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A decadent slice of Oreo lasagna on a plate with a fork lifting a bite showing creamy cheesecake, chocolate pudding, and whipped topping layers

Oreo Lasagna

This easy no-bake Oreo lasagna features a buttery Oreo cookie crust, fluffy cheesecake filling, rich chocolate pudding, and a smooth whipped topping. Finished with crushed Oreo cookies, this creamy layered dessert is perfect for birthdays, potlucks, holidays, and family gatherings.
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Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 12
Calories 445 kcal

Equipment

  • 9x13 inch baking dish
  • Food Processor or Rolling Pin
  • Large mixing bowl
  • Medium Mixing Bowl
  • Electric hand mixer
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Offset Spatula
  • Plastic Wrap

Ingredients
  

  • For the Oreo Crust
  • 36 regular Oreo cookies finely crushed (with cream filling)
  • 6 tablespoons unsalted butter melted
  • For the Cheesecake Layer
  • 8 oz 226 g cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup thawed whipped topping
  • For the Chocolate Pudding Layer
  • 2 packages 3.9 oz each instant chocolate pudding mix
  • 3 cups cold whole milk
  • For the Top Layer
  • 2 cups thawed whipped topping
  • 6 additional Oreo cookies roughly crushed

Instructions
 

  • Step 1: Prepare the Oreo Crust
    Crush 36 regular Oreo cookies into fine crumbs using a food processor or a rolling pin. Keep the cream filling inside the cookies.
    Transfer the crumbs to a mixing bowl and combine with the melted butter until evenly coated.
    Step 2: Press the Crust
    Spread the cookie mixture evenly into the bottom of a 9×13-inch baking dish. Press firmly using the bottom of a measuring cup.
    Refrigerate for approximately 15 minutes while preparing the cheesecake filling.
    Step 3: Make the Cheesecake Layer
    In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
    Gently fold in 1 cup of thawed whipped topping using a rubber spatula.
    Spread the mixture evenly over the chilled Oreo crust.
    Step 4: Prepare the Chocolate Pudding
    In a separate bowl, combine both packages of instant chocolate pudding mix with 3 cups of cold whole milk.
    Whisk for approximately 2 minutes, or until the pudding begins to thicken. Allow it to stand briefly.
    Step 5: Add the Pudding Layer
    Carefully spread the prepared chocolate pudding over the cheesecake layer.
    Use an offset spatula or the back of a spoon to create an even surface without mixing the layers.
    Step 6: Add the Whipped Topping
    Spread the remaining 2 cups of thawed whipped topping evenly over the chocolate pudding.
    Smooth the surface gently.
    Step 7: Refrigerate
    Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or until the layers are firm enough to serve.
    For convenient preparation, the dessert can also be refrigerated overnight.
    Step 8: Garnish and Serve
    Just before serving, sprinkle the remaining 6 roughly crushed Oreo cookies over the top.
    Cut into 12 portions using a sharp knife or serve with a dessert spatula. Enjoy chilled.
Keyword Easy Oreo Dessert, No-Bake Chocolate Dessert, Oreo Lasagna No Bake, Oreo Lasagna Recipe