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Oreo Lasagna Recipe

A layered no-bake dessert featuring an Oreo cookie crust, cream cheese filling, pudding layer, and whipped cream topping.
Prep Time40 minutes
Total Time40 minutes
Servings: 12 servings

Ingredients

  • 33 cookies Oreo cookies about a 13.29 oz package; reserve a handful for sprinkling on top
  • 1/4 cup unsalted butter melted (half stick)
  • 16 oz heavy whipping cream cold; used to make homemade whipped cream
  • 2 teaspoons vanilla extract
  • 1/2 cup powdered sugar
  • 16 oz cream cheese at room temperature
  • 1/4 cup powdered sugar for cream cheese mixture
  • 1 cup homemade whipped cream use half of the whipped cream made from the heavy cream mixture
  • 3.4 oz instant vanilla pudding mix
  • 3.9 oz instant chocolate pudding mix
  • 4 cups milk cold, I used whole milk
  • 1 cup homemade whipped cream remaining half of the whipped cream made from the heavy cream mixture
  • Oreo crumbles handful, to sprinkle on top (reserved from the cookie crumbs)

Instructions

  • Place the Oreo cookies in a food processor and pulse until they are crumbly.
  • Slowly pour the melted butter into the cookie crumbs while pulsing until evenly combined.
  • Reserve a handful of the crumbs for garnish, then press the remaining buttered crumbs firmly into the bottom of a 9×13-inch glass baking dish to form the crust.
  • Refrigerate the crust while you prepare the fillings.
  • Make the whipped cream: in a chilled bowl combine the 16 oz cold heavy whipping cream, 1/2 cup powdered sugar, and 2 teaspoons vanilla extract; beat with a stand or hand mixer until soft peaks form. Set aside.
  • In a separate bowl, beat the softened 16 oz cream cheese with 1/4 cup powdered sugar until smooth.
  • Gently fold half of the prepared whipped cream (about 1 cup) into the cream cheese mixture until combined and spread this mixture evenly over the chilled Oreo crust.
  • Return the dish to the refrigerator while you make the pudding layer.
  • In a bowl, whisk together the 3.4 oz vanilla and 3.9 oz chocolate instant pudding mixes with 4 cups cold milk for about 2 minutes, until smooth and slightly thickened.
  • Spread the combined pudding mixture evenly over the cream cheese layer.
  • Cover and chill for at least 10 minutes to set the pudding layer.
  • Spread the remaining whipped cream over the pudding layer.
  • Sprinkle the reserved Oreo crumbs on top, chill for another 20 minutes, and serve chilled.

Equipment

  • Food Processor
  • 9x13 inch glass baking dish
  • Mixing bowls
  • stand mixer or hand mixer
  • offset spatula or spoon
  • Whisk

Notes

  • Reserve some cookie crumbs for garnish.
  • Use cold heavy cream for best whipped cream volume.
  • Beat cream cheese until smooth before folding in whipped cream.
  • Whisk puddings with cold milk for the proper texture.
  • Chill between layers to help them set.