Oreo Lasagna
Layers of oreo cookies, pudding and an amazing cream cheese layer make this Oreo Lasagna Recipe heavenly. It is the perfect no bake dessert and so easy.
Servings: 9
Calories: 408kcal
Cost: $12.64, $1.40 per serving.
Ingredients
- 1 pkg regular Oreos
- 6 tablespoons butter melted
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 16 oz cool whips divided
- 1 ounce pkg chocolate instant pudding (5.9 oz)
- 2 3/4 cup milk cold
Instructions
- Crush 1 package regular Oreos using a food processor or by placing the cookies in a sealed bag and crushing them with a rolling pin. Reserve 1 cup of the crushed Oreos for the topping.
- In a small bowl, combine the remaining crushed Oreos with 6 tablespoons melted butter. Stir until the crumbs are evenly coated.
- Press the Oreo mixture firmly into the bottom of a 9×13-inch baking dish to create the crust. Refrigerate while preparing the next layer.
- In a large mixing bowl, beat 8 ounces softened cream cheese and 1 cup powdered sugar until smooth and creamy.
- Gently fold in half of the 16-ounce container of Cool Whip until well combined.
- Spread the cream cheese mixture evenly over the chilled Oreo crust.
- In a separate bowl, whisk 1 (5.85-ounce) package chocolate instant pudding mix with 2¾ cups cold milk for about 2 minutes, or until the pudding begins to thicken.
- Spread the pudding evenly over the cream cheese layer. Let it sit for about 10 minutes to finish setting.
- Spread the remaining half of the Cool Whip evenly over the pudding layer.
- Sprinkle the reserved 1 cup crushed Oreos evenly over the top.
- Cover and refrigerate until thoroughly chilled and set, preferably for at least 4 hours.
- Slice into 9 servings and serve chilled.
Notes
*To cut clean, even pieces, place the pan in the freezer for 30 minutes before serving.
Nutrition
Calories: 408kcal | Carbohydrates: 50g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 527mg | Potassium: 239mg | Fiber: 1g | Sugar: 40g | Vitamin A: 781IU | Calcium: 168mg | Iron: 1mg
