Oreo Lasagna
I still remember the first time I made this Oreo lasagna for a birthday party — it disappeared faster than I could cut the second slice. It’s a no-bake, layered dessert that tastes indulgent but comes together in about 20 minutes of hands-on time, making it perfect for potlucks, summer gatherings, or a simple after-dinner treat. If you like layered crowd-pleasers, you might also enjoy this rich, savory take on layers in a main dish like the beef-veggie lasagna with cottage cheese I often make for family dinners.
Why you’ll love this dish
This Oreo lasagna is a crowd-pleasing, fuss-free dessert everyone recognizes and loves. It’s no-bake (no oven time), mostly pantry-friendly, and scales easily for a larger crowd. Because the dairy components set in the fridge rather than the oven, it’s forgiving if you’re juggling other dishes. It’s also a great make-ahead dessert — assemble it the day before and it actually gets better after the flavors meld.
"Creamy, chocolatey, and effortless — our whole family called this the best potluck dessert of the summer."
Reasons to choose this recipe:
- Fast assembly for busy hosts.
- Kid-approved flavors and texture contrast (crunchy crumb crust vs. silky layers).
- Budget-friendly: uses common items like instant pudding and store-bought whipped topping.
- Make-ahead convenience for parties or meal prep.
If you’re comparing layered desserts, this is a simpler lift than many oven-baked options and needs zero baking, which is why many cooks keep it in their repertoire alongside classic lasagna recipes like the best recipe for lasagna that I recommend when you do turn on the oven.
How this recipe comes together
Step-by-step overview: You’ll make a crunchy Oreo crust, whip a smooth cream-cheese layer, pour a quick-set chocolate pudding layer, and finish with whipped topping and extra cookie crunch. Chill it to firm up — chilling is the only “cook” time.
What to expect during assembly:
- Crush cookies and press into pan for a firm base.
- Beat cream cheese with sugar and vanilla and fold in part of the whipped topping for lightness. Spread over the crust.
- Mix instant pudding with cold milk, pour over the cream-cheese layer; it sets quickly.
- Top with remaining whipped topping and crushed Oreos.
- Refrigerate at least 4 hours (overnight is best) and slice chilled.
What you’ll need
- 1 package Oreo cookies (about 36 cookies)
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping (like Cool Whip), divided
- 2 cups cold milk
- 2 packages instant chocolate pudding mix (3.9 oz each)
- Additional whipped topping and crushed Oreos for garnish
Notes and substitutions:
- For a slightly lighter crust, use reduced-fat sandwich cookies or mix half Oreos/half graham crumbs.
- If you prefer fresh whipped cream, whip 1 1/2 cups heavy cream with 2 tbsp powdered sugar and fold it into the cream cheese; stabilize with a teaspoon of vanilla if you plan to hold the dessert more than a day.
- For a gluten-free version, use certified gluten-free chocolate sandwich cookies.
Step-by-step instructions
- Prepare the crust: Put the Oreo cookies in a food processor and pulse to fine crumbs, or place in a sealed bag and crush with a rolling pin. Mix the crumbs with the melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9×13-inch pan to form an even crust. Chill in the fridge while you make the next layer.
- Make the cream-cheese layer: In a medium bowl, beat the softened cream cheese with the granulated sugar and vanilla until smooth and lump-free. Fold in 1 cup of the whipped topping until fully combined and airy. Spread this mixture evenly over the chilled crust.
- Prepare the pudding layer: Whisk the two packages of instant chocolate pudding into 2 cups of cold milk until thickened (about 2 minutes). Immediately pour the pudding over the cream-cheese layer and spread gently to an even layer.
- Finish and garnish: Spread the remaining 1 cup of whipped topping over the pudding. Sprinkle crushed Oreos on top and add extra dollops of whipped topping if desired.
- Chill and serve: Refrigerate the pan for at least 4 hours, preferably overnight, so layers firm up and slice cleanly. Serve chilled.
Best ways to enjoy it
This dessert is best served cold and sliced into squares. Pair it with:
- A cup of strong coffee or espresso to cut the sweetness.
- Fresh berries or a simple berry compote to add brightness and balance.
- A scoop of vanilla ice cream for an extra-indulgent plate.
For casual potlucks, slide the whole pan onto a serving tray and bring a spatula — it’s easy to portion and always a hit.
