Oreo Lasagna
No-bake dessert with an Oreo cookie crust and layers of sweetened cream cheese, fudge pudding and whipped cream. Topped with more oreos and served chilled.
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.
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