Cotton Candy Lasagna (No-Bake Dessert)
This no-bake cotton candy lasagna features a buttery Golden Oreo crust, fluffy cotton candy cheesecake layer, creamy pastel pudding, and whipped topping. It’s colorful, fun, and perfect for parties, birthdays, or summer desserts — with sweet cotton candy flavor in every bite.
Servings 12 servings
Calories 385kcal
Cost $15 for entire recipe
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Rubber spatula
- Food processor or zip-top bag & rolling pin (for crushing cookies)
- Measuring cups and spoons
- Offset spatula (optional, for smooth layers)
Ingredients
Crust
- 28–30 Golden Oreos
- 6 tablespoons unsalted butter melted
Cotton Candy Cheesecake Layer
- 8 oz cream cheese softened
- 1/3 cup powdered sugar
- 3/4 teaspoon cotton candy flavoring
- 1 teaspoon vanilla extract
- 2 tablespoons dry instant vanilla pudding mix
- 3/4 cup whipped topping Cool Whip
- Pink and blue food coloring optional
Cotton Candy Pudding Layer
- 2 3.4 oz boxes instant vanilla pudding mix
- 2 3/4 cups cold milk
- 1/4–1/2 teaspoon cotton candy flavoring
- Pink and blue food coloring optional
Topping
- 2 cups whipped topping
- Pastel sprinkles
- Cotton candy add before serving, optional
Instructions
Make the Crust
- Crush the Golden Oreos into fine crumbs using a food processor.
- Mix crumbs with melted butter until evenly combined.
- Press firmly into the bottom of a 9x13 dish.
- Refrigerate for 15 minutes to set.
Make the Cotton Candy Cheesecake Layer
- Beat cream cheese until smooth and creamy.
- Add powdered sugar, cotton candy flavoring, vanilla extract, and dry pudding mix. Beat until fully combined.
- Fold in whipped topping gently.
- Divide mixture into two bowls and tint one pink and one blue if desired.
- Spread evenly over the chilled crust.
- Refrigerate for 10–15 minutes.
Make the Cotton Candy Pudding Layer
- Whisk pudding mix and cold milk for 2 minutes until thickened.
- Stir in cotton candy flavoring.
- Divide into two bowls and tint pink and blue if desired.
- Carefully spread over cheesecake layer.
Add Topping
- Spread whipped topping evenly over pudding layer.
- Decorate with pastel sprinkles.
- Refrigerate at least 4 hours, or overnight for best slicing.
- Top with cotton candy just before serving if desired.
Notes
- For the best cotton candy flavor, use cotton candy flavoring rather than syrup or real cotton candy, which can melt and affect the texture.
- Add cotton candy pieces only right before serving since they dissolve quickly in moisture.
- Using Golden Oreos creates a sweeter dessert, while vanilla wafers give a more balanced cotton candy flavor.
- Chill the cotton candy lasagna at least 4 hours, but overnight chilling produces the cleanest layers and best texture.
- To get clean slices, freeze the dessert for 15–20 minutes before cutting.
- Use gel food coloring instead of liquid food coloring to keep the layers thick and pastel-colored.
- If your pudding seems soft, allow it to sit 2–3 minutes before spreading so it thickens properly.
- Do not overmix the whipped topping into the cheesecake layer or the texture may become too loose.
- Store cotton candy lasagna covered in the refrigerator for up to 3 days.
- This no-bake cotton candy dessert is not ideal for freezing, as the pudding layer can become watery after thawing.
- For stronger cotton candy flavor, slightly increase the flavoring, but add gradually to avoid an artificial taste.
- This recipe works best in a 9x13 pan for proper layer thickness.