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Crunchy Oreo Lasagna

Print Recipe
Prep Time 25 minutes
Resting Time 4 hours
Total Time 4 hours 25 minutes
Servings 20
Calories 304

Ingredients

  • 8 oz cream cheese
  • ½ cup sugar
  • ½ cup baking cocoa
  • 3 ½ tbsp cornstarch
  • 3 cups 2 tbsp milk
  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 package oreos
  • 6 tbsp butter

Instructions

  • All ingredients ready? Let's begin!
  • Set out the cream cheese so it can reach room temperature.
  • In a medium pot, add 3 cups of milk. Heat over medium-high. When the milk begins to simmer, add ¼ cup of sugar, the cocoa powder, and the cornstarch. Use a whisk to mix together.
  • Bring the milk to a boil while stirring constantly.
  • Cook and stir until the mixture thickens, around 2-5 minutes.
  • Transfer the pudding to a bowl and cover it with plastic wrap, pushing it down to rest on top of the surface of the pudding (to prevent a skin from forming).
  • Put the pudding in the fridge for several hours until chilled.
  • In a medium bowl or the bowl of a stand mixer, add the heavy whipping cream, powdered sugar, and vanilla.
  • Whisk together with an electric hand mixer or stand mixer for several minutes until stiff peaks form. Keep whisking it even after the stiff peaks; you want it extra thick. This can also be done by hand but it will take much longer.
  • Cover and place in fridge.
  • Crush the oreos. This can be done in several different ways. The easiest method is to pulse in a food processor until the cookies turn into fine crumbs. Another method is to put all the oreos into a ziplock bag and pressing the air out before sealing it. Use a meat mallet or rolling pin to smash the oreos into crumbs.
  • In a microwave safe bowl, add the butter. Pop it in the microwave for 30 seconds or until melted.
  • Set aside a handful of oreo crumbs and add the rest of the oreo crumbs to the butter and mix well. You can use a spatula, fork, or your hands.
  • Dump the buttered oreo crumbs onto the bottom of a baking dish. I usually use a 9x13 inch dish, but you can use a smaller one if you want thicker layers. Use your fingers to press the crumbs against the dish to form a crust. Put in the fridge.
  • In the bowl of a stand mixer affixed with the paddle attachment, add the softened cream cheese. Or add to a regular bowl and use an electric mixer or a spatula if you do not have a stand mixer.
  • Beat the cream cheese for 3 minutes or until pale and fluffy. Use a spatula to scrape down the sides of the bowl as needed.
  • Add ¼ cup of sugar and 2 tbsp of milk. Continue to mix for a couple of minutes.
  • Remove from the stand mixer. Add the previously made whipped cream and use a spatula to gently fold it together. Do not use an electric mixer for this as you want it to remain fluffy.
  • Get the crust out of the fridge and spread half of the whipped cream cheese mixture across in an even layer.
  • Return to the fridge to let sit for 10 minutes.
  • Take out of fridge and spread the set chocolate pudding across in an even layer.
  • Return to fridge and let sit again for another 10 minutes.
  • Take out of fridge and top with the remaining whipped cream cheese mixture. Spread in an even layer.
  • Sprinkle the rest of the oreo crumbs across the top and refrigerate for several hours to allow it to set.
  • When the oreo lasagna has set, slice and serve. Yum!

Video

Nutrition

Calories: 304kcal | Carbohydrates: 33g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 149mg | Potassium: 185mg | Fiber: 1g | Sugar: 23g | Vitamin A: 569IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 3mg