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
No Bake Oreo Layer Dessert
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
- 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 9x13-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.
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.