No-Bake Chocolate Lasagna

published Jan 26, 2022
summer
Chocolate Lasagna Recipe

This no-bake icebox cake features impressive layers of chocolate and cream, but it’s quick to whip up thanks to a few ready-made ingredients.

Serves12 to 16

Prep18 minutes

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a piece of Chocolate lasagna (chocolate cream pie with alternating layers of chocolate and cream) on a plate with a fork on the side
Credit: Perry Santanachote

You’re short on time, and you need an easy but delicious dessert to feed a crowd — this is the situation when you’ll be most grateful that chocolate lasagna exists. This no-bake icebox cake features impressive layers of chocolate and cream and is quick to whip up, thanks to a few ready-made ingredients. The best part: There’s no baking involved and this treat literally sets while you sleep.

What Is Chocolate Lasagna Made Of?

The name can be a bit misleading, as chocolate lasagna doesn’t have any lasagna noodles in it — nor is it in any way Italian. But the dessert does have lots of layers, like lasagna, made of the following:

  • Oreo cookie crumbs
  • Cream cheese
  • Cool Whip
  • Chocolate pudding
  • Chocolate chips or shavings
Credit: Perry Santanachote

Tips and Tricks for Making Chocolate Lasagna

There’s not much to it when assembling a chocolate lasagna, but if it’s particularly hot or humid in your kitchen, freezing the pan for 10 to 15 minutes between each layer can help ensure smooth spreading of the next layer. You can also freeze the chocolate lasagna for 30 minutes before slicing into it to get clean slices with straight edges.

How Long Does It Keep in the Fridge For?

Chocolate lasagna will keep covered in the fridge for up to one week or up to two months in the freezer.

Chocolate Lasagna Recipe

This no-bake icebox cake features impressive layers of chocolate and cream, but it’s quick to whip up thanks to a few ready-made ingredients.

Prep time 18 minutes

Serves 12 to 16

Nutritional Info

Ingredients

  • 1 pound

    Cool Whip whipped topping (5 cups), divided

  • 8 ounces

    cream cheese

  • 8 tablespoons

    (1 stick) unsalted butter

  • 1 (14.3-ounce) package

    Oreo cookies (36 cookies)

  • 3/4 cup

    powdered sugar

  • 3 1/4 cups

    plus 2 tablespoons whole milk, divided

  • 1 teaspoon

    vanilla extract

  • 1 (9-ounce) package

    Famous chocolate wafer cookies (44 wafers), divided

  • 2 (about 4-ounce) packages

    instant chocolate pudding mix (not cook and serve)

  • 4 ounces

    semisweet chocolate

Instructions

  1. Thaw 1 pound Cool Whip (5 cups) if frozen according to package instructions.

  2. Place 8 ounces cream cheese in a stand mixer bowl (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 1 hour. Meanwhile, make the crust.

  3. Melt 1 stick unsalted butter in the microwave or on the stovetop. Place 1 (14.3-ounce) package Oreo cookies in a food processor fitted with the blade attachment. Process until crumbly, about 1 minute. With the motor running, drizzle in the melted butter and process until the mixture looks like wet sand. Transfer the crumbs to a 9x13-inch baking dish and firmly press into the bottom in an even layer. Freeze while you prepare the next layer.

  4. Add 3/4 cup powdered sugar, 2 tablespoons of the whole milk, and 1 teaspoon vanilla extract to the bowl of cream cheese. Beat with the whisk attachment on medium speed until smooth and fluffy, about 2 minutes. Add 8 ounces of the Cool Whip (2 1/2 cups) and fold together with a rubber spatula until combined. Transfer onto the crust and spread into an even layer. Place 22 Famous chocolate wafers in an even layer on top of the cream cheese layer, overlapping them as needed. Freeze while you prepare the next layer.

  5. Place 2 (about 4-ounce) packages instant chocolate pudding mix and the remaining 3 1/4 cups whole milk in a large bowl. Whisk until smooth and thick, 2 to 3 minutes. Transfer to the baking dish and spread into an even layer. Top with the remaining 22 Famous chocolate wafers in an even layer, overlapping them as needed.

  6. Shave 4 ounces semisweet chocolate with a vegetable peeler or finely chop. Spread the remaining 8 ounces Cool Whip (2 1/2 cups) over the chocolate wafers and sprinkle with the chocolate. Cover the baking dish with aluminum foil and refrigerate for at least 4 hours or up to 3 days to let the layers set.

  7. For the cleanest slices, place the baking dish in the freezer for 30 minutes before serving. Cut into squares and serve.

Recipe Notes

Vegan: Because chocolate lasagna isn’t baked, vegan or dairy-free versions of all the ingredients, including Cool Whip, cream cheese, and pudding, can be substituted.

Storage: Refrigerator, covered, for up to 1 week, or freeze for up to 2 months.