If you’re looking for super easy dessert ideas that everyone will love, you are in the right place. I’ve put together two fantastic no-bake dessert lasagna recipes that are simple to make and perfect for any gathering. Get ready to make some wonderful sweet treats without turning on your oven!
These sweet dessert lasagna recipes are made to be straightforward and fun. I’m sharing all my tips for making both a classic Oreo dessert and a rich peanut butter chocolate version. Let’s get baking (or rather, chilling)!
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Easy Oreo Lasagna Dessert
This Oreo dessert lasagna is a crowd-pleaser and so simple to assemble. You will love the layers of cookie crust, creamy filling, and fluffy topping.
Key Ingredients & Tips for Oreo Lasagna
- Crushed Oreos: Make sure your Oreos are finely crushed for the best crust. You can use a food processor or a Ziploc bag and a rolling pin.
- Cream Cheese Softening: Let your cream cheese come to room temperature. This helps it mix smoothly without any lumps in your filling.
- Cool Whip Topping: Gently fold in the whipped topping to keep it light and airy. This makes the top layer perfectly fluffy.
What You Need for Oreo Lasagna
- 1 (14.3 oz) package Oreo cookies, crushed
- 6 tablespoons unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup cold milk
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 (8 oz) container frozen whipped topping, thawed and divided
- Chocolate shavings or extra crushed Oreos for garnish (optional)
⏱️ Time: 20 min prep, 4 hrs chill🍽️ Yields: 8-10 servings
How to Make Oreo Lasagna
Step 1: Make the Cookie Crust
Mix the crushed Oreo cookies with the melted butter in a medium bowl. Press this mixture firmly into the bottom of a 9×13 inch baking dish. Put this in the refrigerator to chill while you prepare the next layers.
Step 2: Prepare Cream Cheese and Pudding Layers
In a large bowl, beat the softened cream cheese with sugar until it’s smooth and fluffy. Fold in about half of the whipped topping. Spread this cream cheese layer evenly over your chilled Oreo crust. In a separate bowl, whisk together the cold milk and instant vanilla pudding mix for 2 minutes until it thickens. Carefully spread the pudding layer over the cream cheese layer.
Step 3: Top and Chill
Gently spread the remaining whipped topping over the pudding layer. If you like, sprinkle with chocolate shavings or more crushed Oreos. Cover the dish and chill your Oreo lasagna in the refrigerator for at least 4 hours, or until it is set. This makes it easy to slice and serve.
📝 Final Note
For best results, make this Oreo dessert a day ahead. The longer it chills, the better the layers will set and the flavors will come together.
Simple No Bake Peanut Butter Chocolate Lasagna
This peanut butter chocolate lasagna is perfect for anyone who loves that classic flavor combination. It’s an easy no-bake dessert that tastes incredibly rich and satisfying.
Key Ingredients & Tips for Peanut Butter Chocolate Lasagna
- Graham Cracker Crust: Press your graham cracker crust down very firmly. This helps it hold together well when you slice the dessert.
- Smooth Peanut Butter Layer: Use creamy peanut butter and beat it well with the cream cheese. This ensures a smooth, easy-to-spread layer.
- Instant Pudding: Make sure your chocolate pudding is fully thickened before spreading it. This keeps your layers separate and neat.
What You Need for Peanut Butter Chocolate Lasagna
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 (8 oz) container frozen whipped topping, thawed and divided
- 2 (3.9 oz) packages instant chocolate pudding mix
- 3 1/2 cups cold milk
- Mini chocolate chips or chopped Reese’s for garnish (optional)
⏱️ Time: 25 min prep, 3 hrs chill🍽️ Yields: 8-10 servings
How to Make Peanut Butter Chocolate Lasagna
Step 1: Prepare Graham Cracker Crust
Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Press this mixture firmly into the bottom of a 9×13 inch baking dish. Place it in the refrigerator to chill for about 15 minutes.
Step 2: Make Peanut Butter and Pudding Layers
In a large bowl, beat the softened cream cheese, peanut butter, and powdered sugar together until smooth. Gently fold in about half of the whipped topping. Spread this peanut butter layer evenly over the chilled graham cracker crust. In another bowl, whisk the instant chocolate pudding mix with cold milk for 2 minutes until it thickens. Spread this chocolate pudding layer over the peanut butter layer.
Step 3: Finish and Chill
Spread the remaining whipped topping over the chocolate pudding layer. If you like, sprinkle with mini chocolate chips or chopped peanut butter cups. Cover the dish and chill your no-bake lasagna in the refrigerator for at least 3 hours, or until fully set. This makes for clean slices when serving.
📝 Final Note
You can adjust the sweetness of the peanut butter layer by using less powdered sugar if your peanut butter is already sweet or you prefer less sugar.