The Scoop
Eating dessert for breakfast because "it's a tradition" is an executive decision.
This Killer Dessert Lasagna is the ultimate culinary cheat code. It looks like you spent hours meticulously layering a masterpiece, but in reality, you just pressed some Oreos into a pan and let your fridge work some magic.
It’s sweet, nostalgia-fueled, and perfectly acceptable to eat straight from the dish at midnight when everyone is asleep and blissfully unaware of your adventure.
Ingredients
For the crust:
- 1 (14.3-ounce) package Oreo cookies
- 6 tablespoons unsalted butter, melted
For the cheesecake layer:
- 1 1/2 (8-ounce) packages cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup confectioners' sugar
- 1 (8-ounce) container imitation whipped topping, refrigerated
For the pudding layer:
- 2 (3.9-ounce) packages instant chocolate pudding
- 3 1/4 cups whole milk, cold
For the top layer:
- 1 (8-ounce) container imitation whipped topping, refrigerated
Directions
- In a food processor or blender, add the whole Oreo cookies and process until fine crumbs form.
- Reserve about 3 tablespoons of the crushed cookies for the topping.
- In a large bowl, add the remaining crushed cookies and the melted butter and stir to combine.
- In the bottom of a 9x13-inch baking dish, add the cookie mixture and, using a spatula, evenly spread it out to create an even crust.
- Transfer the cookie crust to the refrigerator while preparing the cheesecake layer.
- In a separate large bowl, add the cream cheese, the vanilla extract, and the confectioners' sugar and, using an electric hand mixer on medium speed, beat to combine until smooth.
- Add 1 of the refrigerated containers of the imitation whipped topping to the cream cheese mixture and fold to combine.
- Transfer the cookie crust from the refrigerator and carefully and evenly spread the cream cheese mixture over top of the crust.
- Transfer the cheesecake to the refrigerator and let it chill while preparing the pudding layer.
- In a medium bowl, add the chocolate pudding mix and the milk and, using a clean electric hand mixer on medium-low speed, beat until the pudding thickens slightly.
- Transfer the cheesecake from the refrigerator and evenly spread the chocolate pudding mixture over top of the cheesecake layer.
- Transfer the dessert back to the refrigerator and let it chill until the pudding sets, about 30 minutes.
- Once the pudding layer has completely set, add the remaining container of the imitation whipped topping over the top of the pudding layer and carefully spread it out evenly.
- Evenly sprinkle the reserved cookie crumbles over the top of the whipped topping layer.
- Cover the dessert and chill it in the refrigerator until it is completely set, about 2 hours.
- Serve.
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