Speculoos & Pumpkin Spice Oreo Lasagna



  • 1 cup semisweet chocolate chips
  • 1/3 cup heavy cream
  • 2 (8 oz.) packages cream cheese, room temperature
  • 1-1/2 cups Biscoff or Speculoos cookie spread
  • 1 cup powdered sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 16 oz. frozen whipped topping, thawed
  • 15 whole graham crackers
  • 1 (12.2 oz.) box Golden Oreos with Pumpkin Spice Creme
  • 1 cup mini semisweet chocolate chips

  • 8 oz. frozen whipped topping, thawed
  • 1/4 cup toffee bits


1 _ For the chocolate drizzle, melt the chocolate chips and heavy cream together in the microwave in 15 second increments, stirring until smooth. Set aside to cool.

2 _ Prepare the filling: In a medium mixing bowl, whip together cream cheese, cookie spread, powdered sugar, heavy cream and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add the thawed whipped topping 8 ounces at a time. Continue to whip until fluffy and light. Set aside.

3 _ In a 9 x 13 inch dish place one layer of graham crackers (7-1/2 sheets). Spread 1/3 of the filling mixture over the crackers, and sprinkle with 1/3 of the chocolate chips. Gently press a layer of Oreos into the filling and top with another 1/3 of the filling. Sprinkle with 1/3 of the chocolate chips and top with another layer of crackers followed by the final 1/3 of the filling.

4 _ Frost with whipped topping, and sprinkle the top with the remaining chocolate chips and toffee bits. Drizzle with chocolate. Chill for at least 4-6 hours before cutting into 24 squares.