No Bake Chocolate Lasagna Cake Dessert Recipe

This no bake chocolate lasagna cake has a layer of Oreo crust on the bottom, a cream cheese and Cool Whip layer in the middle, then a thick chocolate pudding layer on top — finished with more Cool Whip and a scatter of mini chocolate chips. It started as a birthday dessert for my husband (he’s a chocolate mousse guy, not a cake guy), and it has been on repeat ever since.

The whole thing goes together in about 20 minutes of actual work, then the fridge does everything else.

No oven. No mixer beyond beating the pudding.

No fancy technique. If you can crush Oreos and stir pudding, you can pull this off — and it feeds a 9×13 pan worth of people, which means it’s ideal for anything from a birthday to a summer cookout to a weeknight when you need something in the fridge waiting for you.

What Makes This Pan So Good

• Layered texture in every bite. The Oreo crust stays firm and slightly crunchy, the cream cheese layer is thick and tangy, the pudding layer is rich and smooth, and the Cool Whip on top is light. That contrast is the whole point.
• No baking required. The fridge does all the setting — you just need a couple of hours of patience, or you can freeze it for a faster turnaround.
• Scales for a crowd. A 9×13 pan cuts into 20 generous squares or 24 smaller pieces. It holds up well in the fridge for days without getting soggy.
• The ingredients are all grocery store staples. Oreos, cream cheese, Cool Whip, instant pudding, butter, sugar, and mini chocolate chips — nothing obscure, nothing that requires a specialty store run.
• Make-ahead friendly. It genuinely gets better after sitting overnight. The layers firm up and meld together in a way they don’t quite do after just an hour.

What to Know Before You Start

A few things worth knowing before you start layering:

Use regular Oreos, not Double Stuf. Double Stuf throws off the crust ratio — you end up with too much filling in the cookie layer and not enough cookie structure.

The crust gets greasy and doesn’t hold its shape. Regular Oreos, crushed with the filling and all, work exactly right.

Your cream cheese needs to be fully softened. This is the step people rush and then regret.

Cold cream cheese will leave lumps in the white layer no matter how long you beat it. Set it out 30–45 minutes before you start, or give it 20 seconds in the microwave if you forgot (unwrapped, on a plate).

It should give easily when you press it — not still firm in the center.

The pudding layer thickens fast. Once you whisk the instant pudding with the cold milk, it starts setting up within a couple of minutes.

Have the cream cheese layer already spread before you mix the pudding, so you can pour it while it’s still pourable. If you let it sit too long on the counter before pouring, it gets thick and hard to spread evenly.

Chill time matters. The recipe says at least an hour, but two hours is better, and overnight is best.

After just an hour, the pudding layer is set but the cream cheese layer can still be a little soft at the edges. Give it more time if you can.

Wait to add the Cool Whip topping until you’re close to serving. If you’re making this the night before, hold off on the final Cool Whip and chocolate chip layer until a few hours before serving, or do it right before.

Cool Whip holds fine overnight in the fridge, but it looks freshest when added closer to serving time.

Ingredients

Here’s everything you need for a full 9×13 pan:

For the Oreo Crust

• 1 package Oreo cookies (about 36 cookies) — Use regular, not Double Stuf. You’ll crush the whole cookie, filling and all.
• 6 tablespoons butter, melted — This binds the crust. Real butter works better here than margarine for holding the crust together once chilled.

For the Cream Cheese Layer

• 8 oz. cream cheese, softened — Full fat, brick style. The spreadable kind in a tub is softer and will make the layer looser than you want.
• 1/4 cup granulated sugar — Just enough sweetness to balance the tang of the cream cheese without making the layer cloying.
• 3 tablespoons cold milk — Helps loosen the cream cheese mixture so it spreads more easily without thinning it out too much.
• Half of a 12 oz. tub of Cool Whip, thawed — The other half goes on top as the final layer. Thaw it in the fridge overnight — don’t rush it on the counter.

For the Chocolate Pudding Layer

• 2 packages (3.9 oz. each) chocolate instant pudding — Instant, not cook-and-serve. The cook-and-serve kind won’t set up the same way in this recipe.
• 3 1/2 cups cold milk — Cold is important — instant pudding sets up better with cold milk. Room temperature milk will give you a thinner, slower-setting result.

For the Top Layer

• Remaining Cool Whip — The second half of the tub, spread over the set pudding layer.
• 1 cup mini chocolate chips — Scattered on top of the Cool Whip. Mini chips work better than regular here because they distribute more evenly and you get a little crunch in every bite without one big chip landing in your way.

How to Make It

Step 1: Make the Oreo Crust

Place your Oreos in a gallon-size zip-top bag — do half at a time if the bag is getting crowded. Leave a little air in the bag, seal it, and crush the cookies with a rolling pin until you have fine crumbs.

