No-Bake Oreo Lasagna

 Ingredients

 Crust

• 48 Oreo cookies
• 10 tbsp salted butter, melted

 Cream Cheese Layer

• 12 oz (340 g) cream cheese, softened
• ¾ cup powdered sugar
• 8 oz (225 g) Cool Whip (whipped topping)
• 1 tsp vanilla extract
• 6 Oreo cookies, crushed

 Instructions

1. Make the crust

• Crush the 48 Oreo cookies into fine crumbs (food processor or bag + rolling pin works).
• Mix the crushed Oreos with melted butter until fully combined.
• Press the mixture firmly into the bottom of a 9×13 inch dish.
• Chill in the fridge for 10–15 minutes while you prepare the filling.

2. Prepare the cream cheese layer

• In a bowl, beat the cream cheese until smooth and fluffy.
• Add powdered sugar and vanilla extract, then mix again until fully combined.
• Gently fold in the Cool Whip until the mixture becomes light and creamy.
• Stir in the 6 crushed Oreos for extra texture.

3. Assemble the lasagna

• Spread the cream cheese mixture evenly over the chilled Oreo crust.
• Smooth the top with a spatula so it looks even and clean.

4. Chill

• Cover and refrigerate for at least 4 hours, preferably overnight.
• This helps the layers set and makes it easier to slice.

 Optional toppings

• Extra crushed Oreos on top
• Chocolate drizzle
• Whipped cream swirls
• Mini Oreo pieces

Serving tip

Cut into squares using a sharp knife (wipe between cuts for clean layers). Serve cold straight from the fridge.