Discover the ultimate no-bake dessert with our Oreo Lasagna recipe! This easy and delicious treat layers crushed Oreo cookies, creamy cheesecake filling, and rich chocolate pudding topped with whipped cream and mini chocolate chips. Perfect for parties, potlucks, or a sweet family treat. Make it ahead of time and enjoy a hassle-free dessert that everyone will love.
Ingredients Overview
Before we get into the nitty-gritty of making Oreo Lasagna, let’s take a closer look at what you’ll need:
- 1 (14-ounce) package of Oreo cookies: These are the star of the show, providing that iconic chocolate crunch.
- 6 tablespoons butter, melted: This helps bind the crushed Oreos into a firm crust.
- 1 (8-ounce) package of cream cheese, softened: Adds a rich, tangy layer that balances the sweetness.
- 1⁄4 cup granulated sugar: Just enough to sweeten the cream cheese layer.
- 2 tablespoons milk: Helps smooth out the cream cheese mixture.
- 1 (12-ounce) container of frozen whipped topping, thawed, divided: Lightens up the layers and adds a creamy texture.
- 2 (3.9-ounce) packages of instant chocolate pudding mix: Brings in the chocolatey, pudding goodness.
- 3 1⁄4 cups milk: Needed to make the pudding.
- 1 1⁄2 cups mini chocolate chips: Adds a delightful chocolate crunch to the top.
Step-by-Step Instructions
Crushing the Oreos
Start by placing your Oreos in a large Ziploc bag. You can crush them with a meat mallet or a rolling pin—both work great. The goal is to get a mix of fine crumbs and small chunks to ensure a nice texture for your crust. If you have a food processor, it can make quick work of this step.
Preparing the Oreo Crust
Transfer the crushed Oreos to a bowl and mix them with the melted butter until the mixture is thick and sandy. Press this mixture evenly into a 9×13-inch baking pan to form a firm crust. Make sure it’s even and packed tightly to hold the layers above. Pop this into the refrigerator while you prepare the next layers.
Making the Cream Cheese Layer
Beat the softened cream cheese with an electric mixer on medium speed until it’s fluffy. Add in the granulated sugar and 2 tablespoons of milk, beating until everything is well combined. Using a spatula, gently fold in 1 1/4 cups of the whipped topping until the mixture is smooth and light. Spread this over the Oreo crust, then return the pan to the fridge.
Creating the Pudding Layer
Next, combine the instant chocolate pudding mix with 3 1/4 cups of milk in a bowl. Stir until the pudding thickens, which should take about 5 minutes. Once it’s ready, spread the pudding over the cream cheese layer. Let this layer chill in the refrigerator for about 10 minutes to set.
Assembling the Layers
Now, it’s time to bring it all together. Spread the remaining whipped topping over the pudding layer, smoothing it out evenly. Sprinkle the mini chocolate chips over the top for that final touch of chocolatey goodness.
Refrigeration
Cover your Oreo Lasagna and refrigerate it for at least 4 hours before serving. This chilling time is crucial as it allows the layers to set and the flavors to meld together perfectly.
Serving Suggestions
When you’re ready to serve, cut the Oreo Lasagna into squares. For an extra touch, consider adding a dollop of whipped cream on top of each piece or even a drizzle of chocolate syrup. This dessert is best served chilled, so keep it in the fridge until you’re ready to enjoy it.
FAQs
1. Can I use a different type of cookie?
Absolutely! Feel free to experiment with different cookies. Graham crackers or chocolate chip cookies can make a fun variation.
2. How long does Oreo Lasagna last in the fridge?
Oreo Lasagna will keep for up to 3 days in the fridge. Just make sure it’s covered well to maintain freshness.
3. Can I make Oreo Lasagna gluten-free?
Yes, you can! Just use gluten-free Oreos or another gluten-free cookie as the base.
4. What can I substitute for whipped topping?
If you prefer, you can use homemade whipped cream instead of the store-bought whipped topping.
5. How can I make this recipe vegan?
To make a vegan version, use dairy-free cream cheese, vegan whipped topping, and a plant-based milk for the pudding mix. Also, make sure your cookies are vegan-friendly.
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