Oreo Lasagna
A delicious no-bake layered dessert featuring a crunchy Oreo crust, creamy filling, chocolate pudding, and whipped topping, perfect for summer gatherings.
Ingredients
Crust
- 1 package Oreo cookies (about 36 cookies) Crushed for the crust.
- 1/2 cup unsalted butter, melted To combine with the crushed Oreos.
Cream Cheese Layer
- 8 oz cream cheese, softened to room temperature Use full-fat for best texture.
- 1/2 cup granulated sugar Adjust for lower sweetness if desired.
- 1 teaspoon vanilla extract
- 2 cups whipped topping (like Cool Whip), divided 1 cup for the layer and 1 cup for topping.
Pudding Layer
- 2 cups cold milk Use cold for best results with pudding mix.
- 2 packages instant chocolate pudding mix (3.9 oz each)
Garnish
- to taste additional whipped topping and crushed Oreos For garnish before serving.
Instructions
Preparation
- Crush the Oreo cookies into fine crumbs using a food processor or by rolling them in a sealed plastic bag.
- Transfer the crumbs to a bowl and stir in the melted butter until evenly moistened.
- Press the crumb mixture into the bottom of a 9×13-inch pan to form a compact crust. Chill while making the next layer.
Cream Cheese Layer
- In a mixing bowl, beat the softened cream cheese with the sugar and vanilla until smooth and lump-free.
- Fold in 1 cup of the whipped topping and spread this mixture evenly over the Oreo crust.
Pudding Layer
- In a separate bowl, whisk the cold milk with both packages of instant chocolate pudding mix until thickened.
- Immediately pour the pudding over the cream-cheese layer and spread gently.
Topping
- Spread the remaining whipped topping over the pudding layer and sprinkle with crushed Oreos.
Chill
- Refrigerate for at least 4 hours, preferably overnight, before slicing into squares and serving chilled.
Notes
Chill overnight for best results. You can also freeze the lasagna for up to 1 month. Remember to keep it refrigerated due to the dairy content.