I still laugh when I think about the first time I made OREO Lasagna. I had invited the ladies from my book club over for a cozy afternoon tea. We’d planned to discuss a historical novel, but as usual, the conversation wandered to recipes.
I wanted to serve something new—something that would make everyone’s eyes light up. I remembered my youngest granddaughter raving about an “Oreo lasagna” she saw on TikTok, so I thought, why not give it a try?
I worked on the layers early that morning, still in my robe, crushed Oreos flying across the counter like confetti. I didn’t have a fancy name for it, just a feeling that this treat would be a hit. When I brought it out, topped with crushed cookies and layered like a dream, the ladies went silent at first… then demanded the recipe before even picking up their tea cups.
Since that day, this dessert has become a family favorite. It’s made appearances at birthdays, church potlucks, and even my great-nephew’s graduation picnic. For me, it’s more than a dessert—it’s proof that sometimes, the simplest ingredients can bring the biggest smiles.
Short Description
OREO Lasagna is a no-bake layered dessert made with crushed Oreos, sweetened cream cheese, chocolate pudding, and fluffy whipped topping. It’s rich, cool, creamy, and downright irresistible.
Key Ingredients
Crust
- 48 Oreo cookies, crushed
- 10 tablespoons salted butter, melted
Cream Cheese Layer
- 12 oz (340 g) cream cheese, softened
- ¾ cup powdered sugar
- 8 oz (226 g) Cool Whip or whipped topping, thawed
- 1 teaspoon vanilla extract
- 6 Oreo cookies, finely crushed
Pudding Layer
- 3 cups half‑and‑half or whole milk
- Two 3.9‑oz (110 g) packages chocolate instant pudding
- 6 Oreo cookies, finely crushed
Top Layer
- 8 oz Cool Whip, thawed
- 12 Oreo cookies, crushed for garnish
Tools Needed
- 9×13-inch glass baking dish
- Food processor or large zip-top bag + rolling pin (for crushing Oreos)
- Mixing bowls
- Hand mixer or stand mixer
- Silicone spatula
- Whisk
Cooking Instructions
Step 1: Make the Crust
Crush 48 Oreo cookies into fine crumbs using a food processor or by hand. Stir in melted butter until well combined.
Press mixture evenly into the bottom of a 9×13-inch pan. Refrigerate while you prepare the filling to help the crust firm up.
Step 2: Build the Cream Cheese Layer
In a mixing bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy. Add vanilla extract and fold in 8 oz of Cool Whip and the 6 finely crushed Oreos. Spread this layer gently over the chilled crust with a spatula. Return pan to refrigerator.
Step 3: Prepare the Pudding Layer
In another bowl, whisk the instant pudding with cold milk until thickened—about 2 to 5 minutes. Stir in 6 crushed Oreos. Pour or spoon the pudding mixture over the cream cheese layer. Use a spatula to smooth it out evenly.
Step 4: Add the Whipped Topping
Spread the remaining 8 oz of Cool Whip over the pudding layer. Try to keep it light and fluffy, don’t press down too hard.
Step 5: Garnish and Chill
Sprinkle the top with the final 12 crushed Oreos. Cover loosely and refrigerate for at least 4 hours, preferably overnight, to set.
Why You’ll Love This Recipe
Flavor Explosion: Chocolate, cream cheese, and cookies—what more could anyone want?
Quick and Easy: Minimal effort with no oven needed.
Make-Ahead Friendly: Perfect for preparing a day early.
Kid & Crowd Favorite: Always a hit at potlucks, birthdays, and family nights.
Mistakes to Avoid & Solutions
Crust too loose or soggy? Be sure to press the crust firmly and chill it while prepping other layers. If it’s still crumbly, add 1–2 more tablespoons of butter.
Cream cheese lumpy? Always soften cream cheese fully and beat it well with powdered sugar before folding in whipped topping.
Runny pudding? Use instant pudding only, and make sure milk is very cold. Let it sit to thicken before spreading.
Messy layers? Chill each layer for 10–15 minutes before adding the next to help it stay neat and defined.
