Oreo Lasagna
A fun, no-bake dessert that combines layers of Oreo crust, creamy filling, and pudding, perfect for gatherings.
Ingredients
For the Crust
- 1 family size package Oreo cookies, crushed (save a handful for topping) Classic Oreos work great; can substitute with mint, peanut butter, or gluten-free options.
- 6 tablespoons butter, melted Dairy-free butter can also be used.
For the Cream Layer
- 8 ounces cream cheese, softened Full-fat gives the best texture.
- 1 cup powdered sugar Just enough to sweeten without making gritty.
- 8 ounces whipped topping, divided Can use homemade whipped cream if whipped to stiff peaks.
For the Pudding Layer
- 2 small boxes instant chocolate pudding mix Vanilla or cookies and cream can also be used, ensure they are instant.
- 3 cups cold milk Regular, almond, or oat milk can be used, but cold milk is essential.
Instructions
Preparation
- Crush the Oreos (cream filling and all). Stir with melted butter until it looks like wet sand. Press into a 9x13 pan. Chill for 10 minutes.
- Beat softened cream cheese with powdered sugar until smooth. Fold in half of the whipped topping. Spread over the crust gently.
- Whisk the instant pudding mix with cold milk until it thickens, about 2 minutes. Let it sit for 2 to 3 minutes, then spread over the cream layer.
- Spread the remaining whipped topping on top. Sprinkle with crushed Oreos and cookie chunks.
- Cover and chill for at least 4 hours, preferably overnight.
Notes
For clean slices, chill overnight. If cream cheese is not softened, lumps will occur. Use a rubber spatula for spreading and wipe your knife between slices for clean cuts.