Chocolate lovers rejoice! This no-bake Chocolate Lasagna is filled with cream cheese, chocolate pudding, and chocolate chips on top of an Oreo cookie crust!

My aunt had a barbecue over the weekend and I jumped on the chance to test out this chocolate lasagna recipe. Oreos are great for no-bake recipes (see my Reese’s Peanut Butter Cup Oreo Bon Bons) and with all the flavors coming out lately, you could really switch up the direction of this no bake dessert. But, gimme all the chocolate.

If you love chocolate then this is the layered dessert for you. It’s full of creamy, dreamy flavors and textures that make your tastebuds happy. Because it’s layered into one pan, it’s the perfect take along for potlucks, parties and holidays. Since there’s no baking involved with this chocolate lasagna, you won’t have to heat up your kitchen making it perfect for warm months as well.

See the fun mini chocolate chips on top? You can even change the feeling of this no bake dream by substituting shaved chocolate for the chocolate chips. Use a vegetable peeler to shave a bar of bittersweet chocolate, creating short or long ribbons to sprinkle on top.

Why bittersweet instead of semi sweet or milk chocolate? You can certainly use whichever chocolate you prefer, but because there’s less sugar in a bittersweet bar, it simply shaves better creating prettier chocolate shavings for this chocolate lasagna. So while chocolate chips are fun for a barbecue or birthday party, you might want to try shaved chocolate for a holiday get together.

There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.



  • 1 package (36 cookies) Oreos
  • 6 Tablespoons butter, melted
  • 1 brick (8 oz) cream cheese, at room temp
  • 1/4 cup sugar
  • 3 1/4 cups milk, plus 2 Tablespoons, divided
  • 1 tub (12 oz) Cool Whip, divided
  • 2 (3.9 oz) packages instant chocolate pudding
  • mini chocolate chips


  1. Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.
  2. Into a medium bowl, pour in the cookie crumbs and melted butter.
  3. Stir until thoroughly mixed.
  4. Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.
  5. In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy.
  6. Add in the 2 Tablespoons of milk and sugar and mix well.
  7. Use a spatula to divide the Cool Whip in half and fold half into the cream cheese mixture.
  8. Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.
    While it’s setting, to a large bowl,
  9. add the pudding mixes and 3 1/4 cups milk and beat on medium until it starts to thicken.
  10. Spread the pudding mixture over the cream cheese layer.
  11. Put back into the fridge to set for another 10 minutes.
  12. Once set, gently spread the remaining Cool Whip over the top and sprinkle with mini chocolate chips.

You can find complete recipes of this CHOCOLATE LASAGNA in



These Oreo Stuffed Chocolate Chip Cookies are double stuffed Oreo cookies sandwiched in between two chocolate chip cookies. The BEST cookies ever!

My pants are tight. Snug as a bug in a rug, people. And do my friends bring me carrot sticks or offer to run with me? Oh no. Instead, they call my attention to cookie recipes involving Oreos stuffed inside two chocolate chip cookies.

I’m not one to place blame or name drop *cough* Rachel *cough*, since many of my friends do this. But y’all are killing me. You know I’m weak when it comes to sugary confections.

My advice to you – make these. But make them right before you’re meeting a friend, or sibling, or an entire preschool class. So you can pawn them off on other victims recipients. If not, make them now, while it’s still March and not bathing suit season. Because once that happens, I cannot be held responsible.



  • 1 cup (2 sticks) softened butter
  • 3/4 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups semi-sweet chocolate chips
  • 1 package Double Stuff Oreo cookies


  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined.
  3. Beat in eggs and vanilla.
  4. In medium bowl mix the flour, salt, and baking soda.
  5. Slowly add to wet ingredients along with chocolate chips until just combined.
  6. With a cookie scoop, form balls with the dough.
  7. Place one ball on top of an Oreo cookie, and another ball on the bottom.
  8. Seal edges together by pressing and cupping in hand until a large ball is formed and Oreo cookie is fully enclosed with dough.
  9. Place onto parchment or silpat lined baking sheets and bake cookies for approximately 13 minutes or until golden brown.
  10. Let cool for 5 minutes before transferring to cooling rack.

You can find complete recipes of this OREO STUFFED CHOCOLATE CHIP COOKIES in



I love living in London, but there are just some things on the other side of the pond that I can’t get over here. However, I’m really really lucky that Krispy Kreme exists on both sides! It sounds silly, but it really does make coping with homesickness a little easier.

