No-Bake Dessert Lasagna

No-Bake Dessert Lasagna is a show-stopping layered dessert that brings together a crunchy cookie crust, creamy layers of cheesecake and pudding, and a fluffy whipped topping.

Perfect for potlucks, holidays, or any time you want an indulgent treat without turning on the oven, this dessert is as easy as it is delicious!

Kitchen Equipment Needed

• 9×13-inch baking dish
• Mixing bowls
• Hand or stand mixer
• Spatula
• Whisk
• Plastic wrap

Ingredients

• 36 Oreo cookies, crushed (or other sandwich cookies)
• 6 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 (8 oz) container whipped topping (like Cool Whip), thawed
• 1 (3.4 oz) package instant chocolate pudding mix
• 1 (3.4 oz) package instant vanilla pudding mix
• 3 cups cold milk (divided for pudding mixes)
• Chocolate chips, sprinkles, or shaved chocolate (optional garnish)

Directions

1. Prepare the Crust
   Combine the crushed cookies and melted butter in a mixing bowl and stir until evenly combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Chill in the refrigerator while preparing the layers.
2. Cream Cheese Layer
   Beat the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in 1 cup of the whipped topping. Spread this mixture evenly over the chilled crust.
3. Pudding Layers
   Prepare the chocolate pudding and vanilla pudding separately, using 1.5 cups of milk for each. Whisk until thickened.
4. Layer the Puddings
   Spread the chocolate pudding over the cream cheese layer, followed by the vanilla pudding.
5. Whipped Topping
   Spread the remaining whipped topping over the pudding layers evenly.
6. Chill and Garnish
   Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Before serving, sprinkle with chocolate chips, sprinkles, or shaved chocolate.

Prep Time

20 minutes

Chill Time

4 hours

Total Time

4 hours 20 minutes

Nutrition (Per Serving – Makes 12)

• Calories: 290
• Protein: 3g
• Carbohydrates: 35g
• Fat: 14g
• Sugar: 18g

Expert Tips

• Crust Tip: Press the cookie crust firmly using the back of a measuring cup for an even base.
• Flavor Variations: Try swapping the pudding flavors with butterscotch, banana, or pistachio for a fun twist.
• Make Ahead: This dessert is ideal for making a day ahead, allowing the layers to set beautifully.

FAQs

Can I substitute Cool Whip with homemade whipped cream?
Yes, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.

Can this be made gluten-free?
Absolutely! Use gluten-free cookies for the crust and ensure all other ingredients are gluten-free.

How do I prevent the layers from mixing?
Chill the dish between adding layers for a firmer base to spread the next layer evenly.

Storing & Serving

• Storage: Store covered in the refrigerator for up to 3 days.
• Serving: Serve chilled with a spatula to keep the layers intact.

Substitutions & Variations

• Replace Oreo cookies with graham crackers, shortbread, or gingersnaps for a different crust flavor.
• Add chopped nuts or caramel drizzle between layers for extra texture and flavor.
• Use dairy-free whipped topping and pudding for a lactose-free version.

No-Bake Dessert Lasagna

No-Bake Dessert Lasagna is a show-stopping layered dessert that brings together a crunchy cookie crust, creamy layers of cheesecake and pudding, and a fluffy whipped topping

Print Recipe Pin Recipe

Ingredients Equipment Method

Ingredients

  

• - 36 Oreo cookies crushed (or other sandwich cookies)
• - 6 tbsp unsalted butter melted
• - 8 oz cream cheese softened
• - 1 cup powdered sugar
• - 1 tsp vanilla extract
• - 1 8 oz container whipped topping (like Cool Whip), thawed
• - 1 3.4 oz package instant chocolate pudding mix
• - 1 3.4 oz package instant vanilla pudding mix
• - 3 cups cold milk divided for pudding mixes
• - Chocolate chips sprinkles, or shaved chocolate (optional garnish)

Equipment

• - 9x13-inch baking dish
• Mixing bowls
• - Hand or stand mixer
• Spatula
• Whisk
• - Plastic wrap

Method

 

1. **Prepare the Crust**
2. Combine the crushed cookies and melted butter in a mixing bowl and stir until evenly combined. Press the mixture firmly into the bottom of a 9x13-inch baking dish. Chill in the refrigerator while preparing the layers.
3. **Cream Cheese Layer**
4. Beat the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in 1 cup of the whipped topping. Spread this mixture evenly over the chilled crust.
5. **Pudding Layers**
6. Prepare the chocolate pudding and vanilla pudding separately, using 1.5 cups of milk for each. Whisk until thickened.
7. **Layer the Puddings**
8. Spread the chocolate pudding over the cream cheese layer, followed by the vanilla pudding.
9. **Whipped Topping**
10. Spread the remaining whipped topping over the pudding layers evenly.
11. **Chill and Garnish**
12. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Before serving, sprinkle with chocolate chips, sprinkles, or shaved chocolate.