Chocolate Lasagna Recipe

This chocolate lasagna recipe is a no-bake layered dessert that tastes like a soft chocolate cream pie you can cut into neat squares. A chocolate sandwich cookie crust is pressed into a pan, then topped with a sweet cream cheese layer, a thick chocolate pudding layer and a fluffy whipped topping finished with a heavy blanket of chocolate shavings. It takes about 25 minutes of hands-on time, then it chills until the layers set. If you love easy layered chocolate desserts, also try this heaven in a bowl and this no-bake chocolate eclair cake.

Why You’ll Love This Chocolate Lasagna Recipe

• No oven needed: everything is mixed, layered and chilled.
• Four clear layers: cookie crust, cream cheese, chocolate pudding and whipped topping with shavings.
• Make-ahead friendly: it tastes even better after a night in the refrigerator.
• Crowd-pleasing: it cuts into tidy squares for potlucks, holidays and birthdays.
• Simple pantry ingredients: cookies, pudding mix, cream cheese, milk and whipped topping.

Ingredients for Chocolate Lasagna Recipe

For the cookie crust

• 3 cups chocolate sandwich cookie crumbs
• 6 tablespoons unsalted butter, melted

For the cream cheese layer

• 8 oz cream cheese, softened
• 1/4 cup sugar
• 2 tablespoons milk
• 1 cup whipped topping, thawed

For the chocolate pudding layer

• 2 packages (3.9 oz each) instant chocolate pudding mix
• 3 1/4 cups cold milk

For the topping

• Remaining whipped topping from a 16 oz tub (about 2 cups), thawed
• 1 to 1 1/2 cups chocolate shavings or curls

Optional extras

• 1 teaspoon vanilla extract in the cream cheese layer (optional)
• A pinch of salt in the crust (optional)
• Extra cookie crumbs for a light sprinkle under the shavings (optional)

Ingredient Notes

• Cookie crumbs: crush chocolate sandwich cookies (filling included) in a food processor or a sealed bag with a rolling pin until fine and even. Measure the crumbs loosely, not packed.
• Cream cheese: use full-fat block cream cheese and soften it fully so the middle layer stays smooth.
• Sugar: plain white sugar sweetens the cream cheese layer without making it gritty when beaten well.
• Instant pudding: instant mix is what sets this layer firm enough to slice. Cook-and-serve pudding is too soft here.
• Whipped topping: one 16 oz tub is enough for the cream cheese layer and the top. Thaw it in the refrigerator.
• Chocolate shavings: run a vegetable peeler down a bar of semisweet or dark chocolate for the thick topping shown in the photo.

How to Make This Chocolate Lasagna Recipe

1. Make the crust: stir the cookie crumbs and melted butter until the mixture looks like damp sand. Press it firmly into the bottom of a 9×13 inch pan. Chill while you prepare the next layer.
2. Beat the cream cheese layer: in a large bowl, beat the softened cream cheese, sugar and 2 tablespoons milk until smooth and fluffy. Fold in 1 cup of the whipped topping until no streaks remain.
3. Spread the cream cheese layer: spoon the mixture over the chilled crust and smooth it into an even layer that reaches the edges.
4. Mix the pudding: whisk the instant chocolate pudding mix with 3 1/4 cups cold milk for about 2 minutes, until thick. Let it stand 2 to 3 minutes to firm a little more.
5. Add the pudding layer: spread the pudding gently over the cream cheese layer so the layers stay distinct.
6. Finish the top: spread the remaining whipped topping over the pudding. Cover the surface thickly with chocolate shavings or curls.
7. Chill: cover and refrigerate for at least 4 hours, or overnight, until the layers are firm enough to cut clean squares.

Hands-on time is about 25 minutes, plus at least 4 hours of chilling. The pan makes about 12 to 15 servings, depending on how you cut it.

Tips for the Best Chocolate Lasagna

• Press the crust firmly: a packed crust holds together when you lift a slice.
• Soften the cream cheese fully: cold cream cheese leaves lumps that show in the middle layer.
• Keep the pudding thick: use cold milk and whisk until it mounds on the whisk before spreading.
• Spread gently: dollop each soft layer in spoonsful, then smooth, so you do not drag the layer below.
• Chill overnight when you can: the pudding sets firmer and the flavors meld.
• Keep it cold: refrigerate soon after serving and follow the FDA safe food handling tips for dairy desserts.

Serving Ideas

Cut the chocolate lasagna into neat squares with a sharp knife wiped clean between cuts. Serve on small plates with a fork, or lift bigger pieces for a dessert table. It sits nicely next to a chocolate peanut butter layered dessert or a festive no-bake gingerbread cheesecake.

Variations

• Mint chocolate: add a drop of peppermint extract to the cream cheese layer.
• Mocha: dissolve 1 teaspoon instant espresso powder in the pudding milk.
• Peanut butter swirl: beat 1/4 cup creamy peanut butter into the cream cheese layer.
• Smaller pan: halve the recipe for an 8×8 or 9×9 pan.
• Individual cups: layer the same components in clear cups for parties.

Storage

Cover leftovers and keep them in the refrigerator for up to 4 days. Because the dessert contains dairy, do not leave it at room temperature for more than 2 hours. Freezing is possible for up to 1 month if wrapped tightly; thaw overnight in the refrigerator. The topping may look a little softer after thawing. For general guidance, see the FDA advice on storing food safely.

FAQ

What is chocolate lasagna?

Chocolate lasagna is a no-bake layered dessert with a cookie crust, a cream cheese layer, chocolate pudding and whipped topping. It is sometimes called a layered chocolate pudding dessert.

How do you make chocolate lasagna?

Press a buttered cookie crumb crust into a pan, spread a sweetened cream cheese layer, add thickened chocolate pudding, cover with whipped topping and chocolate shavings, then chill until firm.

Can chocolate lasagna be made ahead?

Yes. Make it the day before and keep it covered in the refrigerator. Add the chocolate shavings just before serving if you want them to look their freshest.

Can you freeze chocolate lasagna?

Yes. Freeze the pan tightly wrapped for up to 1 month, then thaw in the refrigerator overnight. The texture is best when served cold the next day.

What substitutions work in this chocolate lasagna recipe?

You can use homemade whipped cream in place of whipped topping if you serve it the same day. Vanilla pudding can replace chocolate for a lighter look, and gluten-free chocolate sandwich cookies can stand in for the crust when needed.