Cookies and Cream Dessert Lasagna — The No-Bake Oreo Treat My Crowd Begs For
You Just Have to Make Sure You Get Your Bite First
Cookies and cream dessert lasagna is the no-bake treat one of my girls asks for on repeat all summer long — and the one I never mind making, because it gives me a perfectly good excuse to beat the daylights out of a package of party-size Oreos . It is layers of crushed Oreos, a fluffy cream cheese filling, rich chocolate pudding, and whipped topping, all stacked up like a lasagna and chilled in the fridge until it’s ready. No oven, which is exactly what I want when it is this hot in Florida — and, full confession, my dishwasher picked this week to quit on me, so a no-mess dessert was non-negotiable. My daughter insists this is really “Oreo Delight,” not lasagna, and honestly? She might be right.
🍰 This one’s in my collection of desserts for a crowd — the ones that travel well and feed a lot of people.
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Watch me make this cookies and cream dessert lasagna from start to finish — or scroll down for the full printable recipe card.
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Cookies and Cream Dessert Lasagna
Start CookingIngredients
- 1 package (24.16 oz) Oreo cookies divided (party size)
- 1 stick salted butter melted (1/2 cup)
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 8 oz whipped topping divided (such as Cool Whip)
- 2 boxes (3.9 oz) instant chocolate pudding mix
- 3 ¼ cups milk
Don’t Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week’s Weekly Meal Plans!Equipment
Method Start Cooking
- Crush 2 rows of Oreos and stir together with the melted butter. Press firmly into the bottom of a 9×13 pan. Refrigerate while you make the next layer.
- In a separate bowl, beat the softened cream cheese, powdered sugar, and 1 cup of the whipped topping until smooth. Spread evenly over the chilled cookie crust.
- Whisk together both pudding mixes and the milk. Let set 5 minutes, then stir in 1 row of crushed Oreos. Spread the pudding-and-cookie mixture over the cream cheese layer.
- Spread the remaining whipped topping over the pudding. Crush the last row of Oreos and sprinkle over the top.
- Refrigerate at least 3 hours (overnight is even better) before serving.
Nutrition
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Notes
Four Weeks of Family-Friendly FoodWhen people gather, I cook. Four weeks of the dinners my crowd asks for — planned, tested, and shopped for. Come see what’s in the cookbook →Why This Cookies and Cream Dessert Lasagna Works
Cookies and cream dessert lasagna gets called a “lasagna” because of how it is built, not because it is any work. There is no oven, no baking, no technique you do not already have — it is honestly just assembly. You crush Oreos, mix a couple of bowls, and layer it all up: cookie crust on the bottom, fluffy cream cheese filling, chocolate pudding stirred with more crushed Oreos, whipped topping, and a final shower of cookies on top. Then the fridge does the rest of the work for you.
The other reason it lives in my summer rotation is that it feeds a crowd from one pan. I have one kid who loves anything and everything cookies and cream, so this shows up a lot around here — and because it is no-bake and travels in a disposable pan, it is exactly the kind of thing I want to carry to a Fourth of July cookout. Inspired by a no-bake recipe I loved from Super Mommy of 1, 2, 3, it has become one of those desserts my family just expects to see on the table.
A Few Things That Make Cookies and Cream Dessert Lasagna Even Easier
- Crush the Oreos right in the bag. Drop the cookies into a zip-top bag, grab your heaviest rolling pin, and go to town — and yes, the whole cookie goes in, cream filling and all. It is the most satisfying two minutes of the recipe, and it keeps the mess off your counter.
- Get your cream cheese good and soft. Cold cream cheese fights you and leaves lumps in the filling. Let it sit out for an hour, or use one of the quick tricks Food Network walks through here, then beat it smooth with a hand mixer before you fold in the powdered sugar and whipped topping.
- Use a disposable pan and thank yourself later. I build this in a disposable 9x13 pan so there is nothing to scrub when the dishwasher is down — and it means I can send the whole thing to a cookout without chasing down my dish afterward.
- Give the pudding a few minutes to set before you layer. Whisk the pudding and milk, then let it sit about five minutes so it firms up. A thicker pudding layer holds its line instead of running into the cream cheese.
- Chill it overnight if you can. Three hours is the minimum, but overnight gives you the best results and lets every layer settle into the next. It is worth the wait.
Cookies and Cream Dessert Lasagna FAQ — The Questions I Get Every Time
How long does cookies and cream dessert lasagna need to chill?
Plan on at least 3 hours in the fridge before you serve it, and overnight is even better. The pudding needs time to set firm and the Oreo crust needs to soften just enough. If you rush it, you will get a delicious puddle instead of neat layers — still tastes great, just messier on the plate.
Can I make cookies and cream dessert lasagna ahead of time?
Yes, and I almost always do. Build the whole pan a day ahead, cover it, and keep it in the fridge until you are ready to serve. It is the perfect make-ahead dessert for a cookout or potluck because the work is done long before anyone shows up.
How long does it keep in the refrigerator?
Keep it covered in the fridge and it is good for up to 4 days. The Oreos on top soften over time, which some of us happen to love. Press a little plastic wrap right onto the surface if you want to keep the topping from drying out.
Can I freeze it?
You can, though it is really built to be a chilled, fridge dessert. If you freeze it, the whipped topping and pudding hold up fine, but the texture softens once it thaws, so let it sit in the fridge before serving. Honestly, it comes together so fast that I usually just make it fresh.
What kind of Oreos should I use?
A party-size package of regular Oreos is what I reach for, and the cream filling gets crushed right in with the cookies — no need to scrape it out. Double Stuf works too, and the flavored Oreos like mint, peanut butter, or golden are a fun way to change it up.
Can I use a different pudding flavor?
Absolutely. Chocolate is the classic for that cookies-and-cream contrast, but vanilla, white chocolate, or even a cookies-and-cream instant pudding all work beautifully. Use whatever your crowd loves best.
How many people does this dessert serve?
A 9×13 pan cuts into about 12 generous squares, which is plenty for a family dinner with leftovers or a spot on a potluck table. It is rich, so a smaller square goes a long way.
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Ingredients
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More Crowd-Pleasing Desserts You’ll Love
- Eclair Squares — the no-bake, pudding-and-Cool-Whip layered dessert that disappears at every potluck.
- Brownie Trifle — box brownies, chocolate pudding, and Cool Whip layered in one pan, and better the next day.
- No Bake Chocolate Oatmeal Cookies — one pot, no oven, done before the kids stop complaining.
- Strawberry Pretzel Salad — the salty-sweet, cream-cheese-and-Cool-Whip layered dessert my grandma always called salad.
- Box Brownie Sundae — one little trick that takes a boxed brownie completely over the top.
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Cookies and Cream Dessert Lasagna — About Stephanie’s Recipes
Stephanie Longstreth is the home cook, mom, and storyteller behind StephanieCooksForACrowd.com. She cooks for a family of seven in Florida — five kids, two cats, and one husband who appreciates a good meal. Four of her children came home through adoption, and family stories are woven into everything she makes and shares. Find her crowd-friendly recipes, weekly meal plans, and real family life on TikTok, Instagram, YouTube, and Pinterest @stephaniecooksforacrowd.