No bake Oreo Lasagna is the ultimate no-bake dessert that layers crushed Oreos, velvety chocolate pudding, rich cheesecake filling, and fluffy Cool Whip. Whether you’re hosting a party or simply craving something decadent and easy, this dessert is your go-to. With no oven required and just a bit of chill time, you can create an eye-catching, crowd-pleasing treat in no time. This guide walks you through each layer, helping you prepare this indulgent dessert with ease and confidence. Let’s explore how to make this creamy, crunchy, chocolaty dream come true.
Why You’ll Love This No bake Oreo Lasagna
There’s a reason Oreo Lasagna is such a hit—it’s incredibly simple to make and ridiculously delicious. The dessert layers familiar, comforting flavors into one impressive dish. With a buttery Oreo cookie base, a fluffy cheesecake middle, smooth chocolate pudding, and a whipped topping crowned with more crushed Oreos, every bite offers texture and taste that’s hard to resist. Plus, it’s completely no-bake, so it’s perfect for warm weather or whenever you don’t want to turn on the oven. It’s a guaranteed favorite for potlucks, birthdays, holidays, or any dessert table.
Ingredients
Crust
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48 Oreo cookies, finely crushed
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10 tablespoons salted butter, melted
Cream Cheese Layer
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12 ounces cream cheese (room temperature)
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¾ cup powdered sugar
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8 ounces Cool Whip, thawed
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1 teaspoon vanilla extract
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6 Oreo cookies, finely crushed
Pudding Layer
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3 cups half and half or whole milk
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Two 3.9-ounce boxes of instant chocolate pudding
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6 Oreo cookies, finely crushed
Topping
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8 ounces Cool Whip, thawed
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12 Oreo cookies, finely crushed
Step-by-Step: How to Make No bake Oreo Lasagna
1. Prepare the Crust
Add the Oreo cookies to a food processor and blend until they form a fine crumb consistency. In a large bowl, mix the crushed Oreos with the melted butter. Stir until the crumbs are fully coated and the texture resembles moist sand. Pour the mixture into a 9×13-inch dish. Press down the crust firmly using the flat base of a measuring cup for an even, solid layer. Transfer the dish to the fridge to set as you move on to the next layer.
2. Make the Cream Cheese Layer
In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the vanilla extract and thawed Cool Whip, then beat again until the mixture is fluffy and well-combined. Gently fold in the crushed Oreo cookies. Spread this mixture evenly over the chilled crust. Return the dish to the refrigerator while preparing the pudding layer.
3. Create the Pudding Layer
In a separate bowl, combine the half and half or whole milk with the instant chocolate pudding and whisk until smooth and thickened (about 2 minutes). Fold in the Oreo crumbs until evenly distributed. Spread the pudding layer gently over the cream cheese layer. Chill for about 5 minutes to allow it to begin setting.
4. Finish with the Topping
Spread the final layer of Cool Whip over the pudding. Sprinkle crushed Oreos evenly over the top for a delightful crunchy finish. Allow the Oreo Lasagna to chill for a minimum of four hours to ensure the pudding and cheesecake layers firm up properly.
Helpful Tips
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Use full-fat ingredients for a richer taste and better structure.
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Make ahead to let the flavors blend beautifully.
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Serve chilled straight from the fridge for best texture.
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Crush Oreos finely for the crust using a food processor to ensure a compact base.
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Use room temperature cream cheese to avoid lumps in the filling.
Substitutions and Variations
Substitutions
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Dairy-Free Version: Use plant-based milk and dairy-free cream cheese and whipped topping.
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Sugar Alternatives: You can replace powdered sugar with a sugar-free sweetener—just be sure to tweak the amount to suit your preference.
Variations
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Flavored Oreos: Switch things up with flavored Oreos like chocolate creme, mint, or peanut butter for a playful variation.
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Mint Oreo Version: For a minty twist, try mint-flavored Oreos and stir a bit of peppermint extract into the cream cheese mixture.
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White Chocolate Lasagna: Replace chocolate pudding with white chocolate or vanilla pudding for a lighter take.
Storage Instructions
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Refrigerate: Cover tightly and store in the fridge for up to 5 days.
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Freeze: For longer storage, freeze for up to 1 month. Let it thaw in the refrigerator before serving.
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Individual Pieces: Slice and wrap individual portions in plastic wrap for convenient, ready-to-go servings.
