Oreo Lasagna No Bake Dessert (Print-Friendly Version)
Chilled Oreo lasagna layers crushed cookies, creamy filling, and chocolate—perfect for parties or a sweet treat.
# Ingredients:
→ Base Layer
01 -
36 Oreo cookies, finely crushed
02 -
85 grams unsalted butter, melted
→ Cheesecake Layer
03 -
225 grams cream cheese, softened
04 -
50 grams granulated sugar
05 -
30 millilitres whole milk
06 -
170 grams whipped topping, divided
→ Chocolate Pudding Layer
07 -
110 grams instant chocolate pudding mix
08 -
480 millilitres cold whole milk
→ Topping
09 -
60 millilitres mini chocolate chips or reserved crushed Oreos
# Steps:
01 -
Combine crushed Oreo cookies, reserving 2 tablespoons for the topping, with melted butter in a mixing bowl. Press the mixture evenly across the base of a 33 x 23 centimetre rectangular dish to form a uniform crust.
02 -
In a separate bowl, beat cream cheese, granulated sugar, and 30 millilitres milk together until smooth and creamy. Gently fold in half of the whipped topping. Spread this mixture evenly over the Oreo crust.
03 -
In another bowl, whisk instant chocolate pudding mix with 480 millilitres cold milk until thickened, then spread evenly over the cream cheese layer.
04 -
Spread the remaining whipped topping over the pudding layer. Garnish with reserved crushed Oreos or mini chocolate chips.
05 -
Refrigerate the dessert for at least 4 hours, or until fully set. Slice and serve chilled.
# Notes & Tips:
01 -
For an extra creamy base, use double-stuffed Oreos. The dessert can be assembled a day ahead and served straight from the refrigerator.
02 -
Substitute chocolate pudding with vanilla or cheesecake-flavoured pudding for variety.