White Chocolate Lasagna
White chocolate lasagna is a decadent dessert with layers of creamy pudding, rich whipped cream, and velvety cream cheese on top of a buttery Oreo cookie crust.
Ingredients
- 14.3 ounces of golden Oreo cookies
- ½ cup butter melted
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 16 ounces Cool Whip divided
- 6.8 ounces instant white chocolate pudding mix
- 3 cups milk
- White chocolate curls for optional garnish
Instructions
- Butter or grease a 9x13-inch rectangular dish and set aside.
- In the bowl of a food processor, chop the Oreo cookies until they are fine crumbs. Add the melted butter and pulse several times until the cookie crumb mixture is evenly combined.
- Press the cookie crumbs into the prepared dish and place them in the freezer while preparing the next layer.
- Beat cream cheese and powdered sugar until fluffy, 1-2 minutes. Add in half of the 16-ounce container of Cool Whip and beat until thoroughly combined.
- Spread the cream cheese layer over the chilled cookie crust and return the dish to the freezer.
- In a large bowl, whisk both packages of pudding mix and 3 cups of milk until the pudding thickens. Spread the pudding layer over the cream cheese layer.
- Top the white chocolate lasagna with the remaining Cool Whip.
- Garnish with white chocolate curls. Refrigerate for at least 1 hour before cutting and serving to allow the layers to firm up.
Notes
Sugar-free white chocolate pudding mix seems to be what most grocery stores stock. We prefer regular white chocolate instant pudding. The Hershey’s brand was available through Amazon and was used here.
I like to use the wrapper from the butter to grease the pan.
Make sure your cream cheese is at room temperature so that it blends nice and smooth and doesn’t leave you with lumps in your cream cheese mixture.
To make white chocolate curls, use a hand peeler and run it along a white chocolate bar to form curls. Alternately, melt some white chocolate over a double boiler. Spread onto the flat surface of a sheet pan and refrigerate until firm. Run a flat spatula or bench scraper along the chocolate to scrape up curls.