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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.
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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.