This No Bake Oreo Dessert is a rich, creamy, and chocolatey layered treat that comes together with minimal effort and zero oven time. With a buttery Oreo crust, velvety cream cheese filling, chocolate pudding, and whipped topping, it’s the kind of dessert that disappears fast at any gathering. I love how indulgent it tastes with barely any work in the kitchen.
Why You’ll Love This Recipe
I love this recipe because it’s no-fuss and always a hit. It’s perfect for summer or when I don’t want to turn on the oven, and it has all the flavors I crave in one bite—crunchy cookies, silky pudding, and fluffy cream. It’s also easy to make ahead, which makes it ideal for parties, potlucks, or when I just want to prep dessert and forget about it. Every layer is a win.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Oreo cookies
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Butter (melted)
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Cream cheese (softened)
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Powdered sugar
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Whipped topping (like Cool Whip)
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Instant chocolate pudding mix
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Milk
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Additional Oreos or chocolate shavings for garnish (optional)
directions
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I start by crushing most of the Oreos into fine crumbs—either with a food processor or in a sealed bag using a rolling pin.
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I mix the crushed cookies with melted butter and press the mixture into the bottom of a 9x13 inch dish to form the crust. I chill it in the fridge while preparing the filling.
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In a bowl, I beat the softened cream cheese until smooth, then mix in powdered sugar. I fold in half of the whipped topping and spread this creamy layer over the chilled crust.
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In another bowl, I whisk the instant chocolate pudding mix with cold milk until thickened, then spread it over the cream cheese layer.
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I top everything with the remaining whipped topping and smooth it out.
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I crush a few extra Oreos and sprinkle them on top for decoration, then refrigerate the dessert for at least 4 hours, or overnight if I have time.
Servings and timing
This dessert serves 12 to 15 people and takes about 20 minutes to put together. I recommend chilling it for at least 4 hours before serving so the layers can set.
Variations
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I swap chocolate pudding for vanilla or cheesecake flavor when I want a twist.
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For extra texture, I layer in chopped Oreos or chocolate chips between the layers.
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I sometimes drizzle melted chocolate or chocolate syrup on top for a richer finish.
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If I want a minty version, I use mint Oreos and mint chocolate pudding.
storage/reheating
I store this dessert covered in the fridge for up to 4 days. It stays creamy and holds its shape well. I don’t recommend freezing it—the texture can get weird once thawed. No reheating needed; I serve it chilled straight from the fridge.
FAQs
Can I use generic chocolate sandwich cookies instead of Oreos?
Yes, I can use any brand of chocolate sandwich cookies. The flavor is very similar and works just as well.
Do I have to use Cool Whip?
I prefer it for convenience, but I’ve also used homemade whipped cream—just make sure it’s stable and not too soft if I’m making it ahead.
Can I make this in advance?
Yes, I usually make it the night before. The layers hold up great and the flavor actually improves as it chills.
Can I use regular (cook-and-serve) pudding?
I stick to instant pudding for this recipe. Cook-and-serve doesn’t set up properly without being heated.
How do I crush Oreos without a food processor?
I place them in a zip-top bag and crush them with a rolling pin or heavy glass. It takes a little longer, but it works fine.
Conclusion
This No Bake Oreo Dessert is a creamy, dreamy crowd-pleaser that never fails. I love how easy it is to assemble, how versatile the flavors can be, and how it always satisfies my sweet tooth. It’s a guaranteed favorite whether I’m bringing it to a party or just making something sweet for home.
No Bake Oreo Dessert
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 12–15 servings
- Category: essert, No-Bake
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This No Bake Oreo Dessert is a layered chocolate dream with a buttery Oreo crust, creamy cheesecake filling, chocolate pudding, and fluffy whipped topping. It’s an easy, crowd-pleasing dessert that requires no oven and minimal prep—perfect for parties, potlucks, and summer get-togethers.
Ingredients
- 36 Oreo cookies (plus extra for garnish)
- ½ cup (1 stick) butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (16 oz) tub whipped topping (e.g., Cool Whip), divided
- 2 (3.9 oz) boxes instant chocolate pudding mix
- 3 cups cold milk
- Chocolate shavings or crushed Oreos for topping (optional)
Instructions
- Crush Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Mix crumbs with melted butter and press firmly into a 9x13 inch dish. Chill in the refrigerator while preparing the next layer.
- In a medium bowl, beat softened cream cheese until smooth. Add powdered sugar and mix well. Fold in half of the whipped topping.
- Spread the cream cheese mixture evenly over the chilled crust.
- In another bowl, whisk pudding mix and milk until thickened (about 2 minutes). Spread over the cream cheese layer.
- Top with the remaining whipped topping and smooth the surface.
- Sprinkle extra crushed Oreos or chocolate shavings on top if desired.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
Notes
- For a lighter version, use low-fat cream cheese, sugar-free pudding, or light whipped topping.
- You can substitute chocolate pudding with vanilla, cheesecake, or mint chocolate for a fun twist.
- Homemade whipped cream can be used, but make sure it's stabilized if prepping ahead.
- Dessert is best served cold—no baking or reheating needed.
