Hit-Or-Miss Recipes Sweets Twitch

This Dessert Lasagna Is A Whole ‘Why Not’ Vibe We Support

Photo: c0smikat

Phyllo dough, lime cheesecake, cherry compote, bourbon caramel with pistachios, and topped with white chocolate.

– c0smikat

The above reads like the most delicious incantation, ingredients to an undeniable concoction of sweets that defy norms and transform a lasagna as we know it into a veritable dessert buffet.

This dessert lasagna, created by popular Twitch food & drink streamer and creator c0smikat, is no stranger to the Foodbeast radar, as she’s a fierce challenger on the live cooking competition, Kitchen League, and holds multiple wins in Food Fight — all on Twitch.

And with brilliant ideas like this dessert lasagna, she’ll continue to be a popular choice for high level food creations on Twitch.


How to Make Dessert Lasagna Layered with Oreos, Cookie Dough & Blondies

While browsing the internet, I stumbled across these Chocolate Chip Cookie n Oreo Fudge Brownie Bars — chocolate chip cookie dough topped with Oreos and brownie batter. They look amazing, and I’m sure they taste even better. This inspired me to bake something decidedly decadent, so I took the concept of the above recipe, mixed it with the tastiness of Cake Batter Blondies, and came up with this…

Dessert Lasagna


  • 1 package (16.5 oz) sugar cookie dough
  • 28 Golden Birthday Cake Oreo cookies
  • 1 box yellow mix
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup rainbow sprinkles
  • 1/2 cup white chocolate chips


  1. Preheat oven to 350 degrees F and line 9×13 pan with parchment paper.
  2. Break apart sugar cookie dough and press evenly on bottom of pan.
  3. Layer Golden Birthday Cake Oreo Cookies in single layer over sugar cookie dough. (You can make them fit. I believe in you.)
  4. Combine the cake mix, oil, milk, and egg in a large bowl. Then fold in the rainbow sprinkles and white chocolate chips. Pour Blondie batter over Oreo cookies and spread evenly.
  5. Bake for 40 to 50 minutes or until the top is set and golden brown.
  6. Let cool for completely (if you can wait that long), cut into 32 pieces, and serve.

Oh, to the, my. These bars are sweet, sugary, and super yum-o. Add a tall glass of cold milk to the mix and you’ve got everything you could want in dessert, lover, or friend.


How to Make Pumpkin Pie Lasagna, aka ‘Piesagna’

When it comes to Thanksgiving, certain things need to be on the table… except when it comes to dessert. I’m not a huge fan of traditional pies (due to the lack of frosting), so this year I took a classic pumpkin pie and threw it together with something I am a fan of: Lasagna.

So for those of wanting to bring a twist to your traditional Thanksgiving feast, try out this Pumpkin Pie Lasagna made with actual pasta noodles. Enjoy!

Pumpkin Pie Lasagna

Pumpkin Pie Lasagna


  • 15 lasagna noodles
  • 4T sugar
  • 2t vanilla
  • 2 cans (60 oz.) LIBBY’S® Easy Pumpkin Pie Mix
  • 4 eggs
  • 1 1/3c evaporated milk
  • 15 oz. ricotta cheese
  • 1/2t vanilla
  • 1/4c sugar
  • 1 jar (12 oz.) caramel topping
  • 1/2c pecans, chopped
  •  Whipped cream


  • Grease 9×13 glass pan and preheat oven to 375 degrees F.
  • Boil water in a large pot. Once water is boiling, add in 2T sugar, 1t vanilla, and 7-8 lasagna noodles. Cook until al dente, drain, and set aside. Repeat with remaining noodles.
  • In a ginormous bowl, mix together pumpkin pie filling, eggs and evaporated milk.
  • In another bowl, combine ricotta, 1/4c sugar, and 1/2t vanilla.
  • Spread a small amount of pumpkin pie filling onto bottom of glass pan.
  • Lay 5 noodles across the pan so that they fully cover the bottom in a single layer. (If the 13-inch side of the pan is west to east, hold your noodle longways north to south, lay the noodles so that their edges meet and cut off any excess.)
  • Spread half of the sweetened ricotta on the noodles.
  • Drizzle 1/3 of the jar of caramel topping atop the ricotta and sprinkle ½ cup chopped pecans on top.
  • Pour and spread half of the pumpkin pie filling on top of the caramel and pecans.
  • Repeat layering: noodles, the rest of the ricotta, another 1/3 jar of caramel topping and ½ cup of pecans, the rest of the pumpkin pie filling, and top with final five noodles.
  • Cover with foil and bake for 35 to 55 minutes or until the filling begins to set.
  • Cool and chill completely in fridge.
  • Slice and serve with whipped cream, using remaining caramel sauce and pecans as a topping.

I tried to serve this right out of the oven. Disaster! While regular lasagna is served piping hot, pumpkin piesanga, like revenge, is a dish best served cold. This will give the pumpkin filling a chance to set and the flavors a chance to know one another more intimately.

The sweetness of the pumpkin, crunchiness of the pecans, and chewiness of the noodles offer a novel texture. Plus, it makes for a great comfort food dessert.