No Bake Heavenly Oreo Dessert
No Bake Oreo Layer Dessert features an Oreo crust, a cream cheese layer, a chocolate pudding layer, and is topped with Cool Whip and more crushed Oreos.
Six years ago, I was looking for an Oreo-themed dessert to celebrate my pap’s 87th birthday. He always had a serious thing for Oreos; for as long as I can remember, there was a cookie jar on my grandparents’ kitchen counter filled to the brim with Oreo cookies. So naturally, I try to whip up a new and different Oreo dessert for his birthday. In previous years, I’ve made a cookies and cream cake and cookies and cream ice cream cake (I also made black forest cake one year because he loves chocolate-covered cherries, as well!).
It so happened that one year I needed the dessert to be relatively quick and low maintenance, and I found this no-bake layered dessert with an Oreo crumb crust and layers of cream cheese and chocolate pudding to be utterly perfect.
What You Need to Make This Easy Oreo Dessert
The ingredient list for this dessert is super simple, which I love! This is what we use:
- Oreos – I use the Double Stuf Oreos because, really, they are sooooo good!
- Butter – We’ll melt it down and combine it with the Oreos for the crust and topping garnish.
- Cream Cheese – For the no-bake cream cheese layer that totally makes this dessert!
- Powdered Sugar – To add to the cream cheese for necessary sweetness.
- Cool Whip – We use this in two places: (1) In the cream cheese layer, to lighten things up; and (2) as the very top layer of the dessert.
- Chocolate Pudding – A large box of instant chocolate pudding.
- Milk – To mix with the instant pudding.
That’s all that we need, and it’s likely you have maybe half of these in your pantry or refrigerator already!
Build the Layers
This is a traditional “lush”-style dessert, a term that just popped onto my radar a handful of years ago. Have you heard of them? This is how they’re built:
- Cookie or cracker crumb crust – In this case, we’re using an Oreo crust.
- Two filling layers – These can either be both pudding or one pudding and one cream cheese layer; we’re doing the latter here – a cream cheese layer and then a chocolate pudding layer.
- Cool Whip topping – A final whipped topping layer. You can use homemade whipped cream for this layer, but know that it will not hold up as well or as long as Cool Whip (something to consider if you want to save leftovers or it’s going to be served outside on a warm day).
The dessert was an enormous hit with the whole family, especially my grandfather. Quick and easy no-bake desserts like this are an absolute staple for me during the summer months. Sometimes you just can’t bear to turn on an oven or spend hours making a mess of the kitchen; times like those call for desserts like this!
My pap passed away earlier this year and tomorrow would have been his 93rd birthday; I can’t think of a better way to remember him than by eating a huge piece of this dessert.
More No-Bake Summer Desserts
Keep that oven off and enjoy these cool, refreshing desserts that can be made in advance and stashed in the fridge until you’re ready to serve them.
- No-Bake Banana Split Dessert
- No-Bake Key Lime Cheesecake
- No-Bake Cherry & Walnut Cheesecake
- Peanut Butter Cup Icebox Cake
- No-Bake Peanut Butter Lover’s Icebox Cake
Two years ago: Blueberry Crumb Bars
Three years ago: Cherry Coke Float Cupcakes
Six years ago: Strawberry Pimm’s Cup Cocktail
Seven years ago: S’mores Ice Cream
Watch How to Make It:
No Bake Oreo Layer Dessert
Ingredients
For the Crust:
- 15.35 ounce (435.17 g) Double Stuff Oreo Cookies
- ½ cup (113.5 g) unsalted butter melted and slightly cooled
For the Cream Cheese Layer:
- 8 ounces (226.8 g) cream cheese
- 1 cup (120 g) powdered sugar
- 8 ounce (226.8 g) tub Cool Whip
For the Pudding Layer:
- 5.1 ounce (144.58 g) box instant chocolate pudding
- 3 cups (854 ml) milk
For the Topping:
- 8 ounce (226.8 g) tub Cool Whip
Instructions
- Make the Crust: Place the Oreo cookies in a large ziploc bag and crush with a rolling pin or mallet. The pieces should be in small crumbs, but still a little chunky, not completely fine crumbs. Set aside ½ cup of the crumbs for the topping, then transfer the remaining crumbs to a 9×13-inch pan and use a fork to mash them up a bit. Pour the melted butter over top and use the fork to combine, making sure that all of the crumbs are moistened. Press into an even layer on the bottom of the pan. Refrigerate while the cream cheese layer is prepared.
