You will love this recipe for Chocolate Lasagna if you want a dessert that looks impressive, tastes amazing, and still fits into a busy schedule. This is one of those easy no bake desserts you can pull together the night before a party, and then just slice and serve when guests arrive. No oven; no stress. Just layers of creamy chocolate, tangy-sweet cheesecake, and a salty pretzel crust that hits every craving at once.
Jump to Recipe
Ingredients for Chocolate Lasagna
Pretzel Crust
– 3 cups mini pretzels, crushed (about 3 cups crumbs)
– 1/4 cup granulated sugar
– 10 tablespoons unsalted butter, melted
Cream Cheese Layer
– 8 ounces cream cheese, softened
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 (8 ounce) container Cool Whip, thawed
Chocolate Pudding Layer
– 2 boxes instant chocolate pudding mix (3.9 ounces each)
– 3 cups cold milk
Top Layer & Garnish
– 1 (8 ounce) container Cool Whip, thawed
– Toffee bits (optional)
– Chocolate shavings or mini chocolate chips
– Caramel sauce for drizzling
How to Make Chocolate Lasagna
I love that this recipe comes together mostly in one pan, which makes it perfect for easy party desserts and weeknight chocolate desserts when you do not feel like baking.
Prepare the Pretzel Crust
1. Place the mini pretzels in a large zip top bag and crush with a rolling pin until you have fine crumbs; a few small chunky pieces are totally fine for crunch. To save yourself some time, you can also use a bullet blender.
2. In a medium bowl, stir together pretzel crumbs, granulated sugar, and melted butter until everything is evenly coated and it looks like wet sand.
3. Press the mixture firmly into the bottom of a 9×13 inch pan, making an even crust. Use the bottom of a measuring cup to pack it down tightly so it holds together.
4. Chill the crust in the fridge for 15 to 20 minutes while you prepare the next layer.
Make the Cream Cheese Layer
1. In a mixing bowl, beat the softened cream cheese with a hand mixer until completely smooth and creamy with no lumps.
2. Add powdered sugar and vanilla extract. Beat again until light and fluffy.
3. Gently fold in about 1 1/2 cups of the Cool Whip until fully combined and airy. Try not to overmix so the layer stays light.
4. Spread the cream cheese mixture evenly over the chilled pretzel crust, making sure you spread it all the way to the edges to keep the pudding layer from seeping into the crust.
5. Chill in the fridge while you prepare the puding layer.
Mix the Chocolate Pudding Layer
1. In a clean bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, until thickened and smooth.
2. Let the pudding sit for 3 to 5 minutes so it continues to thicken. It should be pourable but definitely not runny.
3. Carefully spread the chocolate pudding over the cream cheese layer, again going all the way to the edges.
Finish with Whipped Topping and Garnishes
1.Spread the remaining container of Cool Whip over the pudding layer, smoothing it gently so as to not disturb the pudding.
2. Sprinkle the top with toffee bits and chocolate shavings or mini chocolate chips if you like.
Chill and Serve
1. Cover the pan with plastic wrap or a lid.
2. Chill in the refrigerator for at least 6 hours; overnight is best for the cleanest slices and fully set layers.
3. To serve, cut into squares with a sharp knife. Wipe the knife between cuts for those pretty, picture-perfect layers.
Pro Tips
- Go finer on the crust. the more finely you crush the pretzels, the better the crust holds together and slices. To get really fine pretzel crumbs, use a bullet blender to crush your pretzels. Also, pack your crust down as much as you can. Press it down hard in the pan, especially at the edges.
- Use very cold milk for the pudding. This helps it thicken quickly and gives you a stronger layer that does not run into the cream cheese.
- Room temperature cream cheese is a must so you do not end up with little lumps in the cheesecake layer. Trust me! So many times I’ve had to give up and let my cream cheese filling sit for another hour or so so the cream cheese gets soft enough.
- Chill. Definitely chill overnight if at all possible. Also, I found it helpful to chill for 20-ish minutes in between each layer before adding a new one to let everything set.