Serving and Pairing Suggestions
Cut into neat squares and serve chilled with a dessert fork.
Perfect alongside hot coffee, vanilla lattes, or cold milk.
For fancier occasions, drizzle with chocolate sauce or top with chocolate shavings.
Works beautifully in buffet lines or family-style desserts on picnic tables.
Storage and Reheating Tips
Refrigerator: Cover tightly with plastic wrap and store for up to 4 days.
Freezer: Freeze in individual portions in airtight containers for up to 2 months. Thaw in the fridge before serving.
No reheating needed: This dessert is best served cold.
FAQs
1. Can I make this a day ahead?
Yes, in fact it tastes even better after chilling overnight!
2. Can I use homemade whipped cream instead of Cool Whip?
Absolutely. Use sweetened whipped cream stabilized with a bit of cornstarch or gelatin.
3. Do I need to scrape the cream out of the Oreos?
No, use the whole cookie, cream and all, for the best texture and flavor.
4. Can I swap the pudding flavor?
Sure! Try vanilla or even mint chocolate pudding for a fun twist.
5. How do I keep the layers neat when slicing?
Use a sharp knife dipped in hot water and wiped clean between each cut.
Tips & Tricks
Crush Oreos by hand for a more rustic texture or blend them super fine for a smoother base.
Use a glass baking dish so you can show off those beautiful layers.
Let each layer chill before adding the next to avoid mixing.
Add a pinch of salt to the cream cheese layer to balance sweetness.
Recipe Variations
Mint Chocolate Lasagna: Swap pudding with mint chocolate flavor and add mint Oreos on top.
Peanut Butter Delight: Add a layer of peanut butter mixed with powdered sugar and cream cheese between crust and pudding.
Golden Oreo Version: Use Golden Oreos and vanilla pudding for a lighter take.
Strawberry Lasagna: Replace chocolate pudding with strawberry pudding and top with fresh berries.
Final Thoughts
This OREO Lasagna is one of those rare creations that feels both nostalgic and fresh every time I serve it. The way the crushed cookies melt into that buttery crust, the way the pudding layer adds depth, and how the whipped topping brings everything together—it’s magic in every bite. I often find myself reaching for just one more square long after the meal is over.
If you’re looking for a dessert that’s easy, indulgent, and guaranteed to spark joy, this is it. No complicated steps. No fancy equipment. Just comfort, tradition, and a whole lot of love layered into a single pan. I hope it brings your family as much joy as it brings mine.
Homemade OREO Lasagna
Print ThisIngredients
- Crust
- 48 Oreo cookies, crushed
- 10 tablespoons salted butter, melted
- Cream Cheese Layer
- 12 oz (340 g) cream cheese, softened
- ¾ cup powdered sugar
- 8 oz (226 g) Cool Whip or whipped topping, thawed
- 1 teaspoon vanilla extract
- 6 Oreo cookies, finely crushed
- Pudding Layer
- 3 cups half‑and‑half or whole milk
- Two 3.9‑oz (110 g) packages chocolate instant pudding
- 6 Oreo cookies, finely crushed
- Top Layer
- 8 oz Cool Whip, thawed
- 12 Oreo cookies, crushed for garnish
Instructions
Step 1: Make the Crust
Crush 48 Oreos into fine crumbs. Mix with melted butter and press into a 9×13-inch pan. Chill while preparing the filling.
Step 2: Cream Cheese Layer
Beat cream cheese and powdered sugar until smooth. Stir in vanilla, 8 oz Cool Whip, and 6 crushed Oreos. Spread over crust and chill again.
Step 3: Pudding Layer
Whisk pudding mixes with cold milk until thick, about 2–5 minutes. Fold in 6 crushed Oreos. Spread over the cream cheese layer.
Step 4: Whipped Topping
Spread remaining 8 oz Cool Whip evenly over pudding layer.
Step 5: Garnish and Chill
Top with 12 crushed Oreos. Cover and chill for at least 4 hours, or overnight.
