18 Decadent Dessert Lasagna Recipes Perfect for Every Occasion

Who says lasagna has to be savory? Dive into a world of sweet, creamy, and utterly indulgent dessert lasagnas that are as fun to make as they are to eat! Whether you’re craving a showstopping holiday treat, a cozy weekend project, or a crowd-pleasing potluck dish, these 18 decadent recipes will have you layering up dessert magic in no time. Ready to dig in? Let’s get stacking!

Chocolate Peanut Butter Dessert Lasagna

This no-bake layered treat combines creamy peanut butter, rich chocolate, and a crunchy Oreo crust—perfect for satisfying your sweet tooth without turning on the oven.

Ingredients:

• 36 Oreo cookies (about 3 cups crushed)
• 6 tbsp unsalted butter, melted
• 1 (8 oz) package cream cheese, softened
• 1 cup creamy peanut butter
• 1 ¼ cups powdered sugar
• 2 cups cold heavy whipping cream
• 1 (3.4 oz) box instant chocolate pudding mix
• 2 cups whole milk
• ½ cup mini chocolate chips

Instructions:

1. Prep the crust: Crush Oreos into fine crumbs in a food processor. Stir in 6 tbsp melted butter until combined. Press firmly into the bottom of a 9×13-inch dish. Chill for 10 minutes.
2. Make the peanut butter layer: Beat 8 oz cream cheese, 1 cup peanut butter, and 1 ¼ cups powdered sugar until smooth. In a separate bowl, whip 1 cup heavy cream to stiff peaks, then fold into the peanut butter mixture. Spread over the crust.
3. Add the chocolate layer: Whisk 1 box pudding mix with 2 cups milk for 2 minutes until thickened. Let sit 5 minutes, then spread over the peanut butter layer.
4. Top it off: Whip the remaining 1 cup heavy cream until fluffy, then dollop over the pudding. Sprinkle with ½ cup mini chocolate chips. Chill for at least 4 hours (or overnight) before slicing.

The magic here? The layers stay distinct but meld into a dreamy contrast of textures—silky pudding, fluffy cream, and that irresistible crunchy base.

Tip: For clean slices, dip your knife in hot water before cutting.

Strawberry Cheesecake Dessert Lasagna

Layers of creamy cheesecake filling, fresh strawberries, and golden graham crackers make this no-bake dessert lasagna a showstopper that’s surprisingly easy to assemble.

Ingredients:

• 2 cups graham cracker crumbs (about 16 full sheets)
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups heavy whipping cream
• 2 cups fresh strawberries, thinly sliced
• 1/4 cup strawberry jam

Instructions:

1. Prepare the crust: In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press firmly into the bottom of a 9×13-inch baking dish. Chill for 10 minutes.
2. Make the filling: Beat cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth. In a separate bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture until fluffy.
3. Layer & assemble: Spread half the cream cheese mixture over the crust. Top with 1 cup sliced strawberries. Repeat with remaining filling and strawberries. Warm strawberry jam slightly, then drizzle over the top.
4. Chill: Refrigerate for at least 4 hours (or overnight) until set. Slice and serve cold.

The magic here? The graham cracker layer stays crisp against the lush filling, while the jam adds a glossy, fruity finish.

Tip: For a quicker set, freeze for 1 hour before refrigerating.

Tiramisu-Inspired Dessert Lasagna

Imagine the creamy layers of tiramisu meeting the comforting structure of lasagna—this decadent dessert is a showstopper with minimal effort!

Ingredients:

• 24 ladyfinger cookies
• 1 1/2 cups strong brewed coffee, cooled
• 1/4 cup coffee liqueur (optional)
• 16 oz mascarpone cheese, room temperature
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp cocoa powder, for dusting

Instructions:

1. Prep the coffee dip: Stir together cooled coffee and coffee liqueur (if using) in a shallow bowl.
2. Make the filling: In a large bowl, beat mascarpone, heavy cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3 minutes.
3. Layer the lasagna: Dip 8 ladyfingers briefly into the coffee mixture (don’t oversoak!), then arrange them in a single layer in an 8×8-inch dish. Spread half the mascarpone mixture over the top. Repeat with another layer of dipped ladyfingers and remaining filling.
4. Chill and serve: Cover and refrigerate for at least 4 hours (or overnight). Just before serving, dust with cocoa powder.

