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Oreo Lush – also called Oreo delight, is a dessert lasagna with four layers of Oreo cookie goodness! Oreo cookie crust, Oreo cheesecake, chocolate pudding, and Oreo whipped cream topping makes this Oreo dessert one of my family’s favorite desserts ever!
If you love layered no bake dessert recipes then you must try my Strawberry Cheesecake Lush, Chocolate Lush Dessert, Chocolate Peanut Butter Lush, or this Coconut Cream Lush.
No Bake Oreo Layer Dessert (Oreo Lasagna)
Oreo lush is a rich and creamy no bake dessert that also happens to be a great make-ahead dessert too! Make this layered dessert lasagna that has four luscious layers – an Oreo cookie crust, a sweet cream cheese layer with crushed Oreos, layer of chocolate pudding, and finished off with a layer of crushed Oreo whipped cream.
It’s the perfect dessert for feeding a crowd that’s sure to be a hit with everyone. The best thing about this no bake dessert is that it needs chill time in the fridge which means you can make it the day before.
Oreo desserts and cookies & cream desserts are my family’s favorite dessert combination! One of my kids asks for this Oreo Cream Pie every year for his ‘birthday cake’. Or try this no bake Oreo Icebox Cake, Oreo Fudge, Layered Oreo Dessert, or Cookies & Cream Brownies. Lots of options for all the Oreo lovers.
Simple Ingredients Needed To Make Layered Oreo Lush Dessert
Oreo Crust Ingredients
- Oreo Cookies : You will need 26 whole regular Oreos for this recipe. Because of the cookies & cream chocolate dessert it’s best to use the classic Oreo cookies.
- Melted Butter : I use salted butter but unsalted butter can be used if preferred.
Oreo Cheesecake Layer Ingredients
- Cream Cheese : Make sure the cream cheese is room temperature or slightly softened (but not warm) to avoid lumps in the cheesecake mixture. Set the cream cheese out no longer than 2 hours prior to making the dessert. I also recommend using full-fat cream cheese for the best taste, thickness, and texture.
- Powdered Sugar
- Vanilla Extract
- Cool Whip
- Crushed Oreo Cookies : You want the cookies roughly chopped and not in fine crumbs. Use a cutting board and a knife to rough chop int medium to large sized pieces OR put the cookies inside a Ziploc bag and use something heavy to smash them slightly.
Chocolate Pudding Layer Ingredients
- Instant Chocolate Pudding
- Half and Half : It’s best to use a higher fat milk to help the pudding layer thicken – whole milk works great also but I do not recommend using any milk lower in fat than 2% milk.
Oreo Whipped Cream Topping Ingredients
- Cool Whip
- Crushed Oreo Cookies
How To Make This Oreo Lovers Dessert
Prepare a 9×13 baking dish by spreading softened butter or shortening into the bottom of the dish. You can also spray it lightly with nonstick cooking spray. Set aside for later.
Make The Oreo Crust : Place the Oreos into food processor and process on high speed until they are fine crumbs. Gradually add in the melted butter, while the processor is running on low speed, and process until the crumbs start to clump together and are evenly coated. Firmly press the crumbs into the prepared pan and place it in the freezer for 15-20 minutes.
Make The Oreo Cheesecake Layer : In a mixing bowl, using an electric mixer, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Add in the cool whip and mix on low speed just until everything is thoroughly mixed. Stir in the crushed Oreo cookies and set the bowl aside.
Make The Chocolate Pudding Layer : In a medium bowl, whisk together the instant chocolate pudding mix and half and half until it starts to thicken. Set the pudding off to the side and let it sit for 3-5 minutes so it can thicken even more.
Assemble The Oreo Lush : Spread the cream cheese mixture on top of the cookie crust making sure to spread it all the way to the edges of the pan to form an even layer. Spoon the chocolate pudding mixture over top of the cream cheese layer in an even layer. Finally, smooth the whipped topping over top of the pudding layer. Cover the pan with plastic wrap or a lid and refrigerate for at least 6 hours, but overnight is best. When ready to serve, garnish the top of the whipped cream with the crushed Oreo cookies. Cut into slices and enjoy chilled.
Variation & Substitution Ideas
- Double Stuf Oreo Cookies : If using double-stuf Oreo cookies, only use 4 tablespoons of melted butter.
