I have two fantastic no-bake dessert recipes to share with you today. If you enjoy making sweet treats without turning on the oven, these no-bake dessert lasagnas are exactly what you need.
They are simple to put together, use ingredients you probably already love, and are perfect for sharing with friends and family. Let’s make some easy desserts!
Jump to Recipe:
Easy No-Bake Oreo Lasagna Dessert
This Oreo lasagna is a dream for anyone who loves cookies and cream. It has layers of crunchy Oreo crust, a creamy filling, and a fluffy topping.
It’s straightforward to make and a real crowd-pleaser for any gathering or just a sweet evening at home.
Key Ingredients & Tips for Oreo Lasagna
- Perfect Crust: Make sure your Oreo crumbs are fine. This helps the crust hold together well when mixed with melted butter.
- Cream Cheese Smoothness: For a lump-free cream cheese layer, have your cream cheese at room temperature. It will mix much easier.
What You Need
- 1 (14.3 oz) package Oreo cookies
- 6 tablespoons unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 (12 oz) container whipped topping, thawed and divided
- 2 (3.4 oz) packages instant chocolate pudding mix
- 4 cups cold milk (for pudding)
⏱️ Time: 25 minutes prep, 4 hours chill🍽️ Yields: 12 servings
How to Make It
Step 1: Make the Cookie Crust
Start by crushing your Oreo cookies. You can use a food processor for fine crumbs or place them in a bag and use a rolling pin. Mix the crushed Oreos with the melted butter. Press this mixture firmly into the bottom of a 9×13 inch baking dish. Put it in the fridge while you prepare the next layer.
Step 2: Create the Creamy Layer
In a large bowl, beat the softened cream cheese with powdered sugar and 2 tablespoons of milk until smooth. Gently fold in about half of the thawed whipped topping. Spread this mixture evenly over your chilled Oreo crust.
Step 3: Add Pudding and Chill
In another bowl, whisk together the instant chocolate pudding mixes with 4 cups of cold milk until it thickens. Spread this pudding layer over the cream cheese layer. Cover the dish with plastic wrap and chill in the refrigerator for at least 4 hours, or until fully set.
Step 4: Top and Serve
Once the lasagna is firm, remove it from the fridge. Spread the remaining whipped topping over the top. You can garnish with a few extra crushed Oreos if you like. Slice and serve cold.
📝 Final Note
This dessert is best stored covered in the refrigerator. It can stay fresh for up to 3-4 days.
Simple No-Bake Peanut Butter Chocolate Lasagna
If you enjoy the classic combination of peanut butter and chocolate, this no-bake lasagna is for you. It features a crunchy graham cracker base, a creamy peanut butter layer, and a rich chocolate pudding top.
It’s a satisfying sweet treat that’s easy to prepare and perfect for a quick dessert fix.
Key Ingredients & Tips for Peanut Butter Chocolate Lasagna
- Creamy Peanut Butter: Use smooth, creamy peanut butter for the best texture in your filling. Crunchy types can make it harder to spread evenly.
- Setting Time: Give this dessert plenty of time to chill. This allows all the layers to firm up nicely, making it easier to slice and serve.
What You Need
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1/4 cup milk
- 1 (12 oz) container whipped topping, thawed and divided
- 2 (3.4 oz) packages instant chocolate pudding mix
- 3 cups cold milk (for pudding)
⏱️ Time: 20 minutes prep, 3 hours chill🍽️ Yields: 10-12 servings
How to Make It
Step 1: Prepare the Graham Cracker Crust
Combine the graham cracker crumbs with the melted butter in a bowl. Press this mixture firmly into the bottom of a 9×13 inch baking dish. Place the dish in the refrigerator while you get the next layer ready.
Step 2: Mix the Peanut Butter Layer
In a medium bowl, beat the softened cream cheese, peanut butter, powdered sugar, and 1/4 cup of milk until smooth and well combined. Gently fold in about half of the thawed whipped topping. Spread this creamy peanut butter mixture evenly over the graham cracker crust.
Step 3: Add Chocolate Pudding and Chill
In a separate bowl, whisk together the instant chocolate pudding mixes with 3 cups of cold milk until the pudding thickens. Carefully spread the chocolate pudding over the peanut butter layer. Cover the dish with plastic wrap and refrigerate for at least 3 hours, or until it is firm.
Step 4: Top and Serve Cold
Once the dessert has set, spread the remaining whipped topping over the chocolate pudding layer. You can sprinkle some chopped peanuts or chocolate shavings on top for decoration. Cut into squares and serve cold.
📝 Final Note
This no-bake dessert tastes best when chilled for at least 3 hours. Keep any leftovers covered in the refrigerator.