And it’s layered like a lasagna, so lasagna it is. I mean – what would you call it?
Ingredients
- 1 family-size package (1 lb 2.12 oz), Oreos (regular – not the thin ones or the Double Stuf)
- ½ cup butter
- 1 (8 oz.) block cream cheese, softened to room temperature
- 1 t vanilla
- 1 cup powdered sugar
- 2 (8 oz.) containers, Cool Whip, thawed and separated
- 1 (3.9 oz.) package, instant chocolate pudding
- 2 cups milk
Directions
This one’s not too difficult but with all the layers I think it looks tougher than it is.Start by crushing the whole package of Oreos in a food processor.
Next, take your butter and melt it. Then, remove 1 cup from the crushed Oreos, set that aside for later, and add the rest of the crushed Oreos to your melted butter. Mix the butter and Oreos together and then transfer them to a 9” x 13” pan. Spread it out and press it down with your fingers until it fully covers the bottom and is about even throughout.
Put the cream cheese in a large bowl, add the vanilla and mix until light and fluffy. Next add in the powdered sugar and mix until fully combined and smooth. Then get one of the containers of Cool Whip and fold (don’t mix) it in. This is your second layer – spread it on top of your crushed Oreo crust.
On to the pudding!
Put the pudding and milk into a bowl and mix with your hand mixer for two minutes (basically you’re just following the box directions). Leave it in the bowl for about 5 minutes to let it start to thicken and then pour that over your cream cheese layer.
Let that set in the refrigerator for about a half hour. Next, get the second tub of delicious, delicious Cool Whip and spread that over the pudding layer.
Finally, take the remaining 1 cup of crushed Oreos and sprinkle that over the Cool Whip, and that’s it – you’re done with the “cooking”.
Loosely cover the pan with plastic wrap or aluminum foil or a lid and chill for at least 4 hours (overnight is great) before serving. And you have Oreo Lasagna…no parmesan required!
Ugly Desserts 