Mastering Oreo Lasagna Dessert: How-To

• Start by pouring 1 ½ cups of the nonfat milk into a large mixing bowl. Add the instant vanilla pudding mix and whisk vigorously for about 2 minutes until the mixture thickens. Let it sit for 5 minutes to set properly, creating a smooth, creamy base.
• While the pudding sets, place 24 Oreos in a large plastic bag and crush them into small pieces using a rolling pin or the bottom of a sturdy glass. You want a mix of crumbs and small chunks for texture. Set aside the remaining 12 Oreos whole for layering.
• Take the container of whipped topping and gently fold half of it into the prepared pudding. Use a spatula to combine them until the mixture is light and fluffy, perfect for the creamy layers in the dessert.
• In your 9x13 inch baking dish, begin by spreading half of the crushed Oreos evenly on the bottom. Next, spread half of the pudding-whipped topping mixture on top of the crushed Oreos. Then, layer 6 of the whole Oreos across the pudding layer, spacing them evenly. Repeat the process with the remaining crushed Oreos, pudding mixture, and whole Oreos.
• Finish your Oreo Lasagna Dessert with the remaining whipped topping, spreading it evenly across the top. For an extra special touch, you can garnish with a few crushed Oreos or even some chocolate shavings.
• Cover the dessert with plastic wrap or foil and refrigerate for at least 4 hours, or overnight if possible. This chilling time allows the layers to set and the flavors to meld beautifully. When ready, slice into squares and serve chilled.