The magic here? The ladyfingers soften just enough to mimic lasagna noodles while keeping their shape—no baking required!

Tip: For a kid-friendly version, swap the coffee for hot chocolate and omit the liqueur.

Oreo Cookie Dessert Lasagna

This no-bake Oreo dessert lasagna is a crowd-pleasing treat with layers of creamy filling, chocolate pudding, and crunchy cookie goodness—perfect for potlucks or late-night cravings!

Ingredients:

• 36 Oreo cookies (divided)
• 6 tbsp unsalted butter, melted
• 1 (8 oz) package cream cheese, softened
• 1/4 cup granulated sugar
• 2 tbsp milk
• 1 (12 oz) tub whipped topping, thawed (divided)
• 2 (3.4 oz) packages instant chocolate pudding mix
• 3 1/4 cups cold milk
• 1/2 cup mini chocolate chips

Instructions:

1. Crush the crust: Pulse 30 Oreos in a food processor until fine crumbs form. Mix with 6 tbsp melted butter, then press firmly into a 9×13-inch dish. Freeze for 10 minutes.
2. Make the cream layer: Beat 8 oz cream cheese, 1/4 cup sugar, and 2 tbsp milk until smooth. Fold in 1 1/2 cups whipped topping. Spread over the crust.
3. Layer the pudding: Whisk 2 pudding mixes with 3 1/4 cups cold milk for 2 minutes until thick. Spread over cream cheese layer. Chill 10 minutes to set.
4. Finish it off: Top with remaining whipped topping. Crush remaining 6 Oreos and sprinkle over the top with 1/2 cup mini chocolate chips. Chill 4 hours (or overnight) before slicing.

The magic here? The contrast between the velvety pudding and the satisfying crunch of the Oreo layers makes every bite irresistible.

Tip: For clean slices, dip your knife in hot water before cutting.

Banana Pudding Dessert Lasagna

This dreamy no-bake dessert layers creamy pudding, fresh bananas, and buttery vanilla wafers into a showstopping treat that’s as easy as it is irresistible.

Ingredients:

• 1 (14 oz) can sweetened condensed milk
• 1 ½ cups cold water
• 1 (3.4 oz) box instant vanilla pudding mix
• 2 cups heavy whipping cream
• 1 tsp vanilla extract
• 4 medium bananas, sliced
• 1 (11 oz) box vanilla wafers
• ½ cup crushed vanilla wafers (for topping)

Instructions:

1. In a large bowl, whisk together sweetened condensed milk, cold water, and vanilla pudding mix until smooth. Chill for 5 minutes to thicken.
2. In another bowl, beat heavy cream and vanilla extract with a mixer until stiff peaks form. Fold half into the pudding mixture.
3. In a 9×13-inch dish, layer vanilla wafers to cover the bottom, followed by half the banana slices and half the pudding mixture. Repeat layers.
4. Spread remaining whipped cream over the top and sprinkle with crushed vanilla wafers. Chill for at least 4 hours (or overnight) before serving.

The magic here? The wafers soften just enough to mimic lasagna noodles while keeping a hint of crunch. It’s nostalgia in every bite!

Tip: For extra flair, drizzle with caramel sauce or top with toasted pecans right before serving.

Lemon Meringue Dessert Lasagna

This dreamy no-bake dessert layers tangy lemon curd, fluffy whipped cream, and crunchy graham crackers for a showstopping twist on classic lasagna.

Ingredients:

• 2 cups graham cracker crumbs (about 14 full sheets)
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1 (14 oz) can sweetened condensed milk
• 3/4 cup fresh lemon juice (about 4 lemons)
• 2 tsp lemon zest
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press firmly into the bottom of a 9×13-inch dish. Chill for 15 minutes.
2. Whisk together sweetened condensed milk, lemon juice, and lemon zest in another bowl until thickened (about 2 minutes). Spread evenly over the crust.
3. Using a hand mixer, beat heavy cream, powdered sugar, and vanilla extract on high until stiff peaks form (about 3 minutes). Dollop over the lemon layer and gently spread.
4. Refrigerate for at least 4 hours (or overnight) until set. Slice and serve chilled.

