Easy No-Bake Christmas Dessert Lasagna with Oreo Crust That Will Wow Your Guests
Learn how to make delicious Easy No-Bake Christmas Dessert Lasagna with Oreo Crust. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 24 Oreo cookies (for crust; you can substitute with chocolate graham crackers if preferred)
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1 cup crushed candy canes or peppermint bark (optional, for a festive touch)
- 1 cup chocolate chips or chopped dark chocolate (for layering)
- Fresh cranberries or pomegranate seeds (for garnish, optional)
Substitutions tip: If you want to lighten it up a bit, swap heavy cream for whipped coconut cream, especially if you’re dairy-free. And don’t worry if you don’t have candy canes—chopped nuts or dried cherries work beautifully for that pop of color and texture.
Instructions
- Begin by pulsing the Oreo cookies in a food processor until they become fine crumbs. If you don’t have a processor, place them in a sealed plastic bag and crush with a rolling pin until fine.
- Pour the melted butter over the crumbs and stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9×9-inch square dish to form the crust. Set it in the fridge while you prepare the layers.
- In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. This reminds me of the mornings spent with Mama Lu, gently folding butter into biscuit dough without a measuring cup in sight—just feel and intuition guiding you.
- In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture, keeping it light and fluffy.
- Spread half of this creamy mixture evenly over the chilled Oreo crust.
- Sprinkle a generous layer of mini marshmallows and chocolate chips over the cream layer. For a festive twist, add crushed candy canes or peppermint bark here.
- Spread the remaining cream mixture over the marshmallow and chocolate layer, smoothing the top.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This chilling time lets the layers meld, much like the way flavors deepened in Mama Lu’s slow-cooked pot roasts.
- Before serving, garnish with fresh cranberries or pomegranate seeds to add a jewel-like sparkle and a burst of tartness.
