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–+ servings

Oreo Cookie Lasagna

A no-bake dessert that layers creamy goodness with crunchy Oreo cookies, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 320 kcal

Equipment

Ingredients
  

Oreo cookies

  • 30 oz Oreo cookies (2 packages)
  • 1/2 cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups whipped topping (like Cool Whip)
  • 3.9 oz instant chocolate pudding mix
  • 2 cups milk (for chocolate pudding)
  • 3.9 oz instant vanilla pudding mix
  • 2 cups milk (for vanilla pudding)
  • 1/2 cup chocolate syrup
  • 1/2 cup crushed Oreos for topping

Instructions
 

  • Preheat your oven to 350°F. Crush Oreo cookies into fine crumbs and reserve 1/2 cup for later. Mix crushed Oreos with melted butter and press into the bottom of a 9x13-inch baking dish.
  • Beat softened cream cheese until smooth, then add powdered sugar and vanilla extract. Fold in 1 cup of whipped topping and spread over the Oreo crust.
  • Whisk together chocolate pudding mix and 2 cups of milk for about 2 minutes until thickened. Pour over the cream cheese layer. Repeat with vanilla pudding mix and pour over the chocolate layer.
  • Top with remaining whipped topping, drizzle chocolate syrup, and sprinkle reserved crushed Oreos. Cover and refrigerate for at least 4 hours or overnight.

Notes

Allow the lasagna to chill for at least 4 hours for best results.

Nutrition

Calories: 320kcalProtein: 4gSodium: 250mg
Keyword chocolate, cream, no-bake
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