The magic here? The lemon layer firms up like pudding without baking, while the whipped cream mimics toasted meringue’s airy sweetness.

Tip: For extra texture, sprinkle reserved graham cracker crumbs on top before serving.

Caramel Apple Dessert Lasagna

This playful twist on lasagna layers spiced apples, creamy cheesecake filling, and buttery graham crackers for a dessert that’s as fun to assemble as it is to eat.

Ingredients:

• 2 cups graham cracker crumbs (about 14 full sheets)
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 3 medium Granny Smith apples, peeled and thinly sliced
• 1/2 cup caramel sauce, plus extra for drizzling
• 1 tsp ground cinnamon

Instructions:

1. Prep the crust: Mix graham cracker crumbs, melted butter, and granulated sugar. Press firmly into a 9×13-inch dish. Chill 10 minutes.
2. Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
3. Layer it up: Spread half the filling over the crust. Top with half the apple slices, drizzle with 1/4 cup caramel sauce, and sprinkle with 1/2 tsp cinnamon. Repeat layers.
4. Chill & serve: Refrigerate 4+ hours. Drizzle with extra caramel before slicing.

The magic here? The apples stay slightly crisp against the velvety layers—no soggy dessert drama!

Tip: For neat slices, dip your knife in hot water and wipe it clean between cuts.

Pumpkin Spice Dessert Lasagna

This no-bake twist on lasagna layers creamy pumpkin filling, spiced cookies, and whipped topping for a dessert that’s as fun to assemble as it is to eat.

Ingredients

• 1 (14 oz) package ginger snap cookies
• 1 (15 oz) can pumpkin puree
• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1 (8 oz) tub whipped topping, thawed, divided
• 1/4 cup caramel sauce

Instructions

1. Layer the base: Line an 8×8″ dish with a single layer of ginger snaps, breaking cookies as needed to fit.
2. Make the filling: Beat cream cheese, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract until smooth. Fold in 1 cup whipped topping.
3. Assemble: Spread half the pumpkin mixture over cookies. Repeat with another cookie layer and remaining filling. Top with final cookie layer.
4. Chill & serve: Refrigerate 4 hours (or overnight). Before serving, spread remaining whipped topping over cookies and drizzle with caramel sauce.

The magic? Ginger snaps soften just enough to mimic lasagna noodles while keeping a subtle crunch—no oven required!

Tip: For cleaner slices, use a hot knife to cut portions after chilling.

Raspberry White Chocolate Dessert Lasagna

This dreamy no-bake dessert layers creamy white chocolate filling, tart raspberry sauce, and buttery graham crackers for a showstopping treat that’s easier than it looks!

Ingredients:

• 12 whole graham crackers (about 1.5 sleeves)
• 1 cup (2 sticks) unsalted butter, melted
• 1/4 cup granulated sugar
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 2 tsp vanilla extract
• 1 1/2 cups heavy whipping cream
• 1 cup white chocolate chips, melted
• 2 cups fresh raspberries (divided)
• 1/4 cup seedless raspberry jam

Instructions:

1. Prep the crust: Crush graham crackers into fine crumbs. Mix with 1 cup melted butter and 1/4 cup granulated sugar. Press firmly into a 9×13″ pan. Chill 15 minutes.
2. Make the filling: Beat 8 oz cream cheese, 1/2 cup powdered sugar, and 2 tsp vanilla until smooth. In another bowl, whip 1 1/2 cups heavy cream to stiff peaks. Fold whipped cream and melted white chocolate into cream cheese mixture.
3. Assemble: Spread half the filling over the crust. Mash 1 cup raspberries with 1/4 cup jam, then drizzle over filling. Top with remaining filling and swirl gently.
4. Chill & serve: Refrigerate 4+ hours. Garnish with remaining 1 cup fresh raspberries before slicing.

The magic here? The raspberry jam swirl creates pockets of bright fruitiness that cut through the rich white chocolate layers. For clean slices, dip your knife in hot water between cuts!

Tip: Swap fresh raspberries for frozen (thawed) in the jam layer during winter months.

