Golden Oreo Lasagna Recipe: Easy No-Bake Layered Dessert

Golden Oreo lasagna is a chilled, no-bake dessert made with a buttery Golden Oreo crust, a sweet cream cheese layer, vanilla pudding, and whipped topping. The soft, creamy layers balance the crisp cookie base, and the whole pan can be assembled ahead for a party or potluck.

Ingredients

36 Golden Oreo cookies (about 396 g), for the crust
8 tablespoons unsalted butter (113 g), melted
⅛ teaspoon fine salt (about 0.75 g), optional
8 ounces cream cheese (226 g), softened to room temperature
½ cup powdered sugar (60 g)
2 tablespoons milk (30 ml), plus more only if needed to loosen the cream cheese mixture
1 teaspoon vanilla extract (5 ml)
16 ounces whipped topping (454 g), thawed in the refrigerator and divided into two 8-ounce (227 g) portions
2 packages instant vanilla pudding mix, 3.4 ounces (96 g) each
3 cups cold milk (720 ml), for the pudding
10 Golden Oreo cookies (about 110 g), for the topping

Instructions

Prepare the pan and crust. Set out a 9-by-13-inch (23-by-33-cm) baking dish. Crush the 36 crust cookies, including their filling, into fine crumbs in a food processor. If you do not have one, put them in a sturdy sealed bag and crush them with a rolling pin; aim for small, even crumbs so the base presses together neatly. Stir in the melted butter and optional salt until the crumbs look evenly damp. Press the mixture firmly across the bottom of the dish, paying attention to the corners. Use the flat bottom of a measuring cup to compact it into an even layer.
Mix the cream cheese layer. Beat the softened cream cheese and powdered sugar in a large bowl until smooth, scraping the sides and bottom once or twice. Mix in the 2 tablespoons of milk and vanilla. The mixture should be creamy and spreadable, without lumps. If it feels too stiff to spread, add milk a teaspoon at a time; too much liquid can make the layer loose, so stop as soon as it moves easily from a spatula.
Fold in the first portion of whipped topping. Add one 8-ounce (227-g) portion of thawed whipped topping to the cream cheese mixture. Fold gently with a flexible spatula until the color and texture are uniform. Avoid beating vigorously at this stage, which can deflate the topping and make the layer less airy. Spoon it over the cookie crust, then spread it into an even layer without dragging up the crumbs.
Make the pudding. Put both packages of instant vanilla pudding mix in a clean bowl and pour in 3 cups (720 ml) cold milk. Whisk for about 2 minutes, or for the time stated on the package, until the mixture begins to thicken. Use cold milk and instant pudding, not cook-and-serve pudding; the latter needs stovetop cooking and will not set the same way in this no-bake assembly. Pour the pudding over the cream cheese layer and spread it gently to the edges.
Add the topping and cookies. Spread the remaining 8 ounces (227 g) of whipped topping over the pudding, making a smooth layer with a spatula. Crush the 10 topping cookies into a mix of small crumbs and a few larger pieces, then scatter them evenly across the surface. Press them only very lightly so they stay visible and do not sink into the topping.
Chill until set. Cover the dish without letting the cover touch the topping and refrigerate for at least 6 hours, until the pudding is firm enough to hold clean layers when sliced. For the neatest portions, chill overnight. Cut into 12 squares with a sharp knife, wiping the blade between cuts if desired, and serve cold.

Tips

Use properly softened cream cheese. Let it sit at room temperature until it gives slightly when pressed, usually 30 to 60 minutes depending on the room. Cold cream cheese tends to leave small lumps that are difficult to smooth out once the whipped topping is folded in. Do not microwave it until warm or runny.
Press the crust firmly, but do not pack it excessively. A firmly pressed base is easier to serve, while a loose one crumbles when cut. If the cookies are not crushed finely, larger pieces can leave gaps and make the crust break apart. A few small cookie flecks are fine, but aim for mostly fine crumbs.
Keep the layers tidy. Spread each layer gently from the center toward the edges. If the pudding is still very fluid, wait a minute or two while whisking it occasionally before spreading; do not let it stand so long that it becomes difficult to level. A small offset spatula is useful, but the back of a spoon works too.
Choose substitutions with texture in mind. Reduced-fat cream cheese can make the filling softer, and homemade whipped cream may not hold as firmly as stabilized whipped topping. If using homemade whipped cream, whip it to firm peaks and expect slightly less-defined layers. Use a similar vanilla sandwich cookie if Golden Oreos are unavailable; the flavor will change, but the crust method stays the same.

