In Good FlavorThis no-bake Chocolate Lover’s Donut Lasagna is chocolaty, lush, and creamy. It consists of a chocolate donut base layered with chocolate whipped topping, chocolate pudding, and regular whipped topping. It’s a great make-ahead dessert.
Call this dessert lasagna, or call it lush. I call it luscious! The two are essentially the same, and both are heavenly!
Chocolate is a perennial all-time favorite. It makes everything feel right for the moment. This lasagna would be perfect anytime you need a sweet fix or an after dinner treat. (Or for breakfast? Because, you know… DONUTS!!)
What is a dessert lasagna?
A dessert lasagna or a lush cake is a layered dessert. Both typically consist of a crumbly cookie base followed by a sweetened cream cheese layer, a pudding layer, a whipped cream layer, and a decorative topping.
They are usually no-bake, which is another reason to love them even more. Additionally, they can be assembled a day ahead of time. Talk about fuss-free!
Naturally, there are variations of the dessert, but the one thing in common is that they are all crowd-pleasers.
What is in this chocolate lasagna?
- First layer: store-bought chocolate glazed donuts, sliced thin, then chopped.
- Second layer: Cool whip or whipped cream and chocolate syrup.
- Third layer: instant chocolate pudding.
- Fourth layer: Cool Whip or sweetened whipped cream.
- Final layer: chocolate donut crumbs, sprinkles, and shaved chocolate.
Recipe highlights:
- Cut the donuts into thin mini bites.
- Press onto an 8×8-inch baking pan.
- Combine chocolate syrup and Cool Whip.
- Spread over the donut layer.
- Add milk to the chocolate pudding mix. Beat.
- Spread over the chocolate Cool Whip layer.
- Spread the remaining plain cool whip over the pudding.
- Top with donut crumbs, shaved chocolate, and sprinkles.
- See the recipe card for detailed instructions.
View the how-to video or save for later with this Pinterest pin.
How to store the lasagna?
The chocolate lasagna keeps well for 4-5 days, refrigerated.
It can be frozen for up to a month and stored in an airtight container. Previously frozen lasagna should be consumed within a couple of days. There might be some moisture from the freezing process and it won’t keep as long as freshly made.
Helpful tips:
- The donuts for the base should be cut roughly 1/4-inch thick and 1/2-inch long. The pieces should be big enough that you would know you’re eating donuts from the very first bite. With that said, for the cohesiveness of the lasagna, don’t cut the pieces too big.
- Although the lasagna can be eaten after one hour of refrigeration, if you really can’t wait, it is best to chill for 4 hours or overnight to give it time to set.
- Fresh whipped cream could be used instead of Cool Whip. Whip cream does not hold up as well as Cool Whip, therefore it’s best to stabilize it. An easy way to do this is to add a small amount of powdered sugar to the cream. The cornstarch in it stabilizes the whipped cream.
- You can easily make your own chocolate shavings by using a vegetable peeler. Shave the edge of a chocolate bar to get the “curls”.
Recommended Supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- This 8.1 x8.1-inch glass baking dish is the ideal size for the lasagna.
- This small offset spatula is a useful tool for smoothing out the layers. The one I have (seen in the step-by-step) is fine, but this smaller size is great for getting into the corners.
- Use an Electric mixer to whip the pudding and fresh whipped cream. This handheld mixer has 9 speeds and comes with a storage case.
- Shaved chocolate for topping is optional. You can make your own with a vegetable peeler. Use it to shave the edge of a chocolate bar. Or get these chocolate curls.
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Chocolate Lover’s Donut Lasagna
Description
This no-bake Chocolate Lover’s Donut Lasagna is chocolaty, lush, and creamy. It consists of a chocolate donut base layered with chocolate whipped topping, chocolate pudding, and regular whipped topping. It’s a great make-ahead dessert.
Ingredients
Instructions
- Set one donut aside. Cut the remaining into thin 1/4-inch thick slices. Then cut each slice into approximately 1/2-inch chunks.
- Spread evenly onto the bottom of an 8-inch square baking dish. Press gently to flatten.
- Combine 1 1/2 cups of Cool Whip and the chocolate syrup in a bowl. Spread over the donut layer.
- Make pudding according to package directions. Allow to set for 5 minutes. Dollop over the Cool Whip layer. Spread evenly.
- Add the remaining plain Cool Whip. Spread evenly.
- Chop (or break) the one reserved donut into small crumbs and set aside. You might not need the entire donut as only 1/2 cup is needed. Sprinkle over the Cool Whip.
- Add sprinkles and shaved chocolate as desired.
- Refrigerate for at least one hour before serving. Best chilled for 4 hours to overnight.
Notes
- Cool Whip holds its shape better than whipped cream. I suggest you use Cool Whip if you want the cake to look its best for a few days.
- If you want to make fresh whipped cream, add a couple of tablespoons of powdered sugar to stabilize it. The cornstarch in the powdered sugar helps prevent the whipped cream from getting limpy.
- The best way to make donut crumbles is to cut them into small chunks and chop them into small crumbles.
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Chocolate lasagna is genius! Almost (but not quite) makes me wish we weren’t going out for Easter!
Thank you Inger!I love that it’s no-bake. Enjoy your Easter dinner out!