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A&E >  Food

Dorothy Dean Presents: Oreo lasagna

UPDATED: Tue., March 5, 2019

By Audrey Alfaro For The Spokesman-Review

Do you know what chocolaty and creamy confection is 71 percent cookie and 29 percent creme filling?

If you guessed Oreos, you’re correct!

And today we honor “milk’s favorite cookie” with National Oreo Cookie Day.

Observed annually on March 6, this delicious holiday marks the day Oreos were first introduced 107 years ago.

So get your glass of milk ready, we’re celebrating!

But instead of dunking your cookies, you’ll be washing them down in this heavenly layered dessert, Oreo Lasagna.

It’s light and easy, and did I mention no baking is required?

With a crunchy Oreo crust, sweet cream cheese layer, velvety chocolate pudding and airy whipped topping, this dreamy confection is made divine with a sprinkle of mini chocolate chips that add bits of texture and pure bliss.

This dessert can be made a day or two in advance, making it perfect for dinner parties, holidays and potlucks.

And I’m sure you’ve seen all the many different flavors that America’s favorite cookie now offers. There’s mint, birthday cake, peanut butter, coconut, red velvet, lemon and numerous others. These flavors can be used, instead of the original, when making the crust. And you can also swap out your pudding flavor and toppings to go along with it.

With so many options, don’t let National Oreo Cookie Day hold you back – because along with milk, this recipe is best enjoyed daily.

Oreo Lasagna

Adapted from centercutcook.com

1 package regular Oreo cookies (not Double Stuf) – about 36 cookies

6 tablespoon unsalted butter, melted

8 ounces cream cheese, softened

2 tablespoons cold milk

1/4 cup sugar

12-ounce tub whipped topping, divided

2 (3.9 ounce) packages Chocolate Instant Pudding

3 1/4 cups cold milk

1 1/2 cups mini chocolate chips

Crush Oreo cookies into fine crumbs with either a food processor or by sealing them in a zip top and crushing them with a rolling pin.

Place the crumbs into a large bowl and stir in melted butter until combined.

Pour mixture into a 9-by-13 inch baking dish and press the crumbs into the bottom of the dish to make the crust. Place the pan in the refrigerator to chill.

Beat the cream cheese with a mixer until light and fluffy. Add in 2 tablespoons of milk and sugar, and mix well. Fold in 1 and 1/4 cups whipped topping. Spread mixture over the crust. Return to fridge to chill.

In a bowl, combine the chocolate pudding and milk. Whisk until thick and then spread over the top of the cream cheese layer. Place back in the fridge for another 5-10 minutes so pudding can set.

Once pudding has set, spread remaining whipped topping over top and sprinkle on mini chocolate chips. Refrigerate for at least 4 hours before serving.

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