Short on time? Use store-bought Cool Whip instead of homemade whipped cream.
- Want perfect chocolate curls? Use a vegetable peeler on a solid chocolate bar.
More Chocolate Desserts To Try
- Chocolate Peanut Butter Layer Dessert
- Chocolate Trifles For Two
- Magic Layer Brownie Bars
- Chocolate Pudding Cake
- S’mores Oreo Stuffed Brownies
- Chocolate Crinkle Cookies
- Chocolate Peanut Butter Pie
- Chocolate Bread Pudding
Chocolate Lasagna
Ingredients
Crust
- 3 cups chocolate sandwich cookie crumbs about 32 cookies
- 2 tablespoons granulated sugar
- 1/2 cup butter melted
Ganache layer
- 3/4 cup milk chocolate chips
- 1/2 cup heavy cream
Cream Cheese layer
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon butter softened
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 – 2 tablespoons chocolate syrup
Chocolate Pudding layer
- 2 boxes instant chocolate pudding mix 2-3.56 ounce boxes
- 3 cups cold milk
Whipped cream layer
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons chocolate syrup
- Optional garnish: chocolate curls or chocolate sprinkles and chocolate syrup
Instructions
Crust
- Add the chocolate sandwich cookies into a food processor. Pulse until the cookies are all a fine crumb. If you don’t have a food processor, add them into a storage bag and crush them with a rolling pin, then pour into a bowl.
- Stir in the sugar and melted butter until all of the crumbs are coated.
- Press the crumbs firmly into a 9×13 glass pan. Place in the fridge to chill while working on the next layers.
Ganache layer
- In a microwave-safe bowl, add the milk chocolate chips and heavy cream. Microwave in 30-second intervals, stirring each time, until the ganache is smooth. Place into the freezer for 10 – 15 minutes and move on to the next layer.
Cream Cheese layer
- Using a hand mixer, beat cream cheese in a medium mixing bowl until creamy.
- Add the sugar, vanilla, and butter. Beat on medium speed until incorporated. Scrape down the sides and beat in any remaining bits. Set aside.
- Into a separate bowl, pour the heavy cream. Beat on medium speed until soft peaks form; 2-3 minutes. Add in the powdered sugar and beat again until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture just until combined.
Assembly
- Add dollops of the cream cheese all over the crust. Using an off-set spatula, spread the cream cheese out evenly and to the edges.
- Drizzle the 1-2 tablespoons of chocolate syrup on top of the cream cheese. Using a toothpick, make swirls into the cream cheese being careful not to disturb the crust. I didn’t mix all of the chocolate syrup in, a lot of it sat on top.
- Pour the chilled ganache on top of the cream cheese and spread it to the edges.
- In the bowl you used for the cream cheese mixture, add the pudding mix and 3 cups of cold milk, Whisk until thickened; about 2 minutes.
- Pour the pudding on top of the ganache. Pour around the edges and spread inward, to avoid disturbing the ganache. Spread the pudding out evenly and to the edges.
- In the bowl you used previously for the whipped cream, add in the 2 cups of heavy cream. Beat until soft peaks form, then add the powdered sugar and vanilla extract and beat to stiff peaks again. (Note – you can skip the step and use a 10-ounce container of Cool Whip if you prefer).
- Add dollops of whipped cream on top of the pudding and spread evenly.
- Add the chocolate syrup to a sandwich bag, seal out as much air as possible, then cut out a very small hole in one of the corners. Drizzle over the whipped cream. Sprinkle chocolate curls or chocolate sprinkles on top.
- Refrigerate for at least 6 hours, or overnight. Cut into squares and serve.
Notes
- Use a very sharp knife to cut. Wipe with a paper towel before each cut.
- If you don’t want to make the whipped cream layer, you can substitute Cool Whip.
- To make the chocolate curls, use a solid bar of milk chocolate and a vegetable peeler.
- Instead of the chocolate curls, use mini chocolate chips or chocolate sprinkles.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
