Ingredients
- 36 Oreo cookies, crushed
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 16 oz whipped topping, divided
- 1 (3.9 oz) package instant chocolate pudding mix
- 2 cups cold milk
- 1 cup caramel sauce
- 1/4 cup chocolate shavings or mini chocolate chips (optional for topping)
If you’re short on Oreos, feel free to mix in some graham crackers or any other cookies you have on hand. And for a lighter version, swap out the cream cheese for a reduced-fat option, or use sugar-free pudding mix.
Instructions
- Begin by preparing your Oreo crust. In a medium bowl, combine the crushed Oreos and melted butter, mixing until well incorporated. Press the mixture evenly into the bottom of a 9×13-inch baking dish to form the crust. This step always reminds me of my family’s tamale-making days—everyone pitching in, pressing, and patting down to create something delicious.
- In another bowl, beat the softened cream cheese and powdered sugar together until smooth. Gently fold in half of the whipped topping. Spread this creamy mixture over the Oreo crust, smoothing it out with a spatula.
- In a separate bowl, whisk together the pudding mix and cold milk until it begins to thicken. Pour the pudding over the cream cheese layer, spreading it evenly. Allow it to set for about 5 minutes.
- Drizzle a generous amount of caramel sauce over the pudding layer. I always say you can never have too much caramel—the more, the merrier!
- Spread the remaining whipped topping over the caramel layer. For a bit of flair, sprinkle chocolate shavings or mini chocolate chips on top.
- Chill the lasagna in the refrigerator for at least 4 hours or until set. If you’re like me, you might find yourself sneaking a peek into the fridge, eagerly awaiting that first bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International