slice of chocolate lasagna with chocolate covered strawberries and chocolate chips in the background
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5 from 1 vote

Chocolate Lasagna {Gluten-Free}

Chocolate Lasagna is an easy no-bake dessert! A gluten-free chocolate cookie crust with layers of cheesecake filling, chocolate pudding, and whipped topping. 
Course Dessert
Cuisine American
Keyword chocolate lasagna, gluten-free chocolate lasagna
Prep Time 30 minutes
chilling 3 hours
Total Time 30 minutes
Servings 24 servings
Calories 116kcal
Author Audrey from Mama Knows Gluten Free

Ingredients

Crust Layer

  • 2 packages Schär Chocolate Honeygrams (30 cookies)
  • 6 Tablespoons butter ,melted
  • 8 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons milk
  • 12 ounces Cool Whip divided (1 cup for cream cheese layer)
  • 7.8 oz gluten-free chocolate instant pudding (2 packages of instant pudding)
  • 3 1/4 cups milk
  • 1 cup gluten-free mini chocolate chips

Instructions

Crust Layer

  • Spray a 9×13 dish with gluten-free cooking spray.
  • Crush the Chocolate Honeygrams in a food processor or by placing the cookies in a plastic storage bag and crushing them with a rolling pin or your hands. 
  • Add the crushed Chocolate Honeygrams to a medium-sized bowl. Pour melted butter over the Chocolate Honeygrams and stir to combine.
  • Press the Chocolate Honeygrams mixture into the bottom of the baking dish and place in the refrigerator while you work on the next step. (about 5 minutes)
  • Cheesecake and Chocolate Layer
  • In a medium sized bowl whip the cream cheese with your mixer until fluffy. Add the granulated sugar, pure vanilla extract and 2 tablespoons of cold milk to the cream cheese and mix until nice and smooth. 
  • Stir in 1 cup of the Cool Whip into the cream cheese mixture. 
  • Spread the cream cheese mixture lightly over the cold crust. Place the baking dish back into the refrigerator while you start the next step. (another 5 minutes)
  • In a separate bowl mix the chocolate pudding and cold milk. Mix together until the pudding starts to firm up and looks thick. 
  • Spread the chocolate pudding over the top of the cream cheese layer. Place the baking dish back in the refrigerator for another 5-10 minutes to allow the pudding to set.
  • Once the pudding has set, spread the remaining Cool Whip on top of the chocolate pudding layer. Sprinkle the top with the mini chocolate chips, cover with plastic wrap and refrigerate for 3-4 hours before serving. You can speed up the process by freezer the dessert for 1 hour. Enjoy!
  • Cover and store leftovers in the refrigerator.  

Nutrition

Serving: 1slice | Calories: 116kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 80mg | Potassium: 73mg | Sugar: 8g | Vitamin A: 295IU | Calcium: 64mg | Iron: 0.1mg
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