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- 24 chocolate sandwich cookies (like Oreos) - 2 cups heavy whipping cream - 1 cup cream cheese, softened - 1/2 cup powdered sugar, sifted - 1 teaspoon pure vanilla extract - 1 cup mini chocolate chips - 1 cup crushed cookies for topping - 1/4 cup chocolate syrup for drizzling These ingredients help create that rich, creamy flavor in the lasagna. The chocolate cookies provide a great base and crunch. The cream cheese and heavy cream make the filling light and fluffy. - Add crushed nuts for crunch. - Use different flavored cookies like vanilla. - Swap mini chocolate chips for other types. - Add fruit like berries for a fresh twist. Customizing your cookie lasagna is easy! You can mix and match flavors based on what you like. - A large mixing bowl - An electric mixer - A spatula - A 9x13 inch dish - Plastic wrap for chilling Having the right tools makes the process smooth. An electric mixer helps whip the cream quickly. The spatula is key for layering. {{ingredient_image_2}} In a large bowl, whip the heavy cream with an electric mixer. Set the speed to medium and mix until you see stiff peaks. This takes about 4-5 minutes. In another bowl, mix the softened cream cheese, sifted powdered sugar, and vanilla extract. Beat this mixture for about 2-3 minutes until it becomes smooth and creamy. Next, you will fold the whipped cream into the cream cheese mixture. Use a spatula for this step. Be gentle to keep the whipped cream light and airy. Once combined, stir in the mini chocolate chips for a sweet crunch. Now, grab a 9x13 inch dish. Start by placing a single layer of chocolate sandwich cookies at the bottom. You can leave them whole or break them into halves for easier layering. Spread half of the cream mixture over the cookie layer. Use a spatula to smooth it out evenly. Add another layer of chocolate cookies on top of the cream. Then, spread the rest of the cream mixture over this layer. Finish with one last layer of cookies on top. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, but overnight is best. This helps the cookies soften and flavors blend. Before serving, take the lasagna out of the fridge. Sprinkle the top with crushed chocolate cookies. Drizzle chocolate syrup all over for an extra sweet touch. Cut the lasagna into squares and serve on dessert plates. You can add a dollop of whipped cream and a sprinkle of mini chocolate chips on top for a nice look! To make perfect whipped cream, start with cold heavy cream. Cold cream whips better and faster. Use a large bowl for more space. Beat the cream on medium speed until stiff peaks form. This usually takes about 4 to 5 minutes. Watch closely. If you over-whip, it can turn into butter. When layering cookies, choose your favorite chocolate sandwich cookies. You can leave them whole or break them in half. Breaking them helps fit better in the dish. Place a single layer of cookies at the bottom. Press them down gently for a stable base. Repeat this until you finish all layers. For a stunning look, cut the lasagna into squares. Place each square on a dessert plate. Add a dollop of whipped cream on the side. This adds charm and taste. Sprinkle mini chocolate chips on top for decoration. A drizzle of chocolate syrup can make it even better. This will impress your guests! Pro Tips Chill for Best Results: Allow the lasagna to chill overnight for the best flavor and texture. This helps the cookies soften perfectly and integrates the flavors beautifully. Use a Mixer: For a smoother cream mixture, ensure your cream cheese is at room temperature and use an electric mixer for both the cream and cream cheese mixtures. Add Variety: Feel free to mix in different types of cookies or flavored cream cheese to customize the lasagna to your taste! Presentation Matters: For an eye-catching presentation, layer the crushed cookies and chocolate syrup just before serving to keep them fresh and appealing. {{image_4}} You can change the flavor of your no-bake cookie lasagna easily. Try using peanut butter cookies instead of chocolate ones. This swap gives a nutty taste that pairs well with the creamy filling. For a lighter twist, use vanilla cookies. They add a sweet touch without being too rich. You can also mix flavors. For instance, alternate between chocolate and vanilla layers. This way, you get a rainbow of taste in every bite. If you want a lighter dessert, use low-fat dairy options. Choose low-fat cream cheese and light whipped cream. These swaps cut calories without losing flavor. You can also use Greek yogurt instead of cream cheese. This adds protein and tanginess. To sweeten, use a sugar substitute like stevia. It keeps the sweetness, but with less sugar. If you have allergies, you can still enjoy this dessert. For gluten-free options, use gluten-free chocolate sandwich cookies. They taste just as good and work perfectly. If you have a dairy allergy, try dairy-free cream cheese and whipped cream. These alternatives won’t change the texture. You can still enjoy a rich dessert without worry. Always check labels to ensure the swaps fit your needs. To store your No-Bake Cookie Lasagna, first cover it tightly. Use plastic wrap or aluminum foil. This keeps the dessert fresh and prevents it from drying out. Place it in the fridge. It will stay good for up to 3 days. If you have leftovers, make sure they are well sealed. For the best taste, eat the dessert within the first 24 hours. This allows the layers to blend well. If you need to keep it longer, consider other storage methods. Avoid adding toppings like chocolate syrup or crushed cookies until you are ready to serve. This helps keep it fresh and tasty. You can freeze No-Bake Cookie Lasagna for longer storage. Wrap it tightly in plastic wrap first, then in foil. Make sure it is airtight. Freeze it for up to 2 months. When ready to eat, thaw it in the fridge overnight. Once thawed, add any toppings before serving. Yes, you can use different cookies. Try vanilla sandwich cookies, peanut butter cookies, or graham crackers. Each type brings its own flavor. Experiment with what you love. Mix and match to create your perfect dessert. The No-Bake Cookie Lasagna lasts about 3 to 5 days in the fridge. Make sure to cover it well. Use plastic wrap or a tight lid to keep it fresh. The longer it sits, the softer the cookies become. If you lack cream cheese, use Greek yogurt or mascarpone cheese. Both create a creamy texture. You can also try cottage cheese. Just blend it smooth before mixing. Each option gives a unique taste. Yes, making it ahead is a great idea! You can prepare it a day or two in advance. Just remember to chill it for at least 4 hours. This helps the flavors meld and the cookies soften. Enjoy a stress-free dessert experience! No-Bake Cookie Lasagna is easy, fun, and tasty. We covered key ingredients, steps, and tips for making it perfect. You can customize flavors and make it healthier too. Remember to chill it before serving for the best taste. Store extras properly to keep it fresh. With these ideas and instructions, you can create your own version. Enjoy every bite of this delightful dessert!

