No-Bake Christmas Oreo Lasagna | Easy Holiday Dessert Recipe
Make the ultimate holiday dessert with this no-bake Christmas Oreo lasagna. Layers of Oreos, cheesecake filling, chocolate pudding, and whipped cream topped with festive sprinkles — perfect for parties and family gatherings.
Equipment
- 9×13-inch pan (glass or metal)
- Food processor or rolling pin + bag (for crushing Oreos)
- Mixing bowls
- Hand mixer
- Spatula & offset spatula
- Plastic wrap (for chilling)
Ingredients
- 36 Oreos (regular, Double Stuf, or holiday edition), crushed
- 6 tbsp melted butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 16 oz whipped topping (divided)
- 2 packages (3.9 oz each) instant chocolate pudding mix
- 3 cups cold milk
- ½ cup crushed peppermint candy or candy canes
- Holiday sprinkles, mini Oreos, or shaved chocolate for decoration
Instructions
- Crust: Crush Oreos into fine crumbs. Mix with melted butter. Press firmly into 9×13 pan. Chill 10 minutes.
- Cream layer: Beat cream cheese with powdered sugar until smooth. Fold in 1 cup whipped topping. Spread evenly over crust.
- Pudding layer: Whisk pudding mixes with cold milk until thick. Spread gently over cream layer. Chill 15 minutes.
- Top layer: Spread remaining whipped topping evenly. Smooth with offset spatula.
- Decorate: Add sprinkles, crushed candy canes, or mini Oreos.
- Chill: Cover with plastic wrap. Refrigerate 4–6 hours (overnight preferred). Slice with sharp knife, wiping between cuts.
Notes
- Make-ahead: Assemble up to 24 hours in advance; decorate just before serving.
- Storage: Refrigerate 3–4 days; crust softens but remains tasty.
- Freezing: Freeze well-wrapped up to 1 month; thaw overnight in fridge. Add crunchy toppings after thawing.
- Variations: Use peppermint Oreos, swap pudding flavors (dark chocolate, white chocolate), or add festive mix-ins like marshmallows or pretzels.
- Dietary tweaks: Gluten-free Oreos for GF version; vegan cream cheese, plant milk, and dairy-free whipped topping for vegan adaptation.