Oreo Lasagna Chocolate Layers (Print-Friendly Version)
Crushed Oreos, chocolate pudding, and cream cheese layers make this creamy, no-bake chilled delight.
# What You’ll Need to Make This:
→ Crust
01 -
48 Oreo cookies, finely crushed
02 -
140 grams salted butter, melted
→ Cream Cheese Layer
03 -
340 grams cream cheese, at room temperature
04 -
95 grams powdered sugar
05 -
227 grams whipped topping, thawed
06 -
1 teaspoon vanilla extract
07 -
6 Oreo cookies, finely crushed
→ Pudding Layer
08 -
720 milliliters half and half or whole milk
09 -
220 grams instant chocolate pudding mix
10 -
6 Oreo cookies, finely crushed
→ Topping
11 -
227 grams whipped topping, thawed
12 -
12 Oreo cookies, finely crushed
# How to Prepare:
01 -
Combine finely crushed Oreo cookies and melted butter in a large mixing bowl until fully incorporated. Transfer the mixture to a 23x33 cm baking dish and press firmly to create an even base. Refrigerate while assembling the next layer.
02 -
Using a hand or stand mixer, beat the cream cheese and powdered sugar together until smooth. Blend in the whipped topping and vanilla extract until homogeneous. Gently fold in the finely crushed Oreos.
03 -
Spread the cream cheese mixture evenly over the chilled crust. Return the dish to the refrigerator to chill while preparing the pudding layer.
04 -
In a clean bowl, whisk together half and half (or whole milk) with instant chocolate pudding mix until thickened. Fold in the finely crushed Oreos.
05 -
Smooth the pudding mixture over the cream cheese layer, creating an even surface. Chill in the refrigerator for 5 minutes to allow the layer to set.
06 -
Evenly spread the remaining whipped topping across the pudding layer. Sprinkle the top with finely crushed Oreo cookies for garnish.
07 -
Chill the assembled layers for a minimum of 4 hours before slicing and serving to ensure proper setting.
# Extra Tips:
01 -
Allow the dessert to chill thoroughly to ensure clean, well-defined layers when serving.