This rich and creamy Oreo Dessert with a crunchy chocolate cookie crust is the ultimate indulgence. Dive into this heavenly treat to cure your chocolate craving!
This has become my go-to potluck dish. It’s a total crowd-pleaser, and this recipe makes plenty to go around.
But be warned: you’ll be asked to make it for your friends and family again and again!
A bit messy and a lot delicious, this Oreo™ lasagna is honestly addictive.
It has everything a dessert needs: a creamy layer, sweet whipped topping, and loads of chocolate. And it’s so easy to prepare!
My no-bake peanut butter bars are also delicious and easy to prepare. These two desserts may even be great to serve together!
After all, what’s better than chocolate and peanut butter?
- Use softened cream cheese. Let your cream cheese come to room temperature before preparation. This will make it easier to mix and prevent lumps too!
- Control the sweetness. I add powdered sugar to the cream cheese for added sweetness. If you don’t want your Oreo dessert quite as sweet, simply leave it out!
- Chocolate pudding: To save time, use individual cups of prepared chocolate pudding instead of mixing it yourself.
- Use traditional Oreo cookies. I don’t recommend using Double Stuf Oreos.
The extra cream would make it difficult for the crust to form and absorb the melted butter well.
If your store is sold out, use any other brand of chocolate sandwich cookies.
Oreo Lasagna Tips And Tricks
- No food processor?
Add your cookies into a Ziploc bag and use a rolling pin to crush them. From there, pour the crumbs into the baking dish and mix them with the melted butter.
- Don’t remove the cookie filling.
The crust won’t stick together the way that it’s supposed to without the filling.
- Don’t bother being neat!
No need to clean bowls and mixers between layers. The leftovers from the previous layer will mix and blend right into the next.
- Tip for Clean Cut Slices
If you don’t want the different layers to mix together when slicing, freeze for around 30 minutes before serving.
Garnishing Your Oreo Dessert
Be really creative with your garnishes on the Oreo dessert!
Full size or mini Oreos placed on top, a sprinkle of chocolate chips, or even a dusting of cocoa powder make for a great presentation.
Consider adding a drizzle of chocolate syrup, chopped candy bars, or even cookie dough bites to make the Oreo chocolate pudding dessert extra special.
Oreo Cookie Dessert FAQ
You can store the cookies and cream dessert in a covered dish in the fridge for 3 to 4 days. Any longer than that and the crust begins to get mushy.
However, you can store your Oreo lasagna for up to 3 months in the freezer! Defrost each portion in the fridge before serving.
Yes, you can use Mint Oreos or even Peanut Butter Oreos in this cookies and cream dessert.
Yes, instead of using one large baking dish, you can divide the Oreo cookie dessert into 12 individual servings. Use small mason jars with lids or disposable plastic cups.
With love, from our simple kitchen to yours.
Other Oreo Desserts
Creamy Dreamy Oreo Dessert
- 1 Oreo cookies, about 39 cookies, divided
- 1/4 cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 16 ounce cool whip, divided
- 1/3 cup powdered sugar, optional
- 5.9 ounce chocolate instant pudding, 1 package
- 3 cups whole milk, cold
- Grease a 9×13 glass baking dish with butter and set aside.
- In the bowl of a food processor, pulverize 2/3 of the Oreo cookies, reserving about 13 cookies to crush for the top of the dessert.
- Add the melted butter to the cookie crumbs and pulse a few times to combine the crumbs with the butter.
- Press the cookie crumb crust into the bottom of the prepared baking dish and place in the freezer to chill while preparing the next layer.
- In a medium mixing bowl, beat cream cheese until smooth and fluffy.
- Add 1/2 of the tub of Cool Whip and the powdered sugar (for extra sweetness) and beat a minute longer until the mixture is smooth.
- Spread cream cheese mixture over the cookie crust, working carefully so that you do not lift the cookie crumbs and mix them into the layer.
- Place the baking dish back into the freezer while preparing the pudding layer.
- In a medium mixing bowl (you can use the same bowl and beaters you used to mix the cream cheese – no washing necessary!), beat together chocolate pudding mix and whole milk until pudding begins to thicken.
- Spread pudding over the cream cheese layer in the baking dish.
- Top the pudding layer with the remaining Cool Whip.
- Crush the remaining Oreo cookies (I simply crushed them with a little mallet in a mixing bowl) and sprinkle them over the top of the prepared dessert.
- Chill in the refrigerator for at least 4 hours (or the freezer for 2 hours) before slicing into squares and serving.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2022, updated and republished January 2023
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