- Switch up the toppings if you like; crushed Oreos, chopped peanut butter cups, or even strawberries also work beautifully.
FAQs
Can I make Chocolate Lasagna a day ahead?
Yes. I actually prefer to make it the night before. The layers set really well and the flavors just get even better. Just make sure to keep it tightly covered in the fridge until serving.
How long does Chocolate Lasagna last in the fridge?
It keeps well for about 3 to 4 days in the refrigerator. After that, the crust starts to soften more and the texture is not as nice, though it is still safe if kept chilled.
Can I use homemade whipped cream instead of Cool Whip?
You can. Whip 2 cups of heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla to stiff peaks. Use in place of the Cool Whip, keeping in mind it is a bit softer so the dessert may not hold as long, especially that top layer.
What kind of pretzels work best for the crust?
Mini pretzels or pretzel twists are easiest to crush. Pretzel sticks also work; just crush them very well so you get mostly fine crumbs.
Can I make this gluten free?
Yes. Use gluten free pretzels and double check that your pudding mix is gluten free. The rest of the ingredients are typically safe, but always check labels.
Do I have to use pretzels for the crust?
No. If you prefer a classic chocolate lasagna base, you can swap the pretzel crust for an Oreo or graham cracker crust. I love the salty pretzel version because it balances all the sweet chocolate desserts flavor.
This Chocolate Lasagna checks every box; it is creamy, chocolatey, salty sweet, and completely no bake, which makes it perfect for busy weeknights, potlucks, or last minute celebrations. If you are looking for easy no bake desserts or chocolate desserts that everyone will ask you for the recipe for, this one absolutely belongs in your rotation.
Chocolate Lasagna
Ingredients
Pretzel Crust
- 3 cups pretzel crumbs Probably about 5 cups of whole mini pretzels
- 1/4 cup granulated sugar
- 10 Tbsp unsalted butter melted
Cream Cheese Layer
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla
- 1 container Cool Whip 8 oz.
Chocolate Pudding Layer
- 2 boxes instant chocolate pudding 3.9 oz each
- 3 cups milk cold
Topping
- 1 container Cool Whip 8 oz.
- toffee, caramel, etc. optional, for drizzling on top
Instructions
Pretzel Crust Layer
- Place the mini pretzels in a large zip top bag and crush with a rolling pin until you have fine crumbs; a few small chunky pieces are totally fine for crunch. To save yourself some time, you can also use a bullet blender.
- In a medium bowl, stir together pretzel crumbs, granulated sugar, and melted butter until everything is evenly coated and it looks like wet sand.
- Press the mixture firmly into the bottom of a 9×13 inch pan, making an even crust. Use the bottom of a measuring cup to pack it down tightly so it holds together.
- Chill the crust in the fridge for 15 to 20 minutes while you prepare the next layer.
Cream Cheese Layer
- In a mixing bowl, beat the softened cream cheese with a hand mixer until completely smooth and creamy with no lumps.
- Add powdered sugar and vanilla extract. Beat again until light and fluffy.
- Gently fold in about 1 1/2 cups of the Cool Whip until fully combined and airy. Try not to overmix so the layer stays light.
- Spread the cream cheese mixture evenly over the chilled pretzel crust, making sure you spread it all the way to the edges to keep the pudding layer from seeping into the crust.
- Chill in the fridge while you prepare the pudding layer
Chocolate Pudding Layer
- In a clean bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, until thickened and smooth.
- Let the pudding sit for 3 to 5 minutes so it continues to thicken. It should be pourable but definitely not runny.
- Carefully spread the chocolate pudding over the cream cheese layer, again going all the way to the edges.
Top Layer
- Spread the remaining container of Cool Whip over the pudding layer, smoothing it gently so as to not disturb the pudding.
- Sprinkle the top with toffee bits and chocolate shavings or mini chocolate chips if you like. For a caramel drizzle, wait until right before serving.
- Cover the pan with plastic wrap or a lid.Chill in the refrigerator for at least 6 hours; overnight is best for the cleanest slices and fully set layers.
