Oreo Lasagna
This Oreo Lasagna is a stunning no-bake dessert featuring layers of Oreo cookie crust, creamy filling, rich chocolate pudding, and whipped topping all stacked in one irresistible treat. Perfect for potlucks, dinner parties, or whenever you want an impressive dessert without turning on the oven.
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Servings: 12 servings
Ingredients
- 48 Oreo cookies (finely crushed) divided into portions for different layers
- 10 tablespoons salted butter (melted) for binding the crust
- 12 ounces cream cheese (room temperature) about 1.5 bricks
- 3/4 cup powdered sugar
- 8 ounces Cool Whip (thawed) for the creamy filling layer
- 1 teaspoon vanilla extract
- 3 cups half and half or whole milk for the pudding
- 2 boxes (3.9-ounce) instant chocolate pudding
- 8 ounces Cool Whip (thawed) for the final topping
Instructions
- Crush the cookies: Finely crush 48 Oreo cookies until they resemble coarse breadcrumbs, keeping the pieces relatively uniform for an even crust.
- Mix the crust: In a medium bowl, combine the crushed cookies with 10 tablespoons of melted butter and stir until the mixture resembles wet sand.
- Press into the pan: Transfer the mixture to a 9x13-inch baking dish and press firmly into an even layer across the bottom, using the back of a spoon or measuring cup.
- Beat the cream cheese: In a large mixing bowl, beat 12 ounces of room-temperature cream cheese until smooth, about 2 minutes on medium speed.
- Add sugar and vanilla: Gradually mix in 3/4 cup powdered sugar and 1 teaspoon vanilla extract, beating until completely combined and fluffy, about another 2 minutes.
- Fold in Cool Whip: Gently fold 8 ounces of thawed Cool Whip into the cream cheese mixture using a rubber spatula, taking care to maintain the airy texture.
- Spread the cream layer: Spread the entire cream cheese mixture evenly over the crust, then sprinkle 6 finely crushed Oreo cookies across the surface.
- Mix the pudding: In a large bowl, whisk together two 3.9-ounce boxes of instant chocolate pudding with 3 cups of cold half and half or whole milk, stirring constantly for about 2 minutes until the pudding thickens.
- Spread pudding layer: Pour the chocolate pudding over the cream cheese layer and smooth it into an even layer using an offset spatula or the back of a spoon.
- Add cookie layer: Sprinkle 6 more finely crushed Oreo cookies evenly over the pudding surface.
- Spread final layer: Top the pudding layer with 8 ounces of thawed Cool Whip, spreading it to the edges of the pan for a uniform finish.
- Garnish the top: Sprinkle 12 finely crushed Oreo cookies across the top for a stunning presentation and extra flavor.
- Refrigerate: Cover the pan loosely with plastic wrap and refrigerate for at least 2 hours before serving, allowing the layers to set and flavors to meld.