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+ servings

Chocolate Lasagna

Chocolate Lasagna has layers of pecan shortbread crust, cream cheese, chocolate pudding, and whipped topping! If you are looking for a crowd pleasing dessert, this Four Layer Yummy is always a hit.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 12 servings


1st Layer:

  • 1 cup flour
  • 1/2 cup pecans chopped finely
  • 1/2 cup butter melted

2nd Layer:

  • 1 (8 oz) block of cream cheese softened
  • 1 cup powdered sugar
  • 1/2 of an 8 oz container of Cool Whip thawed or use 1/2 a batch of homemade whipped cream

3rd Layer: 1 large box (5.9 oz instant chocolate pudding (you can substitute banana, pistachio, coconut, or butterscotch))

4th Layer:

  • Remaining half container of Cool Whip or fresh whipped cream


  1. Preheat oven to 350 degrees.
  2. For the 1st Layer: Combine flour, pecans, and butter and press evenly into a 9X13 pan. Bake at 350 degrees for 15 minutes. Cool completely.
  3. For the 2nd Layer: Mix cream cheese and powdered sugar with an electric mixer until light and fluffy. Fold in whipped cream. Spread over pecan shortbread crust and store in the fridge while you make the next layer.
  4. For the 3rd Layer: Make pudding according to package directions. Pour over cream cheese layer.
  5. For the 4th Layer: Spread remaining half of Cool Whip or fresh whipped cream over the pudding layer. Garnish with chocolate shavings if desired. Store in fridge.

Recipe Notes

Source: Audrey Frahm