Red Velvet Cheesecake Dessert Lasagna

4.36 from 28 votes

This red velvet dessert lasagna is made with an Oreo crust, and layers of cheesecake, pudding, and whipped topping.

Prep Time20

Cook Time10

Chill/Freeze1

Total Time1 30

Course: Dessert

Cuisine: American

Difficulty: Easy

Servings: slices

Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray. Set aside.
Blend together the Oreos and butter in a high powered blender or food processor until smooth.
14.3 oz. Oreo cookies, 2 tbsp unsalted butter
Pour the Oreo mixture into the bottom of the dish and smooth it out to cover the bottom. Pat it down with a spoon or your fingers to pack it down as much as possible.
Bake crust for 5-8 minutes, or until slightly toasted.
While crust is cooling, mix together the middle two layers.
In one bowl, using a hand mixer, beat the low fat cream cheese, sugar, Cool Whip, and lemon juice together.
8 oz. low-fat cream cheese, 1 cup granulated sugar, 8 oz. Lite Cool Whip, 1 tsp lemon juice
In a separate bowl, beat the pudding mix and milk together. Beat for 2 minutes until the pudding thickens. Beat in the cream cheese and red food coloring. I used about 10 drops to achieve the color I wanted.
5.9 oz. instant chocolate pudding mix, 3 cups milk, 4 oz. cream cheese, red food coloring
Pour the bottom layer (the cheesecake layer) onto the crust and smooth out with a spatula.
Top with the red velvet layer, smoothing out that layer as well.
Top with the remaining container of Cool Whip and sprinkle with mini chocolate chips.
8 oz. Lite Cool Whip, 1 cup mini chocolate chips
Chill in freezer or fridge for at least 1 hour before serving. You can serve it frozen or just chilled, depending on your preferences. It's delicious either way!