(Don’t seal it too full of air or the bag will pop when you start rolling — learned that one the hard way.) You want them fine enough to pack into a crust, not chunky.

Pour the crumbs into a large bowl and stir in the melted butter until all the crumbs are coated. The mixture should hold together when you press a bit between your fingers — if it seems too dry, add another half tablespoon of butter.

Press the mixture evenly into the bottom of a 9×13 inch baking dish. Use the flat bottom of a measuring cup or a glass to press it down firmly — a loose crust will crumble when you cut it later.

Put the pan in the fridge while you make the next layer, at least 10–15 minutes.

Step 2: Make the Cream Cheese Layer

In a large bowl, beat the softened cream cheese until smooth — no lumps. Add the sugar and 3 tablespoons of milk and beat again.

Fold in half the tub of Cool Whip with a spatula until the mixture is smooth and fluffy. It should be thick and spreadable, not runny.

If it seems too stiff, add another half tablespoon of milk.

Spread this mixture evenly over the chilled Oreo crust. The key is going slow and gentle here — if you press too hard you’ll drag up pieces of the crust.

Use an offset spatula if you have one; a regular spatula works fine too. Set this back in the fridge while you make the pudding.

Step 3: Make the Chocolate Pudding Layer

In a separate large bowl, whisk together the two packages of instant pudding and the 3 1/2 cups cold milk. Whisk for about 2 minutes — it will start to thicken fairly quickly.

Don’t walk away and let it sit; you want to pour it while it’s still a pourable consistency.

Pour the pudding over the cream cheese layer and spread it gently to the edges. It’s okay if some of it mixes slightly at the edges with the cream cheese layer — once it’s chilled and set, the layers will be distinct.

Smooth the top as best you can.

Step 4: Chill Until Set

Cover the pan with plastic wrap and refrigerate for at least 2 hours, or overnight. If you’re in a hurry, you can put it in the freezer for 45 minutes to an hour — just keep an eye on it so it doesn’t freeze solid.

You want it firm and set, not frozen through.

You’ll know it’s ready when the pudding layer doesn’t jiggle when you gently shake the pan, and a toothpick inserted in the center comes out clean (not wet with liquid pudding).

Step 5: Add the Top Layer

Once the pudding layer is fully set, spread the remaining Cool Whip over the top in an even layer. Scatter the mini chocolate chips over everything.

The chips add a satisfying little crunch against the smooth Cool Whip and the creamy pudding underneath — don’t skip them.

Slice and serve straight from the pan. A sharp knife run under hot water and wiped dry between cuts gives you cleaner slices.

Helpful Tips

Getting Clean Slices

Run your knife under hot water, wipe it dry, and cut. Repeat between slices.

Cold desserts like this one drag and smear if you cut them with a dry knife — the hot water trick makes a real difference, especially for getting that first slice out of the corner cleanly.

Pressing the Crust Firmly

Don’t just press the Oreo crust with your fingers — use the flat bottom of a measuring cup or glass and really pack it in. A firmly pressed crust holds together when you cut the dessert and gives you a clean layer at the bottom of each piece.

A loosely pressed crust crumbles and falls apart the moment you try to slice it.

Getting the Cream Cheese Smooth

If you end up with lumpy cream cheese no matter what, try warming the bowl slightly — put it over a pot of hot (not boiling) water for a minute, or set it in a warm oven for 30 seconds. The goal is fully softened cream cheese with no cold spots.

Lumps in the cream cheese layer are the most common complaint with this dessert, and fully softened cream cheese is the fix every time.

Room Temperature Dishes

If you pull the pan out of the fridge right before serving on a warm day, condensation can make the top slightly watery. Pull it out 10–15 minutes before serving to let it come to a more workable temperature without melting the Cool Whip layer.

Making It in Individual Cups

This also works in individual serving cups or mason jars — layer the crust, cream cheese, and pudding in order in each cup. Great for parties where you don’t want to deal with slicing.

The ratios stay the same; you’ll just have more individual servings rather than one pan.

Variations

Peanut Butter Layer

Add 1/2 cup of peanut butter to the cream cheese layer. Beat it in with the cream cheese and sugar before folding in the Cool Whip.

The result is a cream cheese–peanut butter layer that plays really well against the chocolate pudding. Scatter peanut butter chips on top instead of (or in addition to) the chocolate chips.

White Chocolate Version

Swap the chocolate pudding for white chocolate instant pudding and use white chocolate chips on top. The Oreo crust still works, or you can use Golden Oreos for a lighter-colored crust that fits the aesthetic better.

Mint Chocolate

Use mint Oreos in the crust (or add a few drops of peppermint extract to the crust mixture). Use chocolate pudding as written.

Top with mini chocolate chips and a handful of Andes mint pieces. It’s essentially a grasshopper pie situation layered in a 9×13.

