Oreo Lasagna Recipe
This Oreo lasagna is a chilled, no-bake layered dessert with an Oreo cookie crust, a fluffy cream cheese layer, rich chocolate pudding, and whipped topping with cookie crumbs.
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
For the cleanest slices, chill overnight and wipe your knife between cuts.
Make sure the pudding mix is instant and the milk is cold so it sets properly.
If using homemade whipped cream, serve within 24 hours for the best texture.