Oreo Lasagna (Print Version)
# Ingredients:
01 -
1 package (13.29 oz) of Oreo Cookies, about 33 in total.
02 -
4 tablespoons melted butter, unsalted.
03 -
2 cups (16 oz) heavy whipping cream, cold.
04 -
2 teaspoons of vanilla essence.
05 -
Half a cup of powdered sugar.
06 -
16 oz of softened cream cheese.
07 -
A quarter cup more powdered sugar.
08 -
One packet of vanilla instant pudding mix (3.4 oz).
09 -
One packet of chocolate instant pudding mix (3.9 oz).
10 -
4 cups of cold whole milk.
# Instructions:
01 -
Break the Oreos down into fine crumbs using a food processor. Drizzle in melted butter bit by bit, pulsing until fully blended. Set aside a small amount of crumbs to decorate later. Firmly press the buttery crumbs into the base of a 9x13 dish. Pop in the fridge to cool and set.
02 -
Pour cold heavy cream into a bowl. Add powdered sugar and vanilla. Use a mixer (hand or stand) to whip it until it reaches soft peaks. Set the whipped cream off to the side.
03 -
Blend the softened cream cheese with powdered sugar in a mixing bowl. Gently fold in half of the whipped cream you made earlier until it’s smooth. Spread this cream cheese mix on top of the Oreo base. Chill the whole thing in the fridge.
04 -
Whisk together the chocolate pudding mix, vanilla pudding mix, and milk for about 2 minutes until it thickens. Lay that pudding mixture on top of the cream cheese layer. Cover it up and tuck it into the fridge for at least 10 minutes.
05 -
Top the pudding layer with the leftover whipped cream, spreading it evenly over the surface. Sprinkle the reserved Oreo crumbs on top for a finishing touch. Chill everything for an additional 20 minutes before serving cold.
# Notes:
01 -
Keep it chilled before serving.
02 -
Let cream cheese come to room temp so it's easier to mix.