Oreo Lasagna (No-Bake Chocolate Dessert Everyone Loves aka Oreo Lush)
If you’re looking for an easy, no-bake dessert that tastes like something straight out of a bakery case, this Oreo Lasagna is it. Layers of crushed Oreo cookies, sweetened cream cheese, fluffy whipped cream, rich chocolate pudding, and a touch of coffee come together in one chilled, irresistible dessert.
This is the kind of recipe that disappears fast at potlucks, holidays, and family gatherings — and the best part? You don’t even have to turn on the oven.
Why You’ll Love This Oreo Lasagna
No-bake and easy to make ahead
Perfect for parties, BBQs, and holidays
Rich chocolate flavor without being too heavy
Uses simple grocery store ingredients
Tastes even better the next day
What Is Oreo Lasagna?
Oreo Lasagna (also called Oreo Lush Dessert) is a layered, chilled dessert made in a 9×13 dish. It starts with a crushed Oreo cookie crust, followed by a creamy layer of sweetened cream cheese and whipped cream, then a chocolate fudge pudding layer with Oreo cookies and a splash of coffee for depth, and finally topped with Cool Whip and more Oreo crumbs.
That little bit of coffee in the pudding doesn’t taste like coffee — it just makes the chocolate flavor richer and more intense. It’s the secret ingredient that takes this from good to wow.
Ingredients
Here’s what you’ll need:
For the Oreo Crust
-
1 family-size package Oreo cookies (2 sleeves,crushed)
- 1/2 c salted butter (melted)
For the Cream Layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 tsp vanilla
- 1 cup thawed Cool Whip (or homemade whipped cream)
For the Chocolate Layer
- 2 3.9 oz boxes chocolate fudge instant pudding
- 3 1/4 c Milk (2% or whole, divided into 3 c and 1/4 c)
- 1 tsp instant coffee granules
- 1 cup Crushed Oreo cookies mixed in
For the Topping
- Remaining Cool Whip
- Remaining Oreo cookie crumbs
How to Make Oreo Lasagna
Make the Oreo Crust
Crush your Oreo cookies into fine crumbs using a food processor. Add melted butter and press evenly into the bottom of a 9×13 dish to form the base.
Cream Cheese Layer
Beat softened cream cheese with powdered sugar and vanilla until smooth. Fold in whipped cream or Cool Whip. Spread this over the Oreo crust.
Chocolate Pudding Layer
Warm 1/4 c milk on the stove and add instant coffee. Remove from the heat once dissolved. Whisk pudding with milk and add in the coffee flavored milk once the putting has set. Fold in crushed Oreo cookies. Spread over the cream layer.
Final Topping
Spread Cool Whip over the pudding layer and sprinkle with the remaining Oreo crumbs.
Chill
Refrigerate for at least 4 hours, but overnight is even better.
Why Add Coffee to Chocolate Pudding?
The small amount of coffee doesn’t make this dessert taste like coffee — it simply intensifies the chocolate flavor. It adds depth and richness, making the pudding taste more “fudge-like” and bakery-style.
If you’re nervous about coffee, you can omit.
Make-Ahead & Storage Tips
• Best made the day before serving
• Stores well in the fridge for up to 3 days
• Keep covered so it doesn’t absorb fridge odors
• Not freezer-friendly (texture changes)
Oreo Lasagna
Ingredients
Crust
- 2 sleeves of a family size pack of Oreos
- 1/2 c salted butter (1 stick) melted
Cream Cheese Layer
- 8 oz cream cheese softened
- 1 c powdered sugar
- 1 1/2 tsp vanilla
- 1 c Cool Whip
Pudding Layer
- 2 3.9 boxes Jell-O Instant chocolate fudge pudding
- 3 1/4 c 2% or whole milk divided into 3 c and 1/4 c
- 1 tsp instant coffee granules
- 1 c smashed Oreo cookies
Topping
- remaining Cool Whip in the 8 oz container
- remaining crushed up Oreos
Instructions
- To a small pan or pot add 1/4 c milk and the instant coffee granules. Heat just until the coffee dissolves. Remove from the heat so it can can cool.
- To a mixing bowl add both boxes of the pudding mix and 3 c milk. Whisk well and set aside to thicken.
- To a food processor add 2 sleeves of Oreos from a family size pack. Process. Add a stick of melted butter to the food processor and pulse until combined. Add the buttery crumb miture to a 9x13 pan and press flat with the bottom of a glass. Place in the refrigerator.
- To a separate bowl or stand mixer add softened cream cheese, powdered sugar and vanilla. Beat until smooth. Fold in 1 cup of the thawed Cool Whip. Set aside.
- By now the coffee milk mixture is ready to be whisked into the pudding (which should be very thick). Whisk until combined.
- Add the remaining sleeve of Oreos to a gallon size ziploc bag and smash with a rolling pin to create large crumbs.
- Add 1 cup of the Oreo crumbs to the pudding. Mix until well combined.
- To assemble, evenly spread the cream cheese layer on top of the Oreo crust followed by all of the pudding mixture. Top with the remaining Cool Whip and Oreo crumbs.
- Refrigerate for 4+ hours. Serve chilled.