If you love the cookies-and-cream combo, Oreo lasagna is the kind of dessert that disappears fast. It’s cold, creamy, chocolatey, and stacked in layers that look fancy in the pan, even though it’s seriously easy to put together.
This is a no-bake dessert with a buttery Oreo crust, a smooth cream cheese layer, a rich chocolate pudding layer, and a fluffy whipped topping finish. It chills into clean slices that hold their shape, so it works for parties, potlucks, birthdays, and those “I need a dessert tonight” moments.
You don’t need any special skills. No oven. No water bath. No complicated steps. Just a bowl, a whisk, and a little fridge time.
Once you make it once, you’ll get why people keep it in their back pocket.
YOU WILL LOVE THIS EASY OREO LASAGNA
COOL AND CREAMY: Every layer is chilled and soft, with just enough cookie crunch to keep it interesting.
NO-BAKE: Perfect when you don’t want to turn on the oven, especially during warm weather.
MAKE-AHEAD FRIENDLY: It actually gets better after a few hours in the fridge, which means less stress later.
CROWD-PLEASER: It’s a familiar flavor combo that kids and adults both go for.
PRETTY SLICES: Those layers look impressive when you scoop or slice, even if you made it in ten minutes.
WHAT IS OREO LASAGNA?
Oreo lasagna is a layered, no-bake dessert made in a 9×13-inch dish. Think of it like a dessert “casserole,” but sweeter and lighter.
Most versions have four main parts:
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Oreo crust (crushed cookies + melted butter)
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Cream cheese layer (cream cheese + sugar + whipped topping)
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Chocolate pudding layer (instant pudding + cold milk)
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Whipped topping (a fluffy top layer with cookie crumbs)
The “lasagna” name is all about the layers. No noodles involved. Just creamy stacks that slice like a dream after chilling.
OREO LASAGNA INGREDIENTS
Every ingredient has a job here. When you keep the layers simple, the texture turns out right and the flavor stays balanced.
You’ll need:
For the crust
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1 family-size package Oreo cookies (about 36 cookies), divided
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8 tablespoons (½ cup) unsalted butter, melted
For the cream cheese layer
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8 ounces cream cheese, softened
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¼ cup granulated sugar
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2 tablespoons milk
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8 ounces whipped topping (like Cool Whip), thawed
For the pudding layer
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2 (3.9-ounce) boxes instant chocolate pudding mix
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3 cups cold milk
For the topping
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8 ounces whipped topping (like Cool Whip), thawed
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Extra crushed Oreos for garnish (from the reserved cookies)
Ingredient notes that help
Oreo cookies: Regular Oreos work best. Double Stuf is delicious, but it can make the crust softer because of the extra filling. Still doable, just expect a slightly softer base.
Butter: Unsalted gives you control. If you only have salted butter, it’s fine—this dessert can handle it.
Cream cheese: Full-fat gives the creamiest layer and the best slice. Let it soften so it blends smooth without lumps.
Whipped topping: Stabilized whipped topping makes the layers set nicely. Homemade whipped cream works too, but it’s softer and can weep after a day or two.
Instant pudding: Make sure it’s instant, not cook-and-serve. Instant sets fast and slices clean after chilling.
Cold milk: Cold milk matters. Warm milk won’t set pudding properly and the layer can turn loose.
THE BEST PAN FOR OREO LASAGNA
A 9×13-inch pan is the sweet spot. Glass, ceramic, or metal all work.
PRO TIP: If you want super neat slices, line the pan with parchment paper, leaving extra hanging over the sides. Once it’s chilled, you can lift the whole dessert out and slice on a cutting board.
HOW TO MAKE OREO LASAGNA
This dessert comes together in layers. Each one is quick. The main “work” is waiting for it to chill.
STEP ONE: Crush the Oreos
Set aside about 10 to 12 cookies for topping.
Crush the remaining Oreos into fine crumbs. A food processor makes this fast, but a zip-top bag and a rolling pin work great too.
PRO TIP: For the best crust, you want mostly fine crumbs, not big chunks. Big chunks make the crust crumble when you slice.
