No Bake Oreo Dessert will amaze you with its decadent layers! They are full of flavor from chocolate pudding and sweetened cream cheese. Quick and easy heavenly dessert that is light and creamy.
You might also like Instant Pot Oreo Cheesecake and Oreo Chocolate Chip Cookies.
I love making no bake desserts with Oreos and cream cheese. I made more than enough on them in the last couple of years. But this is truly the ultimate No Bake Oreo dessert there is. Well, maybe with the exception of amazing Oreo Dirt Cups and No Bake Oreo Cheesecake.
Who knows - this may be the dessert of your dreams. Well, maybe not yours, but your child's. Or your husband's (or wife's). You might even gain a few more pounds new friends when you serve this at a party. But either way, this is the best tasting No Bake Oreo Dessert you will ever make!
I originally published this recipe in 2018 and have since added new photos and more success tips. I now show you exactly how to turn Oreos into a layered no bake dessert (see below!).
Why Oreos and Cream Cheese work together so well
It's so delicious with Oreo crust on the bottom and alternating silky layers of sweet goodness. To sweeten and lighten that cream cheese layer, powdered sugar and whipped topping (like Cool Whip) are folded in. The powdered sugar adds sweetness without graininess, and the whipped topping makes it light and fluffy. Finally, crushed Oreos on top add extra crunch and decoration!
What you'll need
- Oreos: They're the star of the show, providing both the base and pieces in the layers for texture and that classic chocolate-and-cream flavor. You will need 20 double layered Oreos for the crust.
- Butter: You will need 1 whole stick to bind the Oreo crumbs into a solid crust. The butter acts like glue, holding those cookie crumbs together firmly so your crust sets well in the fridge.
- Chocolate pudding: Use 2 packages of Jell-O chocolate flavored pudding. Make sure it's INSTANT, as this chocolate dessert won't work with the pudding that you cook on the stove top. Also skip the sugar-free version (you can use it if you prefer, but the regular mix has a much better flavor). Don't make the pudding according to the box directions-just follow the recipe steps below.
- Cream cheese: I always use full fat cream cheese to achieve smooth texture and rich flavor. Make sure it's softened to room temperature.
Plus Cool Whip and powdered sugar.
Essential Equipment
- 9x9 inch square pan
- Spatula
- Rolling pin or Food Processor
- Ziplock bag
How to make No Bake Oreo Dessert
Just follow the picture tutorial below and then read the instructions in the recipe card. And you're an expert of No Bake Oreo Dessert!
1. Make Oreo crust: Crush Oreos either with a rolling pin or in a food processor. Next, you will make a crust by arranging crushed Oreos on the bottom of 9x9 baking dish. Add melted butter. Using a measuring cup or any other flat surface, flatten the Oreos.
2. Add cream cheese/cool whip mixture on top of the crust. Try to even it out with a spatula to create a smooth layer.
3. Add chocolate pudding on top of the cream cheese mixture. Even it out with a spatula, creating a nice even layer.
4. Add cool whip and make spikes. Add remaining jar of cool whip on top of the chocolate pudding layer. Keep some of the cool whip's spikiness on top.
5. Crush remaining 10 Oreos right on top of the cool whip layer. You can break 8 Oreos by hand right over the top of the cake in chunks. Then crush 2 Oreos to really fine crumb for the center section.
No Bake Oreo Dessert
CLICK on STARS to REVIEW the RECIPE, then CLICK OK
Equipment
- 9x9 inch square glass baking dish
Ingredients
- 1 package Double-Stuffed Oreo cookies (30 cookies or 15.35 oz.)
- 8 tablespoon butter (1 stick)
- 2 packages Instant Chocolate pudding mix (3.9 oz. each)
- 3 cups half and half (half milk/half heavy cream)
- 2 containers Cool Whip (8 oz. each)
- 1 package cream cheese (8 oz.)
- ½ cup powdered sugar
Instructions
Crush Oreos
- Take a large zip-lock bag and place 20 Oreo cookies inside (2 rows of the box, or ⅔ of the box) .
- Keep remaining row (10 cookies) untouched - we will use them to decorate the top of the dessert.
- Seal bag shut, place it on counter and using a rolling pin (or a wooden spoon), crush the cookies until they are in chunky crumbs. Some fine crumbs are OK.
Make Oreo Crust
- Pour all of the cookie crumbs into a 9×9 baking pan. Melt the butter in a small saucepan over medium heat and then pour it over Oreo crumbs and mix well with a fork to combine.
- Once combined, press into the pan with a measuring cup's flat surface (have your kids do that!) to form a resemblance of a crust.
Prepare Chocolate Pudding
- In a bowl, whisk together the 2 pudding mixes and half and half.
- Set aside to set or place it in the freezer so that the pudding can get set faster.
Make Cream Cheese/Cool Whip Layer
- Soften cream cheese by microwaving unwrapped cheese block for 20 seconds.
- Once done, sift in the powdered sugar and whisk together until sugar is well incorporated.
- Next, fold in one container of Cool Whip either with the same whisk or with a spatula.
- Once the mixture is well mixed and uniform, spread this Cream Cheese/Cool Whip mixture over the cookie crust.
Add Chocolate Layer (2nd layer)
- Take the chocolate pudding out of the freezer and using a rubber spatula, spread it over the cream cheese mixture.
