Oreo Lasagna

Oreo Lasagna is a decadent no-bake dessert that combines layers of crushed Oreos, creamy cheesecake filling, rich chocolate pudding, and whipped topping for a dessert that’s as easy to make as it is delicious.

Perfect for potlucks, parties, or a sweet treat for the family, this dessert will satisfy any chocolate lover’s cravings.

Kitchen Equipment Needed

• 9×13-inch baking dish
• Mixing bowls
• Hand mixer or whisk
• Rubber spatula
• Food processor or zip-top bag with rolling pin.

Ingredients

For the Crust

• 36 Oreo cookies (regular, not Double Stuf)
• 6 tbsp unsalted butter, melted

For the Cheesecake Layer

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 2 cups whipped topping (such as Cool Whip)

For the Pudding Layer

• 2 (3.9 oz) packages instant chocolate pudding mix
• 3 1/4 cups cold milk

For the Topping

• 1 1/2 cups whipped topping
• Extra crushed Oreos for garnish

Directions

1. Make the Oreo Crust
   • Crush the Oreos in a food processor or place them in a zip-top bag and crush them with a rolling pin until fine crumbs form.
   • Mix the Oreo crumbs with melted butter until well combined.
   • Press the mixture evenly into the bottom of a 9×13-inch baking dish. Place in the refrigerator to chill while preparing the other layers.
2. Prepare the Cheesecake Layer
   • In a mixing bowl, beat the cream cheese and sugar until smooth. Gently fold in the whipped topping.
   • Spread the cheesecake mixture evenly over the chilled Oreo crust.
3. Prepare the Pudding Layer
   • In another bowl, whisk together the pudding mix and cold milk until thickened, about 2 minutes.
   • Spread the pudding over the cheesecake layer.
4. Add the Whipped Topping
   • Spread the remaining whipped topping over the pudding layer.
5. Garnish
   • Crush additional Oreos and sprinkle them on top for garnish.
6. Chill and Serve
   • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the layers to set. Serve chilled.

Prep Time

30 minutes

Chill Time

4 hours

Total Time

4 hours 30 minutes

Nutrition (Per Serving – Makes 12 Servings)

• Calories: 320
• Protein: 4g
• Carbohydrates: 42g
• Fat: 16g
• Sugar: 30g

Expert Tips

• Crust Tips: For a firmer crust, bake the Oreo crust at 350°F for 8-10 minutes, then cool before adding the layers.
• Whipped Topping Substitute: Use homemade whipped cream if you prefer a fresher alternative to Cool Whip.
• Serving Tip: For clean slices, use a sharp knife dipped in warm water between cuts.

FAQs

Can I make this ahead of time?
Yes, Oreo Lasagna is best made ahead of time to allow the layers to set. Prepare it the night before for optimal results.

Can I use different pudding flavors?
Absolutely! Vanilla, white chocolate, or even mint chocolate pudding can be used for a twist.

How long does Oreo Lasagna last?
Store it in the refrigerator for up to 4 days in an airtight container or covered tightly with plastic wrap.

Storing & Reheating

• Storage: Keep in the refrigerator, covered, for up to 4 days.
• Freezing: Freeze Oreo Lasagna tightly wrapped for up to 1 month. Thaw overnight in the refrigerator before serving.

Substitutions & Variations

• Gluten-Free: Use gluten-free chocolate sandwich cookies for the crust.
• Peanut Butter Twist: Add a layer of peanut butter mousse or drizzle melted peanut butter over the pudding layer.
• Mint Oreo Lasagna: Replace regular Oreos with mint-flavored Oreos and add a few drops of peppermint extract to the cheesecake layer.

Oreo Lasagna

Oreo Lasagna is a decadent no-bake dessert that combines layers of crushed Oreos, creamy cheesecake filling, rich chocolate pudding, and whipped topping for a dessert that’s as easy to make as it is delicious.

Print Recipe Pin Recipe

Equipment

• - 9x13-inch baking dish
• Mixing bowls
• - Hand mixer or whisk
• - Rubber spatula
• - Food processor or zip-top bag with rolling pin

Ingredients

  

• #### For the Crust
• - 36 Oreo cookies regular, not Double Stuf
• - 6 tbsp unsalted butter melted
• #### For the Cheesecake Layer
• - 8 oz cream cheese softened
• - 1/4 cup granulated sugar
• - 2 cups whipped topping such as Cool Whip
• #### For the Pudding Layer
• - 2 3.9 oz packages instant chocolate pudding mix
• - 3 1/4 cups cold milk
• #### For the Topping
• - 1 1/2 cups whipped topping
• - Extra crushed Oreos for garnish

Instructions

 

• **Make the Oreo Crust**
• - Crush the Oreos in a food processor or place them in a zip-top bag and crush them with a rolling pin until fine crumbs form.
• - Mix the Oreo crumbs with melted butter until well combined.
• - Press the mixture evenly into the bottom of a 9x13-inch baking dish. Place in the refrigerator to chill while preparing the other layers.
• **Prepare the Cheesecake Layer**
• - In a mixing bowl, beat the cream cheese and sugar until smooth. Gently fold in the whipped topping.
• - Spread the cheesecake mixture evenly over the chilled Oreo crust.
• **Prepare the Pudding Layer**
• - In another bowl, whisk together the pudding mix and cold milk until thickened, about 2 minutes.
• - Spread the pudding over the cheesecake layer.
• **Add the Whipped Topping**
• - Spread the remaining whipped topping over the pudding layer.
• **Garnish**
• - Crush additional Oreos and sprinkle them on top for garnish.
• **Chill and Serve**
• - Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the layers to set. Serve chilled.