This no-bake cookie lasagna has become my holiday shortcut for dessert tables and last-minute celebrations. I first made it one December when the oven gave out during a cookie marathon; I had the pantry staples and a craving for something nostalgic and over-the-top. The result was an immediate crowd-pleaser: a crunchy Oreo base, a smooth sweetened cream cheese layer, and two distinct pudding layers that read like a diner parfait on parade. Everyone reached for seconds, and it vanished faster than cookies on a baking sheet.

What makes this dish special is the contrast of textures and the freedom to dress it up for the season. The crushed cookies set into a firm, chocolaty foundation that snaps under a velvety cream cheese layer. The chocolate and vanilla pudding layers bring familiar flavors children love, while a generous cloud of whipped topping softens the sweetness and adds a mousse-like finish. I discovered that a longer chill improves sliceability and deepens the flavors, turning a simple combination into a showstopper that’s easy to scale for a crowd.

Ingredients

• Oreos (36 cookies): Choose classic chocolate sandwich cookies for the deepest flavor. Crushing finely gives a stable crust; use a food processor or seal in a bag and roll with a rolling pin.
• Unsalted butter (1/2 cup): Melted and mixed with the crumbs to bind the crust. Unsalted keeps the sweetness controlled; you can add a pinch of salt if your cookies are very sweet.
• Cream cheese (8 ounces): Full-fat, softened to room temperature for smooth blending. Brands like Philadelphia provide consistent texture and tang.
• Granulated sugar (1/4 cup): Sweetens the cream cheese layer without overpowering. Powdered sugar can be used for a slightly smoother result, but reduce to 3 tablespoons.
• Milk for the cream layer (2 tablespoons): Any milk you have on hand; it loosens the cream cheese for easier folding with whipped topping.
• Vanilla extract (1 teaspoon): Enhances the dairy flavors; pure vanilla gives the best aroma.
• Whipped topping (1 1/2 cups + 1 1/2 cups): Use whipped cream or a stable whipped topping. One portion folds into the cream cheese, the other spreads on top as the finishing cloud.
• Instant vanilla pudding (3.4 ounces): Prepared with 1 1/2 cups cold milk — this yields a thick vanilla layer that contrasts the chocolate.
• Instant chocolate pudding (3.4 ounces): Also prepared with 1 1/2 cups cold milk. For a deeper chocolate taste use Dutch-process hot cocoa powder in addition.
• Cold milk (3 cups total): Divided 1 1/2 cups for each pudding mix. Cold milk gives the instant puddings time to thicken properly.
• Christmas sprinkles and mini M&Ms: Seasonal candies add color and crunch; feel free to swap for chopped nuts or shaved chocolate.

Instructions

Prepare the crust:Crush 36 Oreo cookies to a fine crumb using a food processor or a heavy rolling pin in a sealed bag. Combine the crumbs with 1/2 cup melted unsalted butter and stir until evenly moistened. Press the mixture firmly into the bottom of a 9x13-inch pan using the bottom of a measuring cup for an even, compact base. Chill in the refrigerator for at least 10 minutes to set — this prevents the crust from sliding when you add layers.Make the cream cheese layer:Beat 8 ounces softened cream cheese with 1/4 cup granulated sugar, 2 tablespoons milk and 1 teaspoon vanilla extract until silky and free of lumps. Fold in 1 1/2 cups whipped topping gently to keep the mixture airy. Spread this even layer over the chilled crust with an offset spatula, smoothing to the edges to create a barrier so pudding layers don’t mix with the crust.Prepare the puddings:In two separate bowls, whisk each 3.4-ounce instant pudding mix with 1 1/2 cups cold milk. Whisk briskly for 2 minutes until beginning to thicken; allow 2–3 minutes more to fully set. For best texture, chill the puddings briefly if your kitchen is warm — they should be spoonable but not runny.Layer the puddings:Spoon the chocolate pudding over the cream cheese layer first, spreading gently to cover without disturbing the layer beneath. Next, spoon the vanilla pudding over the chocolate layer, smoothing the top carefully. Chilling the pan 10–15 minutes between layers helps maintain clean divisions if you prefer a defined two-tone effect.Add the final topping and garnish:Spread the remaining 1 1/2 cups whipped topping over the pudding layers in a soft cloud. Press a few decorative dollops with the back of a spoon if desired. Sprinkle with Christmas sprinkles and scatter mini M&Ms or holiday candies across the surface. Cover and refrigerate for at least 4 hours, but overnight yields cleaner slices and a firmer set.

Storage Tips

Store in the refrigerator in the original pan, tightly covered with plastic wrap or with a fitted lid to keep moisture and odors out. It will keep well for 3 to 4 days; after that the cookie crust begins to soften and the colors may dull. For longer storage, cut into squares, place in a single layer on a tray and freeze for 1 hour, then transfer to an airtight container between layers of parchment paper and freeze up to 3 months. Thaw in the refrigerator overnight before serving for best texture.

Ingredient Substitutions

For a gluten-free version, use gluten-free chocolate sandwich cookies in place of Oreos and choose gluten-free instant puddings. For dairy-free needs, substitute dairy-free cream cheese and whipped topping alternatives and use dairy-free puddings prepared with almond or oat milk; expect a slightly different set and mouthfeel. If you prefer less sweetness, reduce the granulated sugar in the cream cheese layer to 2 tablespoons and choose reduced-sugar pudding mixes.

Serving Suggestions

Serve chilled in slices alongside strong coffee or hot cocoa. For a party, plate squares on dessert plates with a small spoon of warm berry compote for brightness or a dusting of cocoa powder for a sophisticated touch. Garnish each portion with a fresh mint leaf or a few extra mini candies to echo the festive topping. This also pairs well with vanilla ice cream for an indulgent duo.

Cultural Background

Layered chilled desserts echo classic American and European trifle traditions but with a modern, convenience-driven twist that rose in popularity with the availability of instant pudding mixes and store-bought cookies. This version leans into nostalgic mid-20th-century pantry shortcuts that make entertaining easier, marrying the simplicity of instant components with the visual appeal of layered puddings and whipped toppings often found at family gatherings.

Seasonal Adaptations

Swap the holiday candies and sprinkles for pastel candies and lemon zest in spring, or use pumpkin spice instant pudding and toasted pecans in autumn for a seasonal twist. For summer cookouts, top with fresh berries and a sprinkle of toasted coconut. Small adjustments to extracts—try peppermint at Christmastime or almond in March—can transform the flavor profile for different celebrations.

Meal Prep Tips

Assemble the base and cream cheese layer the evening before, then prepare puddings and layer them the next day shortly before guests arrive. Keep toppings in separate bowls and finish the assembly 30 minutes before serving to keep the whipped topping pristine. Portioning in advance into individual cups makes transport and serving easier for potlucks and picnics, and chilled single servings are perfect for grab-and-go dessert plates.

This dish makes gatherings effortless: minimal hands-on time, a reliable crowd-pleaser, and endless ways to personalize. I hope you make it your own and discover the little swaps that become your family’s favorite tradition.