How to make Oreo lasagna
Oreo lasagna is a perfect alternative to cake, or lasagna, or pretty much any food. It’s easy enough that even I could figure out how to make it. Step your food game up with this dish fit for the internet.
I come across a lot of things that make me say, “I should definitely try that.” Whether it’s a recipe for something ridiculous like Oreo lasagna or a new way to sneak alcohol into a game, there are brilliant ideas floating around on which none of us capitalize. That all changes today. It’s time to put some of these to the test and see if it really is that easy to do something awesome. Consider “How to Make Oreo Lasagna” the beginning of my attempt to become the bastard lovechild of Lifehacker and Pinterest.
Let the fun begin. The first step to making Oreo lasagna is to pulverize the Oreos however you see fit. I used a food processor because I have one, and I’m lazy. Ziplock bags and a sledge hammer or calling in the Hulk work too.
Layer 2 is a crazy concoction of cream cheese, milk, sugar, and cool whip. It tastes just like the cream in Oreos, so their secret recipe is out. Knock-off Oreos for everyone! Again, I used a hand mixer because I’m super domestic, but a fork or whisk and some forearm stamina would suffice. I’m confident you’re up for the task.
The third layer is where things started to go wrong. I meant to get instant pudding and bought regular by mistake. I only realized that when it wasn’t getting any thicker. The solution was as simple as tossing it on the stove for a few minutes. By the time it got to a boil the pudding was good to go. In my scramble I forgot to take a picture, but it looked a lot like pouring chocolate pudding on top of a layer of cream. Here’s a terrible photoshop in case you have a terrible imagination.
The penultimate layer is fancy talk for next-to-last. We use the uppity word because the layer only consists of Cool Whip so there isn’t much to talk about. Say “cool.” Say “whip.” Say “Cool Whip.” Cool H-whip.
Finally, just add chocolate chips. I got aggressive with them and recommend that you do the same. No one has ever said, “Man, I wish this cookie didn’t have so many chocolate chips in it.” I went with the big dogs instead of minis too because I don’t play by the rules.
Throw the whole thing in the freezer for an hour, have a few cocktails, and in no time you’re ready for the finest Oreo lasagna the internet has to offer. Even with my pudding debacle it still couldn’t have been easier. Just try to contain your culinary boasting, because like Lil Wayne said, “Real G’s move in silence like lasagna.”
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3.25 cups cold milk
1.5 cups mini chocolate chips
The one question you’ll probably have is, “What aisle is Cool Whip in?” First, you shouldn’t end a sentence in a preposition. Second, it’s in the freezer by the ice cream.
1. Crushing 36 Oreo cookies into fine crumbs with food processor or ziplock bag and a vodka bottle rolling pin.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. (If this doesn’t happen, you screwed up and bought regular instead of instant. Transfer to stove and bring to boil then continue.) Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving
The recipe has been all over, but the oldest place I can find to credit is FoodAddict.