Oreo Lasagna. You can already tell this dessert is a gastronomic delight from the name alone.
It’s a delicious four-in-one dessert: Oreo cookies, cheesecake, chocolate pudding, and chocolate chips.
Each component of Oreo Lasagna tastes fantastic on its own. But they taste even greater when layered on top of each other.
Plus, it’s a breeze to make. This recipe will not let you down, amateur baker or otherwise.
In fact, this dessert doesn’t call for any cooking or baking!
Looking for the perfect dessert to end your perfect meal? Oreo lasagna is the answer.
Oreo Lasagna
Oreo lasagna is the dessert version of the classic Italian dish.
Its layers include a crumbly Oreo crust and sweet, tangy cream cheese filling. Plus, a creamy chocolate pudding and whipped cream.
You don’t have to bake this dessert- like an icebox cake recipe. You can create all four layers just by mixing a bunch of ingredients!
It’s such an easy-peasy recipe. The most challenging part is waiting for the layers to set, which will take 4 hours.
Ingredients
This chocolate lasagna has four fabulous layers of delicious, complementary flavors.
Shower the dessert with chocolate chips for the perfect finish.
- The Crust: Oreos and Butter- There’s no need to add sugar- the crust gets its sweetness from the creme filling. You can use regular or double-stuffed Oreos. I also like chocolate cream Oreos.
- The Cheesecake Layer: Cream Cheese, Sugar, Milk, and Whipped Topping- This layer has just the right balance of sweetness and tanginess.
- The Chocolate Layer: Chocolate Pudding -Use instant pudding for the best results. This layer is so rich and chocolatey.
- The Whipped Cream Layer: Whipped Topping- This is just straight-up thawed frozen whipped topping. Use store-bought whipped cream for this dessert. It is more stable than fresh whipped cream.
- The Cherry on Top: Chocolate Chips- Morsels of decadent chocolate chips deck out the dessert.
How to Make Oreo Lasagna
1. Crush the Oreos.
Unless you have pre-crushed Oreos, crush the cookies yourself.
Place the cookies in a Ziploc bag. Pound them to a fine powder using a meat mallet or rolling pin.
Don’t mind some extra clean-up? Then, throw the cookies into a food processor and blitz until ground.
2. Make the crust.
Pour the crushed cookies into a bowl and mix in the melted butter. Keep mixing until the mixture becomes thick and coarse, like wet sand.
Press the crust into a baking pan. I enjoy using the back of a measuring cup or glass to firmly pack it in.
Refrigerate the crust.
3. Make the cream cheese layer.
Beat the softened cream cheese with an electric mixer until it is nice and fluffy.
You can beat it by hand with a wire whisk, too. But it will be a good arm workout!
Add the sugar and milk and beat the mixture just until well combined.
Then, fold in the whipped topping.
Use a rubber spatula instead of a mixer. This way, you will not deflate the billowy cream.
Spoon the cream cheese layer over the crust and spread it evenly with an offset spatula.
Refrigerate.
4. Make the pudding layer.
Whisk together the instant pudding mix and milk until thick. This will take about 5 minutes. Plop the pudding over the cream cheese layer.
Refrigerate for 10 minutes. Please do not rush this step! The pudding needs at least 10 minutes to set.
5. Top with Whipped Cream and Chocolate Chips
Finally, spread whipped topping over the pudding layer and garnish with chocolate chips.
6. Let it set.
Now, for the worst part. Let the layers set in the fridge for at least 4 hours.
7. Serve and enjoy!
Tips for the Best Oreo Lasagna
- Now is NOT the time to count the calories! Stick to regular milk to make the pudding. Otherwise, it might not set up correctly.
- Or use your favorite vegan or dairy-free pudding.
- Want a silky cheesecake layer? Allow the cream cheese to soften to room temperature beforehand. Otherwise, your cream cheese layer will be lumpy.
- Freeze! Freeze your Oreo Lasagna for 30 minutes before serving. This will guarantee clean slices.
Variations
- Switch up the crust! Try Chocolate Oreos, Thin Mints, Golden Oreos, or any other sandwich cookie you like.
- Don’t want to crush a bunch of cookies? Instead of crushing the Oreos, you can arrange whole cookies into the bottom of the dish.
- Not a fan of chocolate? Use other pudding flavors, instead. It would be fantastic with cheesecake, lemon, pistachio, or vanilla pudding.
- Add some extras! Top the lasagna with more crushed Oreos for the ultimate Oreo Delight. Or any other cookie or candy you like.
- But it should all be chocolate!
Storage and Make Ahead Instructions
Cover the dish with plastic wrap and refrigerate for up to 3 days.
Oreo lasagna tastes better the next day. This is because the layers will have had enough time to set.
That said, it’s better to make this dessert 24 hours ahead.
You can also prepare the layers early and assemble them 4 hours before serving.
More Oreo Dessert Recipes You’ll Love
Oreo Lasagna (No-Bake Dessert Recipe)
12
servings20
minutes4
hours30
minutes582
kcalDo you love chocolate? This Oreo lasagna is the dessert of your dreams! Every bite is luxurious, full of decadent chocolate, cream cheese, and whipped topping.
Ingredients
1 (14-ounce) package of Oreo cookies
6 tablespoons butter, melted
1 (8-ounce) package of cream cheese, softened
1/4 cup granulated sugar
2 tablespoons milk
1 (12-ounce) container of frozen whipped topping, thawed, divided
2 (3.9-ounce) packages of instant chocolate pudding mix
3 1/4 cups milk
1 1/2 cups mini chocolate chips
Instructions
- Place Oreos in a Ziploc bag and crush them with a meat mallet or rolling pin. Transfer the crushed cookies to a bowl. Stir it with melted butter until the mixture is thick and sandy.
- Press the Oreo mixture evenly into a 9×13-inch baking pan. Refrigerate it.
- Beat softened cream cheese with an electric mixer (at medium speed) until fluffy. Beat in sugar and 2 tablespoons of milk until well combined. Gently mix in 1 1/4 cups of whipped topping with a spatula.
- Spread the filling onto the Oreo crust and refrigerate.
- Combine pudding mix with 3 1/4 cups of milk and stir until thick, about 5 minutes. Spread pudding over the cream cheese layer. Refrigerate for 10 minutes.
- Spread the remaining whipped topping over the pudding layer. Sprinkle with chocolate chips. Refrigerate for at least 4 hours before serving. Enjoy!
Your recipes are SO easy to prepare and always amazing. I love the old time recipes! Thank you
Thank you, Susan! So glad you like them!!