S’mores Dessert Lasagna

This S’mores Dessert Lasagna is a no-bake dream—layers of graham crackers, fluffy chocolate pudding, and toasted marshmallows make it a campfire classic turned showstopping dessert.

• 14 whole graham crackers (plus 2 extra, crushed)
• 2 cups cold whole milk
• 1 (3.4 oz) box instant chocolate pudding mix
• 1 (8 oz) tub whipped topping, thawed
• 2 cups mini marshmallows
• 1/2 cup milk chocolate chips

1. Prep the pudding: In a bowl, whisk the milk and chocolate pudding mix for 2 minutes until thick. Fold in 1 cup of whipped topping.
2. Layer the base: In a 9×9-inch dish, arrange 7 graham crackers in a single layer (break to fit). Spread half the pudding mixture over the crackers.
3. Repeat: Add another layer of 7 graham crackers, then the remaining pudding. Top with the last 1 cup of whipped topping.
4. Toast the topping: Sprinkle marshmallows and chocolate chips evenly over the whipped topping. Use a kitchen torch to toast the marshmallows until golden (or broil for 1–2 minutes, watching closely).
5. Chill & serve: Refrigerate for 1 hour. Sprinkle crushed graham crackers over the top before slicing.

The magic here? The graham crackers soften just enough to mimic lasagna noodles, while the toasted marshmallows add that iconic campfire crunch.

Tip: For extra decadence, drizzle melted chocolate over the marshmallows before toasting.

Matcha Green Tea Dessert Lasagna

This dreamy no-bake dessert lasagna layers matcha-infused cream, fluffy whipped topping, and buttery graham crackers for a showstopping treat that’s as easy as it is impressive.

Ingredients:

• 2 cups heavy cream, chilled
• 1/4 cup powdered sugar
• 2 tbsp high-quality matcha powder
• 1 tsp vanilla extract
• 1 (8 oz) block cream cheese, softened
• 1/2 cup sweetened condensed milk
• 14 whole graham crackers
• 1/4 cup melted butter
• 1/2 cup white chocolate chips (for garnish)

Instructions:

1. Prep the crust: Stir together melted butter and crushed graham crackers (about 10 sheets) until sandy. Press firmly into an 8×8″ pan and chill for 10 minutes.
2. Make matcha cream: Beat cream cheese until smooth, then mix in sweetened condensed milk, 1 tbsp matcha powder, and vanilla. In another bowl, whip heavy cream with powdered sugar until stiff peaks form. Fold half into the matcha mixture.
3. Layer: Spread half the matcha cream over the crust. Top with 4 whole graham crackers. Repeat layers, ending with whipped cream. Sift remaining 1 tbsp matcha powder over the top.
4. Chill: Refrigerate for at least 4 hours (or overnight) until set. Garnish with melted white chocolate drizzle before serving.

The magic here? The graham crackers soften just enough to mimic lasagna noodles while keeping a subtle crunch. It’s a textural dream!

Tip: For cleaner slices, dip your knife in hot water before cutting each portion.

Blueberry Lemon Dessert Lasagna

This no-bake beauty layers creamy lemon filling, fresh blueberries, and graham crackers for a dessert that’s as stunning as it is simple to make.

Ingredients:

• 2 cups heavy whipping cream
• 1 (8 oz) package cream cheese, softened
• 1/2 cup powdered sugar
• 1 tbsp lemon zest
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 14 whole graham crackers
• 1/4 cup blueberry jam

Instructions:

1. In a large bowl, beat heavy whipping cream until stiff peaks form. In another bowl, beat cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth. Fold whipped cream into the cream cheese mixture.
2. Spread 1/3 of the lemon mixture in the bottom of an 8×8-inch dish. Top with 7 graham crackers (breaking to fit as needed), then half the blueberries. Repeat layers once.
3. Spread remaining lemon mixture over the top. Warm blueberry jam slightly and drizzle over the dessert. Chill for at least 4 hours (or overnight) until set.

The tangy lemon and sweet blueberries play off each other perfectly, while the graham crackers soften into a cake-like texture—no oven required!

Tip: For cleaner slices, dip your knife in hot water before cutting.

Key Lime Pie Dessert Lasagna

This no-bake twist on classic Key lime pie layers creamy citrus filling, graham cracker crunch, and fluffy whipped topping for a showstopping dessert that’s as easy as it is impressive.