Nutritional Information
Per serving (based on 9 slices), Oreo Lasagna contains approximately:
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Calories: 854
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Fat: High (due to butter, cream cheese, and Cool Whip)
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Carbohydrates: High (from cookies and pudding)
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Sugar: Considerable
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Protein: Low to moderate
This dessert is rich and best enjoyed in small portions.
Serving Suggestions
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Top with chocolate shavings or a drizzle of chocolate sauce for extra indulgence.
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Add fresh berries like strawberries or raspberries to balance the sweetness.
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Serve with coffee or espresso for a satisfying contrast.
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Try with ice cream for the ultimate dessert combo.
Frequently Asked Questions About No bake Oreo Lasagna
How long should Oreo Lasagna chill before serving?
It needs to chill for at least four hours so all layers set properly and slice cleanly. Overnight chilling is even better for flavor and structure.
Can I make it in advance?
Yes! Oreo Lasagna is ideal for prepping a day ahead. It holds up well and may taste even better after resting.
What kind of milk should I use for the pudding?
Half and half or whole milk is best for a rich texture. Avoid skim or plant-based milk unless your pudding mix specifies they’re compatible.
Can I use sugar-free pudding or cookies?
Definitely. You can use sugar-free pudding and sugar-free Oreos for a lighter version. Just be aware of texture differences.
Do I need to remove the Oreo cream filling?
No, leave the cream filling in. It helps bind the crumbs and adds flavor to both the crust and mix-ins.
Final Thoughts
Thank you so much for joining me on this Oreo Lasagna adventure! This no-bake dessert is one of those recipes that always brings a smile to everyone’s face. It’s rich, creamy, chocolaty, and so easy to assemble. Whether you’re making it for a birthday, potluck, or weekend indulgence, it’s a guaranteed crowd-pleaser. I hope you enjoy every layer of this dreamy dessert as much as I do. Happy no-bake baking, and thank you for being part of this sweet-loving community!
Print
No bake Oreo Lasagna
- Total Time: 4 hours 20 minutes
- Yield: 9 slices 1x
- Diet: Vegetarian
Description
No bake Oreo Lasagna is an easy dessert made with layers of crushed Oreos, creamy cheesecake filling, rich chocolate pudding, and fluffy Cool Whip. It’s a crowd-pleasing treat perfect for parties, holidays, or whenever you’re craving a decadent slice of sweetness. Make it ahead, chill, and serve—no oven required!
Ingredients
For the Crust:
48 Oreo cookies, finely crushed
10 tablespoons salted butter, melted
For the Cream Cheese Layer:
12 ounces cream cheese, room temperature
¾ cup powdered sugar
8 ounces Cool Whip, thawed
1 teaspoon vanilla extract
6 Oreo cookies, finely crushed
For the Pudding Layer:
3 cups half and half or whole milk
Two 3.9-ounce boxes instant chocolate pudding
6 Oreo cookies, finely crushed
For the Topping:
8 ounces Cool Whip, thawed
12 Oreo cookies, finely crushed
Instructions
Add the Oreo cookies to a food processor and blend until they form a fine crumb consistency. In a large bowl, mix the crushed Oreos with the melted butter. Stir until the crumbs are fully coated and the texture resembles moist sand. Pour the mixture into a 9×13-inch dish. Press down the crust firmly using the flat base of a measuring cup for an even, solid layer. Transfer the dish to the fridge to set as you move on to the next layer.
In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the vanilla extract and thawed Cool Whip, then beat again until the mixture is fluffy and well-combined. Gently fold in the crushed Oreo cookies. Spread this mixture evenly over the chilled crust. Return the dish to the refrigerator while preparing the pudding layer.
In a separate bowl, combine the half and half or whole milk with the instant chocolate pudding and whisk until smooth and thickened (about 2 minutes). Fold in the Oreo crumbs until evenly distributed. Spread the pudding layer gently over the cream cheese layer. Chill for about 5 minutes to allow it to begin setting.
Spread the final layer of Cool Whip over the pudding. Sprinkle crushed Oreos evenly over the top for a delightful crunchy finish. Allow the Oreo Lasagna to chill for a minimum of four hours to ensure the pudding and cheesecake layers firm up properly.
Notes
Use full-fat cream cheese and milk for the richest results.
Let the dessert chill overnight for cleaner slices.
You can switch up Oreo flavors or use sugar-free pudding if desired.
Great make-ahead dessert for parties or potlucks.
- Prep Time: 20 minutes + Time (Chill): 4 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 854
- Sugar: 61g
- Carbohydrates: 88g
- Protein: 7g