Ingredients
36 Oreo cookies (cream centers kept in, crushed into fine crumbs)
6 tbsp unsalted butter, melted
226g (8 oz) cream cheese, at room temperature
50g (1/4 cup) granulated sugar
2 tbsp whole milk
226g (8 oz) Cool Whip, thawed
2 boxes (221g / 7.8 oz total) instant chocolate pudding mix
Instructions
Preheat your refrigerator to ensure all components can chill adequately
Crush the Oreo cookies into fine crumbs, including the cream centers. Mix with melted butter to form a crust.
Press the Oreo mixture into the bottom of a 9×13-inch baking dish, and place in the refrigerator to set.
In a large bowl, beat the cream cheese until smooth. Add sugar and milk, and mix until creamy and fully combined.
Fold in the Cool Whip gently until no streaks remain. Spread this cream cheese mixture evenly over the chilled Oreo crust.
In a separate bowl, follow the directions on the instant chocolate pudding mix, using the recommended amount of milk. Pour the prepared pudding over the cream cheese layer.
Refrigerate the dessert for at least 4 hours, or overnight, to allow all layers to set and meld.
When ready to serve, slice into portions and enjoy your no-bake Oreo Chocolate Lasagna.
Notes
Keep the entire dessert refrigerated until serving. The no-bake process ensures a quick and simple preparation. You can use homemade whipped cream in place of Cool Whip.
To create a more colorful presentation, consider adding a layer of crushed colored Oreo cookies or sprinkles on top before chilling.
- Prep Time: 20
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 450
- Sugar: 58g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 12g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg