This Oreo Lasagna is a fun and tasty dessert that layers cookies, cream, and chocolate! It’s like a no-bake cake that everyone loves and it’s super easy to make!
Honestly, you can’t go wrong with Oreo cookies in this sweet treat! I love serving it at parties, and it always disappears fast. Who can resist those layers? 🍪
Key Ingredients & Substitutions
Oreo Cookies: These are the star players for the crust! If you’re looking for a gluten-free option, try using gluten-free chocolate cookies instead.
Unsalted Butter: I prefer unsalted for better control over the overall saltiness of the dessert. If you’re in a pinch, you can use melted coconut oil or margarine as a substitute.
Heavy Whipping Cream: This is essential for that rich texture. If you’re avoiding dairy, coconut cream or any plant-based whipping cream works nicely as a substitute.
Cream Cheese: Look for full-fat cream cheese for the best flavor. If you want a lighter option, Neufchâtel cheese can be used. Greek yogurt is another great substitute if you’re after a tangy twist.
Instant Chocolate Pudding Mix: This mix saves time and is easy to use. You could also make your own chocolate pudding from scratch, just consider the cooking time needed.
How Do You Get Stiff Peaks When Whipping Cream?
Whipping cream to stiff peaks can be tricky if you haven’t done it before! Here’s how to nail it:
- Start with cold heavy cream and a chilled mixing bowl – this helps the cream whip better.
- Use an electric mixer to beat the cream on medium-high speed.
- Add powdered sugar and vanilla extract once it starts to thicken, usually after a minute or so.
- Keep mixing until the cream holds firm peaks that stand up when you lift the beaters out. Be careful not to overwhip, or it could turn into butter!
How to Make Oreo Lasagna?
Ingredients You’ll Need:
For the Crust:
- 1 package (14.3 oz) Oreo cookies
- 1/2 cup (1 stick) unsalted butter, melted
For the Cream Cheese Layer:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar (for cream cheese layer)
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Pudding Layer:
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups milk
For Toppings:
- Reserved Oreo crumbs (from the crust)
- 1 cup mini chocolate chips (optional, for garnish)
How Much Time Will You Need?
This delicious Oreo lasagna takes about 20 minutes to prepare and then needs to chill in the fridge for at least 4 hours, or overnight if you can wait! It’s a perfect make-ahead dessert for any occasion.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by crushing the Oreo cookies into fine crumbs. You can do this using a food processor or by placing the cookies in a plastic bag and crushing them with a rolling pin. Remember to save about 1/2 cup of the crumbs for the topping! Now, mix the remaining crumbs with the melted butter until everything is well combined. Press this mixture firmly into the bottom of a 9×13 inch baking dish to create a solid crust.
2. Make the Cream Cheese Layer:
In a mixing bowl, beat the softened cream cheese with 1 cup of powdered sugar until it’s nice and smooth. In a separate bowl, whip 1 cup of heavy whipping cream until you see stiff peaks forming. Gently fold this whipped cream into the cream cheese mixture until everything is nicely combined. Spread this creamy goodness over the Oreo crust in your baking dish.
3. Prepare the Chocolate Pudding Layer:
In another bowl, whisk together the instant chocolate pudding mix and 2 cups of milk. Keep whisking for about 2 minutes, and you’ll notice it thickens up nicely. Pour the chocolate pudding on top of the cream cheese layer, spreading it evenly to cover the layer completely.
4. Add Whipped Topping:
Now, let’s make the final whipped topping! Whip the remaining 1 cup of heavy whipping cream along with 1/2 cup powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form again. Spread this fluffy topping over the chocolate pudding layer, smoothing it out nicely.
5. Finish with Toppings:
Take the reserved Oreo crumbs and sprinkle them on top of the whipped topping. If you’re feeling fancy, you can also add mini chocolate chips for an extra treat!
6. Chill:
Cover the baking dish tightly with plastic wrap and pop it in the fridge. Let it chill for at least 4 hours, or overnight if you can resist! This helps all the layers set perfectly.
7. Serve:
When you’re ready to enjoy your Oreo lasagna, take it out of the fridge and cut it into squares. Serve it chilled—it’s a delightful treat everyone will love!
Can I Substitute Regular Cream for Heavy Whipping Cream?
While you can use regular cream, it won’t whip up as thick as heavy whipping cream. For the best texture, try to stick with heavy cream. If you’re looking for a lighter option, you can also use whipped topping as a substitute for the whipped layers.
Can I Use Other Cookies Instead of Oreo?
Absolutely! You can experiment with different cookies like chocolate wafer cookies, peanut butter cookies, or even gluten-free cookies to make this dessert your own. Just make sure to adjust the amount of butter accordingly if the consistency of the cookie crumbs varies!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just keep in mind that the layers may start to soften over time, but it will still taste delicious!
Can I Make It Ahead of Time?
Yes! This recipe is perfect for making ahead. Prepare it a day in advance and just let it chill overnight, allowing the flavors to meld beautifully. Just be sure to cover it well to avoid any absorption of fridge odors.
