Oreo Lasagna Chocolate Delight (Print Version)
# Ingredients:
→ Crust
01 -
48 Oreo cookies, finely crushed
02 -
140 grams salted butter, melted
→ Cream Cheese Layer
03 -
340 grams cream cheese, at room temperature
04 -
90 grams powdered sugar
05 -
225 grams whipped topping (such as Cool Whip), thawed
06 -
1 teaspoon vanilla extract
07 -
6 Oreo cookies, finely crushed
→ Pudding Layer
08 -
720 millilitres half and half or whole milk
09 -
220 grams instant chocolate pudding mix
10 -
6 Oreo cookies, finely crushed
→ Topping
11 -
225 grams whipped topping (such as Cool Whip), thawed
12 -
12 Oreo cookies, finely crushed
# Instructions:
01 -
Combine 48 finely crushed Oreo cookies with melted salted butter in a large bowl until fully incorporated. Transfer the mixture to a 23x33 cm baking dish and press firmly into an even layer. Refrigerate while assembling the next layer.
02 -
In a separate bowl, beat cream cheese and powdered sugar with a mixer until smooth and creamy. Add whipped topping and vanilla extract, blending until well combined. Gently fold in crushed Oreos. Spread evenly over the chilled crust and refrigerate.
03 -
In a large bowl, whisk together half and half or whole milk with instant chocolate pudding mix until thickened. Fold in additional crushed Oreos. Smooth the pudding layer over the cream cheese mixture and refrigerate for 5 minutes.
04 -
Spread the remaining whipped topping evenly over the pudding layer. Sprinkle the top with 12 finely crushed Oreo cookies.
05 -
Refrigerate for a minimum of four hours to ensure the layers are set before slicing and serving.
# Notes:
01 -
Ensure cream cheese is brought to room temperature for a smoother filling.
02 -
For best texture, chill the dessert overnight before serving.