Red ,White, and Blue chocolate lasagna is a family favorite 4th of July dessert recipe. It’s incredibly easy to make, and requires no special pans or baking. It is quick and easy to make the morning of your cookout or the day before. Make sure to save yourself a slice, it is sure to be a favorite among the kids and adults.
This 4th of July Oreo dessert is one of our most popular desserts to make for any occasion. It also makes an easy patriotic dessert to make for Memorial Day, Fourth of July or Labor Day.
Friends, family, and chocolate lovers always rave over this Chocolate Lasagna recipe. It is one of the most popular summer desserts when it comes to family parties and barbecues. This patriotic oreo dessert can be whipped up in no time.
You don’t need to be a baker as this chocolate dessert is no-bake. All you need is simple ingredients and a casserole, glass dish or 13×9 baking dish and about 15-20 minutes.
Easily swap out the sprinkles or add food coloring to the whipped cream and this family favorite recipe will fit into any party theme.
Almost every time I make this tasty chocolate lasagna someone requests the recipe.
Red,White, Blue Chocolate Lasagna
To make this Oreo dessert, you will need:
- 1 package regular Oreo cookies
- 6 tablespoons butter, melted
- 1 8oz package of cream cheese
- 1/2 cup sugar
- 1 12oz tub Cool Whip
- 2 3.9 oz Chocolate Instant Pudding
- 3 1/4 cups milk + 2 TBSP milk
- 1 1/2 cups mini chocolate chips
- Patriotic Sprinkles
Directions
- Crush 1 package of regular Oreo until fine. A food processor works best & is the quickest . If you don’t have access to one, place the oreos in a large ziplock bag and crush.
- Dump the crushed chocolate cookies into a large bowl. Mix in 6 tablespoons melted butter.
- Spread the mixture to a 9 x 13 inch baking dish and press crumbs evenly in the bottom of the pan.
- Mix the cream cheese with a mixer until light and fluffy. Add in 2 tablespoons of milk and sugar, mix well. Stir in 1 1/4 cup Cool Whip. Spread the cream cheese mixture over the oreo cookie crust.
- In a bowl, whisk together chocolate instant pudding with 3 1/4 cups cold milk until the pudding thickens. Use a spatula to spread the chocolate pudding evenly over the cream cheese layer.
- Allow the dessert to rest for about 5 minutes so that the pudding can firm up.
- Spread the remaining Cool Whip over the top. Sprinkle with mini chocolate chips and patriotic sprinkles.
- Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
Additional Ways to Make this Red, White, and Blue dessert:
- Don’t have red, white and blue sprinkles? Chop up red candy melts and blue candy melts and sprinkle over the top. Or drizzle the chocolate on top by melting the candy melts in two separate microwave safe bowls in the microwave on 50% power 15-30 second intervals. Mixing in between, until candy melts are melted, use a spoon and drizzle the melted chocolate over top of the dessert lasagna.
- Swap out chocolate pudding for vanilla pudding & use Golden Oreos.
Guests will agree, this is the best Oreo dessert recipe ever!
More fun patriotic dessert ideas:
- Red, White, and Blue Marshmallow Pops – 3 marshmallows on a cookie stick covered with red candy melts and pop rocks.
- 4th of July Cupcake Cones – cupcakes bake in a cone
- Firecracker Cake – bundt cake made with red, white, and blue cake and frosting.
Red White Blue Chocolate Lasagna
Ingredients
- 1 pkg Oreo cookies
- 6 Tbsp butter melted
- 1 8oz cream cheese softened
- 1/4 cup granulated sugar
- 1 12 oz Cool Whip tub, divided
- 2 3.9 oz Chocolate Instant Pudding.
- 3 1/4 cups milk
- 2 Tbsp milk
- 1 1/2 cups mini chocolate chips
- red, white, & blue sprinkles
Instructions
- Crush 1 package of regular Oreos until fine. Food processor works best, or place them all in a ziplock bag and crush.
- Place Oreo crumbs to a large bowl. Mix in 6 tablespoons melted butter
- Place the mixture to a 9 x 13 inch baking dish and press crumbs evenly in the bottom of the pan.
- Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tbsp milk and sugar, mix well. Stir in 1 1/4 cup Cool Whip. Spread this mixture over the crust.
- In a bowl, whisk together chocolate instant pudding with 3 1/4 cups cold milk until pudding thickens. Use a spatula to spread the mixture evenly over the cream cheese layer.
- Allow the dessert to rest for about 5 minutes so that the pudding can firm up.
- Spread the remaining Cool Whip over the top. Sprinkle with mini chocolate chips & patriotic sprinkles.
- Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
