This no-bake Oreo Dessert Lasagna is made with layers of crushed Oreo cookies, a creamy cheesecake filling, rich chocolate pudding, and fluffy whipped topping. It’s an easy crowd-pleasing dessert that’s perfect for parties, holidays, or any special occasion.
Ingredients
Oreo Crust
- 36 Oreo cookies, crushed
- 6 tablespoons (85 g) unsalted butter, melted
Cream Cheese Layer
- 8 oz (225 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups whipped topping (or homemade whipped cream)
Chocolate Pudding Layer
- 2 packages (3.9 oz each) instant chocolate pudding mix
- 3 cups cold milk
Topping
- 2½ cups whipped topping
- 8–10 Oreo cookies, crushed
- Chocolate shavings or mini chocolate chips (optional)
Instructions
Step 1: Make the Oreo Crust
- Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Mix the crumbs with the melted butter until evenly coated.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish.
- Refrigerate for 15–20 minutes to set.
Step 2: Prepare the Cream Cheese Layer
- In a large bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar and vanilla extract, mixing until creamy.
- Gently fold in the whipped topping until light and fluffy.
- Spread the mixture evenly over the chilled Oreo crust.
Step 3: Make the Chocolate Pudding
- In another bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes until thickened.
- Let the pudding sit for 5 minutes.
- Spread the pudding evenly over the cream cheese layer.
Step 4: Add the Final Layer
- Spread the remaining whipped topping evenly over the chocolate pudding.
Step 5: Garnish
- Sprinkle the crushed Oreo cookies over the top.
- Add chocolate shavings or mini chocolate chips if desired.
Step 6: Chill
- Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the layers to firm up.
Step 7: Serve
- Slice into squares and serve chilled.
- Garnish each serving with an extra Oreo cookie or a dollop of whipped cream if desired.
Tips
- For a richer chocolate flavor, use Oreo Chocolate Creme cookies or add 2 tablespoons of cocoa powder to the pudding.
- Freeze the dessert for 20–30 minutes before slicing for cleaner, more defined layers.
- Store covered in the refrigerator for up to 4 days. Avoid freezing if using instant pudding, as the texture may change after thawing.
