Instructions

1. Make the Oreo crust: Begin by crushing 24 Oreo cookies into fine crumbs. You can do this by placing the cookies in a ziplock bag and using a rolling pin or pulsing them in a food processor. Once crushed, mix the Oreo crumbs with the melted butter until the crumbs are well coated. Press the mixture into the bottom of a 9×13-inch baking dish, forming an even crust. Place the dish in the fridge to set while you prepare the next layers.
2. Prepare the cream cheese filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and continue mixing until fully combined. In a separate bowl, whip 1 cup of heavy cream until soft peaks form, then gently fold the whipped cream into the cream cheese mixture. This will create a light, fluffy filling for the lasagna.
3. Prepare the pudding layer: In another mixing bowl, whisk together the instant vanilla pudding mix and 3 cups of cold milk. Whisk for about 2 minutes, until the pudding begins to thicken. Once thickened, set aside to firm up further for a few minutes.
4. Assemble the lasagna: Spread half of the cream cheese filling over the prepared Oreo crust in the baking dish. Then, spread half of the pudding layer over the cream cheese filling. Repeat the process with the remaining cream cheese filling and the rest of the pudding layer, smoothing each layer evenly.
5. Chill the dessert: After all the layers are assembled, cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours (or overnight) to allow the layers to set and the flavors to meld together.
6. Garnish and serve: Before serving, garnish the top of the Oreo lasagna with the remaining 12 crushed Oreo cookies and sprinkle mini chocolate chips on top for a chocolatey finish. Slice and serve chilled, enjoying the creamy, rich layers of this indulgent treat!