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slice of chocolate lasagna with chocolate covered strawberries and chocolate chips in the background
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5 from 2 votes

Chocolate Lasagna

Chocolate Lasagna is an easy no-bake dessert! A gluten-free chocolate cookie crust with layers of cheesecake filling, chocolate pudding, and whipped topping. 
Prep Time30 minutes
chilling3 hours
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate lasagna, gluten-free chocolate lasagna
Servings: 24 servings
Author: Audrey Roberts

Ingredients

Crust Layer

  • 2 packages Schär Chocolate Honeygrams 30 cookies
  • 6 tbsp butter melted

Cheesecake and Chocolate Layer

  • 8 oz. cream cheese softened
  • ½ cup granulated sugar
  • ½ tsp pure vanilla extract
  • 2 tbsp milk
  • 12 oz. Cool Whip divided
  • 7.8 oz. gluten-free instant chocolate pudding 2 packages
  • 3¼ cups milk
  • 1 cup gluten-free mini chocolate chips
US Customary - Metric

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 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 tbsp of cold milk' mix until nice and smooth. 
  • Stir 1 cup of Cool Whip into the cream cheese mixture. 
  • Spread the cream cheese mixture over the cold crust. Place the baking dish back into the refrigerator while you start the next step (about 5 minutes).
  • In a separate bowl, mix the chocolate pudding and cold milk. Mix until the pudding starts to firm up and looks thick. 
  • Spread the chocolate pudding over 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. Sprinkle with the mini chocolate chips, cover with plastic wrap, and refrigerate for 3-4 hours to set. You can speed up the process by freezing the dessert for 1 hour. Enjoy!

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