This no-bake Chocolate Lasagna recipe, also known as Oreo Lush, has an Oreo cookie crust, a cheesecake-like center, a layer of chocolate pudding, and is finished with whipped topping. This classic comfort dessert is easy to prepare and always a crowd-pleaser, making it a favorite with both kids and adults. I love making it for a summer brunch, but I’ve been known to make it year-round!

Easy No-Bake Chocolate Lasagna

Oreo cookies are easily my favorite store-bought cookies, making their way into so many of my desserts! So it’s no surprise that this Chocolate Lasagna recipe, with an Oreo cookie crust, is my most beloved lush. Which is saying a lot, considering how obsessed I am with this banana cream pie lush and coconut cream pie lush.

I’ve been making and serving this Chocolate Lasagna for years, and it’s always the dessert everyone goes back for until the pan is completely wiped clean. If you’ve never made it—or eaten it—you truly have to, because it’s what dessert dreams are made of. It’s not a lasagna in the traditional Italian sense, of course, but I love the name because it perfectly describes this 13×9 dessert packed with layer after layer of pure chocolate goodness.

Olive Garden serves this dessert, but with layers of cake. My version uses store-bought ingredients, including Oreo cookies, chocolate pudding, and whipped topping. It’s lighter, fluffier, more luscious—and I think better!

Helpful Tips

• Make sure to coat the pan with nonstick spray. This will ensure the crust won’t stick.
• Beat the pudding until it is super thick. This is a must, or it won’t set.
• Each step requires chilling. I know it’s hard to be patient, but don’t skip these steps! It’s critical so that each slice isn’t mush.
• In order to get pretty clean slices. Place the pan in the freezer for 30 minutes before cutting, and wipe off your knife with a paper towel in between each cut.

How to Make Chocolate Lasagna Step by Step

Gather your ingredients and prepare a baking dish: Coat a 9×13-inch dish with nonstick cooking spray and set it aside.

Make the crust: Blend 36 Oreo cookies in a food processor until finely ground, then add 6 tbsp melted butter and blend until well combined.

Press the crumb mixture evenly into the bottom of the prepared pan. Transfer the crust to the refrigerator for 15 minutes.

Make the cream cheese layer: Using an electric mixer, in a medium bowl, beat 8 oz. cream cheese until fluffy. Add ¼ cup sugar and 2 tbsp milk and beat until well combined. Gently fold in 1 cup of the Cool Whip, then spread the mixture over the Oreo crust. Place in the fridge for another 15 minutes.

In a separate large bowl, combine 2 small boxes of pudding and 3¼ cups of cold milk. Whisk vigorously until the mixture thickens; this usually takes about 2 minutes, then let it sit for another 1-2 minutes to thicken more. Spread the pudding over the top of the cream cheese layer and place back in the fridge for another 15 minutes to allow the pudding to set.

Top and refrigerate: Once the pudding has set, spread the remaining Cool Whip on top and sprinkle with 1 cup of chocolate chips. Place in the fridge for at least 3-4 hours to set before serving.

Serve: Serve and enjoy.

Recipe Variations

• Mint chocolate lasagna: Replace the regular Oreos with Mint Oreos and finish off the top layer with chopped up Andes chocolates. This is great at Christmas time.
• Lemon lasagna: Swap the regular Oreos with Golden Oreos and use instant lemon pudding instead of the chocolate. Lemon lovers rejoice!
• That final touch on top: Use mini chocolate chips, ground up Oreos, or chocolate sprinkles on the very top. All fun!
• Reduced sugar: Sugar-free instant pudding and reduced sugar whipped topping can be used.
• Homemade whipped cream: If you are completely opposed to using Cool Whip, you can try this dessert with homemade whipped cream.
• Convert to parfaits: Divide all the ingredients into 15, 8 oz. glasses for Oreo Parfaits so everyone gets their own glass. Super pretty!

How to Store

Keep leftovers tightly wrapped in the refrigerator up to 3 days, although the consistency will loosen over time. Chocolate lasagna can be prepared a day in advance. Store it in the refrigerator, tightly sealed in plastic wrap.

To freeze it, wrap it in plastic and then in several layers of tinfoil. Thaw overnight in the fridge before serving. Freezing does not have good results with real whipped cream, though. Only whipped topping.

What to Serve With Chocolate Lasagna

I love serving this decadent dessert with a honey lime fruit salad or fresh fruit salad to balance the richness. If I’m really in the mood to indulge, I’ll drizzle homemade chocolate sauce over the lasagna for even more chocolatey goodness.

More Lush Recipes

• Banana Cream Lush
• Coconut Cream Lush
• Banana Split Lush
• Pineapple Lush