This no-bake Oreo chocolate lasagna layers cookies, pudding, and cream for a crowd-pleasing treat. It’s the ultimate quick dessert for Oreo lovers.
With velvety chocolate pudding and whipped layers, this Oreo lasagna is as easy to assemble as it is irresistible to eat.
What You Need for Oreo Lasagna
Oreos – The classic chocolate cookie adds a rich, crunchy base and a signature cookies-and-cream finish.
Butter – Melted and mixed with crushed Oreos, it forms a sturdy no-bake crust that holds the layers.
Cream Cheese – Softened to create a rich, tangy layer that balances the sweetness of the dessert.
Powdered Sugar – Blends smoothly into the cream cheese mixture for sweet, creamy texture.
Cool Whip – Adds lightness to both the cream cheese layer and topping, creating a mousse-like finish.
Instant Chocolate Pudding – The silky, chocolatey middle layer deepens the flavor and adds satisfying richness.
Cold Milk – Activates the pudding mix and helps it thicken perfectly for layering.
How to Make Oreo Lasagna Layers
Crush Oreos and mix with butter to press into a 9×13 pan for the base. Whip cream cheese, powdered sugar, and half the Cool Whip into a smooth layer and spread it over the crust. Chill while whisking pudding mix with milk. Once thickened, layer the pudding on next. Top with the rest of the Cool Whip and reserved Oreo crumbs.
Oreo Lasagna Tips and Variations
For best results, use full-fat cream cheese and whole milk for a rich texture. You can swap Cool Whip with homemade whipped cream if desired. For variety, try layering in peanut butter cups, caramel drizzle, or using Golden Oreos for a lighter twist.
How to Store Oreo Lasagna Leftovers
Cover the pan tightly with plastic wrap or transfer slices to an airtight container. Refrigerate for up to 4 days. This dessert does not freeze well, as the texture becomes watery after thawing.
Frequently Asked Questions
Can I use homemade whipped cream instead of Cool Whip?
Yes, use stabilized whipped cream if possible to maintain structure.
Does this dessert need to be frozen?
No, it’s best kept refrigerated. Chill at least 1–2 hours before serving for the best texture.
Can I use double-stuffed Oreos?
Yes, but the crust may be a bit softer. Regular Oreos provide a more solid base.
How far in advance can I make it?
You can make it up to 24 hours in advance. It actually tastes better as it sets!
No-Bake Oreo Chocolate Lasagna
Ingredients
- 6 tablespoons melted butter
- 1 package regular Oreos
- 16 oz Cool Whip divided
- 2 3/4 cups cold milk
- 1 5.9 oz package chocolate instant pudding
- 8 oz cream cheese softened
- 1 cup powdered sugar
Instructions
- Crush the entire package of Oreos using a food processor until finely ground, reserving 1 cup of the crumbs for garnishing the final dessert.
- In a mixing bowl, combine the remaining crushed Oreos with melted butter and stir until evenly moistened. Press this mixture firmly into the base of a 9 x 13 inch baking dish to form the crust.
- In a separate large bowl, beat the softened cream cheese, powdered sugar, and half of the Cool Whip with an electric mixer until smooth and fluffy.
- Evenly spread this cream cheese mixture over the prepared Oreo crust, then place the dish in the refrigerator to chill while preparing the pudding layer.
- In another bowl, whisk together the chocolate instant pudding mix and cold milk for several minutes until it thickens. Once set, gently spread the pudding over the cream cheese layer. Let it rest for about 10 minutes to allow the pudding to firm.
- Top the dessert with the remaining Cool Whip, spreading it out smoothly over the pudding. Finish by sprinkling the reserved Oreo crumbs on top.