My No Bake Chocolate Chip Cookie Lasagna has layers of chocolate chip cookies, creamy cheesecake, fudge pudding, and whipped cream! Perfect for any party!
Love layered desserts? Add our lemon lush and french silk brownies to your baking menu!
Why Make Chocolate Lasagna
Who can resist layers of cookies, pudding, and whipped cream?
This delicious no bake treat is a must make! It’s perfect for a weekday dessert, and impressive enough to share with friends!
If you love our easy no bake chocolate cheesecake bars, you could use those as the first layer if you prefer!
I remember YEARS AGO having something similar at Olive Garden, anyone else remember this or am I losing my mind?
Let’s talk about how easy this no bake treat is to make!
Ingredients Needed
- Cookies. Start by deciding what kind of cookies to use in the first layer. Some people opt for an Oreo crust, but I personally think they’re overused in cookie crusts. I chose Chips Ahoy (chocolate chip cookies).
- Cream Cheese– don’t settle for off brands here. Get the richest flavor with Philadelphia.
- Chocolate Pudding– make sure to choose an INSTANT pudding mix. I chose chocolate, but the chocolate fudge would be awesome too!
- Cool Whip- you could also make my homemade stabilized whipped cream if you prefer!
How to Make a Layered Dessert
The crust.
- Using any crunchy cookie variety, pulse it a few times in a food processor until fine crumbs. Or use a ziploc bag and crush with a rolling pin!
- Add melted butter to the cookie crumbs and pour into the bottom of a 13×9 baking dish. Using the palm of your hand or the bottom of a cup, firmly press the crumbs into the bottom of the dish. Set aside.
Cheesecake layer.
- In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold Cool Whip in cream cheese mixture until blended. Fold in mini chocolate chips.
- Pour over crust. Using an offset spatula, spread the mixture evenly over the crust layer.
Pudding layer.
- In a large bowl add two packages of INSTANT chocolate pudding mix. Make sure you purchase the instant variety or this won’t set up properly. Whisk in milk. You’ll use less milk than the box says because you want this layer extra thick and fudgy.
- Once the pudding mix is well blended, spread the pudding over cheesecake layer.
Whipped Cream.
- Add remaining Cool Whip to the top of the chocolate lasagna. Sprinkle with more mini chocolate chips and refrigerate for 3 hours or overnight.
- Slice and serve. Store in refrigerator for up to 5 days. ENJOY.
More No Bake Desserts
If you’re looking for a portable dessert for you next bbq or potluck this Chocolate Chip Cookie Lasagna is perfect.
- When you’re looking for an easy dessert, this No Bake Oreo Cheesecake recipe is a creamy, flavorful pie! Easy to throw together for a delicious treat!
- Fill a glass with this beautiful NO BAKE Chocolate Chip Cookie Cheesecake Parfait! Layer after layer, it’s a delicious dessert recipe any time of year!
- This easy, no bake Chocolate Chip Cookie Cheesecake recipe is the perfect summer treat. Cookie crust with creamy cheesecake filling, so decadent and delicious!
- Layers of cinnamon graham crackers, vanilla pudding and fresh banana make this no bake Banana Eclair Cake a huge summer hit! To top it off, I literally topped it off a cinnamon glaze!
- Easy, 4 ingredient, No Bake Peanut Butter Smores Bars recipe for a tasty treat that’s ready in 15 minutes!
Craving chocolate chip cookies after reading this recipe? Be sure to try out my Perfect Chocolate Chip Cookie recipe!
Substitutions
- Use peanut butter sandwich cookies or Nutter Butters for the base.
- Swap out the chocolate pudding for banana pudding
- Top with Reese’s or peanut butter morsels
More Easy Dessert Recipes
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Chocolate Lasagna Recipe
My No Bake Chocolate Chip Cookie Lasagna has layers of chocolate chip cookies, creamy cheesecake, fudge pudding, and whipped cream! Perfect for any party!
Ingredients
For the crust
- 34 crunchy chocolate chip cookies like Chips Ahoy
- ⅓ cup unsalted butter
For the first layer
- 8 oz cream cheese softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 8 oz Cool Whip thawed
- ½ cup mini chocolate chips
For the second layer
- 2 boxes instant Chocolate Pudding Mix small box size
- 2 ½ cups cold milk I used skim milk
For the topping
- 8 oz Cool Whip thawed
- ½ cup mini chocolate chips
Instructions
- For the crust layer, pulse cookies in a food processor until fine crumbs. Or use a ziploc bag and crush with a rolling pin!
- Add melted butter to the cookie crumbs and pour into the bottom of a 13×9 baking dish.
- Using the palm of your hand or the bottom of a cup, firmly press the crumbs into the bottom of the dish. Set aside.
- In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold Cool Whip in cream cheese mixture until blended. Fold in mini chocolate chips.
- Pour over crust. Using an offset spatula, spread the mixture evenly over the crust layer.
- In a large bowl add two packages of INSTANT chocolate pudding mix. Make sure you purchase the instant variety or this won’t set up properly.
- Whisk in milk. You’ll use less milk than the box says because you want this layer extra thick and fudgy.
- Once the pudding mix is well blended, spread the pudding over cheesecake layer.
- Add remaining Cool Whip to the top of the chocolate lasagna. Sprinkle with more mini chocolate chips and refrigerate for 3 hours or overnight.
- Slice and serve. Store in refrigerator for up to 5 days. ENJOY.
Notes
- Substitute other cookies for the Chips Ahoy- Oreos, Nutter Butters, Nilla Wafers all good choices
- Make sure to choose INSTANT pudding mix.
- Store in refrigerator for up to 5 days.
- See blog post for more recipe tips and tricks.
Nutrition
Serving: 1slice, Calories: 407kcal, Carbohydrates: 45g, Protein: 5g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 10g, Cholesterol: 19mg, Sodium: 208mg, Fiber: 1g, Sugar: 28g
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
I shall attempt to sound as if I have an IQ equal to a carrot. I read the recipe ad nauseam. “For the topping”, an 8 oz Cool Whip is listed. Under the “Instructions” (number 9), “add remaining Cool Whip”; therefore, are two 8 oz Cool Whip to be used? I am confused with the “remaining” Cool Whip since I did not see that two containers were to be used. No doubt, you addressed that in the recipe, but heck if I can find it. I simply need clarification before I purchase the products required for this recipe (obscene grocery increases). Again, I know I must be missing something regarding the aforementioned ingredient. I am looking forward to making this but need your assistance. I thank you in advance.
If you look at the ingredient list, there is one Cool Whip for the first layer, and one cool whip for the topping. Hope that helps!
Looks good!! Can I use fresh whipped cream?
Thank you for the recipe, it was a hit!
This looks so amazing. YUM!!!
This is the best no bake dessert! It disappeared in no time at all!!!
Oh my goodness, this is hands down the perfect dessert!! My family would LOVE it!.
This is probably our favorite dessert ever in this house!
I’m always asked for the recipe when I bring this to a potluck!! BIG hit!
This was the ULTIMATE potluck dessert…gone in a flash! Thanks for making me look so good. 😉
This was absolutely delicious, one of the best no-bake desserts I’ve ever had!