Serving Suggestions

Serve the dessert straight from the refrigerator so the pudding and cream cheese layers stay firm. For clean squares, use a long, sharp knife and wipe it with a damp cloth between cuts. A thin metal serving spatula helps lift each piece without disturbing the crust. The cookie crumbs on top provide plenty of decoration, though a few extra cookie halves can be added just before serving if you want a more dressed-up platter.

This is a rich, sweet dessert, so modest squares are often enough after a full meal. It pairs well with coffee, unsweetened tea, or fresh berries, whose tartness gives a contrast to the vanilla and cookie flavors. For a buffet, keep the dish chilled until shortly before serving and return it to the refrigerator promptly rather than leaving the whole pan out through a long gathering.

Variations

Make a chocolate-and-vanilla version: Replace one package of vanilla pudding mix with instant chocolate pudding mix, keeping the total milk at 3 cups (720 ml) unless the package directions specify otherwise. Whisk the two flavors together for a marbled pudding layer, or prepare them separately and spread one over the other. The chocolate version tastes more like a cookie-and-cream dessert and looks darker in the center.

Add fruit: Spread a thin layer of sliced strawberries or drained, well-dried canned pineapple over the cream cheese layer before adding the pudding. Keep the fruit layer light; excess juice can soften the crust and loosen the pudding. Fresh berries can also be served alongside instead, which keeps the dessert layers more predictable.

Change the cookie topping: Use a mixture of crushed Golden Oreos and toasted chopped pecans, or scatter white chocolate curls over the whipped topping. For a lemony take, add 1 teaspoon (5 ml) finely grated lemon zest to the cream cheese mixture. These changes keep the same no-bake structure while shifting the flavor or adding a little crunch.

Make individual portions: Assemble the layers in 12 small cups or jars, dividing the crust, fillings, and topping evenly. Press the crust gently into the bottoms rather than trying to compact it as firmly as in a large dish. Chill the portions for at least 6 hours as directed; the smaller servings may be easier to dish out, but they still need time for the pudding to set.

Storage and Reheating

Cover leftovers and refrigerate them within 2 hours of serving. Keep the dessert refrigerated at 40°F (4°C) or below and enjoy it within 3 to 4 days. The cookie topping gradually softens as it sits, and the crust becomes less crisp, but the dessert remains enjoyable while properly chilled. Store pieces in a covered container if the baking dish is too large for your refrigerator.

This dessert is served cold, so it does not need reheating. Freezing is possible, though it changes the texture: the pudding and cream cheese layers may become grainier after thawing, and the cookies soften. For best results, freeze individual portions in airtight containers for up to 1 month, thaw them overnight in the refrigerator, and serve chilled. Do not leave portions to thaw on the counter.

Frequently Asked Questions

Can I make Golden Oreo lasagna the day before?

Yes. It is a good make-ahead dessert because the layers need several hours to set. Assemble it, cover the dish, and refrigerate it overnight. Add the cookie crumb topping before chilling for a softer topping, or reserve some crumbs and sprinkle them on just before serving for a more distinct crunch.

Can I use cook-and-serve pudding instead of instant pudding?

Not without changing the method. Cook-and-serve pudding must be heated according to its package directions and cooled before it is used, while this recipe relies on instant pudding setting with cold milk. Use instant pudding for the stated timings and texture. If you only have cook-and-serve, prepare it separately, cool it completely, and expect the layers to take longer to assemble and chill.

Why is my dessert soft or difficult to slice?

The most common causes are not chilling it long enough, using warm or excess milk, or spreading pudding before it begins to thicken. Refrigerate the assembled dish for at least 6 hours, and use the measured 3 cups (720 ml) of cold milk. If the cream cheese mixture is loose, the next batch may need less added milk; the 2 tablespoons are enough for softened cream cheese in most cases.

Can I make it without a food processor?

Yes. Put the cookies in a sturdy zip-top bag, press out the extra air, seal it, and crush the cookies with a rolling pin or the bottom of a heavy pan. Work in batches if needed so the bag does not split. Mix the crumbs with melted butter in a bowl, then press them into the pan. The filling cookies can stay in the crumbs; there is no need to remove them.

Can I use homemade whipped cream?

Yes, but the topping and filling may not hold their shape as long as versions made with stabilized whipped topping. Whip cold heavy cream to firm peaks, sweetening it lightly if you like, then fold it gently into the cream cheese mixture. Use a separate portion for the top. Keep the dessert cold and plan to serve it within 1 to 2 days for the best definition between layers.

How do I get clean slices without crushing the layers?

Make sure the dessert is thoroughly chilled, then use a sharp knife with a long blade. Cut straight down rather than sawing through the layers, and wipe the blade clean between portions. If the crust feels especially firm, let the pan stand in the refrigerator area for a few minutes rather than warming it on the counter; a slightly softened edge is easier to cut while the center stays cold.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).