This Oreo Layered Dessert is creamy, chocolatey, and packed with cookies-and-cream goodness. It‘s an easy to make, delicious dessert! No oven needed!
AN OREO COOKIE “LASAGNA” RECIPE
If you love Oreos, this Oreo Layered Dessert will be your new favorite dessert! With layers of crushed Oreos, sweetened cream cheese filling, chocolate pudding and whipped topping, this dessert is as easy to make as it sounds! The hardest part is just waiting for it to set up!
FREQUENTLY ASKED QUESTIONS:
Absolutely! Instead of crushing the Oreos in a food processor, place the oreos in a ziploc bag and crush them with a rolling pin until they turn into crumbs.
This Oreo Lasagna Dessert can be frozen to set faster but it will become more of an ice cream type dessert.
You can make this up to a day in advance. Any sooner and the pudding layer starts running into the cream cheese layer and doesn’t look so pretty. It will still taste good but won’t have that pretty separation of layers.
Certainly! This recipe is very easy to change up. You can use Golden Oreos, Lemon Oreos , etc. You could even change it up more and use a chocolate chip cookie base like I do in my Cookie Monster Layered Dessert.
Store in the fridge for up to 3-4 hours, then store in the freezer for longer storage. If freezing, thaw about 60 minutes before serving.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- Oreo cookies – see my Frequently Asked Questions above for other type of cookies. It doesn’t need to be the Oreo brand, it can be the store brand.
- salted butter – the tiny bit of salt in the butter will just help balance out the overall sweetness of the dessert.
- cream cheese– softened to room temperature. If you need to soften your block quickly, check my Tips to Soften Cream Cheese Faster
- powdered sugar – you want powdered sugar to keep this nice and smooth and not have any grainy bits in it like you would if you used regular granulated sugar.
- vanilla extract
- heavy cream– If you don’t want to use heavy cream, you can purchase a larger 16 ounce tub of Cool Whip and use that instead of the smaller tub. Instead of heavy cream, you can use two cups of Cool Whip. The rest will then be used in the top layer.
- instant chocolate pudding mix– make sure you grab the correct type of pudding mix. You want the instant pudding mix that you just whisk with milk, you don’t want the cook and serve kind. That one requires heat and won’t set up.
- whole milk – I find whole milk mixes with pudding mix best and gives you nice creamy pudding.
- Cool Whip– it can be store brand. Whatever you use, make sure it’s thawed and ready to go. Don’t thaw on the counter though. Whipped topping (Cool Whip) needs to be thawed in the refrigerator.
HOW TO MAKE OREO LAYERED DESSERT
Spray a 9×13-inch baking dish with nonstick spray. Then make the crust by processing the Oreos in a food processor until they turn into crumbs, then stir in the melted butter until it starts to clump up. Pour this mixture into the bottom of the dish and press down so the bottom is completely covered. Set aside, in the freezer, while you work on the next step. Beat the cream cheese, sugar, and vanilla in a large bowl with a handheld electric mixer.
Whip the heavy cream in another large bowl with a handheld electric mixer. Then add the whipped cream to the cream cheese mixture and stir together.
Spread the cream cheese mixture onto the Oreo cookie layer, smooth out to cover the base completely, then place back into the refrigerator
Whisk together the pudding mix and milk, let set just until it starts to thicken then spread on top of the cream cheese layer.
Refrigerate for at least an hour, then add the Cool Whip, completely covering the chocolate pudding layer.
Then crush the last 4 oreos, either in the food processor or by crushing them in a plastic bag with a rolling pin, and sprinkle on top. Cover with plastic wrap then refrigerate for another hour then slice and serve.
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Spray a 9×13-inch baking dish with nonstick spray.
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Make the crust by processing 30 Oreo cookies in a food processor until they turn into crumbs, then stir in ⅓ cup salted butter, melted until it starts to clump up. Pour this mixture into the bottom of the dish and press down so the bottom is completely covered. Set aside, in the freezer, while you work on the next step.
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In a large bowl, beat the 8 ounce block cream cheese, softened to room temperature, 1 cup powdered sugar and 1 teaspoon vanilla extract with a handheld electric mixer.
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In a separate bowl, whip 1 ½ cups heavy cream until light and fluffy (don’t overtax or you’ll make butter.) Then add this whipped cream to the cream cheese mixture and stir together.
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Spread the cream cheese mixture onto the Oreo cookie layer, smooth out to cover the base completely, then place back into the refrigerator.
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In a medium sized bowl, whisk together 5.9 ounce box instant chocolate pudding mix and 3 cups whole milk until fully combined. Let it set just until it starts to thicken then spread on top of the cream cheese layer.
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Cover with plastic wrap and refrigerate for at least an hour, then spread the 8 ounce tub Cool Whip, thawed on top, completely covering the chocolate pudding layer. Then crush the last 4 Oreo cookies, either in the food processor or by crushing them in a plastic bag with a rolling pin, and sprinkle on top.
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Cover with plastic wrap then refrigerate for another hour then slice and serve.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This recipe makes 12 large slices, but you could make more if you cut them smaller.
- If you don’t have a food processor, just put the cookies in a large Ziploc bag and crush them with a heavy object like a rolling pin.
Calories: 495kcal | Carbohydrates: 56g | Protein: 9g | Fat: 27g | Sodium: 549mg | Fiber: 1g | Sugar: 42g
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
