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
- 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.
- 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.
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.
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.
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