Recipe: Delicious Oreo cookie lasagna

Oreo cookie lasagna. In a closed Ziploc bag, crush the oreo cookies. Combine remaining crushed cookies with melted butter and press on the bottom of the pan. In a small bowl, whip softened cream cheese using a handheld mixer until light and fluffy. In a small bowl mix remaining crumbs with melted butter. Stir until butter is thoroughly incorporated.

If you are on a low carb or keto diet, you will love our Low Carb Chocolate. Look at this dish as a canvas, mix the recipe up with peanut butter, different types of cookies, or just more chocolate. The only limit is your imagination, and the size of your pan. You can cook Oreo cookie lasagna using 7 ingredients and 12 steps. Here is how you cook that.

Ingredients of Oreo cookie lasagna

1. You need 1 of box of Oreo cookies.
2. You need 4 tbsp of butter, melted.
3. You need 8 oz of reduced fat cream cheese, softened.
4. It's 1/4 cup of sugar.
5. It's 2 tbsp of skim milk.
6. Prepare 12 oz of fat free cool whip.
7. You need 6 each of snack pack fat free chocolate pudding cups (or make 1 package of fat free chocolate pudding ahead of time).

In a large mixing bowl, beat together the cream cheese and powdered sugar until completely blended. Stir in ½ cup coarsely chopped oreos. In this No Bake Chocolate Oreo Lasagna, an Oreo crust is topped with layers of chocolatey goodness. A cream cheese layer is followed by a chocolate pudding layer, topped with whipped cream, and garnished with more Oreos.

Oreo cookie lasagna instructions

1. Spray a 9X13 casserole dish with non stick spray.
2. In a closed Ziploc bag, crush the oreo cookies.
3. Set aside 1cup of the cookies for topping.
4. Combine remaining crushed cookies with melted butter and press on the bottom of the pan.
5. In a small bowl, whip softened cream cheese using a handheld mixer until light and fluffy.
6. Mix in sugar, milk and 1 1/4 cups of cool whip until well combined.
7. Spread cream cheese layer over the oreo cookie crust until smooth and even.
8. Layer chocolate pudding on next.
9. Spoon remaining cool whip over pudding and gently smooth.
10. Sprinkle remaining Oreo crumbs.
11. Place in refrigerator for at least 4 hours (overnight is better).
12. Serve and enjoy.

We love quick and easy dessert recipes, especially ones that don't even require an oven. Take a large zip-lock bag and place all the Oreo cookies inside. Seal bag shut and place on counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them to still be chunky and small, but not fine crumbs.