- Make the Cream Cheese Layer: In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the Cool Whip. Spread in an even layer over the crust. Refrigerate while the pudding layer is prepared.
- Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.
- Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the reserved Oreo crumbs. Cover and refrigerate for at least 4 hours (or overnight) before serving.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published in June 2013, updated in June 2017 with new photos, and refreshed in June 2019 with more photos, a video and extra recipe notes.
This really does taste like heaven! So easy to prepare and no oven! Note: Take it out of the fridge at least 30 minutes before serving if using a glass pan, or else you’ll have a hard messy time getting the Oreo crust out.
This recipe is a family favorite. Delicious, super easy and great for the days that are to hot to turn on the oven. Or if your family’s like mine any day.
Fantastic! I made the dessert just as described, except I crumbled up a Heath bar on top with the Oreo crumbles. I also used whole milk for the pudding and will probably use 1 or 2% next time. VERY rich, but delectable. Everyone loved it.
What is the measurement of one serving (1/3 cup, 1/2 cup, etc)?
Need copies.
Love this dessert. Everybody else does too. For my own personal taste i would increase the bottom layer, the Oreo layer.The only timevi indulge in eatting Oreos is this dessert so i would go all out.
Turned out perfect. The sweetness was just right. I recommend making it a day earlier for best taste.
I hadn’t made this for years until left Christmas when my oldest visited for the holiday. He ended up taking the entire rest of the plan home with him! This year I have growing nephews who might like something other than Pumpkin pie so I made it for Thanksgiving to take to the in-laws. I was lucky to get a piece and it was requested that I add this to my family dinner dessert menu. It’s delightful! But it is OK to use cook and serve pudding if you can’t find instant, just let it cool to room temp and stir before adding that layer.
Excellent! I took it to a church Bible study soup supper and several wanted the recipe!
THIS RECIPE IS AMAZING!! It’s super easy to make and it tastes amazing! My whole family ate in in less than 3 days
This is awesome.
I made this with lactose free whole milk and vegan cream cheese and it was delicious! Thanks for a great dessert.
I made this recipe and it was perfect, no runny pudding …I used the large pudding mix and 3 cups of milk
Can you freeze leftovers?
Grandchildren request this dessert each time they visit. Wonderful quick dessert that’s a big hit every time.
Hi. I made this yesterday for today for my sons birthday. I am just curious what would cause the cool whip not to have a good consistency? I used Kroger store brand. Thawed on the counter while making the cake. It was good, but a mess. I would
Like it to stay in a layer next time. Should i have put the top layer on before serving? I literally took it out of the fridge put in candles and it was so soft and sloppy. I want to fix that for next time. Let me know any tips.
Hi Amy, That’s so strange, but I always thaw Cool Whip in the refrigerator, doing so at room temperature may have caused it to become runny. That’s the only thing I can think of!
Easy to make and delicious 😋 made exactly as posted
I left out the powdered sugar that mixes in with the cream cheese. The Cool Whip is enough sweetness. Not to mention the Oreos that are the crust. And the pudding and the other layer of Cool Whip.
So good 🤩 I added vanilla pudding powder with a little milk to the cream cheese layer too.
I think the issue with some people getting a very wet/runny consistency is that the typical American instant pudding is a bit smaller (at 3.9 oz/111g instead of the amount mentioned in the ingredients) and requires 2 c of milk to make pudding. So using chocolate instant pudding from every store I’ve ever seen, three cups of milk would be way too much and make a runny pudding. Just a thought.
Thanks for sharing this recipe! We love cream cheese and those cookies!! Just a tip, make sure to buy the family size pudding, it’s 5.9oz and takes 3 cups to make♥
*3 cups of milk
Can u use pudding cups instead of instant pudding mix and milk
Delicious and simple to make!
question…how far in advance can you make this?…1dat?…2 days?
thanks
I would make it 1 day in advance, enjoy!
Made this for a work potluck. It was the hit of the day. I did add in a peanut butter layer with crushed Reesie’s into the cream cheese layer. It was delicious.
I love desserts, but I am Betty Crocker in the kitchen. This was easy, and I felt confident having people eat it.
OMG! My husband Loves this! His mom always made it. But, I never was able to get her recipe. I found your recipe and it was AMAZING!!! Thank you for sharing with this barely capable novice! Simple and easy to follow!
Angela
I made this last year and everybody loved it and asked me to make it again this year. I thought I had the recipe copied but couldn’t find it so I looked it up and found it right away which I was glad I did. Its delicious, thanks for sharing the recipe!