With its decadent layers of cookie crumbs, cream cheese, and chocolate pudding, this no-bake Oreo Dessert tastes as delicious as it looks.

One of my favorite store-bought treats is Oreos. That creme filling sandwiched between two crunchy cookies never disappoints. My kids love them too. Admittedly, there was an embarrassingly long stretch where I bought a pack a week. That is, until my wife—who has actual self-control—told the rest of us to simmer down on the sugar. After minor protesting, we eventually relented.

Now we do one pack a month, and you know what? The kiddos and I love Oreos even more. Absence makes the heart grow fonder, as they say. And apparently, that applies to taste buds, too!

Nowadays, we don’t just eat them straight from the package because the only thing better than an Oreo is an Oreo dessert. While this recipe may look and taste like it’s going to be a challenge, the hardest part is waiting for it to chill. The fridge does the heavy lifting. So, if you’re like me and typically find desserts to be a challenge, you’re in for a treat—literally and metaphorically.

I usually make this Oreo dessert during the summer when a cold, creamy, chocolatey treat seems the perfect conclusion to an outdoor barbecue. Between the buttery cookie crust, cheesecake fluff, and chocolate pudding, it’s hard for me to stop at one slice. But hey, since I’m allotted one package of Oreos a month, I can splurge, right? Just say yes.

Use real Oreos

I sometimes come off as a food snob, and it’s weird to be snooty about something like a store-bought cookie like Oreos. But I’ve got to tell you, generic sandwich cookies hit different, especially in this recipe. Personally, I’d stick with Oreos, because the taste and texture make a noticeable difference.

Oreos have a distinct chocolaty flavor—all that cocoa powder is hard to miss. Off-brand sandwich cookies tend to skimp on the cocoa and lean heavily on the sugar. Speaking of sugar, the creme filling comes off flat and sickly sweet with no trace of vanilla. Couple that with the cookies’ less crunchy texture, and you’re setting yourself up for disappointment. My advice? Use Oreos. After all, there’s a reason why we call it an Oreo dessert. It’s the star ingredient.

How do I store leftovers?

Cover the pan with foil or plastic wrap and refrigerate for up to 4 days. If there isn’t much left, you can transfer the leftovers to an airtight container. Enjoy cold!

Serving suggestions

For a dessert as sweet as this, balance it out with a cup of coffee. Since I usually make Oreo dessert during the warmer months, I like to wash it down with a Homemade Iced Americano. It’s a no-frills drink that’s only as good as your coffee beans, so choose wisely. Another great (and creamier) option is a classic Iced Cappuccino. Of course, you can also lean into the sweetness and make a Chocolate Cream Cold Brew (Starbucks Copycat).

Oreo Dessert

Jonathan Porter

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Prep Time 30

Chilling Time 2

Total Time 2 30

Course Dessert

Cuisine American

Servings servings

Calories 474 kcal

Ingredients

1 package Oreo cookies (15 ounces)
1/2 cup unsalted butter melted
8 ounces cream cheese softened
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 container Cool Whip (8 ounces) thawed
2 packages instant chocolate pudding mix (3.9 ounces each)
3 cups cold milk

Instructions

Place most of the Oreo cookies in a large zip-lock bag. Use a rolling pin to crush them into crumbs. Reserve some cookies for topping.
In a bowl, combine the crushed cookies with the melted butter. The mixture should resemble wet sand. If necessary, add more butter or cookie crumbs until it reaches the desired texture.
Press the mixture evenly into a 9×13-inch pan. Refrigerate while you prepare the filling.
Beat the cream cheese, vanilla, and powdered sugar until smooth. Fold in the Cool Whip and spread evenly over the chilled crust.
In a separate bowl, whisk together the instant chocolate pudding mixes and cold milk until the mixture thickens. Let it set for a few minutes, then spread it over the cream cheese layer.
Sprinkle the reserved, crushed Oreo pieces on top of the pudding layer.
Cover the dessert and refrigerate for at least 2 hours until firm. Slice and serve cold.