- Butter : Unsalted butter or salted butter can both be used in this recipe; whichever you prefer. I always bake using salted butter for everything.
- Don’t Want To Use Cool Whip? : To replace the Cool Whip in the recipe you will need to do the following. Add 3 cups of heavy whipping cream into a mixing bowl along with 3/4 cup powdered sugar. Beat on low speed using an electric hand mixer, start at low and increase as it thickens, until stiff peaks form. Use half of this for the oreo cheesecake layer and the other half for the final top layer of whipped cream.
How To Store Leftover Lush Dessert Recipe
Keep any leftovers inside the baking dish and cover the pan with a lid or plastic wrap. You can also place individual slices of Oreo lush inside an airtight center and store it in the fridge. Leftovers last 3-4 days.
Oreo Lush Layered Dessert Tips
- Make sure your are using instant chocolate pudding mix and not the cook n’ serve pudding mix. They look similar so double check that the box says instant pudding mix and that the directions
- Use softened cream cheese to avoid lumps in the cheesecake mixture.
- Serve each slice garnished with additional Oreo chunks, a mini Oreo cookie, chocolate syrup, and/or extra whipped cream. I don’t think it needs anything else but you could add extras to make it pretty for serving.
- This dessert needs at least 6 hours of chill time in order for the layers to thicken and the flavors to develop. Refrigerating overnight is actually best and preferred – which makes this recipe a great make-ahead dessert because you can make it the day before and let it chill in the fridge until the next day.
Oreo Lush
Ingredients
Oreo Crust
- 26 Oreo cookies
- 1/2 cup (1 stick) butter melted
Oreo Cheesecake
- 2 bars (8 oz each) cream cheese room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip thawed
- 1 cup crushed Oreos
Chocolate Pudding
- 1 box (5.9 oz) instant chocolate pudding mix
- 2½ cups half and half
Whipped Cream Topping
- 8 ounces Cool Whip
- 3/4 cup crushed Oreos
Instructions
- Prepare a 9×13 baking dish by spreading softened butter or shortening into the bottom of the dish. You can also spray it lightly with nonstick cooking spray. Set aside for later.
- Make The Oreo Crust : Place the Oreos into food processor and process on high speed until they are fine crumbs. Gradually add in the melted butter, while the processor is running on low speed, and process until the crumbs start to clump together and are evenly coated. Firmly press the crumbs into the prepared pan and place it in the freezer for 15-20 minutes.26 Oreo cookies, 1/2 cup (1 stick) butter
- Make The Oreo Cheesecake Layer : In a mixing bowl, using an electric mixer, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Add in the cool whip and mix on low speed just until everything is thoroughly mixed. Stir in the crushed Oreo cookies and set the bowl aside.2 bars (8 oz each) cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, 8 ounces Cool Whip, 1 cup crushed Oreos
- Make The Chocolate Pudding Layer : In a medium bowl, whisk together the instant chocolate pudding mix and half and half until it starts to thicken. Set the pudding off to the side and let it sit for 3-5 minutes so it can thicken even more.1 box (5.9 oz) instant chocolate pudding mix, 2½ cups half and half
- Assemble The Oreo Lush : Spread the cream cheese mixture on top of the cookie crust making sure to spread it all the way to the edges of the pan to form an even layer. Spoon the chocolate pudding mixture over top of the cream cheese layer in an even layer. Finally, smooth the whipped topping over top of the pudding layer.8 ounces Cool Whip
- Cover the pan with plastic wrap or a lid and refrigerate for at least 6-8 hours, but overnight is best. When ready to serve, garnish the top of the whipped cream with the crushed Oreo cookies. Cut into slices and enjoy chilled.3/4 cup crushed Oreos
Notes
- Double Stuf Oreo Cookies : If using double-stuf Oreo cookies, only use 4 tablespoons of melted butter.
- Butter : Unsalted butter or salted butter can both be used in this recipe; whichever you prefer. I always bake using salted butter for everything.
- Don’t Want To Use Cool Whip? : To replace the Cool Whip in the recipe you will need to do the following. Add 3 cups of heavy whipping cream into a mixing bowl along with 3/4 cup powdered sugar. Beat on low speed using an electric hand mixer, start at low and increase as it thickens, until stiff peaks form. Use half of this for the oreo cheesecake layer and the other half for the final top layer of whipped cream.
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