How to store & freeze
- Refrigeration: Cover tightly with plastic wrap or a lid and keep refrigerated for up to 3–4 days. Because it contains dairy and whipped topping, keep it chilled and don’t leave it out at room temperature for more than two hours.
- Freezing: You can freeze individual slices wrapped well in plastic and then foil for up to 1 month. Thaw in the refrigerator overnight before serving. Note: the texture of whipped topping may change slightly after freezing; fresh whipped cream won’t freeze as well as stabilized Cool Whip.
- Food safety: Because the recipe uses dairy ingredients, store at 40°F (4°C) or below and consume within the recommended timeframe.
Pro chef tips
- Crush the Oreos finely for a compact crust that holds together. Use the food processor if you have one.
- Press the crust firmly and evenly; use the bottom of a measuring cup to compact it. A firm crust keeps slices tidy.
- Let the cream cheese come fully to room temperature before beating so the mixture is smooth and lump-free.
- Whisk the instant pudding into cold milk and into the pan quickly — it sets fast. If it thickens before you’ve poured, stir gently to thin and then pour.
- For cleaner slices, chill overnight and run a warm knife under hot water, wipe dry, then slice between wipes.
Here’s another resource with veggie-forward layering ideas that inspire make-ahead dishes: best veggie lasagna.
Creative twists
- Mint Oreo: Use mint-flavored Oreos and add a drop of peppermint extract to the cream-cheese layer.
- Peanut butter swirl: Fold 1/2 cup creamy peanut butter into the cream-cheese mixture for a cookie-and-peanut butter mash-up.
- Fruit-forward: Substitute one pudding packet for vanilla and layer with sliced strawberries between layers for a semi-fresh taste.
- Dairy-free: Use dairy-free cream cheese, coconut whipped topping, and dairy-free pudding alternatives to make it vegan-friendly.
- Boozy adult version: Add 1–2 tablespoons of coffee liqueur or Kahlúa to the pudding mixture for an adult twist.
Your questions answered
Q: How long does it take to set before serving?
A: Allow at least 4 hours for chilling, but overnight is best. Overnight chilling helps the layers firm and the flavors meld.
Q: Can I use real whipped cream instead of Cool Whip?
A: Yes. Use freshly whipped heavy cream stabilized with a tablespoon of powdered sugar (or a bit of gelatin if you need it to hold longer). Note that fresh whipped cream is softer and may not hold as well if you plan to freeze.
Q: Can I make this ahead for a party?
A: Absolutely. Make it a day ahead and keep refrigerated. If you need to prepare it further in advance, freeze individual slices (up to 1 month) and thaw in the fridge before serving.
Q: What if I don’t have instant pudding mix?
A: You can make a homemade chocolate pudding, but it needs to be chilled to thicken and may require a longer setting time. Instant mix is recommended for speed and consistent set.
Q: How many does this serve?
A: A 9×13 pan typically yields 12 generous servings or up to 16 smaller portions for a crowd.
Conclusion
If you’re after a virtually effortless dessert that still feels special, this no-bake Oreo lasagna fits the bill — great for potlucks, birthdays, or any time you want a chocolatey showstopper. For another take on the classic no-bake chocolate–Oreo combination, see Sugar Apron’s No Bake Chocolate Oreo Lasagna. If you want a slightly different technique and presentation, check out the recipe at A Fork’s Tale’s No-Bake Chocolate Oreo Lasagna Recipe for additional tips and photos.
No-Bake Oreo Lasagna
Ingredients
Method
- Put the Oreo cookies in a food processor and pulse to fine crumbs, or place in a sealed bag and crush with a rolling pin. Mix the crumbs with the melted butter until evenly moistened.
- Press the mixture firmly into the bottom of a 9×13-inch pan to form an even crust. Chill in the fridge while you make the next layer.
- In a medium bowl, beat the softened cream cheese with the granulated sugar and vanilla until smooth and lump-free.
- Fold in 1 cup of the whipped topping until fully combined and airy. Spread this mixture evenly over the chilled crust.
- Whisk the two packages of instant chocolate pudding into 2 cups of cold milk until thickened (about 2 minutes).
- Immediately pour the pudding over the cream-cheese layer and spread gently to an even layer.
- Spread the remaining 1 cup of whipped topping over the pudding.
- Sprinkle crushed Oreos on top and add extra dollops of whipped topping if desired.
- Refrigerate the pan for at least 4 hours, preferably overnight, so layers firm up and slice cleanly.
- Serve chilled.
