No-Bake Oreo Dessert Lasagna
A compact Oreo crumb crust supports a smooth cream-cheese layer, thick chocolate pudding, and a white whipped-topping finish scattered with mini chocolate chips. The pudding needs to thicken before it is spread so the layers stay distinct. Once assembled, the dessert needs at least 4 hours in the refrigerator to hold its shape when cut into thick rectangular slices.
Prep time: 25 minutes | Cook time: 0 minutes | Chill time: at least 4 hours | Total time: at least 4 hours 25 minutes | Servings: 12 generous slices
Ingredients for Oreo Dessert Lasagna
- 36 regular chocolate sandwich cookies, such as Oreos (about 410g)
- 6 tablespoons unsalted butter, melted (85g)
- 8 ounces cream cheese, softened (about 225g)
- 1/2 cup powdered sugar (60g)
- 2 tablespoons milk, for the cream-cheese layer
- 16 ounces frozen whipped topping, thawed and divided (about 450g)
- Two 3.4-ounce packages instant chocolate pudding mix (about 190g total)
- 3 cups cold whole milk, for the pudding
- 1/2 cup mini semi-sweet chocolate chips (85g)
How to Make No-Bake Oreo Dessert Lasagna
- Press the crust: Crush the cookies into fine, even crumbs in a food processor. Or seal them in a sturdy resealable bag with the excess air pressed out and crush them with a rolling pin. Stir in the melted butter, then press the crumbs firmly and evenly into the bottom of a 9-by-13-inch baking dish. Refrigerate while you make the next layer.
- Make the cream-cheese layer: Beat the softened cream cheese, powdered sugar, and 2 tablespoons milk until smooth. Fold in half of the whipped topping, about 8 ounces. Spread gently over the crust without pulling up the crumbs.
- Thicken the pudding: Whisk both packages of instant pudding mix with 3 cups cold whole milk. Let it stand briefly if needed, until it mounds slightly on a spoon rather than running freely. Spread it carefully over the cream-cheese layer. If using pudding packages of a different size, follow their milk directions and make sure the pudding thickens before layering.
- Finish the layers: Spread the remaining whipped topping over the pudding, then scatter the mini chocolate chips across the top.
- Chill and slice: Cover the dish without touching the topping. Refrigerate for at least 4 hours, until the center is thoroughly cold and the layers hold when cut. Slice into 12 rectangular portions, wiping the knife between cuts as needed. For neater cuts, you can put the chilled dish in the freezer for 20 to 30 minutes immediately before slicing.
How to Keep the Layers Distinct
Spread each layer gently, especially the pudding, so it does not drag the cream-cheese layer beneath it. If a slice slumps, the dessert likely needs more time in the refrigerator. A brief freezer rest can help with cutting, but it cannot replace the initial chill. Expect the edges to look homemade rather than perfectly sharp.
Make-Ahead and Storage
Assemble the dessert ahead and keep it covered in the refrigerator until serving. Refrigerate leftovers, covered, for about 3 to 4 days. The Oreo crust will soften as it sits.
Long-term freezing is less predictable than refrigeration because the texture may change after thawing. For another chilled, layered dessert, try No-Bake Banana Split Dessert Bars.
Nutrition
Approximate nutrition per serving, based on 1 of 12 slices (about 188g): 475 calories, 6g protein, 25g fat, and 52g carbohydrates. Approximate nutrition per 100g: 250 calories, 3g protein, 14g fat, and 27g carbohydrates. Values vary by brand, particularly for the cookies, pudding mix, and whipped topping.
Equipment
- Food processor or resealable bag and rolling pin
- 9-by-13-inch baking dish
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Knife
Ingredients
For the crust
- 36 regular chocolate sandwich cookies, such as Oreos (about 410 g)
- 6 tablespoons unsalted butter, melted (85 g)
For the cream-cheese layer
- 8 ounces cream cheese, softened (about 225 g)
- 1/2 cup powdered sugar (60 g)
- 2 tablespoons milk
- 16 ounces frozen whipped topping, thawed and divided (about 450 g)
For the pudding layer and topping
- Two 3.4-ounce packages instant chocolate pudding mix (about 190 g total)
- 3 cups cold whole milk
- 1/2 cup mini semi-sweet chocolate chips (85 g)
Instructions
- Crush the cookies into fine, even crumbs using a food processor or a resealable bag and rolling pin.
- Stir the melted butter into the cookie crumbs. Press the mixture firmly and evenly into the bottom of a 9-by-13-inch baking dish, then refrigerate while preparing the next layer.
- Beat the cream cheese, powdered sugar, and 2 tablespoons milk until smooth.
- Fold in about half of the whipped topping, then gently spread the mixture over the crust.
- Whisk the pudding mix with 3 cups cold milk. Let it stand until thick enough to mound slightly on a spoon.
- Carefully spread the thickened pudding over the cream-cheese layer.
- Spread the remaining whipped topping over the pudding and scatter the chocolate chips on top.
- Cover the dish without letting the cover touch the topping. Refrigerate for at least 4 hours, until thoroughly cold and set.
- Slice into 12 portions, wiping the knife between cuts as needed. For neater cuts, freeze the chilled dessert for 20 to 30 minutes before slicing.
Tips
- Press the crust firmly and evenly into the dish.
- Let the pudding thicken before spreading so the layers stay distinct.
- Spread each layer gently to avoid disturbing the layer beneath it.
- Chill for at least 4 hours; a brief freezer rest helps with slicing but does not replace chilling.
- Follow the package milk directions if using pudding packages of a different size.