Recipe Background
Killer Dessert Lasagna: Oreo layers and creamy fillings for a sweet start.
It was the kind of first day-of-school breakfast that smelled like anticipation and fresh crayons, full of possibility and promise. But let’s be honest—no one relishes getting dressed early after a summer of late mornings and pyjama days. So, in our household, the answer was dessert for breakfast. This Killer Dessert Lasagna became our little tradition, a way to sweeten the start of the school year. Once I mastered the Oreo cookie layer, perfectly pressed into a 9x13 baking dish, it quickly became the kind of dish I’d whip out to keep things effortless yet spectacular.
The layers unfolded like a delicious plan. Cream cheese was always readily available, warming the house as it reached room temperature on the countertop, while the flick of the electric mixer seemed to announce, 'School bells are near!' My secret touch was folding in that fluffy, imitation whipped topping—a move that guaranteed a charmingly light texture, defying gravity’s usual laws. A sprinkle of reserved Oreo crumbs finished it with familiar flair.
As each school year starts, the dessert lasagna gives us all a little lift. It's impossible not to admire its ambitions, much like the kids knowing each step by heart, methodically preparing for that first bell. If you're in a rush, remember to pull the cheesecake layer from the refrigerator for easier spreading. It’s about readiness and ease—the very essence of this sweet, perennial ritual.
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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