OREO lasagna is a rich, no-bake layered dessert that brings together everything I love in a sweet treat—creamy, crunchy, chocolatey, and indulgent. With layers of crushed OREO cookies, sweetened cream cheese, chocolate pudding, and whipped topping, it’s a dreamy dessert that’s always a hit. Every bite is soft, chilled, and full of that classic cookies-and-cream flavor.
Why You’ll Love This Recipe
I love how easy and irresistible this dessert is. It requires no baking, just simple layering, and some chilling time. It’s perfect for holidays, potlucks, birthdays, or whenever I want something that looks impressive but takes minimal effort. Each layer brings its own creamy or crunchy texture, and it tastes even better the next day.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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OREO cookies (regular, not Double Stuf)
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Melted butter
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Cream cheese (softened)
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Powdered sugar
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Whipped topping (like Cool Whip), thawed
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Instant chocolate pudding mix
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Cold milk
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Optional: mini chocolate chips or crushed OREOs for topping
directions
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I crush the OREOs into fine crumbs using a food processor or a zip-top bag and rolling pin. I set aside a bit for garnish.
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I mix most of the crumbs with melted butter and press them firmly into the bottom of a 9×13-inch dish to form the crust. I chill it while preparing the next layers.
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In a bowl, I beat the cream cheese with powdered sugar until smooth, then fold in half of the whipped topping. I spread this layer over the chilled crust.
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I whisk together the chocolate pudding mix and cold milk until thickened, then spread it over the cream cheese layer.
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I top the pudding with the remaining whipped topping and sprinkle with the reserved crushed OREOs or mini chocolate chips.
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I refrigerate the whole dessert for at least 4 hours, or overnight, to set before slicing and serving.
Servings and timing
This recipe makes about 12–15 servings, depending on how it’s sliced. It takes me about 20 minutes to assemble, plus at least 4 hours of chilling time.
Variations
Sometimes I use Golden OREOs for a vanilla version or swap the chocolate pudding for white chocolate or cookies and cream flavor. I’ve also added a drizzle of hot fudge between the layers for extra richness. When I want a minty twist, I use mint OREOs and top it with crushed peppermint.
storage/reheating
I store OREO lasagna covered in the fridge for up to 5 days. It stays creamy and delicious. I don’t recommend freezing it since the texture may change once thawed.
FAQs
Can I use homemade whipped cream?
Yes, I’ve used homemade whipped cream before, but I make sure it’s stabilized so it holds up during chilling. Cool Whip works best for convenience and consistency.
What type of pudding works best?
Instant pudding is key here—I use the dry mix and whisk it with cold milk until thick. Cook-and-serve pudding won’t set the same in this layered dessert.
Can I make this ahead of time?
Absolutely. I often make it the day before so it has plenty of time to chill and firm up. It slices more cleanly that way too.
Do I need to remove the cream filling from the OREOs?
No, I keep the filling in. It adds to the texture and flavor of the crust.
How do I crush the OREOs without a food processor?
I place them in a large zip-top bag and crush them with a rolling pin or heavy pan until fine crumbs form.
Conclusion
OREO lasagna is one of those desserts that’s as fun to eat as it is to make. With layers of creamy pudding, sweetened cream cheese, whipped topping, and that classic OREO crunch, it’s a dessert I can always count on to please a crowd. It’s easy, no-bake, and full of nostalgic flavor—perfect for any occasion.
Print
OREO Lasagna
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12–15 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
OREO lasagna is a creamy, no-bake layered dessert made with crushed OREO cookies, sweetened cream cheese, chocolate pudding, and whipped topping. Rich and chocolatey, it’s an easy crowd-pleaser perfect for holidays, birthdays, or potlucks.
Ingredients
- 36 OREO cookies (regular, not Double Stuf)
- 1/2 cup melted butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 16 oz whipped topping (Cool Whip), thawed and divided
- 2 packages (3.9 oz each) instant chocolate pudding mix
- 3 cups cold milk
- Optional: mini chocolate chips or extra crushed OREOs for topping
Instructions
- Crush OREO cookies into fine crumbs using a food processor or by hand with a rolling pin. Reserve 1/4 cup for topping.
- Mix remaining crumbs with melted butter and press firmly into the bottom of a 9×13-inch dish. Chill while preparing layers.
- Beat cream cheese and powdered sugar until smooth. Fold in half of the whipped topping. Spread over crust.
- Whisk pudding mix with cold milk until thickened (about 2 minutes). Spread over cream cheese layer.
- Top with remaining whipped topping and sprinkle with reserved crushed OREOs or mini chocolate chips.
- Refrigerate at least 4 hours or overnight before slicing and serving.
Notes
- Use Golden OREOs and white chocolate pudding for a vanilla twist.
- Mint OREOs and crushed peppermint make a great holiday variation.
- Drizzle fudge between layers for extra richness.
- Homemade whipped cream works if stabilized.
- Crust includes OREO filling—no need to remove it.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 24g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
