Summertime is synonymous with family gatherings, lazy afternoons, and of course, indulging in delightful, easy-to-make desserts. One of my all-time favorite treats that never fails to impress both kids and adults alike is the No-Bake Oreo Lasagna. This dessert holds a special place in my heart, as it was a staple at my grandmother’s summer parties. I remember vividly the first time I helped her make it; the kitchen was filled with the sweet aroma of chocolate and cream, and I could barely wait for it to set before sneaking a taste.
The simplicity of this recipe is what makes it so appealing. With no need to turn on the oven, it’s perfect for those hot days when you crave something sweet but want to avoid heating up the house. The combination of crunchy Oreo crust, creamy layers, and rich chocolate pudding creates a symphony of textures and flavors that is pure bliss.
Over the years, I’ve experimented with various tweaks to the original recipe. For a fun twist, try using different flavors of Oreo cookies—mint, peanut butter, or even the seasonal varieties that come out during holidays. Another variation I enjoy is adding a layer of fresh berries between the pudding and whipped topping. The tartness of raspberries or strawberries provides a delightful contrast to the sweetness of the dessert.
For those who prefer a less sweet version, substituting half of the whipped topping with Greek yogurt can add a bit of tanginess and a creamy consistency. Additionally, using sugar-free pudding mix and reduced-fat cream cheese can make this a slightly healthier option without compromising on taste.
Making No-Bake Oreo Lasagna is a wonderful activity to share with kids. They love crushing the cookies and layering the ingredients, turning this dessert into a fun family project. It’s not just about creating a delicious treat; it’s about the memories made in the process. Whether you’re hosting a barbecue, attending a potluck, or simply looking for a quick dessert to enjoy at home, this No-Bake Oreo Lasagna is sure to be a hit.
So, gather your ingredients and get ready to make a dessert that’s as enjoyable to create as it is to eat. Trust me, one bite of this creamy, crunchy, chocolatey goodness, and you’ll understand why it’s a family favorite.
Making the No-Bake Oreo Lasagna
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Ingredients
- 1 1/2 cups milk
- 4 tablespoons melted butter
- 1 cup whipped topping
- 4 ounces cream cheese
- 16 crushed Oreo cookies
- 1 box (3.9 oz) instant chocolate pudding mix
- 1/2 cup confectioners’ sugar
- 8 ounces whipped topping (minus 1 cup)
- 8 crushed Oreo cookies
Directions
- Lightly grease an 8-inch square baking dish with non-stick spray and set aside.
- Mix the crushed Oreos and melted butter in a bowl. Press this mixture into the greased dish. Cover and freeze for at least 30 minutes.
- Combine the instant pudding mix and milk in a bowl. Whisk until smooth, then cover and refrigerate for 20 minutes to set.
- In a separate bowl, beat the cream cheese and confectioners’ sugar until fluffy. Fold in 1 cup of whipped topping and spread this mixture over the frozen crust.
- Spread the chocolate pudding mixture over the cream cheese layer.
- Spread the remaining whipped topping over the pudding layer. Sprinkle the top with crushed Oreo cookies.
- Cover and refrigerate for at least 4 hours or freeze for 90 minutes before slicing to serve.
Storing Suggestions:
Store the Oreo Lasagna covered in the refrigerator for up to 4 days. You can also freeze it for up to 1 month; thaw in the refrigerator before serving.
FAQs:
Can I use a different type of cookie for the crust?
Yes, you can substitute the Oreo cookies with other types of cookies such as graham crackers or chocolate chip cookies, though the flavor will differ.
How can I make this dessert ahead of time?
You can prepare the Oreo Lasagna up to two days in advance. Keep it covered and refrigerated until ready to serve.
What if I don’t have instant pudding mix?
If you don’t have instant pudding mix, you can make a homemade chocolate pudding and allow it to cool completely before layering it in the lasagna.
Can I use homemade whipped cream instead of store-bought whipped topping?
Yes, homemade whipped cream can be used in place of store-bought whipped topping. Whip 1 cup of heavy cream with 2 tablespoons of sugar until stiff peaks form, then use as directed.
What if my crust is too crumbly?
If your crust is too crumbly, try adding an additional tablespoon of melted butter to help bind the crumbs together more effectively.
How should I cut the Oreo Lasagna to get clean slices?
For clean slices, use a sharp knife dipped in hot water. Wipe the knife clean between each cut to ensure neat pieces.
No-Bake Oreo Lasagna
Ingredients
- 16 crushed Oreo cookies
- 4 tablespoons melted butter
- 4 ounces cream cheese
- 1/2 cup confectioners' sugar
- 1 cup whipped topping
- 1 box 3.9 oz instant chocolate pudding mix
- 1 1/2 cups milk
- 8 ounces whipped topping minus 1 cup
- 8 crushed Oreo cookies
Instructions
- Coat an 8-inch square baking dish with non-stick spray. Set aside.
- In a bowl, combine the crushed Oreos and melted butter. Press the mixture into the prepared dish. Cover and freeze for at least 30 minutes.
- Mix the pudding mix and milk in a bowl. Whisk until smooth, cover, and refrigerate for 20 minutes to set.
- Beat the cream cheese and powdered sugar together in another bowl until fluffy. Fold in the 1 cup of whipped topping and spread this over the frozen crust.
- Layer the chocolate pudding mixture on top.
- Spread the remaining whipped topping over the pudding layer. Sprinkle the top with crushed Oreo cookies.
- Cover and refrigerate for at least 4 hours or freeze for 90 minutes before slicing to serve.
