When summer heat strikes and you can’t bear to turn on the oven, this no-bake Oreo dessert comes to the rescue. It’s a dreamy combination of crushed cookies and creamy filling that transforms humble Oreos into something truly spectacular.
Perfect for last-minute gatherings or late-night cravings, this dessert requires zero baking skills but delivers maximum wow factor. The contrast between crunchy cookie pieces and silky cream layers creates an irresistible texture that’ll have everyone asking for seconds.
Why You’ll Love This
- Ready in just 10 minutes with zero baking required
- Only needs a handful of easy-to-find ingredients
- Perfect make-ahead dessert that actually tastes better the next day
- Kid-friendly recipe that’s fun to make together
- Easy to scale up for larger gatherings
Ingredients
- 24 Oreo cookies
- 8 oz cream cheese, softened
- 2 cups whipped cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Place 36 Oreo cookies in a large ziplock bag and crush them using a rolling pin. Don’t pulverize them completely – some small chunks add great texture! Alternatively, pulse them in a food processor a few times. Pour the crushed Oreos into a bowl, add the melted butter, and mix until well combined. Press this mixture firmly into the bottom of a 9×13 inch baking dish. Pop it in the refrigerator while you work on the next layer.
- Make the cream cheese layer: In a large bowl, beat the softened cream cheese until smooth and fluffy (about 2-3 minutes). If your cream cheese isn’t soft enough, you’ll end up with lumps – I’ve been there, and it’s not the end of the world, but smooth is definitely better! Gradually add the powdered sugar and continue beating until well combined. Gently fold in 1 cup of the whipped topping. Spread this mixture evenly over your Oreo crust.
- Prepare the chocolate pudding layer: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes. Let it sit for 3-5 minutes to thicken slightly. Stir in the chopped Oreos, then spread this mixture over the cream cheese layer. (source: Ineskohl.info)
- Add the final touches: Spread the remaining whipped topping over the pudding layer, creating a smooth surface. Sprinkle the reserved crushed Oreos over the top.
- Chill: Cover the dessert with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This waiting part is honestly the hardest – I’ve been known to sneak a small spoonful from the corner before it’s properly set!
- Serve: Cut into squares and watch it disappear before your eyes!
Tips & Variations
- Use different Oreo flavors like mint or peanut butter for variety
- Make it lighter with low-fat cream cheese and whipped topping
- Add a layer of chocolate pudding for extra decadence
- Crush cookies more coarsely for added texture
- Freeze for 30 minutes before serving on hot days
Serving Suggestions
Serve this dessert chilled with a drizzle of chocolate sauce or a dollop of extra whipped cream. For an elegant presentation, portion into individual glasses or mason jars and garnish with mint leaves.
Notes
- Stores well in the refrigerator for up to 3 days
- Let cream cheese soften naturally for best texture
- Can be frozen for up to 1 month
FAQs
- Can I make this ahead of time? Yes, it’s actually better made 24 hours in advance.
- Can I use generic sandwich cookies? Yes, though the texture may vary slightly.
- Why isn’t my filling firm? Make sure to use cold whipped cream and properly softened cream cheese.
- Can I make this dairy-free? Yes, use dairy-free cream cheese and coconut whipped cream.
Servings4
Prep15 min
Cook10 min
Calories—
Ingredients
- 24 Oreo cookies
- 8 oz cream cheese, softened
- 2 cups whipped cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Steps
- Prepare the crust: Place 36 Oreo cookies in a large ziplock bag and crush them using a rolling pin. Don’t pulverize them completely – some small chunks add great texture! Alternatively, pulse them in a food processor a few times. Pour the crushed Oreos into a bowl, add the melted butter, and mix until well combined. Press this mixture firmly into the bottom of a 9×13 inch baking dish. Pop it in the refrigerator while you work on the next layer.
- Make the cream cheese layer: In a large bowl, beat the softened cream cheese until smooth and fluffy (about 2-3 minutes). If your cream cheese isn’t soft enough, you’ll end up with lumps – I’ve been there, and it’s not the end of the world, but smooth is definitely better! Gradually add the powdered sugar and continue beating until well combined. Gently fold in 1 cup of the whipped topping. Spread this mixture evenly over your Oreo crust.
- Prepare the chocolate pudding layer: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes. Let it sit for 3-5 minutes to thicken slightly. Stir in the chopped Oreos, then spread this mixture over the cream cheese layer. (source: Ineskohl.info)
- Add the final touches: Spread the remaining whipped topping over the pudding layer, creating a smooth surface. Sprinkle the reserved crushed Oreos over the top.
- Chill: Cover the dessert with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This waiting part is honestly the hardest – I’ve been known to sneak a small spoonful from the corner before it’s properly set!
- Serve: Cut into squares and watch it disappear before your eyes!
Notes
- Stores well in the refrigerator for up to 3 days
- Let cream cheese soften naturally for best texture
- Can be frozen for up to 1 month
