Take the world’s best-selling cookies to new heights with this easy recipe for a no-bake dessert that’s layered with creamy, dreamy fun!
A certain late-night talk show host likes to ask celebrity guests to identify “the best” sandwich. They’ve given some interesting answers, but all of them missed the obvious choice: sandwich cookies! I’m referring, of course, to Oreo Chocolate Sandwich Cookies, those twistable, lickable, dunkable treats that make a glass of milk seem magical.
Oreos were one of very few store-bought goodies allowed in my childhood home. And this recipe for Oreo delight takes their iconic yumminess to new heights! It transforms the cookies into a decadent crumb crust, then tops them with layers of creamy, dreamy, chocolatey deliciousness. Each bite delivers a sweet combo of crunch and fluffiness that’s sure to delight kids of all ages.
The best part? There’s no oven or stovetop required! This is the perfect no-bake, make-ahead dessert for potlucks, parties, and game-day gatherings.
Tips for next-level delight
- Chill or briefly freeze the cookies before crushing them to help keep the creamy filling from smearing and gumming up your food processor or blender.
- Avoid over-mixing the whipped topping and cream cheese mixture so it stays light and fluffy, and dollop it in several spots before gently spreading so you don’t disturb the cookie crust underneath.
- For effortless individual servings, layer the dessert in small Mason jars or a cupcake pan lined with paper liners instead of a baking dish—just keep the layers a bit thinner so everything still fits.
- Experiment with flavor combos! Swap the classic Oreos for the Golden, peanut butter, or cookie dough cream varieties to achieve more complex layers—or use Chocolate Whipped Cream instead of plain to lean into the dark side. For a fun twist, pair Mint Oreos with Peppermint Marshmallow Whipped Cream for a minty version or Lemon Creme Oreos with this Strawberry Whipped Cream Recipe for a bright, fruity, summery spin.
- Slice with a hot knife for the neatest slices—run a very sharp knife under hot tap water, wipe it dry, then clean the blade between cuts.
How do I store leftovers?
Store leftover Oreo delight covered tightly or in an airtight container in the fridge. It’ll keep for up to 5-6 days, with the crust and topping becoming softer over time. You can also freeze this dish for up to 2-3 months in a freezer-safe container or resealable bag with as much air removed as possible. Thaw overnight in the fridge before serving, and note that the layers will be a bit softer after freezing and thawing.
Serving suggestions
Serve your Oreo delight alongside a cold glass of milk or a frosty Vanilla Milkshake for a nostalgic treat. Or pair it with a scoop of Vanilla Ice Cream for à la mode decadence. Amp up the indulgence by topping your dessert with a drizzle of The Best Chocolate Sauce Ever or this Homemade Caramel Sauce Recipe.
Oreo Delight
Ingredients
- 1 package regular Oreo cookies (14.3 ounces)
- 6 tablespoons butter melted and cooled slightly
- 8 ounces cream cheese softened
- 1/2 teaspoon vanilla extract
- 3/4 cup powdered sugar
- 16 ounces whipped topping thawed and divided into 2 equal parts
- 1 package chocolate instant pudding mix (5.9 ounces)
- 2 3/4 cups whole milk cold
Instructions
- Spray a 9×13-inch baking dish with baking spray or line it with parchment paper, leaving an overhang on the long sides for easy lifting.
- Place the Oreo cookies in a food processor or a sealed zip-top bag and crush them into fine crumbs. Reserve 1 cup of the crumbs for the topping.
- In a bowl, mix the remaining crumbs with the melted butter. Press this mixture evenly into the bottom of the prepared baking dish to form a firm crust.
- In a large bowl, beat the softened cream cheese, vanilla, and powdered sugar on medium speed until very smooth and no lumps remain, about 1-2 minutes.
- Gently fold in half of the whipped topping just until the mixture looks thick, light, and uniform, with no streaks of cream cheese or whipped topping.
- Spread the cream cheese mixture evenly over the cooled Oreo crust, taking care not to disturb the crumbs.
- In another medium bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, until the mixture is smooth and thick enough that it lightly coats the back of a spoon.
- Let the pudding stand for 2 to 3 minutes to finish thickening. It should be pourable but not runny.
- Carefully pour or spoon the pudding over the cream cheese layer and spread it into an even layer, all the way to the edges.
- Spread the remaining whipped topping evenly over the pudding layer. Sprinkle the reserved Oreo crumbs on top for added crunch.
- Cover the dish and refrigerate for at least 4 hours, up to overnight, until the layers are fully set.
- Once chilled, slice and serve cold.
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