Description
Indulge in rich layers of no-bake cookie lasagna with Oreo cookies, cream cheese, and whipped topping. Quick, satisfying, and sure to please.
Ingredients
Scale
- 2 packages (14.3 oz each) chocolate sandwich cookies
- 8 oz (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 2 cups (480ml) cold milk
- 2 packages (3.9 oz each) instant chocolate pudding mix
- 12 oz (340g) whipped topping, thawed and divided
- 1/2 cup (85g) mini chocolate chips
- 2 tablespoons chocolate syrup
Instructions
- Step 1: Begin by preparing your 9×13 inch baking dish with a light coating of cooking spray or line with parchment paper for easy removal. In a food processor, pulse 24 chocolate sandwich cookies until finely crushed. Mix these crumbs with 2 tablespoons of melted butter and press firmly into the bottom of your dish to create a solid foundation for your No-Bake Cookie Lasagna.
- Step 2: In a large bowl, beat the softened cream cheese and sugar until smooth and fluffy, about 2 minutes. Fold in 1 cup of the whipped topping until well incorporated. Spread this mixture evenly over your cookie base, being careful not to disturb the crumbs. This creamy layer provides a delightful contrast to the chocolate elements.
- Step 3: For the chocolate pudding layer, whisk together the cold milk and chocolate pudding mixes in a separate bowl for 2 minutes until it begins to thicken. Let it stand for 5 minutes to set up properly. This waiting period ensures your pudding reaches the perfect consistency – not too runny or too firm.
- Step 4: Coarsely crush the remaining cookies, leaving some larger pieces for texture. Spread half of the pudding mixture over the cream cheese layer, then sprinkle with half of the crushed cookies. The slightly irregular cookie pieces create pockets of crunch throughout your No-Bake Cookie Lasagna.
- Step 5: Repeat with remaining pudding and cookies, creating that signature lasagna-like layering. Gently spread the remaining whipped topping over the final cookie layer, creating a smooth, cloud-like surface. Finish by sprinkling mini chocolate chips across the top and drizzling with chocolate syrup for an eye-catching presentation.
- Step 6: Cover your masterpiece carefully with plastic wrap without touching the surface of the whipped topping. Refrigerate for at least 4 hours, though overnight is ideal for the best texture development. The waiting is the hardest part of making this No-Bake Cookie Lasagna, but the results are absolutely worth it!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg