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Oreo Lasagna

A luscious no-bake dessert layered with creamy fillings and crunchy Oreo cookie crust, perfect for gatherings or an evening of indulgence.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 48 cookies Oreo cookies, finely crushed
  • 10 tablespoons salted butter, melted
For the cream cheese layer
  • 12 ounces cream cheese, room temperature Use room-temperature to avoid lumps.
  • 3/4 cup powdered sugar
  • 8 ounces Cool Whip, thawed Fold gently to preserve air.
  • 1 teaspoon vanilla extract
  • 6 cookies Oreo cookies, finely crushed For folding into the cream cheese layer.
For the pudding layer
  • 3 cups half and half or whole milk
  • 7.8 ounces instant chocolate pudding mix Two boxes.
  • 6 cookies Oreo cookies, finely crushed For folding into the pudding layer.
For the topping
  • 12 cookies Oreo cookies, finely crushed For sprinkling on top.

Method
 

Preparation of Crust
  1. Mix the Oreo crumbs and melted butter in a large bowl until well combined.
  2. Pour the cookie mixture into a 9x13 inch baking dish and press into an even layer to form the crust.
  3. Refrigerate the crust while you prepare the cream cheese filling.
Preparation of Cream Cheese Layer
  1. Beat the cream cheese and powdered sugar in a large bowl until smooth and creamy.
  2. Add the Cool Whip and vanilla and beat until well combined.
  3. Fold in 6 crushed Oreos.
  4. Spread the cream cheese mixture over the Oreo crust.
  5. Refrigerate while you prepare the pudding.
Preparation of Pudding Layer
  1. Whisk the half and half and pudding mix in a large bowl until the pudding thickens.
  2. Fold in 6 crushed Oreos.
  3. Spread the pudding over the cream cheese layer.
  4. Refrigerate for 5 minutes.
Final Assembly
  1. Spread the remaining Cool Whip over the pudding layer and sprinkle the crushed Oreos on top.
  2. Refrigerate for at least four hours to set before serving.

Notes

Keep the dessert covered in the refrigerator for up to 3–4 days. For firmer slices, serve within 24 hours. Ideal for gatherings.