Helpful Kitchen Tools

A couple of things that make this easier:

• 9×13 Pyrex Baking Dish with Lid — The lid makes it easy to store in the fridge without wrestling with plastic wrap. Worth having for any layered no-bake dessert.
• Hand Mixer — For beating the cream cheese layer smooth. A stand mixer works too, but a hand mixer gives you more control over a bowl this size.
• Offset Spatula — Makes spreading each layer evenly so much easier, especially the cream cheese layer over the fragile Oreo crust.

Storage, Make-Ahead, and Leftovers

Storing Leftovers

Cover the pan tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator.

It keeps well for 4–5 days — the crust will soften slightly over time (it goes from crunchy to more of a soft cookie texture), but the overall dessert is still very good. Some people actually prefer it after a day or two when everything has melded together.

Can You Freeze It?

Yes — and it’s genuinely good frozen. Slice it before freezing and store pieces in a single layer in a freezer-safe container (or wrap individual slices in plastic wrap).

It will keep in the freezer for up to 2 months. Pull a piece out and let it sit on the counter for 10–15 minutes before eating, or eat it straight from the freezer for a firmer, almost ice cream bar–like texture.

The Cool Whip freezes fine; the crust gets even firmer.

One honest note: if you freeze the whole pan with the Cool Whip topping on it, the Cool Whip can become icy and slightly grainy once thawed. If you’re planning to freeze this, hold off on the Cool Whip top and add it fresh after thawing.

Making It Ahead

This is an ideal make-ahead dessert. Make the base (crust, cream cheese layer, pudding layer) the night before.

Cover and refrigerate. The day of serving, spread the Cool Whip and add the chocolate chips.

Two hours before needed works fine; overnight is even better.

Frequently Asked Questions

Can I use homemade whipped cream instead of Cool Whip?

You can, but there are trade-offs. Homemade whipped cream doesn’t hold its structure as long as Cool Whip — it will start to weep and deflate after a few hours in the fridge, especially once it’s sitting on top of the pudding layer.

If you want to use homemade whipped cream, stabilize it with a tablespoon of powdered sugar and a teaspoon of unflavored gelatin dissolved in a bit of cold water. That helps it hold longer.

For the cream cheese layer, homemade whipped cream works fine; the cream cheese stabilizes it. The topping layer is where you’ll notice the difference most.

My cream cheese layer has lumps — what went wrong?

Almost always this comes down to cream cheese that wasn’t fully softened before beating. Even if it felt soft on the outside, it can still have cold spots in the middle that won’t smooth out no matter how long you beat them.

The fix is to either give it more time on the counter (at least 45 minutes from fridge to bowl), or to gently warm the cream cheese in the microwave for 15–20 seconds before starting. Beat the cream cheese alone first until it’s completely smooth before adding any other ingredients.

Can I use cook-and-serve pudding instead of instant?

No — cook-and-serve pudding won’t work in this recipe. It requires heat to thicken, and once cooled it sets up differently than instant.

You’d end up with a pudding layer that either doesn’t set properly or has a different texture that doesn’t work in a layered no-bake dessert. Stick to instant pudding.

How far in advance can I make this?

Up to 24 hours ahead, with the Cool Whip and chips added closer to serving. If you go beyond 24 hours, the crust softens considerably and the layers can start to blur together a little at the edges.

It’s still edible and good, just not as distinct in texture. For best results, make it the day before and serve it the next day.

Can I make this in a different size pan?

A 9×13 is the right size for this recipe as written. If you want to use a smaller pan (like an 8×8 or 9×9), cut the recipe roughly in half — one package of pudding, half the cream cheese mixture, and so on.

The layers will be thicker relative to the pan size, which means the pudding layer especially will take longer to set. Add an extra 30–45 minutes to the chill time.

Is there a way to make this without Cool Whip?

Yes — use stabilized whipped cream (as described above) or a non-dairy whipped topping. You can also use whipped coconut cream from a can of full-fat coconut milk that’s been refrigerated overnight, though it will have a faint coconut flavor that’s noticeable against the chocolate pudding.

The texture works well though, and it sets up firmer than Cool Whip in the freezer.

Related Recipes

If this is the kind of dessert you’re into, here are a few more no-bake and layered desserts from CouponCravings worth bookmarking:

• Oreo Pudding Pie — Same Oreo crust, same pudding logic, but in a pie dish with a different layering approach.
• Dirt Cup Dessert — A crowd favorite for kids (and anyone who finds it fun). Oreo crumbles, chocolate pudding, and gummy worms.
• No Bake Peanut Butter Pie — The peanut butter version of this kind of layered dessert, with a chocolate crust and a fluffy peanut butter filling.
• French Silk Pie — Rich chocolate filling in a standard pie crust. More work than this chocolate lasagna, but worth making when you want something a little more formal.
• Chocolate Eclair Cake — Another no-bake layered dessert, this one with graham cracker layers and a chocolate glaze on top.