The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This no-bake Oreo dessert has a buttery cookie crust, a creamy cream cheese layer, chocolate pudding, and Cool Whip on top. It takes about 15 minutes to assemble, then it chills in the refrigerator until set.
For the cleanest slices, chill the dessert for at least 4 hours. Making it the day before also works well because the layers have more time to firm up overnight.
Ingredient Notes & Substitutions
- Oreo Cookies: Use regular Original Oreos for the crust. Crush them finely so the crust holds together, but set aside some slightly larger crumbs for the topping.
- Unsalted Butter: Melt the butter and let it cool slightly before mixing it with the cookie crumbs. Melted butter helps bind the cookie crumbs into a firm crust.
- Cream Cheese: Use full-fat block cream cheese rather than spreadable cream cheese from a tub. Let it soften completely at room temperature before mixing to help prevent lumps.
- Powdered Sugar: Powdered sugar blends smoothly into the cream cheese and keeps the filling from having the grainy texture that can come from granulated sugar.
- Cool Whip: Thaw it in the refrigerator before using. It keeps its shape well in this layered dessert and is easy to spread without disturbing the pudding layer underneath.
- Instant Chocolate Pudding: Use instant pudding mix, not cook-and-serve pudding. Instant pudding thickens with cold milk, so it doesn’t need to be cooked.
- Whole Milk: Use cold milk straight from the refrigerator. Whole milk gives the pudding layer a richer, creamier texture.
How to Make No-Bake Layered Oreo Dessert
1. Make the Oreo Crust
Set aside ½ cup of the crushed Oreos for the topping.
Mix the remaining cookie crumbs with the melted butter until the crumbs are evenly coated. Press the mixture firmly into an ungreased 9×13-inch baking dish.
Place the dish in the freezer for 10 minutes while you prepare the cream cheese layer. This short chill helps the crust firm up before the next layer goes on.
2. Make the Cream Cheese Layer
Beat the softened cream cheese and powdered sugar with a hand mixer on medium speed for about 2 minutes, or until smooth.
Fold in half of the thawed Cool Whip, about 6 ounces, using a rubber spatula. Spread the mixture evenly over the chilled Oreo crust.
3. Make the Chocolate Pudding Layer
Add the instant chocolate pudding mix and cold milk to a separate bowl. Whisk for about 2 minutes, until the mixture thickens.
Spread the pudding gently over the cream cheese layer. Work carefully so the pudding does not mix into the layer underneath.
4. Add the Topping and Chill
Spread the remaining Cool Whip over the pudding layer.
Sprinkle the reserved Oreo crumbs over the top. Cover the dish and refrigerate for at least 4 hours, or overnight, before slicing.
Recipe Tips
- Soften the cream cheese completely. Cold cream cheese can leave small lumps in the filling.
- Use cold milk for the pudding. The pudding thickens as it is whisked with the cold milk, so there is no need to let the milk come to room temperature.
- Spread each layer gently. The cream cheese and pudding layers are soft, so a light touch helps keep the layers distinct.
Storage
Cover the dessert tightly and refrigerate for up to 4 days.
You can also freeze it for up to 1 month. Thaw it in the refrigerator overnight before serving.
Frequently Asked Questions
Can I use cook-and-serve chocolate pudding instead of instant pudding?
No. This recipe uses instant chocolate pudding because it thickens when whisked with cold milk. Cook-and-serve pudding needs to be heated according to its package directions and is not a direct substitute here.
Why is my Oreo crust falling apart?
The most common reason is that the cookie crumbs were not evenly coated with butter or the crust did not have enough time to firm up. Press the crumbs firmly into the baking dish and chill the crust for 10 minutes before adding the cream cheese layer.
Can I make this dessert the day before?
Yes. Making it the day before gives the layers more time to set and makes the dessert easier to slice.
How long does Oreo dessert last in the refrigerator?
Cover and refrigerate for up to 4 days.
Can I freeze this Oreo dessert?
Yes. Cover it well and freeze for up to 1 month. Thaw it overnight in the refrigerator before serving.
Serving Suggestions
This chilled dessert is the perfect finish to a cozy family dinner. Pair it with savory favorites like The Best Classic Homemade Lasagna or The Ultimate Cozy Baked Ziti. It also goes great after a quick dish like The Best Homemade Chicken Alfredo, or served alongside a scoop of 10-Minute Prep No-Cook Vanilla Ice Cream.
No-Bake Layered Oreo Dessert
Easy 7-ingredient no-bake Oreo dessert made with a buttery cookie crust, creamy cream cheese filling, chocolate pudding, and Cool Whip. Chill it ahead of time for a dessert that slices neatly.
Ingredients
Method
- Reserve ½ cup of the crushed Oreos for the topping. Mix the remaining crushed Oreos with the melted butter until evenly coated. Press firmly into an ungreased 9x13-inch baking dish. Freeze for 10 minutes.
- Beat the softened cream cheese and powdered sugar with a hand mixer on medium speed for about 2 minutes, until smooth. Fold in half of the Cool Whip, about 6 ounces. Spread evenly over the chilled Oreo crust.
- Whisk the instant chocolate pudding mix and cold milk together for about 2 minutes, until thickened. Spread carefully over the cream cheese layer.
- Spread the remaining Cool Whip over the pudding. Sprinkle the reserved Oreo crumbs over the top.
- Cover and refrigerate for at least 4 hours, or overnight, before slicing.
Notes
- Store covered in the refrigerator for up to 4 days.
- To freeze, cover tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