STEP TWO: Make the crust
Pour the Oreo crumbs into a bowl. Add melted butter and stir until the crumbs look evenly coated, like wet sand.
Press the mixture firmly into the bottom of a 9×13-inch dish.
Pop the crust into the fridge while you make the next layer.
OUR RECIPE DEVELOPER SAYS: Use the bottom of a measuring cup to press the crust down tight. A packed crust holds up better when you serve.
STEP THREE: Mix the cream cheese layer
In a large mixing bowl, beat softened cream cheese until smooth.
Add sugar and milk. Beat again until creamy and lump-free.
Fold in 8 ounces of whipped topping. Don’t stir aggressively—folding keeps it light and fluffy.
Spread this layer evenly over the chilled crust.
PRO TIP: If the cream cheese feels lumpy, it wasn’t soft enough. Let it sit at room temperature longer, then beat until smooth before adding anything else.
STEP FOUR: Make the pudding layer
In another bowl, whisk instant chocolate pudding mix with cold milk.
Whisk for about 2 minutes until it thickens.
Let it sit for 3 to 5 minutes to fully set up, then spread it over the cream cheese layer.
PRO TIP: Letting the pudding stand for a few minutes before spreading keeps it from mixing into the layer underneath.
STEP FIVE: Add the topping
Spread the remaining 8 ounces of whipped topping over the pudding layer.
Crush the reserved Oreos and sprinkle them on top. Add extra cookie chunks if you like a little crunch.
STEP SIX: Chill
Cover the dish and refrigerate for at least 4 hours.
Overnight is even better if you have the time.
That chill time is what turns it from “layers in a pan” to a dessert that slices clean and tastes like it came from a bakery case.
THE LAYERS THAT MAKE THIS DESSERT WORK
This dessert is simple, but the order matters.
Crust first: It gives you a firm base and keeps the creamy layers from sliding.
Cream cheese layer next: It’s thicker than pudding, so it acts like a cushion between crust and chocolate.
Pudding on top of that: It sets into a soft but sliceable layer, especially once cold.
Whipped topping last: Light and fluffy on top makes the whole dessert feel less heavy.
Want a secret that helps the slices look extra sharp? Use a clean knife and wipe it between cuts. It makes a difference.
TROUBLESHOOTING OREO LASAGNA
If you’ve ever made a layered dessert and the layers slid around, you’re not alone. Here’s how to fix the common problems.
If the crust crumbles
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The crumbs may have been too chunky.
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The crust might not have been pressed firmly enough.
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Not enough butter can also cause a loose crust.
Fix: Crush finer crumbs and press hard. Chill the crust before adding layers.
If the cream cheese layer is lumpy
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Cream cheese wasn’t softened enough.
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The sugar didn’t fully dissolve.
Fix: Beat the cream cheese first, alone, until silky. Then add sugar and milk.
If the pudding is runny
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Milk wasn’t cold.
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It may have been cook-and-serve pudding by mistake.
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Not whisked long enough.
Fix: Use instant pudding and very cold milk. Whisk until thick, then let it stand a few minutes.
If the layers mix together
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Pudding was poured on too quickly.
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Cream cheese layer wasn’t spread evenly.
Fix: Let pudding thicken before spreading and gently spread with an offset spatula.
OREO LASAGNA SUBSTITUTIONS AND ADDITIONS
This dessert is easy to customize. You can keep the same method and change the flavors without changing the whole recipe.
COOKIES
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Golden Oreos: Lighter flavor, still classic.
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Mint Oreos: Great with chocolate pudding and a sprinkle of chocolate chips.
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Gluten-free Oreos: Works well for a gluten-free option (check pudding mix too).
PUDDING FLAVOR
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Chocolate fudge pudding: Deeper chocolate.
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Vanilla pudding: Makes it more cookies-and-cream style.
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White chocolate pudding: Sweet and smooth, especially with Golden Oreos.
EXTRA MIX-INS
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Mini chocolate chips: Sprinkle between layers or on top.
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Crushed peanut butter cups: Adds a salty-sweet bite.
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Toffee bits: Adds crunch and caramel flavor.
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A drizzle of chocolate syrup: Pretty finish and extra chocolate.
