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Killer Dessert Lasagna

Diner-StyleNo-CookPotluckSweetVegetarian
Time :3 hours
Yield :16 servings
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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.
Hack it:
Switch the cookie: Swap Oreos for Golden Oreos or Nutter Butters to change the entire vibe.
Adult the flavor: Fold a tablespoon of espresso powder into the chocolate pudding layer.
Fast-forward the chill: Toss the crust in the freezer for 10 minutes to set it instantly.
Upgrade the crunch: Toss a handful of mini chocolate chips into the cream cheese layer.
Leftovers:
Toss a slice of leftover lasagna into a blender with vanilla ice cream and a splash of milk for a mind-blowing, loaded milkshake.
Dessert Parfait Jars: Scoop the leftovers into mason jars, layer with fresh raspberries or strawberries to cut the sweetness, and call it "deconstructed artisan parfaits."
Icebox Bites: Slice the remaining lasagna into small squares, freeze them on a parchment-lined tray, and eat them as frozen, bite-sized ice cream bars.

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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