I can never resist this Oreo Lasagna, with its crunchy cookie crust, creamy pudding layers, and fluffy Cool Whip topping. Every slice looks like pure cookies-and-cream magic.

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I’m obsessed with Oreo Lasagna because it hits every craving I have in one cold, creamy, chocolate-loaded slice. I get that crunchy cookie crust, that thick cookies-and-cream middle, and the kind of pudding layer that makes me go back with a fork “just to even out the pan.” Oreo cookies do the heavy lifting here, and Cool Whip keeps the whole thing fluffy without making it feel fussy.

And honestly, I love a no-bake dessert that looks dramatic but tastes like pure snack-aisle chaos. But the best part?

That first messy scoop. Layers, crumbs, cream, chocolate.

Total fridge-raiding dessert energy.

Ingredients

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Oreo crumbs make that dark, crunchy base everyone secretly wants extra of.
Melted butter helps the crust hold together, not just crumble everywhere.
Cream cheese brings tangy richness, so it’s not just straight sugar.
Powdered sugar sweetens the creamy layer without making it gritty.
Vanilla adds that cozy bakery taste in the background.
Cool Whip makes everything fluffy, light, and dangerously easy to scoop.
Chocolate pudding gives the dessert its soft, fudgy middle.
Cold milk turns the pudding mix into something smooth and spoonable fast.
Chopped Oreos on top add messy crunch, and yes, they’re necessary.
Plus, this isn’t health food, but it absolutely hits the comfort-dessert spot.
Basically, it’s cookies, cream, and chocolate doing exactly what they should.

Ingredient Quantities

36 Oreo cookies (about 3 cups cookie crumbs)

6 tablespoons unsalted butter, melted

8 ounces cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

16 ounces frozen whipped topping (Cool Whip), thawed and divided

2 packages (3.9 ounces each) instant chocolate pudding mix

3 cups cold milk

10 to 12 additional Oreo cookies, coarsely chopped for garnish

How to Make this

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1. Place 36 Oreo cookies in a food processor and pulse until fine crumbs form, or place in a zip-top bag and crush with a rolling pin until you have about 3 cups of crumbs.

2. Stir the crumbs with 6 tablespoons melted unsalted butter until evenly moistened, then press the mixture firmly into the bottom of a 9 by 13 inch baking dish to form the crust. Chill the crust in the refrigerator while you prepare the layers.

3. In a large bowl, beat 8 ounces softened cream cheese with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until smooth and fluffy.

4. Fold 8 ounces (half) of the thawed frozen whipped topping into the cream cheese mixture until well combined and spread this mixture evenly over the chilled Oreo crust.

5. In another bowl, whisk together both
3.9 ounce packages of instant chocolate pudding mix with 3 cups cold milk for about 2 minutes until thickened, then let sit 2 to 5 minutes to fully set.

6. Spread the chocolate pudding evenly over the cream cheese layer.

7. Spread the remaining 8 ounces of thawed whipped topping over the pudding layer in an even layer.

8. Coarsely chop 10 to 12 additional Oreo cookies and sprinkle them evenly over the top of the lasagna for garnish.

9. Cover the dish and refrigerate for at least 4 hours, preferably overnight, until fully set. Slice and serve chilled.

Equipment Needed

1. Food processor or zip top bag and rolling pin
2. 9 by 13 inch baking dish
3. Large mixing bowls (2)
4. Electric mixer or hand mixer
5. Rubber spatula or offset spatula
6. Whisk
7. Measuring cups and spoons
8. Knife or coarse chopper for garnish cookies
9. Plastic wrap or airtight cover for chilling

FAQ

Can I make Oreo lasagna ahead of time? Yes. Assemble it, cover tightly, and refrigerate for up to 24 to 48 hours to let layers set and flavors meld.

How long does leftover Oreo lasagna keep? Store covered in the refrigerator for 3 to 4 days. For best texture, serve within 48 hours.

Can I freeze Oreo lasagna? You can freeze it, but texture may change. Wrap tightly and freeze up to 1 month. Thaw overnight in the refrigerator before serving and stir lightly if the whipped topping weeps.