MAKE IT MORE “COOKIES AND CREAM”
Swap the chocolate pudding for vanilla pudding and stir in a handful of crushed Oreos. It turns into a lighter, cookies-and-cream version that still feels rich.
HOW TO GET CLEAN, PRETTY SLICES
Want those sharp layers that look perfect on a plate?
Here’s what helps:
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Chill at least 4 hours (overnight is best).
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Use a sharp knife.
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Wipe the knife between cuts.
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Serve with a flat spatula, sliding under the crust.
PRO TIP: If your kitchen is warm, keep the dish in the fridge until the last second. Oreo lasagna is happiest cold.
HOW TO SERVE OREO LASAGNA
This dessert is already a showstopper, but you can dress it up depending on the occasion.
Serve it plain: A chilled square in a bowl is perfect.
Add a drizzle: Chocolate syrup, hot fudge, or caramel sauce.
Add crunch: Extra cookie chunks or mini chocolate chips on top.
Make it party-ready: Add a line of crushed cookies down the center, then sprinkle with chocolate shavings.
If you’re serving a crowd, cut it into smaller squares. This dessert is rich, and a smaller portion still feels generous.
HOW TO STORE OREO LASAGNA
This dessert stores really well, which is one of the reasons it’s such a favorite.
MAKE AHEAD
You can make Oreo lasagna a day in advance. In fact, it’s better that way.
Cover tightly and keep chilled until serving.
IN THE FRIDGE
Store covered in the refrigerator for up to 4 days.
The crust softens slightly over time, but the flavor stays great.
IN THE FREEZER
Yes, you can freeze it.
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Chill it first so the layers set.
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Wrap the whole pan tightly with plastic wrap, then foil.
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Freeze up to 2 months for best texture.
To serve, thaw overnight in the fridge.
PRO TIP: For easy freezer portions, slice it first and freeze individual squares in airtight containers. Grab one when you want a treat.
OREO LASAGNA FAQS
Can I use homemade whipped cream instead of whipped topping?
You can. Just know the dessert will be softer and may not hold as long in the fridge.
If you want to use homemade whipped cream, whip heavy cream with a little powdered sugar until stiff peaks form. Use it right away.
Do I need to remove the Oreo filling for the crust?
Nope. The filling is part of what makes the crust taste so good.
Can I make this in a smaller pan?
Yes. An 8×8-inch pan works well for a smaller batch, but you’ll want to cut the ingredients roughly in half. The layers will be thicker and it may need a little longer chill time.
How long does Oreo lasagna need to chill?
At least 4 hours. Overnight is the best for clean slices.
Can I use cook-and-serve pudding?
Not for this recipe. Cook-and-serve has a different set and texture. Instant pudding is the one that works here.
Why is my pudding layer not firm?
Usually it’s because the milk wasn’t cold enough, or the pudding mix wasn’t instant. Use cold milk and whisk until thick.
Oreo Lasagna Recipe
Ingredients
Crust
- 1 family-size package Oreo cookies about 36, divided
- ½ cup unsalted butter melted
Cream Cheese Layer
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 2 tablespoons milk
- 8 ounces whipped topping thawed
Pudding Layer
- 2 3.9-ounce boxes instant chocolate pudding mix
- 3 cups cold milk
Topping
- 8 ounces whipped topping thawed
- Reserved crushed Oreos for garnish
Instructions
- Set aside 10 to 12 Oreos for topping. Crush the remaining cookies into fine crumbs.
- Stir cookie crumbs with melted butter until evenly coated. Press firmly into the bottom of a 9×13-inch dish. Chill while you make the filling.
- Beat softened cream cheese until smooth. Add sugar and milk and beat again until creamy.
- Fold in 8 ounces whipped topping. Spread evenly over the crust.
- In a separate bowl, whisk instant pudding mix with cold milk for about 2 minutes until thickened. Let stand 3 to 5 minutes, then spread over the cream cheese layer.
- Spread the remaining 8 ounces whipped topping over the pudding layer.
- Crush the reserved Oreos and sprinkle over the top.
- Cover and refrigerate at least 4 hours (overnight is best) before slicing and serving.
Notes
