White Chocolate Lasagna

A layered lasagna dessert with white chocolate curls on top.

White Chocolate Lasagna - also called a layered lush dessert - is a creamy, fluffy, one pan dessert featuring layers of whipped cream, white chocolate pudding, cream cheese, and a buttery Golden Oreos cookie crust.

Course Dessert

Cuisine American

Keyword white chocolate lasagna, white chocolate lush

Prep Time 25

Chill Time 6

Total Time 6 25

Servings

Calories 373kcal

Author Jessica - Together as Family

Ingredients

Oreo Cookie Crust

1 package (13.29 oz) Golden Oreos
1/2 cup (1 stick) butter melted

Cheesecake Layer

2 bars (8 oz) cream cheese room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
8 ounces Cool Whip thawed

White Chocolate Pudding Layer

2 boxes (3.3 oz) instant white chocolate pudding
2¾ cups half and half

Whipped Cream & Garnish

8 ounces Cool Whip thawed
white chocolate curls and/or white chocolate chips

Instructions

Grease a 9x13 baking dish or pan with butter or shortening. You can also spray it lightly with cooking spray. Set aside.
Make The Oreo Cookie Crust : Place Oreos into a food processor and process on high speed until it becomes fine crumbs. With the speed on low, slowly pour in the melted butter, and continue processing until the crumbs are well coated in butter and start to clump together. Press the golden oreo crumbs firmly into an even layer into the bottom of the prepared dish. Place the crust in the freezer for 20 minutes.
1 package (13.29 oz) Golden Oreos, 1/2 cup (1 stick) butter
Make The Cream Cheese Layer : In a medium bowl, using an electric hand mixer, blend cream cheese, powdered sugar, and vanilla extract until smooth and combined well. Add in the Cool Whip and beat on low speed until well combined. Set the mixture aside until the crust is done freezing.
2 bars (8 oz) cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, 8 ounces Cool Whip
Make The White Chocolate Pudding Layer : Pour the instant white chocolate pudding mix and half and half into a large bowl. Whisk together for 2-3 minutes or until it starts to thicken. Set the bowl aside, so it can thicken even more, for about 3-5 minutes.
2 boxes (3.3 oz) instant white chocolate pudding, 2¾ cups half and half
Assemble Dessert Lasagna : Spread the cheesecake layer evenly over the crust, making sure to spread it all the way to the edges of the pan to create a tight layer. Spread the pudding mixture over top the cream cheese/cheesecake layer. Finally, spread the Cool Whip over top the pudding layer for the final layer. Cover the dessert with plastic wrap or a lid, and refrigerate for at least 6 hours, or overnight is best. When ready to serve, garnish the top of the dessert lasagna with the white chocolate shavings and/or white chocolate chips.
8 ounces Cool Whip, white chocolate curls and/or white chocolate chips

Notes

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 cheesecake layer and the other half for the final top layer of whipped cream.

Cream Cheese Tip : Make sure that the cream cheese is softened to room temperature to avoid lumps in the cream cheese mixture. After you're done mixing the cream cheese along with the sugar and vanilla, make sure the mixture is entirely smooth and lump-free before adding in the Cool Whip.

Chocolate Curls : Use a vegetable peeler to shave the edges of a room-temperature white chocolate bar into curls. If the chocolate bar is too cold then the chocolate curls will be brittle and small. I use a Lindt white chocolate bar, but you can use a white chocolate baking bar, Ghiradelli white chocolate bar, etc.

Cookie Crust Tip : Make sure the cookie crumbs are very firmly and securely pressed and packed into the bottom of the pan so it stays together when you slice the dessert. Take a few minutes and really make sure they are pressed firmly into the baking dish in an even layer.

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