White Chocolate Lasagna
A creamy, no-bake layered dessert with a Golden Oreo crust, cream cheese layer, white chocolate pudding, and Cool Whip topping.
Servings: 12 servings
Ingredients
- 1 package (14.3 oz) Golden Oreos about 36 cookies
- 6 tbsp unsalted butter melted
- 8 oz cream cheese softened
- 1/2 cup margarine or butter
- 1 cup powdered sugar
- 16 oz Cool Whip
- 7.8 oz white chocolate instant pudding mix or vanilla pudding mix
- 3 cups milk
- white chocolate bar for shavings/curls
Instructions
- Place the Golden Oreos in a food processor and pulse until finely crushed; alternatively put cookies in a resealable bag and crush with a rolling pin.
- Mix the melted butter into the crushed Oreos until fully combined, then press the mixture firmly into the bottom of a 9x13-inch pan to form an even crust.
- In a medium bowl, beat the softened cream cheese with the margarine or butter and powdered sugar until smooth.
- Fold half of the Cool Whip (about 8 oz) into the cream cheese mixture until evenly incorporated, then spread this layer over the Oreo crust.
- In a separate bowl, whisk the instant pudding mix into the milk until the pudding thickens, about 1–2 minutes, then pour the pudding over the cream cheese layer and smooth it out.
- Top the pudding layer with the remaining Cool Whip and spread evenly.
- Use a vegetable peeler or grater to create white chocolate shavings from the white chocolate bar and sprinkle them over the top.
- Refrigerate the lasagna for at least 1 hour before slicing and serving.
Equipment
- 9x13 inch baking pan
- Food processor or resealable plastic bag and rolling pin
- Mixing Bowls
- Electric Mixer or Whisk
- Spatula
- Measuring Cups and Spoons
Notes
- Use a food processor for the finest crust texture.
- Allow cream cheese to soften for easier mixing.
- Use cold milk when preparing instant pudding for proper thickening.
- Refrigerate at least 1 hour for best slicing.