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Patriotic Oreo Lasagna

A festive no-bake layered dessert made with crushed Oreos, creamy white chocolate pudding, fluffy Cool Whip, and colorful candies, perfect for summer celebrations.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 15 squares
Course: Dessert, Sweet Treat
Cuisine: American, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Layers
  • 36 pieces Oreo cookies, divided (about 3 cups crushed)
  • 2 boxes white chocolate instant pudding mix (3.3 oz each)
  • 3 cups cold milk
  • 1 cup white chocolate chips
  • 8 oz Cool Whip, thawed (plus extra for garnish)
  • 1/2 cup red candies (red M&Ms or similar)
  • 1/2 cup blue candies (blue M&Ms or similar)
  • 2-3 tbsp patriotic sprinkles

Method
 

Preparation
  1. Step 1: Crush Your Oreos - Place about 24 Oreo cookies in a zip-lock bag and crush them with a rolling pin until mostly fine crumbs. Pour into a 9x13 baking dish and press down into a firm layer.
  2. Step 2: Mix the Pudding - In a large mixing bowl, whisk 2 boxes of white chocolate pudding mix with 3 cups of cold milk until smooth and slightly thickened, about 2 minutes.
  3. Step 3: Build the Creamy Filling - Gently fold in 1 cup of white chocolate chips and then 8 oz of thawed Cool Whip until fully combined and smooth.
  4. Step 4: Layer Everything Together - Spread half of the creamy filling over the Oreo base, then sprinkle with crushed Oreos, followed by red and blue candies. Finish with the remaining creamy filling layer.
  5. Step 5: Decorate the Top - Sprinkle patriotic sprinkles over the top layer. Optionally, pipe or dollop extra Cool Whip and add candies on top for decoration.
  6. Step 6: Chill Before Serving - Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the layers set.

Notes

Thaw Cool Whip fully for best texture. Crush Oreos in batches if needed. Chilling overnight improves flavor and texture. Don't freeze, as the layers won't maintain their texture.