Oreo Lasagna

This Oreo Lasagna is a no-bake dessert that layers rich cream cheese, chocolate, and vanilla pudding over a crunchy Oreo crust, making it a crowd-pleaser for any occasion.

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Prep Time 20

Cook Time 10

Total Time 4

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Oreo Crust

36 cookies Oreo cookies
1/2 cup unsalted butter melted

For the Cream Cheese Layer

1 package cream cheese 8 oz, softened
1/2 cup granulated sugar
1 cup whipped topping like Cool Whip

For the Chocolate Pudding Layer

1 package instant chocolate pudding mix 3.9 oz
2 cups cold milk

For the Vanilla Pudding Layer

1 package instant vanilla pudding mix 3.9 oz

For Garnish

1 cup additional whipped topping
to taste crushed Oreos for garnish

Equipment

9x13-inch Baking Dish
Mixing Bowls
Whisk
Food processor or rolling pin

Method

Step 1: Preheat your oven to 350°F (175°C). Crush 24 Oreo cookies into fine crumbs and combine with melted butter. Press into a 9x13 inch baking dish to form a crust. Bake for 10 minutes, then let cool.
Step 2: In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping and spread over the cooled crust.
Step 3: In another bowl, whisk together the chocolate pudding mix and cold milk for about 2 minutes until thickened. Pour over the cream cheese layer.
Step 4: In a separate bowl, whisk the vanilla pudding mix with cold milk for about 2 minutes until thickened. Pour over the chocolate layer.
Step 5: Spread additional whipped topping over the vanilla layer and garnish with crushed Oreos.
Step 6: Cover and refrigerate for at least 4 hours or overnight. Cut into squares and serve chilled.

Notes

Oreo Lasagna can be stored in the refrigerator for up to 3 days. You can freeze it, but the texture may change.