Ingredients:

• 2 cups graham cracker crumbs (about 16 full sheets)
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup Key lime juice (or regular lime juice)
• 2 tsp lime zest
• 1 (8 oz) package cream cheese, softened
• 1 (8 oz) tub whipped topping (like Cool Whip), thawed, divided
• Thin lime slices, for garnish (optional)

Instructions:

1. Make the crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar until moistened. Press firmly into the bottom of a 9×13-inch baking dish. Chill 10 minutes.
2. Prepare filling: Beat cream cheese with a hand mixer until smooth. Add sweetened condensed milk, lime juice, and lime zest, mixing until combined. Fold in 1 cup whipped topping.
3. Assemble: Spread filling evenly over chilled crust. Dollop remaining whipped topping over the top and swirl gently. Garnish with lime slices if desired.
4. Chill: Refrigerate at least 4 hours (or overnight) until set. Slice and serve cold.

The magic here? The tangy lime filling stays luxuriously creamy against the buttery crust, while the whipped topping adds cloud-like lightness—no oven required!

Tip: For extra crunch, sprinkle reserved graham cracker crumbs between the filling and whipped topping layers.

Chocolate Mint Dessert Lasagna

This no-bake layered treat is like a cool, creamy cross between a minty grasshopper pie and a chocolatey icebox cake—perfect for potlucks or late-night cravings.

Ingredients:

• 24 chocolate sandwich cookies (like Oreos)
• 6 tbsp unsalted butter, melted
• 1 (8 oz) package cream cheese, softened
• 1/4 cup granulated sugar
• 2 cups heavy whipping cream, divided
• 1 tsp peppermint extract
• 1/2 tsp vanilla extract
• 1 cup chocolate chips, melted
• 1/4 cup crushed peppermint candies (for topping)

Instructions:

1. Crush the cookies: Pulse cookies in a food processor until fine crumbs form. Mix with melted butter and press firmly into a 9×13-inch dish. Chill 10 minutes.
2. Make the mint layer: Beat cream cheese and sugar until smooth. Add 1 cup heavy cream, peppermint extract, and vanilla; whip to stiff peaks. Spread over crust.
3. Add chocolate: Whip remaining 1 cup heavy cream to stiff peaks, then fold in melted chocolate. Spread over mint layer. Sprinkle with crushed candies.
4. Chill: Refrigerate 4+ hours (or overnight) until set. Slice with a hot knife for clean edges.

The magic here? The layers stay distinct but meld into a refreshing, fudgy bite—no oven required!

Tip: For extra crunch, swap half the cookie crumbs with chopped Andes mints in the crust.

Cherry Almond Dessert Lasagna

This dreamy no-bake dessert layers creamy almond filling, tart cherries, and crunchy graham crackers for a showstopping treat that’s easier than it looks.

Ingredients:

• 2 cups graham cracker crumbs (about 16 sheets)
• 1/2 cup unsalted butter, melted
• 1 (8 oz) package cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp almond extract
• 1 (8 oz) tub whipped topping, thawed, divided
• 1 (21 oz) can cherry pie filling
• 1/4 cup sliced almonds, toasted

Instructions:

1. Make the crust: Stir together graham cracker crumbs and melted butter until moistened. Press firmly into the bottom of a 9×13-inch dish. Chill for 10 minutes.
2. Prepare the filling: Beat cream cheese, powdered sugar, and almond extract until smooth. Fold in half (4 oz) of the whipped topping. Spread over the chilled crust.
3. Layer the cherries: Spoon cherry pie filling evenly over the cream cheese layer. Dollop remaining whipped topping on top and gently spread.
4. Finish and chill: Sprinkle with toasted almonds. Refrigerate for at least 4 hours (or overnight) until set.

The magic here? The almond extract in the creamy layer makes the cherries pop even more, while the toasted almonds add a buttery crunch to every bite.

Tip: For cleaner slices, dip your knife in hot water before cutting.

Peach Cobbler Dessert Lasagna

This playful twist on two classics layers juicy peaches, spiced cookie crumbles, and creamy filling for a dessert that’s as fun to make as it is to eat.

