No Bake Chocolate Oreo Lasagna Food

OREO® LASAGNA

Steps:

• Crush chocolate sandwich cookies. Mix in butter. Press mixture into a 9x13-inch baking pan to make the crust. Refrigerate crust.
• Beat cream cheese until fluffy. Add sugar and 2 tablespoons milk; mix well. Stir in 1 1/4 cup whipped topping. Spread mixture onto the crust and refrigerate.
• Mix pudding with 3 1/4 cups milk until thickened, about 5 minutes. Spread over the cream cheese layer. Refrigerate lasagna for 10 minutes.
• Spread remaining whipped topping over the lasagna and sprinkle with chocolate chips. Refrigerate for 4 hours.

CHOCOLATE LASAGNA

Steps:

• Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
• Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
• Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
• In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
• Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

OREO LASAGNA

Steps:

• Crush the whole package of cookies either with a food processor. Save 1 cup to sprinkle on top of dessert lasagna when it's done.
• In a small bowl mix remaining crumbs with melted butter. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish, and press the crumbs into the bottom of the pan.
• Using electric mixer, mix half of Cool Whip, softened cream cheese, and powdered sugar in a large bowl.
• Spread the mixture on top of the oreo crust. Transfer to the refrigerator while you are making the pudding.
• In a bowl, combine chocolate instant pudding with cold milk. Whisk for several minutes until the pudding starts to thicken. Spread the pudding over the previous layer, and let it sit for 10 minutes to firm up the pudding.
• Spread the remaining half of cool whip over the pudding, and sprinkle with reserved Oreo crumbs on top.
• Refrigerate until ready to serve.
• Enjoy!

EASY NO-BAKE CHOCOLATE LASAGNA

Steps:

• Crush the cookies until fine by using a food processor or by putting them in batches in a plastic bag and using a rolling pin to crush. Set aside approximate 3 tablespoons of the crushed cookies to use as a topping later. Melt the butter and combine with the Oreo pieces. Press in a 9 X 13 cake pan. Refrigerate while preparing the next layer.
• Combine softened cream cheese, sugar, milk, and vanilla extract. Fold in cool whip and spread this over the cookie crust. Place back in the refrigerator and continue with the next layer.
• Whisk together the chocolate pudding mix and the milk until it starts to thicken. Spread this over the cream cheese layer and return to the refrigerator for approximately 10 minutes.
• For the final layer, top with the cool whip and sprinkle with reserved crushed Oreos then cover and chill at least 1 hour to set. Keep chilled until ready to serve.

NO-BAKE CHOCOLATE OREO LASAGNA RECIPE

Steps:

• In a food processor or blender, place the Oreo cookies and pulse until they are crumbs.
• Remove one cup and set it aside.
• Into a large bowl, add the remaining Oreo crumbs and the melted butter.
• Mix together well then press onto the bottom of a springform pan or your favorite baking dish that has been lined with parchment paper or wax paper.
• Cover the crust loosely and refrigerate for 30-minutes or freeze for 15-minutes.
• In a large bowl, add 1/2 of the Cool Whip, the powdered sugar, and softened cream cheese. Mix together until smooth using a hand mixer or wooden spoon.
• Spread the cream cheese mixture over the Oreo crust and then cover again and put into the refrigerator for 30-minutes.
• In a new large bowl, add the instant chocolate pudding, instant vanilla pudding, and milk. Whisk or beat for 2 minutes until it begins to thicken.
• Pour over the chilled cheesecake layer.
• Spread the remaining Cool Whip over the top of the pudding mixture.
• Sprinkle the remaining 1 cup of Oreo crumbs over the top of the whipped topping.
• Cover and refrigerate for at least 30-minutes before serving.
• Top with additional whipped cream, strawberries, and Oreo cookies if desired.

NO BAKE CHOCOLATE OREO LASAGNA

Steps:

• Crush the whole package of cookies either with a food processor, or place them in a large ziplock bag and crush them with a rolling pin. Save about 1 cup to sprinkle on top of dessert lasagna when it's done.
• In a small bowl mix remaining crumbs with melted butter. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish, and press the crumbs into the bottom of the pan.
• Using electric mixer, mix half of Cool Whip, softened cream cheese, and confectioners sugar in a large bowl.
• Spread the mixture on top of the oreo crust. Transfer to the refrigerator while you are making a pudding.
• In a bowl, combine chocolate instant pudding with cold milk. Whisk for several minutes until the pudding starts to thicken. Spread the pudding over the previous layer, and let it sit for 10 minutes to firm up the pudding.
• Spread the remaining half of cool whip over the pudding, and sprinkle with reserved Oreo crumbs on top.
• Refrigerate until ready to serve.
• Enjoy!
• *To cut clean, even pieces, place the pan in the freezer for 30 minutes before serving.