Oreo Lasagna
This stunning no-bake Oreo Lasagna features layers of crushed Oreo cookie crust, creamy vanilla filling, rich chocolate pudding, and whipped cream topping that comes together in minutes without any baking required. Perfect for busy schedules or when you want to impress guests with a showstopping dessert that tastes absolutely decadent.
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Servings: 12 servings
Ingredients
- 48 cookies Oreo cookies finely crushed, divided into three portions
- 10 tablespoons salted butter melted
- 12 ounces cream cheese room temperature, about 1 1/2 bricks
- 3/4 cup powdered sugar
- 8 ounces Cool Whip thawed
- 1 teaspoon vanilla extract
- 3 cups half and half or whole milk
- 2 boxes instant chocolate pudding 3.9 ounces each
- 8 ounces Cool Whip thawed, for topping
- Optional toppings crushed Oreo cookies or chocolate shavings for garnish
Instructions
- Crush the Oreos: Finely crush 48 Oreo cookies until you have fine crumbs, then divide into three portions of about 16 cookies each.
- Make the crust: In a bowl, combine the first portion of crushed Oreos with the melted butter and mix until the texture resembles wet sand.
- Press into the pan: Press this mixture firmly into the bottom of a 9x13 inch baking dish, creating an even, compact base layer.
- Beat the cream cheese: In a large mixing bowl, beat room temperature cream cheese with powdered sugar and vanilla extract until light and fluffy, about 2-3 minutes.
- Fold in Cool Whip: Gently fold the thawed Cool Whip into the cream cheese mixture until no white streaks remain.
- Fold in second portion of Oreos: Fold in the second portion of finely crushed Oreos until evenly distributed throughout the filling.
- Spread over crust: Spread this creamy mixture evenly over your cookie crust layer, smoothing the top with a spatula.
- Prepare the pudding: In a bowl, whisk together the instant chocolate pudding mix with 3 cups of cold half and half or whole milk for 2 minutes until thickened.
- Spread evenly: Pour the chocolate pudding over the cream cheese layer and spread it out in an even layer across the entire dish.
- Top with third portion of cookies: Sprinkle the third portion of finely crushed Oreos over the pudding layer for extra texture and flavor.
- Add the final topping: Spread the remaining 8 ounces of thawed Cool Whip over the pudding and cookie layer, creating a smooth finish.
- Garnish generously: Top with crushed Oreo cookies or chocolate shavings for a decorative and delicious finishing touch.
- Chill thoroughly: Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set.
- Serve chilled: Cut into squares and serve directly from the refrigerator for the best texture and presentation.