This Oreo Lasagna is loaded with cookies! It has the perfect flavor pairings of cookies and cream, chocolate pudding, and Cool Whip, all neatly piled over an Oreo cookie crust. The best no-bake, prep-ahead dessert for parties, picnics, and potlucks. Plus, it’s easily made in a baking pan so it’s portable!

sliced of Oreo Lasagna on the plate with a fork.

Oreo Lasagna Recipe

Our Oreo Lasagna recipe has four distinct, delicious layers, all containing crushed cookies. There’s a sweetened, smooth cream cheese layer, a thick and creamy chocolate pudding layer, and finally, a fluffy Cool Whip layer, all sitting on top of a crunchy cookie crust.

This no-bake Chocolate Lasagna recipe is not your classic Italian main dish meal. It swaps the savory ingredients for sweet, stackable, cool, and creamy fillings to form a decadent dessert lasagna.

Oreo Lasagna Ingredients

Oreo cookies: Use regular Oreos, not double-stuffed. Too much frosting will affect the consistency of the crust.
Salted butter: I recommend using salted butter in the crust layer as it helps to balance the sweetness; however, unsalted butter can also be used to help bind the cookie crust.
Cream cheese: Ensure the cream cheese is at room temperature before starting. Softened cream cheese is easier to mix with the powdered sugar and Cool Whip and will give you a smooth filling.
Powdered sugar: Sweetens and stabilizes the cream cheese layer.
Frozen whipped topping or Cool Whip: This adds a light, airy texture; homemade whipped cream can be used for a richer, fresher alternative.
Vanilla extract
Half and half or whole milk: I like using half and half in the pudding layer as it creates a thicker, richer texture. But any type of regular milk will work.
Chocolate instant pudding: Make sure you are using instant pudding mix and not the cook-and-serve kind. Disregard the directions on the pudding box and follow the instructions listed in the recipe to make this creamy, light layer.

See the recipe card for full information on ingredients and quantities.

How to Make Oreo Lasagna

Create Your Crust: Pulse the Oreos into even crumbles. Mix the crushed cookies with melted butter and press into the bottom of the pan. Chill in the fridge.
Make The Cream Cheese Mixture: Beat together the cream cheese and powdered sugar until smooth and creamy. Add the Cool Whip and vanilla, beat until combined, then fold in the crushed Oreos. Spread over the cookie crust and place back in the refrigerator to chill.
Prepare The Pudding: Whisk together the half and half and pudding mix until the pudding thickens. Fold in the Oreo crumbs. Spread on top of the cream cheese layer. Refrigerate for 5 minutes.
Cover With Cool Whip: Spread remaining Cool Whip over the pudding layer and sprinkle the with crushed Oreos.
Serve: Refrigerate for at least four hours to allow the pudding to set. Serve and enjoy!

Pour the cookie mixture into a baking dish. Spread the cream cheese mixture over the Oreo crust. Spread the pudding over the cream cheese layer. Spread the Cool Whip over the pudding layer.

Serving Suggestions

Chocolate dessert recipes like this Oreo lasagna can be revised and customized with dozens of different add-ins and flavor combinations. Add mini marshmallows to make hot chocolate lasagna, some red and green to make a Christmas Lasagna, or even spike it with Skrewball (Skrewball Lasagna is strictly for adults)!

Feeling fruity? Make my Raspberry Lasagna and Strawberry Lasagna. Minty? Try my Mint Chocolate Lasagna. Why not prepare It peanut butter-y and load your layers with chocolate pudding, Reese’s peanut butter cups, and creamy peanut butter filling, like my Chocolate Peanut Butter Lasagna.

Tips & Variations

Create The Cookie Crumbs: Use the whole cookie. There is no need to remove the white cream filling before crushing them. This recipe uses two (2) 14.3 ounce packages of Oreos.
Crush The Cookies: If you don’t have a food processor (or just don’t feel like taking it out and then cleaning it) you can place the Oreos in a ziplock bag and crush them with a mallet or rolling pin.
Set Before Serving: Chill the lasagna for at least four hours before serving. This allows the layers to set, so you get nice, clean layers when the lasagna is cut. I like to make this dessert the day before I plan to serve it.
Decorate Your Dessert: I sprinkled the top of this lasagna with crushed Oreos. Feel free to add a drizzle of chocolate syrup, some chocolate curls, mini chocolate chips, M&M’s, or your favorite kind of candy.
Use Other Oreos: Choose your favorite flavor or variety of Oreo cookies. Mint chocolate Oreos, chocolate creme Oreos, birthday cake Oreos and peanut butter Oreos pair perfectly with chocolate pudding. You can even substitute gluten-free Oreo cookies for regular Oreo cookies. For a different flavor profile, check out my Golden Oreo lasagna.

Oreo Lasagna in a baking dish topped with crushed oreo.

How To Soften Cream Cheese

To soften, simply remove the package cream cheese from the foil and place it on a microwave-safe plate. Heat in the microwave for 20-30 seconds or until softened. You can also leave them on the kitchen counter for 1 to 2 hours to soften to room temperature. Don’t leave cream cheese at room temperature for longer than 2 hours or it could start to grow bacteria that could lead to food-borne illness.

Proper Storage

To Store: Store leftovers in an airtight container in the refrigerator for 3-4 days.
To Freeze: You can freeze your dessert lasagna for up to 2 months. Let it thaw on the counter and serve semi-frozen.
To Make in Advance: I do not recommend making this more than 24 hours in advance. The longer it sits, the softer the Oreo crust will become.

a slice of of Oreo Lasagna with crushed Oreo on top.

Other Easy No-Bake Desserts

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