Chocolate Oreo Lasagna
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Chocolate Oreo Lasagna is the perfect no-bake dessert. Four delicious, decadent layers chocolate lovers can’t resist! A great addition to your summer meals, potlucks, and holidays.
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If you are a frequent follower of A Reinvented Mom you know that I love recipes that are easy, kid approved and family-friendly. And the fewer ingredients the better!
I have fallen in love with this easy chocolate dessert. Maybe even more than my other no-bake favorite, Lemonade Pie. But don’t take my word for it, you’ll want to try them both.
Before you get started crushing cookies by hand, I will let you in on a little secret – using the food processor or a blender is the easiest way to make cookie crumb. By blending the cookies you’ll get a perfect cookie powder that is the key for a solid crust layer. And you’ll get a better overall chocolate flavor in the bottom layer.
When it comes to freezing, I recommend portioning out slices & wrapping them individually before stashing in the freezer. Then you can pull out a slice anytime you want (need!) a little chocolate delight.
What Ingredients Do I Need for Chocolate Oreo Lasagna?
Oreos – You can use your favorite brand of chocolate sandwich cookies for the crust and the topping. Get the regular (not double stuffed) cookies.
Cream Cheese – This needs to be softened, so be sure to allow time for that.
Whipped Topping – I recommend using the containers versus the aerosol cans for a more stable layer. And this needs to thaw as well (I usually thaw overnight in the refrigerator).
Pudding mixes – You will need chocolate and vanilla. Make sure you grab the instant kind.
Milk – Cold milk will give you best results. I recommend using whole or 2% for best results.
Toppings – Be sure to check out the topping options below. We’ve made some recommendations but the possibilities are endless!
Other ingredients: butter and sugar.
Can You Make Oreo Lasagna ahead of time?
Yes! You can make it ahead of time and freeze it. If you need it days or weeks in advance, freezing will ensure the cookie layer doesn’t get soggy before serving.
How To Store
It’s best to store in an airtight container, such as this casserole dish with a lid. If you need a disposable pan, these foil pans with lids are a great option.
Your Oreo Lasagna dessert is best when served in the first 3 days.
Tips For Making
- Don’t skip on the chilling times as this firms up the crust. It also keeps the layers thick and creamy.
- To speed up the chilling time for the chocolate cookie crust layer, you can freeze it for 15 minutes.
- When spreading the cookie crust layer, use an offset spatula or gently run a piece of parchment paper over the crust to keep it smooth. After chilling or freezing the layer, use the paper again to smooth out any rough spots.
- Use a blender or food processor to chop the cookies.
- Freeze individual portions for convenience.
Topping Options
- Mini chocolate chips
- Chocolate Jimmie sprinkles
- Oreo chocolate cookie crumbs
- Chocolate curls or shreds
- Chopped nuts
- Peanut butter chips
- Small Reese’s cups, cut in half
- Other favorite chocolate candy
- Crumbled graham crackers
More Easy Decadent Desserts:
**Pin the Oreo Chocolate Lasagna Recipe For Later**
Chocolate Oreo Lasagna
Equipment
- Blender or Food Processor
Ingredients
Crust
- 14.3 ounce package regular chocolate sandwich cookies, (Oreos or similar, do NOT use Double Stuff)
- 1/2 cup unsalted butter, (1 stick)
Layers
- 1 package (8 ounce) cream cheese, softened
- 1/2 cup granulated sugar
- 16 ounce whipped topping,, thawed
- 1 box instant chocolate pudding mix, 3.4 ounce
- 1 box instant vanilla pudding mix, 3.4 ounce
- 3 cups cold milk
Instructions
Crust
- Crush Oreo cookies into fine crumbs using a food processor or blender. Transfer to a large mixing bowl.
- Heat butter in a microwave safe bowl until melted. Add to cookie crumbs & mix well.
- Press crumb mixture into a 13×9 glass casserole dish.
- Chill in refrigerator for at least 30 minutes.
First Layer
- Cream together softened cream cheese and sugar in a medium bowl, beating until smooth.
- Gently stir in 8 ounces (1/2 of the 16 oz container) of whipped topping until smooth).
- Spread over cookie crust. Place in the refrigerator and chill for at least 30 minutes.
Second Layer
- In a large bowl, combine chocolate and vanilla pudding mixes and milk. Beat until smooth and creamy.
- Carefully spread over cream cheese layer. Place in the refrigerator & chill for until pudding set (15-30 minutes)
Third Layer
- Carefully spread the remaining whipped topping over the pudding layer. Sprinkle with your choice of toppings.
- Refrigerate at least 4 hours before serving.
- Refrigerate leftovers.
Notes
- Mini chocolate chips
- Chocolate jimmie sprinkles
- Oreo chocolate cookie crumbs
- Chocolate curls or shreds
- Nuts
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
