Easy No-Bake Oreo Lasagna
This irresistible no bake Oreo lasagna is the ultimate stress-free dessert, featuring layers of rich chocolate and creamy sweetness that the whole family will love. Perfect for everything from a summer 4th of July cookout to a festive Christmas dinner, this easy no bake recipe is a guaranteed crowd-pleaser for any occasion.
Equipment
- 13x9 glass baking dish (so you can see the layers!) Use a deep dish if you have one, but this can be made in a standard 13x9 as pictured
- food processor OR gallon-sized freezer bag + rolling pin (for crushing Oreos)
- 3 mixing bowls (one for the crust, one for the cream cheese mixture, one for the pudding)
- hand mixer
- whisk
- scraping and spreading spatulas
- vegetable peeler (for shaving the chocolate baking squares)
Ingredients
- 1 (13.29 oz) package regular Oreos NOT double stuffed
- 4 tablespoon butter melted
- 8 oz full fat cream cheese softened at room temperature
- ¼ c granulated sugar
- 3 ¼ c + 2 tablespoon cold milk divided; I recommend 2%
- 12 oz frozen dairy whipped topping divided; defrost overnight in fridge
- 2 (3.4 oz) packages instant chocolate pudding
- 2 oz semi-sweet chocolate baking squares shaved
Instructions
- In a food processor, pulse whole Oreo cookies with cream until fine crumbs (preferred method), OR add them to a gallon-sized freezer bag and use a rolling pin to crush them.
- Mix the crushed cookies with the melted butter. Thoroughly mix to ensure that all cookie crumbs have been saturated by the butter.
- Press cookie crust into the bottom of a 13x9 casserole dish. Use the back of a measuring cup or flat spatula to firmly pack and press the crust down. Refrigerate dish while you work on the next step.
- Use a hand mixer to combine the softened cream cheese, sugar, and 2 tablespoon milk until smooth. Fold in 1&½ cups whip (half of an 8 oz. container). Spread this mixture gently over the crust, smoothing it as much as possible. Return the dish to the refrigerator.
- Use a whisk to mix the pudding with 3&¼ cups cold milk until partially set. Carefully spread this mixture over the cream cheese layer to avoid mixing the two separate layers.
- Add 3 cups whip to the top (an entire 8 oz. container); smooth over pudding layer.
- Cover and refrigerate for a minimum of 4 hours so layers will set.
- Just before serving, remove dessert from fridge. Using a vegetable peeler, shave the chocolate baking squares; sprinkle chocolate shavings over top whip layer.
Notes
For the best consistency, allow your whipped topping to thaw in the refrigerator overnight. Avoid using the microwave or leaving it on the counter, as rapid temperature changes can cause it to lose its fluffy texture.
Use softened cream cheese for best mixing. If you forgot to get it out ahead of time, place it in a bowl and heat it in the microwave for 30 seconds before using it in this recipe.
For a sturdy, chocolatey base that doesn't crumble when sliced, use the entire Oreo cookie—filling and all! The cream center acts as an extra binding agent alongside the melted butter. To ensure it holds up under the heavy layers, thoroughly mix the crumbs with the butter until it looks like wet sand, then press firmly into the bottom of your pan using the back of a measuring cup or a flat spatula.
For perfect, clean slices when serving, see my Top Tip in the above post!
Store for up to 5 days in the refrigerator (covered). Please note that the crust will start to get a little soggy after day 2.
Nutrition
Calories: 377kcalCarbohydrates: 55gProtein: 8gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 22mgSodium: 565mgPotassium: 312mgFiber: 2gSugar: 38gVitamin A: 244IUVitamin C: 0.1mgCalcium: 186mgIron: 4mg
Tried this recipe?Let us know how it was!