No-bake Oreo Lasagna Layers (Print Version)
# Ingredients:
→ Crust
01 -
48 Oreo cookies, finely crushed
02 -
10 tablespoons salted butter, melted
→ Cream Cheese Layer
03 -
340 grams (12 ounces) cream cheese, room temperature
04 -
90 grams (3/4 cup) powdered sugar
05 -
227 grams (8 ounces) Cool Whip, thawed
06 -
1 teaspoon vanilla extract
07 -
6 Oreo cookies, finely crushed
→ Pudding Layer
08 -
710 milliliters (3 cups) half and half or whole milk
09 -
220 grams (2 boxes, 3.9 ounces each) instant chocolate pudding mix
10 -
6 Oreo cookies, finely crushed
→ Topping
11 -
227 grams (8 ounces) Cool Whip, thawed
12 -
12 Oreo cookies, finely crushed
# Instructions:
01 -
Combine finely crushed Oreo cookies and melted salted butter in a large bowl. Mix until evenly combined. Press the mixture firmly into the base of a 23x33 cm (9x13 inch) baking dish to form an even crust layer. Refrigerate while preparing the cream cheese layer.
02 -
Using a hand or stand mixer, beat cream cheese and powdered sugar until smooth and creamy. Incorporate Cool Whip and vanilla extract, mixing until fully combined. Gently fold in crushed Oreos. Spread this mixture evenly over the chilled crust. Refrigerate while preparing the pudding layer.
03 -
Whisk half and half (or whole milk) with instant chocolate pudding mix in a bowl until the mixture thickens. Carefully fold in crushed Oreos. Spread the pudding evenly over the cream cheese layer. Refrigerate for 5 minutes to set slightly.
04 -
Spread the remaining Cool Whip evenly over the pudding layer. Sprinkle the finely crushed Oreos over the top. Refrigerate for a minimum of four hours to allow the layers to firm before serving.
# Notes:
01 -
Ensure cream cheese is at room temperature to avoid lumps in the cream cheese layer.