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Oreo Lasagna is an easy icebox cake with Oreos layered with vanilla pudding and whipped topping. It’s a great make-ahead dessert that can be kept in the refrigerator for several days. Plus, you only need four ingredients to make it! Cookies and cream dessert fans will love this cool and creamy treat.

One big scoop of Oreo Lasagna being lifted out of the pan


What is Oreo Lasagna?

It gets its name because the ingredients are layered like lasagna. Oreo lasagna cake is also known as an Oreo lush dessert and Oreo icebox cake. You don’t have to turn on the oven or do a bunch of complicated steps – just mix up the pudding and layer it with cookies and whipped cream in a baking dish!

If you love cookies and cream, you will love this Oreo chocolate lasagna.

Overhead shot of all four ingredients needed for Oreo Lasagna

Just 4 Ingredients Needed

  • Pudding Mix: Be sure to use Instant Pudding! I used vanilla pudding mix but you could also use chocolate or cheesecake flavor.
  • Nonfat milk: To make the pudding and for dipping the Oreos.
  • Oreos: Make sure to buy a family pack or party pack because you need quite a few cookies to make this recipe. You can use regular or Double Stuf or any flavored Oreo.
  • Whipped Topping: Cool Whip is the creamy goodness in the lasagna filling.
Overhead shot of Oreos layered in baking dish
Process photo of Oreo lasagna being made

How to Make Oreo Lasagna

  1. Whisk the pudding mix and milk in a bowl until smooth.
  2. Dip cookies in more milk then place them in a single layer in an 8×8” baking dish.
  3. Top the Oreos with half of the pudding and half of the whipped topping. Do a second layer of cookies, pudding, and topping.
  4. Crush the rest of the cookies and sprinkle the cookie crumbs over the top of the whipped topping.
Oreo Lasagna in glass pan with a few servings missing

Variations

  • Love chocolate? Dip the cookies in chocolate milk and make chocolate pudding!
  • You can use any flavor of Oreos (or other sandwich cookies) for this recipe – there are so many options.
  • Switch up the pudding flavor and pair it with Oreos with the same flavor or complementing flavor. You can really have fun and come up with your own special Oreo lush recipe!
  • Make it a sugar-free dessert with sugar-free Oreos, pudding mix, and whipped topping.
One serving of oreo lasagna on a plate

Expert Tips

  • You can use any flavor of pudding mix, so have fun experimenting with changing up the flavor!
  • I don’t recommend using non-dairy milk for this recipe. The pudding won’t set up right, so stick with nonfat, 2%, or whole milk.
  • Why dip the cookies in milk? They won’t soften with the pudding like other lasagna recipes that call for graham crackers, so dipping them in milk helps them get started softening.
One serving of oreo lasagna on a plate

Storage & Making Ahead

  • You have to let it chill several hours so it’s great for making ahead, up to 2 days.
  • This will keep in the refrigerator for three days; keep it covered with plastic.
  • I don’t recommend freezing it.
One serving of oreo lasagna on a plate

Oreo Lasagna Recipe

5 from 4 votes
This Oreo Lasagna Recipe only takes four ingredients! Cookies and cream dessert fans will love this cool and creamy treat.

Recipe Video

Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Yield 12 servings
Serving Size 1 serving
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Ingredients
 

  • 1 3.4 ounce box instant vanilla pudding
  • 2 ½ cups nonfat milk , divided
  • 36 Oreos (any flavor)
  • 1 8 ounce container whipped topping
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Instructions

  • Whisk pudding mix and 2 cups nonfat milk until smooth. Let set until thickened, approximately 5 minutes.
  • Place remaining ½ cup milk in a small bowl or measuring cup. Dip 16 Oreos, one at a time, in milk and layer them on the bottom of an 8×8-inch pan.
  • Layer the Oreos with half of the pudding. Then top with half of the whipped topping.
  • Dip another 16 Oreos, one at a time, in the milk and place on top of the whipped topping layer. Add the rest of the pudding, then the rest of the whipped topping.
  • Place remaining 4 Oreos in a bag and roll with a rolling pin to crust (or use a knife to chop them finely). Sprinkle crumbs on the top of the whipped topping.
  • Cover tightly and chill at least 4 hours before serving (overnight is best).
  • Store in refrigerator for up to 3 days.

Recipe Notes

• To have enough Oreos, be sure to buy a family size or party size package.
• Use any flavor pudding mix!
• Use nonfat or regular milk, but not non dairy (pudding mix won’t set up properly with non dairy milk)
• Make it sugar-free: use sugar free pudding mix, sugar free whipped topping and sugar-free Oreos.

Recipe Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 161mg | Potassium: 170mg | Fiber: 1g | Sugar: 17g | Vitamin A: 105IU | Calcium: 75mg | Iron: 4mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 4 votes (4 ratings without comment)

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6 Comments

    1. I haven’t tried it – I worry about making pudding with nondairy milk, I’ve heard it doesn’t work properly.

      Reply

    1. I have never made pudding mix with evaporated milk – googling said yes so let me know if it works!

      Reply

    1. Yes you can – just use freshly whipped cream. It won’t last as long though – so eat within a day or so.

      Reply