This No-Bake Chocolate Cookie Lasagna is thick, creamy, and layered with crushed chocolate cookies, fluffy cheesecake filling, silky chocolate pudding, and a soft whipped topping. Save this easy dessert recipe for potlucks, holidays, or anytime you need a chilled chocolate crowd-pleaser!
Yield: 12 large servings
Ingredients:
For the Cookie Crust
- 1 package chocolate sandwich cookies, about 36 cookies (14.3 oz)
- 6 tbsp unsalted butter, melted (85 g)
For the Creamy Cheesecake Layer
- 1 package cream cheese, softened (8 oz)
- 1 cup powdered sugar (120 g)
- 1 tsp vanilla extract
- 1 container whipped topping, thawed (8 oz), divided
For the Chocolate Pudding Layer
- 2 packages instant chocolate pudding mix, 3.9 oz each
- 3 cups cold milk (720 ml)
For Topping
- ½ cup mini chocolate chips (85 g)
- ½ cup crushed chocolate cookies
- 2 tbsp cocoa powder, for dusting
How to make it:
- Crush the chocolate sandwich cookies into fine crumbs. Stir them with the melted butter until the mixture looks like wet sand.
- Press the cookie crumbs firmly into the bottom of a 9×13-inch baking dish. Chill for 10–15 minutes while you make the filling.
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Fold in half of the whipped topping until the mixture is fluffy and spreadable. Gently smooth this over the chilled cookie crust.
- In another bowl, whisk the chocolate pudding mix with cold milk for about 2 minutes, until thick and glossy.
- Spread the pudding layer over the cheesecake layer, making sure it reaches the edges.
- Spoon the remaining whipped topping over the pudding and spread it into a soft, creamy top layer.
- Sprinkle with mini chocolate chips, crushed cookies, and a light dusting of cocoa powder for that bakery-style finish.
- Cover and refrigerate the No-Bake Chocolate Cookie Lasagna for at least 4 hours, or overnight for the cleanest slices and best cookie texture.
Serve chilled with extra chocolate drizzle if you love an extra gooey bite.