This Olive Garden Chocolate Lasagna is a simple, no-bake layered dessert made with Oreos, pudding, cream cheese, and whipped topping. It’s creamy, rich, and honestly really easy to throw together — great for parties, last-minute dessert emergencies, or just because it’s Tuesday.

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Quick Summary

Prep time: 35 mins
Chill time: 1 hour (or 4 hrs in fridge)
Flavor: chocolatey, creamy, Oreo-heavy
Great for: make-ahead desserts, family nights, office potlucks

Why I Like This Recipe

Okay so — I made this one night after scrolling past a picture of it and couldn’t stop thinking about it. Didn’t have to bake anything, just layered stuff and tossed it in the fridge. Tasted way better than I expected. I’ve made it 4 times since and every single time someone’s like “wait… did you make this?” Yup. And it’s stupid easy.

Ingredients

36 Oreo cookies (not double-stuffed)
6 tbsp melted butter
8 oz cream cheese, softened
¼ cup sugar
3¼ cups cold milk (plus 2 tbsp, divided)
12 oz Cool Whip (divided)
2 boxes (3.9 oz each) chocolate instant pudding
½ cup mini chocolate chips (or more if you’re feeling chaotic)

How To Make Chocolate Lasagna Dessert

Crush the Oreos: Just toss ‘em in a food processor and blitz. Should look like dirt. Good dirt.
Make the crust: Mix crumbs with melted butter. Press into a 9×13 dish. Firm but not concrete. Chill it while you work on the next layer.
Whip the cream cheese layer: Beat cream cheese until fluffy. Add 2 tbsp milk and the sugar. Fold in about 1¼ cups Cool Whip. Spread it carefully over the crust. Chill again — 10 mins is fine.
Make the pudding: Whisk pudding mix and 3¼ cups cold milk until it thickens a bit. Pour over the cream cheese layer. Chill again. Yup, more fridge time.
Top it off: Spread the rest of the Cool Whip on top. Sprinkle with mini chips. Add more if you want. No rules here.
Let it chill: Fridge = 4 hours. Freezer = 1 hour if you’re impatient. Slice and serve cold.

Chocolate Lasagna Dessert – Easy Olive Garden Copycat

Tips for Success

Let the layers firm up before stacking the next. No mushy mess.
Use an offset spatula if you’ve got one — helps with smooth layers.
Don’t skimp on fridge time. This thing needs it.
You can totally sub whipped cream for Cool Whip, but it won’t hold as long.

Storage and Reheating

Fridge: Covered, it’ll hold up for 3–4 days easy. Gets better overnight, actually.
Freezer: You can freeze it, just note the texture might go a bit icy. Still good though.
Reheating: Lol — don’t. It’s cold dessert. Just eat it out of the fridge like a normal tired person.

Frequently Asked Questions

Do I have to use Cool Whip?
Nope. You can use homemade whipped cream — just make sure it’s stiff enough to hold layers.
Can I make it ahead of time?
Yes! Perfect make-ahead dessert. Day before is ideal, honestly.
Can I use different pudding flavors?
Sure — chocolate fudge, dark chocolate, even vanilla works if you’re into that.
Do the Oreos get soggy?
A little, but in a good way. Like tiramisu vibes.
Can I do individual servings?
Yep. Layer in cups or jars if you’re feeling cute.

Common Mistakes and How to Dodge Them

Too little chill time: The fridge isn’t just a suggestion. Give it time to set or it’ll fall apart when you slice it. Been there.
Oreos not crushed enough: Big chunks = uneven crust = kinda annoying to eat. Crush ‘em all the way.
Using hot milk in the pudding: Cold milk or bust. Hot milk won’t let the pudding set. You’ll end up with soup.
Overmixing Cool Whip: Fold it gently. If you whip it to death, it turns weird and thin.
Layering too fast: Let each layer set a bit before adding the next. Don’t rush. This ain’t a speedrun.

Nutrition Facts (Per Serving)

Calories: 410 kcal
Total Fat: 22g
Saturated Fat: 12g
Cholesterol: 30mg
Sodium: 350mg
Potassium: 260mg
Total Carbohydrate: 46g
Dietary Fiber: 1g
Sugars: 31g
Protein: 4g

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