Oreo Lasagna
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I’ve been making this no-bake Oreo lasagna for potlucks and birthday tables for years — it hits the sweet spot between an easy make-ahead dessert and something that looks a little fancy. Layers of crushed Oreo crust, a silky cream-cheese middle, pudding, and clouds of whipped topping create a crowd-pleasing slice that’s perfect for summer gatherings, school functions, or any time you want a fuss-free chocolate fix.
Why you’ll love this dish
This recipe is fast, forgiving, and kid-approved. It requires no baking, uses pantry-stable items (instant pudding, packaged cookies), and can be assembled in about 20 minutes then chilled until you’re ready to serve. That makes it ideal for last-minute guests, potlucks, or a lazy weekend treat.
“I halved the sugar for the cream layer and still got rave reviews — rich, creamy, and exactly what a chocolate-hungry crowd wants.”
- Budget-friendly: One package of cookies and a few common refrigerated items make a generous 9×13 pan.
- Make-ahead: Assemble the day before; chilling improves texture.
- Crowd-pleaser: Familiar Oreo flavor means most people — especially kids — love it.
If you like quick Oreo desserts, you might also enjoy these easy 3-ingredient Oreo balls I make when I need something handheld and portable: 3-ingredient Oreo balls.
How this recipe comes together
Step-by-step overview
- Make a cookie crumb crust by crushing Oreos and mixing with melted butter, then press into a 9×13 pan.
- Whip a sweetened cream cheese layer and fold in some whipped topping for lightness.
- Prepare instant chocolate pudding with milk and spread it over the cream-cheese layer.
- Finish with the remaining whipped topping and optional chocolate syrup. Chill a minimum of 4 hours so the layers set cleanly.
This short sequence means no oven time and minimal active work — most time is hands-off chilling.
What you’ll need
Ingredient list
- 1 package Oreo cookies (about 14–16 oz)
- 1/2 cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar (confectioners’ sugar)
- 1 (8 oz) container whipped topping (e.g., Cool Whip), thawed
- 2 packages instant chocolate pudding mix (3.9 oz each)
- 3 cups cold milk
- Chocolate syrup for drizzling (optional)
Substitutions and notes:
- Cookies: You can use store-brand chocolate sandwich cookies or a gluten-free sandwich cookie if needed (texture may vary).
- Butter: Salted is fine;omit added table salt if you use salted butter.
- Whipped topping: For a fresher taste, use stabilized whipped cream (whip heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla) — the texture will be creamier but less shelf-stable.
- Pudding: For a firmer set, use slightly less milk (2 3/4 cups) or refrigerate longer.
If you want a warm take on Oreo treats, try making air-fried Oreos for a fried-dessert version: air-fried Oreos.
Step-by-step instructions
- Prepare the crust: Place Oreo cookies in a heavy resealable plastic bag. Crush with a rolling pin (or pulse in a food processor) until fine crumbs form. Pour crumbs into a bowl and stir in the melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust.
- Make the cream-cheese layer: In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and continue beating until well combined and no lumps remain. Gently fold in 1 cup of the thawed whipped topping until light and uniform. Spread this mixture evenly over the Oreo crust.
- Add the pudding layer: In a separate medium bowl, whisk the two packages of instant chocolate pudding mixes with 3 cups cold milk. Whisk for 2 minutes until the pudding begins to thicken. Spoon or pour the pudding over the cream-cheese layer and spread to cover evenly.
- Finish with topping: Spread the remaining whipped topping over the pudding layer in an even layer. If you like, drizzle chocolate syrup in a decorative pattern over the top.
- Chill and serve: Cover the pan with plastic wrap and refrigerate for at least 4 hours (overnight is best) until the layers are set. Slice into squares and serve chilled.
Quick safety note: Because this dessert contains dairy and whipped topping, keep it refrigerated and discard any slices left at room temperature for more than two hours.
Best ways to enjoy it
- Serve chilled with a fork; the layers slice cleanest when cold.
- Garnish each plate with a drizzle of chocolate syrup, a whole Oreo on the side, or a dusting of cocoa powder.
- Pair with hot coffee or espresso to balance the sweetness, or serve with vanilla ice cream for an extra-indulgent dessert plate.
- For parties, cut into smaller squares (1.5-inch bites) so guests can sample and you get more servings.
