I make this crave-worthy Oreo Lasagna, layering a buttery Oreo crust, cream cheese filling, chocolate pudding, and whipped topping—an ultra-easy no‑bake indulgence that everyone loves.

Oreo Lasagna

Why You’ll Love This Recipe

I love it because it’s a simple, four-layer, no‑oven treat that’s rich, creamy, and fun to eat straight from the pan. The crisp Oreo base, silky cheesecake middle, fudge pudding layer, and fluffy topping make it a foolproof crowd‑pleaser.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust

~48 Oreo cookies, finely crushed
½ cup (10 Tbsp) salted butter, melted

Cream cheese layer

12 oz cream cheese, softened
¾ cup powdered sugar
8 oz Cool Whip (or equivalent whipped topping)
1 tsp vanilla extract
6 crushed Oreos (optional, folded in)

Pudding layer

3 cups milk (whole or half‑and‑half)
2 (3.9 oz) packs instant chocolate pudding
6 crushed Oreos (optional, folded in)

Topping

8 oz Cool Whip
~12 crushed Oreos
Optional: chocolate syrup or mini chips

directions

Make the crust: Crush Oreos finely; mix with melted butter; press firmly into a 9×13‑inch pan. Chill while preparing the next layer.
Cream cheese layer: Beat cream cheese and powdered sugar until smooth. Add Cool Whip and vanilla; fold in optional Oreo crumbs. Spread over chilled crust and return to fridge.
Chocolate pudding layer: Whisk pudding mixes with cold milk until thickened. Fold in optional crumbs, then spread over cream cheese layer. Chill about 10 minutes.
Top it off: Spread remaining Cool Whip atop the pudding. Sprinkle with crushed Oreos and drizzle with chocolate syrup or add mini chips if desired.
Chill to set: Refrigerate for at least 4 hours—ideally overnight—for clean slices.
Serve: Slice into squares and serve chilled.

Servings and timing

Serves: 9–12
Prep time: ~20 minutes
Chill time: ~4 hours
Total time: ~4 hr 20 min

Variations

Mint twist: Use mint Oreos and add mint extract to the cream cheese layer.
Peanut butter version: Add peanut butter to the cheesecake layer and use peanut butter Oreos.
Hot chocolate lasagna: Incorporate hot chocolate mix and mini marshmallows into cream cheese layer for a cozy version.
Fruit flair: Swap chocolate pudding for vanilla or cheesecake pudding and stir in fresh berries.
Toppings galore: Top with crushed candy bars, chocolate curls, or caramel drizzle.

storage/reheating

Store: Cover and refrigerate for up to 3–4 days.
Freeze: Freeze in airtight container up to 2 months; thaw in fridge before serving.
Make‑ahead: Can be made a day ahead, but longer chill may soften the crust slightly—still delicious!

FAQs

Can I use regular whipped cream instead of Cool Whip?

Yes—I use homemade whipped cream just as often. It’s lighter but works beautifully.

Do I have to chill each layer separately?

I find letting the crust chill first, then the filling before adding pudding, helps maintain sharp layers—about 10–15 minutes per layer.

Will the Oreos make it too sweet?

The cream cheese layer and salted crust balance sweetness—feel free to use plain Oreo varieties to suit taste.

Can I make it in a smaller pan?

Absolutely. For smaller pans, just reduce ingredient amounts accordingly. It firms up nicely.

My crust is soggy—what happened?

It likely sat too long before chilling or used warm butter. Next time, press firmly and refrigerate promptly.

Conclusion

I love making Oreo Lasagna because it’s effortless to assemble, looks striking, and satisfies chocolate-and-cream cravings in every bite. From make‑ahead potluck hero to quick dessert fix, this no‑bake marvel always disappears fast—I guarantee you’ll fall in love with each creamy, crunchy layer!