No-Bake Cookie Lasagna Delight

A delicious layered dessert featuring chocolate sandwich cookies and a creamy filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 24 cookies chocolate sandwich cookies (such as Oreos)
  • 2 cups heavy whipping cream
  • 1 cup cream cheese, softened to room temperature
  • 1 2 powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 cup mini chocolate chips
  • 1 cup additional crushed cookies for topping
  • 1 4 chocolate syrup for drizzling

Instructions
 

  • In a large mixing bowl, use an electric mixer to whip the heavy cream on medium speed until stiff peaks form, which should take about 4-5 minutes. In another mixing bowl, combine the softened cream cheese, sifted powdered sugar, and vanilla extract. Beat with the mixer until the mixture is smooth and creamy, approximately 2-3 minutes.
  • Carefully fold the whipped cream into the cream cheese mixture with a spatula. Do this gently to maintain the light and airy texture of the whipped cream. Once fully combined, stir in the mini chocolate chips for added texture and sweetness.
  • Take a 9x13 inch dish and arrange a single layer of chocolate sandwich cookies on the bottom. You may choose to leave them intact or break them in half for easier layering.
  • Using a spatula, evenly spread half of the prepared cream mixture over the layer of cookies, smoothing it out to create an even surface.
  • Place another layer of chocolate sandwich cookies on top of the cream layer, then carefully spread the remaining half of the cream mixture over this layer. Finish by adding one last layer of the remaining chocolate cookies on top.
  • Cover the assembled cookie lasagna tightly with plastic wrap and refrigerate for a minimum of 4 hours, ideally overnight. This chilling allows the cookies to soften and the flavors to develop fully.
  • Just before serving, remove the lasagna from the refrigerator. Sprinkle the top generously with the crushed chocolate cookies and drizzle chocolate syrup over the entire dessert for an extra touch of sweetness.

Notes

For a beautiful presentation, cut the lasagna into squares and serve with a dollop of whipped cream and a sprinkle of mini chocolate chips.
Keyword cookie lasagna, dessert, no-bake