How to store & freeze
- In the refrigerator: Cover tightly with plastic wrap or an airtight lid. Keeps well for up to 4 days. The texture softens the longer it sits, but taste remains good for several days.
- Freezing: For longer storage, freeze the whole pan (well wrapped in plastic and foil) for up to 2 months. Thaw overnight in the refrigerator before slicing. Note: whipped topping texture may change slightly after freezing.
- Food safety: Because of the cream cheese and whipped topping, do not leave the lasagna at room temperature for more than 2 hours. Always refrigerate within that window.
Pro chef tips
- Press the crust firmly: Use the bottom of a measuring cup to compact crumbs so the crust holds when sliced.
- Soften cream cheese properly: Leave it at room temperature 30–45 minutes or microwave briefly in 5–8 second bursts to avoid lumps when mixing.
- Cool pudding slightly: Let freshly mixed pudding sit 2–3 minutes to firm up before spreading; spreading too-loose pudding will push into the cream-cheese layer.
- Slice clean pieces: Run a sharp knife under hot water, dry, then slice. Wipe the blade between cuts for neat layers.
- Adjust sweetness: If you prefer less sweet, reduce powdered sugar to 3/4 cup or use light whipped topping.
Want a fruit-forward lasagna twist? See this apple-cinnamon lasagna roll for inspiration on layering fruit and cream: apple-cinnamon lasagna roll.
Creative twists
- Peanut butter Oreo: Add a thin layer of creamy peanut butter or peanut-butter-flavored pudding between the cream cheese and chocolate pudding.
- Mint Oreo version: Use mint sandwich cookies and add a few drops of peppermint extract to the whipped topping.
- Fruity contrast: Top slices with fresh raspberries to cut the richness with a tart pop.
- Mini parfaits: Layer crushed Oreos, cream-cheese mixture, and pudding in individual glasses for single-serve presentation.
- Dairy-free/vegetarian adjustments: Use dairy-free cream cheese, coconut whipped topping, and non-dairy milk with an instant pudding mix formulated for plant-based use.
Common questions
Q: How long does this take to make?
A: Active assembly is about 20–30 minutes. Chill time is at least 4 hours; overnight yields the best slicing and texture.
Q: Can I make this ahead for a party?
A: Yes — assemble a day in advance and keep refrigerated. For longer storage, freeze and thaw in the fridge before serving.
Q: Can I use homemade Oreo crumbs or a different cookie?
A: Absolutely. Store-brand sandwich cookies or homemade chocolate cookie crumbs work; flavor and sweetness will vary slightly.
Q: Is it safe to leave this on the counter at a potluck?
A: No — because of cream cheese and whipped topping, don’t leave it at room temperature for more than two hours. Keep it chilled on ice if it needs to be out longer.
Q: Can I make it in smaller pans?
A: Yes, proportions scale. For an 8×8 pan, halve the recipe; for wider pans, increase ingredients proportionally.
Conclusion
If you want more inspiration or variations on this no-bake layered dessert, check out the classic take on a similar treat at No Bake Chocolate Oreo Lasagna – Sugar Apron. For another step-by-step version with photos and serving ideas, take a look at No-Bake Chocolate Oreo Lasagna Recipe – A Fork’s Tale. And if you enjoy comparing techniques, this detailed recipe gives another excellent approach: The BEST Oreo Lasagna Recipe – Lauren’s Latest.
Enjoy making this easy, nostalgic dessert — it’s one of those recipes that reliably disappears fast at gatherings.
No-Bake Oreo Lasagna
Ingredients
Method
- Prepare the crust: Crush Oreo cookies in a resealable bag or food processor until fine crumbs form. Mix crumbs with melted butter and firmly press into a 9x13-inch baking dish.
- Make the cream-cheese layer: Beat softened cream cheese until smooth, add powdered sugar, and then gently fold in whipped topping. Spread this mixture over the Oreo crust.
- Add the pudding layer: Whisk the pudding mixes with milk for 2 minutes and then spoon over the cream-cheese layer, spreading evenly.
- Finish with topping: Spread remaining whipped topping over the pudding layer and drizzle chocolate syrup if desired.
- Chill and serve: Cover with plastic wrap and refrigerate for at least 4 hours (overnight is best) until set. Slice into squares and serve chilled.