I’m normally all about independent shops and cafes, shopping locally, and all that jazz (makes me a prime candidate for living in East London!), but I have a real soft spot for some of my favorite American chains I occasionally daydream about…

  • California:  In-n-Out, Chick-fil-A
  • Chicago:  Dunkin’ Donuts, Potbelly
  • Texas:  Taco Cabana, Kolache Factory

But this post isn’t about nostalgia. This post is about putting nostalgia in its place from your own worktop with a recipe for delicious glazed donuts that taste just like they are fresh from Krispy Kreme…just like when you walk into a Krispy Kreme when the “HOT NOW” neon light is on, telling you a fresh batch of yummy donuts has just been pulled out of the oven.

When you first open the door, you’ll be hit by the smell of sugar caramelizing, almost reminiscent of a county fair, as the donuts fry. But underneath the sweetness, you’ll find the scent of fresh yeast that has been working hard at putting pockets of air in the donuts so they are perfectly puffy and chewy.

You might next see the counter lined with donuts — some proofed and ready to be added into the fryer, others on the cooling rack having just been transformed into a glistening golden color, and others shiny from the glaze as it hardens and sets.

I suspect you’ll reach for a donut next, and at that point, the glaze will stick to your fingers, tempting you to take a bite of the fresh donut. And once you take a bite, you’ll revel in the chewiness of the donut, as it compresses with each bite you take.

In between bites, you might just smack your lips to lick the glaze off, and when you’re done with the last bite, I’m sure I’ll hear you licking the last remnants of the glaze off your fingers.



For the donuts :

  • 1¼ cups (300ml) whole milk
  • 2¼ teaspoon (one packet, 7g) instant (quick-rise) yeast
  • 2 large eggs
  • 8 tablespoons (113g) unsalted butter, melted and cooled
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon salt
  • 4¼ (535g) cups bread flour, plus more for rolling out the dough
  • oil, for frying

For the glaze :

  • 4 cups (500g) powdered (icing) sugar
  • ½ cup (120ml) milk
  • pinch of salt


To make the donuts :

  1. In a medium bowl, heat the milk in the microwave until it is warm to the touch, about 45 seconds.
  2. Add in the yeast and give it gentle stir.
  3. Let the mixture sit until there is some foam on top, about 5 minutes.
  4. Using a stand mixer fitted with the dough hook, beat together the yeast mixture, the eggs, butter, sugar and salt until combined.
  5. Add in about half of the flour and mix until combined.
  6. Add in the remaining flour and mix until combined.
  7. During the mixing process, you may need to stop the mixer and scrape down the sides.
  8. If the dough is too wet to handle, add in flour 1 tablespoon at a time.
  9. Cover the bowl with a large kitchen towel, and leave it in a warm place to let it rise until it doubles in size, about 1 hour.
  10. When the dough is done rising, pour it onto a well-floured surface and roll it to ½-inch thickness.
  11. Cut the donuts with a donut cutter, or with 2 different sized round cookie cutters (the large cutter should be about 3-inches in diameter).
  12. Save the donut holes. Knead scraps together, being careful not to overwork the dough, and repeat the process of rolling it out and cutting the donuts.
  13. Place the cut donuts on parchment paper, leaving room to rise between each one. (TIP: I place each donut on an individual piece of parchment paper, so it is easy to transfer into the hot oil for frying. See picture.)
  14. Cover the donuts with a kitchen towel and let them rise in a warm place until they are puffed up, about 45 minutes.
  15. About 15 minutes before the donuts are done rising, heat oil in a deep-fryer or large heavy-bottomed pot to 375°F/190°C.
  16. Place cooling racks on top of sheets of paper towels parchment paper, or line plates with paper towels.
  17. When the donuts are ready and the oil is hot, carefully add the donuts to the oil, a few at a time without overcrowding your deep-fryer or pot. (TIP: I find that it is easier to place the entire parchment paper in the oil with the donuts, so I don’t accidentally “stretch” out the donuts. Once the donuts are in the oil, you can easily remove the parchment paper with tongs.)
  18. When the bottom of the donuts are golden, about 45 seconds, flip the donuts over using a spatula.
  19. Cook until the other side is also golden.
  20. Donut holes will cook quicker.
  21. Remove donuts with a tong or slotted spatula, and place on the prepared racks or plates.
  22. Repeat with the remaining donuts, making sure to keep the oil at the right temperature.

To make the glaze:

  • In a large bowl, mix together the sugar, milk and salt until smooth.
  • If you prefer a thinner glaze on the donuts, add in more milk one teaspoon at a time.

You can find complete recipes of this ORIGINAL GLAZED DONUTS (KRISPY KREME RECIPE COPYCAT) in