Add Cool Whip Layer (3rd layer)
- Next, spread the other container of Cool Whip over the chocolate pudding layer.
Top with Oreo Cookies
- Finally, crumble the remaining 10 Oreo cookies right on top of the Cool Whip layer. Crush 2-3 of them to a fine crumb and sprinkle on top.
Refrigerate
- Chill at least for 3-4 hours (until firm), or overnight. Chilling is necessary for all the layers to set and it will also be much easier and less messy when cutting it.
Notes
- 9x9 inch square pan used in this recipe.
- But you can also successfully make this in 9x13 inch dish, the dessert will be slightly flatter though.
- However 8x8 inch dish will be a little bit too small. It will work, but you will have to reduce quantities slightly.
Expert tips
- Use a rolling pin as a bat to crush Oreos in the zip lock bag. Don't just roll it, but use it as though you want to ruin them! When crushing the Oreos my son kept telling me "You are ruining them, stop it!" And he even tried to take away my rolling pin. Not surprisingly he didn't like when I refused to oblige. I suppose you can roll it too, but it's harder to crush them by just rolling.
- Softened cream cheese is key: Warm it up in the microwave or let it sit at room temperature for 30 minutes before mixing. It blends smoother and avoids lumps.
- Always thaw Cool Whip in the refrigerator, doing so at room temperature may have caused it to become runny.
- Fold whipped topping gently: To keep the filling light and airy, fold the whipped topping into the cream cheese mixture carefully - don't stir vigorously.
- Use cold half-and-half for pudding: Cold liquid helps the pudding set faster and thickens better.
- Chill before serving. For best results, make sure to chill this No bake Oreo dessert for at least 3-4 hours. We want to do this in order for all layers to settle down and become firm enough for you to be able to cut it more easily. I love making it the night before and just chilling it overnight.
Variations & Substitutions
- Substitute regular Oreos with Golden Oreos for a different flavor twist.
- Crumble up a Heath bar on top with the Oreo crumbles.
- Add in a peanut butter layer with crushed Reesie's into the cream cheese layer.
- Use whole milk for the pudding and can probably use 1 or 2% if you want it less rich.
- Use vegan butter and dairy-free cream cheese/topping for a vegan-friendly version.
- Swap chocolate pudding for vanilla or peanut butter pudding to change the flavor.
Serving Suggestions
- Serve chilled straight from the refrigerator to keep the creamy layers firm and refreshing.
- Drizzle with chocolate or caramel sauce for added indulgence.
- Pair with a cold glass of milk or coffee, which complements the rich Oreo flavor nicely.
Storage & Leftovers
- Chill: After assembling, allow the dessert to chill in the refrigerator for at least 2 to 4 hours so it can set properly and get nice and cold.
- Refrigerate: Once set, cover the dessert tightly with plastic wrap or store it in an airtight container. Store covered in the refrigerator for up to 3-4 days.
- Freeze: Leftover dessert can freeze for up to 2 months; let thaw overnight in the fridge before serving.
Angela Gearheart says
Made this for our bible study last night! Everyone loved it!
Olga says
So great!
Danielle L says
Yeah so first of all there is no way all of this would have fit in a 9x9 pan thankfully I ignored this part and uses a 13x9 which its filled to the brim. Second of all this was the most aggaravating recipe I have ever follow. The Cool Whip and cream cheese mixture was unbelievably difficult to spread on the crust I followed every step to the T.. also I would not freeze the pudding as the recipe says by the time I was ready for it it was completely Frozen.. again as I said I followed step by step. So after the pudding was thawed it was really sticky so it was also very very difficult to spread on top of the cream cheese and Cool Whip mixture and it also started to pull up the cream cheese and Cool Whip mixture as I spread it on so by the time I finally got it all flattening laid out it was somewhat mixed together. So that would explain my rating. It was just a very difficult recipe and the size of the pan kind of made me mad because if I would have started with a 9x9 pan I would have been very angry to find out later on in the recipe that it was too small after pressing down the crust and mixing everything that was completely sticky together.
DaniDGold says
9 by 9 pan? This seems like an awful lot of ingredients to fit in a 9 by 9 pan. Just wanted to double-check before I started making this in a 9 by 9 pan and it not fit
Olga says
I just measured it - it's 9x9 Ikea pan, and it's 2.5 inches tall. Yours might not be as high as mine, and in that case it will overflow.
Nancy says
I made this delicious oreo cake and my kids just devoured it. Thank you!
Alla says
Do you think this can be frozen?
Olya at Whatsinthepan says
Yes, you can freeze it.
Maple says
I made this for my family this weekend, but I left off butter fro the crust! Just thought it had enough fats in the whites of the Oreos and it was heavenly crunchy!.
Jennie says
How long should I keep the pudding in the fridge until it sets? Can I leave it out on the counter?
Olya at Whatsinthepan says
It should be refrigerated for 3 to 4 hours or frozen for 1 hour before serving to allow it to firm up.
Salena says
Made it for the kids and used regular Oreos instead of double stuffed ones. I also doubled the cream cheese and sugar for the layers!!! We ate it all the same day- no leftovers.
Haley says
Omg looks amazing 😝😝😝😝
Natalie says
Looks so decadent and delicious!