17 Shares

If you’re craving a layered dessert that looks impressive but couldn’t be easier to make, this No Bake Chocolate Oreo Lasagna delivers every time. With a buttery Oreo crust, fluffy cream cheese layer, rich chocolate pudding, and clouds of whipped topping, it’s creamy, chocolatey, and completely crowd-pleasing.

Because there’s no baking involved, it’s perfect for warm days, holidays, birthdays, or anytime you need a make-ahead dessert that slices beautifully and tastes even better the next day.

Why You’ll Love This Recipe

No oven required
Easy to make ahead
Four irresistible creamy layers
Perfect for parties and potlucks
Rich chocolate flavor with smooth texture

Ingredients You’ll Need

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

1 package regular Oreos (about 36 cookies)
6 tablespoons butter, melted
8 oz cream cheese, softened
1 cup confectioners’ (powdered) sugar
16 oz Cool Whip, divided
1 (5.9-ounce) package chocolate instant pudding
2 3/4 cups cold milk

Let’s Get Started

Place the Oreos (filling included) into a food processor and pulse until fine crumbs form. If you don’t have a processor, seal them in a sturdy bag and crush with a rolling pin.
Set aside about 1 cup of the crushed Oreos for topping. Combine the remaining crumbs with the melted butter and mix until evenly coated and the texture resembles damp sand.
Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish. Use the bottom of a glass or measuring cup to compact it tightly. Refrigerate for 10–15 minutes to firm up.
In a large bowl, beat the softened cream cheese until completely smooth and fluffy. Add the powdered sugar and mix until creamy with no lumps.
Gently fold in 8 oz (half) of the Cool Whip until fully combined and light in texture. Spread this layer evenly over the chilled crust.
In a separate bowl, whisk the chocolate instant pudding with the cold milk for about 2 minutes, until thickened. Let it stand for 2–3 minutes to fully set.
Carefully spread the pudding layer over the cream cheese mixture, smoothing it evenly without pressing too hard.
Spread the remaining 8 oz of Cool Whip over the pudding layer, creating a smooth, fluffy top.
Sprinkle the reserved Oreo crumbs evenly across the top.
Cover and refrigerate for at least 4 hours, or overnight for best results. The layers should be firm and slice cleanly when chilled.

Servings and Pairing

This dessert makes about 12–15 generous servings. Serve chilled with a cup of coffee, a glass of milk, or as part of a dessert table for gatherings and celebrations.

Variations

Add a layer of mini chocolate chips between the pudding and whipped topping.
Drizzle chocolate syrup over the top before serving.
Swap in cookies-and-cream pudding for extra Oreo flavor.
Mix crushed peanut butter cups into the pudding layer.
Use Golden Oreos for a vanilla-based twist.

Storage Tips

Keep covered in the refrigerator for up to 4 days. The layers stay firm and flavorful when chilled.

For longer storage, freeze tightly wrapped for up to 1 month. Thaw overnight in the refrigerator before serving.

FAQs

Can I make this a day ahead?

Yes, and it’s even better the next day once the layers are fully set.

Can I use homemade whipped cream?

You can substitute about 3 cups of stabilized whipped cream for the 16 oz of Cool Whip.

Do I remove the Oreo filling?

No, use the whole cookies with the filling included for the perfect crust texture.

Why is my pudding layer soft?

Make sure you use instant pudding (not cook-and-serve) and whisk thoroughly with cold milk until thickened before layering.

Final Thoughts

No Bake Chocolate Oreo Lasagna is the kind of dessert that wins over everyone at the table. With its creamy layers, rich chocolate flavor, and crunchy Oreo topping, it’s simple to prepare yet impressive to serve. Once you make it, it’s sure to become a go-to favorite.