Ingredients

• 1 (14.5 oz) package cinnamon graham crackers
• 4 cups sliced fresh peaches (about 6 medium)
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1 (8 oz) block cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup heavy whipping cream
• 1/4 cup chopped pecans (optional)

Instructions

1. Prep peaches: Toss peaches with 1/4 cup granulated sugar, 1 tsp cinnamon, and 1/2 tsp vanilla in a bowl. Let sit 15 minutes to macerate.
2. Make cream layer: Beat softened cream cheese and 1/2 cup powdered sugar until smooth. In another bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
3. Layer: In a 9×13″ dish, arrange a single layer of graham crackers. Top with half the peaches (and juices), then half the cream mixture. Repeat layers, ending with cream.
4. Chill & serve: Refrigerate 4+ hours (or overnight) until set. Sprinkle with pecans just before serving.

The magic here? Graham crackers soften just enough to mimic lasagna noodles while keeping their spiced crunch. Serve chilled for a refreshing summer crowd-pleaser!

Tip: For a quicker version, swap fresh peaches with 2 (15 oz) cans of drained sliced peaches—just skip the macerating step.

Coconut Cream Pie Dessert Lasagna

This dreamy no-bake dessert layers graham cracker crust, coconut pudding, and whipped cream for a tropical twist on classic lasagna.

Ingredients:

• 2 cups graham cracker crumbs (about 16 sheets)
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 2 (3.4 oz) boxes instant coconut cream pudding mix
• 3 cups cold whole milk
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup toasted coconut flakes, divided

Instructions:

1. Make the crust: Mix graham cracker crumbs, melted butter, and granulated sugar. Press firmly into a 9×13″ dish. Chill 10 minutes.
2. Prepare pudding: Whisk pudding mixes with cold milk for 2 minutes until thick. Spread evenly over crust.
3. Whip cream: Beat heavy cream, powdered sugar, and vanilla extract to stiff peaks (about 3 minutes). Dollop over pudding layer.
4. Layer & chill: Sprinkle with 3/4 cup toasted coconut. Refrigerate 4+ hours until set. Top with remaining 1/4 cup coconut before serving.

The magic? Each bite delivers crispy crust, silky custard, and cloud-like cream in one forkful. Tip: For extra texture, mix crushed vanilla wafers into the graham cracker layer.

Red Velvet Dessert Lasagna

This decadent no-bake dessert lasagna layers creamy cheesecake filling, red velvet cookies, and whipped topping for a showstopping treat that’s as easy as it is impressive.

Ingredients:

• 1 (14.3 oz) package red velvet sandwich cookies (like Oreo® Red Velvet)
• 6 tbsp unsalted butter, melted
• 1 (8 oz) block cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 (8 oz) tub whipped topping (like Cool Whip®), divided
• 1 (3.4 oz) box instant cheesecake-flavored pudding mix
• 1 1/2 cups cold whole milk
• 1/2 cup mini chocolate chips

Instructions:

1. Prep the crust: Crush the red velvet cookies (creme filling included) into fine crumbs in a food processor. Mix with 6 tbsp melted butter until combined. Press firmly into the bottom of a 9×13-inch baking dish. Chill for 10 minutes.
2. Make the cheesecake layer: Beat 8 oz softened cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla extract until smooth. Fold in 1 cup whipped topping. Spread over the chilled crust.
3. Add the pudding layer: Whisk 1 box pudding mix with 1 1/2 cups cold milk for 2 minutes until thick. Let sit 5 minutes, then spread over the cheesecake layer.
4. Finish & chill: Top with remaining whipped topping and sprinkle with 1/2 cup mini chocolate chips. Refrigerate for at least 4 hours (or overnight) before slicing.

The magic of this dessert? The red velvet cookies soften into a cake-like layer while the cheesecake and pudding add lush contrast. It’s like a sliceable version of your favorite bakery cake!

Tip: For clean slices, dip your knife in hot water and wipe it clean between cuts.

Conclusion

With 18 luscious dessert lasagna recipes, there’s something here for every sweet tooth and occasion! Whether you’re craving classic tiramisu or a playful s’mores twist, these decadent layers are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the sweetness—pin it on Pinterest for later!