Made with chocolate pudding and everyone’s favorite cookie, this no-bake Oreo Lasagna dessert is low-effort delicious!
Cooking is an art. While recipes come with ingredient lists and measurements most of the time, it’s all tweakable. You want to use smoked paprika instead of sweet paprika? Awesome. Swap red wine vinegar for champagne vinegar in your shallot vinaigrette? Go for it. Blackened grouper instead of blackened chicken for your Alfredo pasta? Rock on. You can’t do this so easily with desserts.
Donuts and cupcakes look pretty, but don’t let the artistry fool you—desserts are more of a science. Exact measurements tend to matter when you’re baking cookies or mixing cake batter. It’s one of the many reasons I’ve traditionally stayed in my lane and let my amazing wife handle dessert.
However, over the past couple of years, I’ve gained a minute amount of confidence, thanks, in part, to approachable recipes like this Oreo lasagna. There’s no baking involved and no worrying whether I added too much baking soda—which I’ve definitely done before. With Oreo lasagna, it’s just mixing and assembling, which is the exact kind of dessert I like.
I love making this for birthdays and casual get-togethers, especially during the summer when a cold treat really hits the spot. And who can say no to anything Oreo-related? They’re as American as apple pie, if not more so. All you need is cream cheese, whipped topping, and pudding mix, because if you’re like me, your kitchen is stocked with everything else.
Oreo lasagna is sweet, chocolaty, and a decadent calorie splurge. Best of all, it’s hard to mess up. The biggest “skill” here is patience. This dessert does require a long chill time, but trust me when I say, the wait is worth it.
Soften the cream cheese
For the most part, Oreo lasagna is a forgiving recipe. That said, cream cheese can be finicky to work with. If it’s not softened, you’re going to have one heck of a time spreading it on the cookie base. That’s why you want to make sure your cream cheese sits at room temp long enough. You should be able to mix it with ease! A good gauge is the old finger-press test. If your thumb sinks into the cream cheese, you’re good to go.
How do I store leftovers?
Use a container and cover the lasagna tightly with plastic wrap or a lid. Refrigerate for up to 4 days. If you prefer cleaner slices (I do), store each piece in a single layer or separate layers with parchment. The lasagna may soften in the fridge, but no worries. Stick it in your freezer for 15 to 20 minutes before serving.
Serving suggestions
Oreo lasagna pairs nicely with a cup of coffee or tea. Or perhaps this is part of a dessert table. If it is, I’d serve it alongside lighter or fruit-centric desserts like Strawberries Romanoff, a creamy, slightly tangy treat. Chocolate-Covered Blueberries are a great option, too. Alternatively, you might want a sweet-and-salty, crunchy treat like a Toffee Nut Snack Mix.
Oreo Lasagna
Ingredients
- 36 Oreo cookies crushed into fine crumbs
- 1/3 cup unsalted butter melted
- 8 ounces cream cheese softened
- 1/3 cup powdered sugar
- 2 cups whipped topping divided
- 2 packets chocolate instant pudding mix (3.9 ounces each)
- 3 1/3 cups cold milk
- Extra crushed Oreo cookies for topping
Instructions
- Mix the crushed cookies with melted butter. Press the mixture evenly into a 9×13-inch baking dish and chill in the refrigerator for 5 minutes.
- Beat the softened cream cheese with the powdered sugar until fluffy and smooth. Add 1 cup of the whipped topping and mix to combine. Spread this mixture over the chilled cookie crust. Freeze for 10 minutes.
- In a bowl, whisk the chocolate pudding mix with cold milk until the mixture thickens. Spread it evenly over the cream cheese layer and let it sit in the refrigerator for about 10 minutes.
- Spread the remaining whipped topping over the pudding layer and sprinkle the extra Oreo crumbs on top for garnish.
- Refrigerate the assembled lasagna for at least 4 hours before serving. For cleaner slices, you can freeze it for 30 minutes prior to cutting.
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