No Bake Oreo Dessert

Serving a slice of layered Oreo dessert.

No Bake Oreo Dessert is a rich and creamy layered dessert with irresistible layers of cheesecake, pudding and whipped cream, all nestled in an Oreo crust. It's light, fluffy and melt-in-your-mouth delicious!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30

Chill time 4

Total Time 4 30

Servings servings

Calories 543

Author Kim

Ingredients

For the crust

36 Oreos use a family size package, which has 48 cookies so you’ll have extra for the topping (if you want extras for decorating, use a party size package)
6 tablespoons unsalted butter melted

For the filling

8 ounces cream cheese softened
1 cup powdered sugar
8 ounce container Cool Whip
1 (3.9 oz) box instant chocolate pudding mix*
1 (4.2 oz) box instant Oreo cookies 'n creme pudding mix* or instant vanilla pudding mix if you can't find Oreo
3 cups cold milk divided

For the topping

12 Oreos
8 ounce container Cool Whip

Instructions

To make the crust, crush your Oreos (filling and all) in a food processor until you have fine crumbs (remove 1/4 cup for decorating the top). Then, pulse in the melted butter.
Press the cookie mixture into the bottom of a 9x13-inch baking dish (I use a metal measuring cup to help press the crust down). Place the pan in the refrigerator or freezer to firm up while you make the cream cheese layer.
Mix the cream cheese with a mixer until light and fluffy. Then, add in powdered sugar and mix well. Add in 1 (8 ounce) container Cool Whip and continue to mix until everything is well combined.
Spread this cream cheese layer over the crust. Place dessert in the fridge while you make the first pudding layer.
Start with the chocolate pudding layer: In a medium bowl, combine chocolate instant pudding with 1 1/2 cups cold milk and whisk for 2 minutes.
Once thickened, spread the chocolate pudding over the cream cheese layer.
Repeat with the Oreo pudding layer: In a medium bowl, combine cookies 'n creme instant pudding with 1 1/2 cups cold milk and whisk for 2 minutes.
Once thickened, spread the cookies 'n creme pudding over the chocolate pudding layer. Place the dessert in the fridge while you make the topping.
To make the topping, crush 12 Oreos (filling and all) in a food processor. Transfer the Oreo crumbs to a medium mixing bowl and stir with 1 (8 ounce) container Cool Whip.
Spread the whipped topping/cookie mixture over the top of the cookies 'n creme pudding layer and garnish with the reserved 1/4 cup crushed Oreo cookies. If you'd like, you can decorate with more Oreos.
Place in the refrigerator to set for at least 4 hours before slicing and serving. I typically make mine the evening before I plan to serve, so it has time to set overnight.

Video

Notes

*Do NOT follow the instructions on the boxes of instant pudding.

Nutrition