I love this recipe because it’s completely no-bake and comes together with simple ingredients. Each layer has a different texture, from the crunchy Oreo crust to the creamy filling and pudding. I also like how well it works for make-ahead desserts, which makes it ideal for parties and holidays.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by mixing the crushed Oreos with the melted butter until everything is evenly coated. I press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust, then refrigerate it while I prepare the filling.
For the cream cheese layer, I beat the cream cheese and powdered sugar together until smooth and creamy. I add the Cool Whip and vanilla extract and mix until fully combined, then gently fold in the crushed Oreos. I spread this mixture evenly over the chilled crust and return it to the refrigerator.
To make the pudding layer, I whisk the milk and instant pudding mix together until thickened. I fold in the crushed Oreos, then spread the pudding evenly over the cream cheese layer. I refrigerate it for about 5 minutes to help it set slightly.
For the topping, I spread the remaining Cool Whip evenly over the pudding layer and sprinkle the crushed Oreos on top. I refrigerate the dessert for at least 4 hours so the layers fully set before slicing.
Servings and Timing
This recipe makes about 9 servings. Prep time takes around 20 minutes, and chilling time is at least 4 hours, bringing the total time to about 4 hours and 20 minutes.
Variations
I sometimes drizzle chocolate syrup over the top for extra richness. When I want more texture, I add mini chocolate chips or chocolate curls. I also like using different Oreo flavors to change things up.
Storage/Reheating
I store leftover Oreo lasagna in an airtight container in the refrigerator for 3 to 4 days. I can also freeze it for up to 2 months and let it thaw slightly before serving. I always serve it chilled and never reheat it.
FAQs
Can I make this dessert ahead of time?
I usually make it the day before serving, but I don’t go beyond 24 hours because the crust softens over time.
Do I need to remove the Oreo filling?
I don’t. I crush the whole cookie, including the cream filling.
Can I use homemade whipped cream instead of Cool Whip?
I can, but I make sure it’s stabilized so the layers hold their shape.
What kind of pudding mix should I use?
I always use instant pudding mix and avoid cook-and-serve varieties.
How do I get clean slices?
I chill it well and use a sharp knife, wiping it clean between cuts.
Conclusion
This Oreo lasagna is a dessert I love making when I want something decadent, easy, and crowd-pleasing. The layers are creamy, chocolatey, and full of Oreo flavor in every bite. It’s a no-bake classic that never lasts long once it’s served.
This no-bake Oreo lasagna is layered with crushed Oreos, chocolate pudding, cheesecake filling, and Cool Whip. A creamy, dreamy dessert that’s perfect for any occasion!
Author:Sarah
Prep Time:20 minutes
Total Time:4 hours 20 minutes
Yield:9 servings
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Crust:
48 Oreo cookies, finely crushed
10 tbsp salted butter, melted
Cream Cheese Layer:
12 oz cream cheese, room temperature
¾ cup powdered sugar
8 oz Cool Whip, thawed
1 tsp vanilla extract
6 Oreo cookies, finely crushed
Pudding Layer:
3 cups half and half or whole milk
Two 3.9 oz boxes instant chocolate pudding
6 Oreo cookies, finely crushed
Topping:
8 oz Cool Whip, thawed
12 Oreo cookies, finely crushed
Instructions
Prepare the Crust:
Mix the crushed Oreos and melted butter in a large bowl until well combined.
Press into a 9×13-inch dish in an even layer. Refrigerate while preparing the filling.
Make Cream Cheese Layer:
Beat cream cheese and powdered sugar until smooth.
Add Cool Whip and vanilla; beat again.
Fold in crushed Oreos. Spread mixture evenly over chilled crust. Refrigerate.
Make Pudding Layer:
Whisk together half and half and pudding mixes until thickened.
Fold in crushed Oreos. Spread over the cream cheese layer. Chill 5 minutes.
Top and Chill:
Spread remaining Cool Whip evenly on top and sprinkle with crushed Oreos.
Refrigerate for at least 4 hours, or overnight for best results.
Notes
Use the whole Oreo: Don’t remove the cream filling before crushing.
Chill thoroughly: At least 4 hours is necessary for clean slices.
Optional toppings: Add chocolate syrup, mini chips, or candy on top.
Make ahead: Best within 24 hours; crust softens if made too far ahead.
Room temperature cream cheese: Ensures a smooth, lump-free filling.
Only use instant pudding mix. Don’t follow box directions—use the measurements in this recipe.