What can I use instead of regular Oreos for a gluten free version? Use a gluten free chocolate sandwich cookie in place of the Oreos and confirm the instant pudding and other ingredients are gluten free.

Can I make the pudding from scratch instead of instant mix? Yes. Use a cooked chocolate pudding recipe made with cocoa, sugar, cornstarch, milk, and butter; cool completely before folding with whipped topping to prevent collapse.

How do I prevent the crust from getting soggy? Press the melted butter and cookie crumbs firmly into an even layer and chill it for at least 10 minutes before layering puddings and whipped topping. This helps the crust stay firmer longer.

Oreo Lasagna Recipe Substitutions and Variations

Oreo cookies: use other chocolate sandwich cookies, crushed chocolate wafer cookies, or a mix of graham crackers plus 2 tablespoons cocoa for chocolate flavor
Unsalted butter, melted: swap with melted coconut oil for a hint of coconut, or melted salted butter and omit any added salt
Cream cheese, softened: substitute mascarpone for a richer, smoother filling, or full fat ricotta whipped until smooth for a lighter texture
Frozen whipped topping: use freshly whipped heavy cream sweetened to taste, or stabilized whipped cream (heavy cream whipped with a little powdered sugar and instant pudding powder) for hold

Pro Tips

1. Press the crust firmly and chill it well before adding layers. A compact crust keeps the bars from falling apart when you cut them, so use the bottom of a measuring cup to pack it tightly and pop it in the fridge while you make the filling.

2. Bring the cream cheese to room temperature before whipping. Soft cream cheese blends smoother, giving a lighter, lump free layer and making folding in the whipped topping much easier.

3. Fold the whipped topping in gently and stop as soon as streaks disappear. Overmixing will deflate the topping and make the dessert denser instead of fluffy.

4. Make the pudding with cold milk and give it a few extra minutes to fully set before spreading. If it is still loose it can seep into the cream cheese layer and make the structure sloppy.

5. Add the chopped Oreos just before serving and use a hot, sharp knife for clean slices. Chilling overnight firms everything up, but the garnish stays crispest when added right before plating.

Oreo Lasagna Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I can never resist this Oreo Lasagna, with its crunchy cookie crust, creamy pudding layers, and fluffy Cool Whip topping. Every slice looks like pure cookies-and-cream magic.

Servings

servings

Calories

461

kcal

Equipment: 1. Food processor or zip top bag and rolling pin
2. 9 by 13 inch baking dish
3. Large mixing bowls (2)
4. Electric mixer or hand mixer
5. Rubber spatula or offset spatula
6. Whisk
7. Measuring cups and spoons
8. Knife or coarse chopper for garnish cookies
9. Plastic wrap or airtight cover for chilling

Ingredients

36 Oreo cookies (about 3 cups cookie crumbs)
6 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
16 ounces frozen whipped topping (Cool Whip), thawed and divided
2 packages (3.9 ounces each) instant chocolate pudding mix
3 cups cold milk
10 to 12 additional Oreo cookies, coarsely chopped for garnish

Directions

Place 36 Oreo cookies in a food processor and pulse until fine crumbs form, or place in a zip-top bag and crush with a rolling pin until you have about 3 cups of crumbs.
Stir the crumbs with 6 tablespoons melted unsalted butter until evenly moistened, then press the mixture firmly into the bottom of a 9 by 13 inch baking dish to form the crust. Chill the crust in the refrigerator while you prepare the layers.
In a large bowl, beat 8 ounces softened cream cheese with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until smooth and fluffy.
Fold 8 ounces (half) of the thawed frozen whipped topping into the cream cheese mixture until well combined and spread this mixture evenly over the chilled Oreo crust.
In another bowl, whisk together both
9 ounce packages of instant chocolate pudding mix with 3 cups cold milk for about 2 minutes until thickened, then let sit 2 to 5 minutes to fully set.
Spread the chocolate pudding evenly over the cream cheese layer.
Spread the remaining 8 ounces of thawed whipped topping over the pudding layer in an even layer.
Coarsely chop 10 to 12 additional Oreo cookies and sprinkle them evenly over the top of the lasagna for garnish.
Cover the dish and refrigerate for at least 4 hours, preferably overnight, until fully set. Slice and serve chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.