About
This smooth-operator, Killer Dessert Lasagna, is armed with so many dreamy layers, you won't be able to look away from it! Sitting on top of a sweetly bold Oreo® cookie crumble crust, the creamy cheesecake layer jumps right in and is quickly hugged by a decadent chocolate pudding layer, which finally is embraced and toppled over with a thick blanket of fluffy whipped topping to help soothe all of your sweet tooth cares away. Killer Dessert Lasagna won't let you forget it.
Ingredients
- For the crust:
- 1 (14.3-ounce) package Oreo cookies
- 6 tablespoons unsalted butter, melted
- For the cheesecake layer:
- 1 1/2 (8-ounce) packages cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup confectioners' sugar
- 1 (8-ounce) container imitation whipped topping, refrigerated
- For the pudding layer:
- 2 (3.9-ounce) packages instant chocolate pudding
- 3 1/4 cups whole milk, cold
- For the top layer:
- 1 (8-ounce) container imitation whipped topping, refrigerated
Directions
Step 1 -In a food processor or blender, add the whole Oreo cookies and process until fine crumbs form.
Step 2 -Reserve about 3 tablespoons of the crushed cookies for the topping.
Step 3 -In a large bowl, add the remaining crushed cookies and the melted butter and stir to combine.
Step 4 -In the bottom of a 9x13-inch baking dish, add the cookie mixture and, using a spatula, evenly spread it out to create an even crust.
Step 5 -Transfer the cookie crust to the refrigerator while preparing the cheesecake layer.
Step 6 -In a separate large bowl, add the cream cheese, the vanilla extract, and the confectioners' sugar and, using an electric hand mixer on medium speed, beat to combine until smooth.
Step 7 -Add 1 of the refrigerated containers of the imitation whipped topping to the cream cheese mixture and fold to combine.
Step 8 -Transfer the cookie crust from the refrigerator and carefully and evenly spread the cream cheese mixture over top of the crust.
Step 9 -Transfer the cheesecake to the refrigerator and let it chill while preparing the pudding layer.
Step 10 -In a medium bowl, add the chocolate pudding mix and the milk and, using a clean electric hand mixer on medium-low speed, beat until the pudding thickens slightly.
Step 11 -Transfer the cheesecake from the refrigerator and evenly spread the chocolate pudding mixture over top of the cheesecake layer.
Step 12 -Transfer the dessert back to the refrigerator and let it chill until the pudding sets, about 30 minutes.
Step 13 -Once the pudding layer has completely set, add the remaining container of the imitation whipped topping over the top of the pudding layer and carefully spread it out evenly.
Step 14 -Evenly sprinkle the reserved cookie crumbles over the top of the whipped topping layer.
Step 15 -Cover the dessert and chill it in the refrigerator until it is completely set, about 2 hours.
Step 16 -Serve.
