This no-bake dessert is dairy-free and can be assembled in under 15 minutes. This sweet lasagna can be made ahead and keeps well in the fridge for up to a week. The rich chocolate center reminds me of a chocolate cheesecake, but it’s actually a mixture of chocolate hummus and dairy-free whipped topping. The peanut butter compliments the oreo cookies nicely and the whipped topping cuts through some of the richness. This dessert can easily be made gluten free by substituting gluten free cookies. It’s a great simple recipe for a hot summer day. You will not be dissapointed!
Prep Time: 15 minutes Serves 12
1/2 cup room temperature peanut butter (almond or cashew butter can be substituted)
16 oz dairy-free chocolate hummus
3 containers of 9 oz dairy-free whipped topping
3 packages of reduced fat oreo cookies
Blend together the peanut butter and chocolate hummus until completely combined. Fold in one container of whipped topping until incorporated. Place a single layer of oreo cookies on the bottom of a 9X13″ pan. Spread the chocolate mixture evenly on top of the cookies. Place another layer of oreo cookies on the chocolate mixture. Finally, spread 2 containers of whipped topping on the last layer of oreos. Crumble 10 oreo cookies over the whipped topping and refrigerate overnight before serving.