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Oreo Dessert

This Oreo dessert is a creamy, sliceable no-bake Oreo icebox cake with crisp Oreo layers, thick chocolate pudding, and a whipped cream topping. It sets in the fridge for easy layered dessert squares with an extra-crunch Oreo crumble finish.
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Prep Time 20 minutes
chilling 4 hours
Total Time 4 hours 20 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 36 Oreo cookies Finely crushed
  • 6 tbsp butter Melted
Cream cheese layer
  • 8 oz cream cheese Softened
  • 1 cup powdered sugar
  • 1 cup whipped topping Folded in
Chocolate pudding layer
  • 2 box instant chocolate pudding 3.9 oz each
  • 3 cup whole milk Cold
Top and garnish
  • 2 cup whipped topping
  • 0.25 cup Crushed Oreos for garnish Crushed, for sprinkling

Equipment

  • 1 stand mixer
  • 1 9x13 dish

Method
 

Make the Oreo crust
  1. Mix finely crushed Oreo cookies with melted butter until evenly combined, then press firmly into the bottom of a 9x13 dish for a compact crust. Refrigerate for 15 minutes to firm up the base.
Make the cream cheese layer
  1. Beat softened cream cheese and powdered sugar until smooth, then fold in 1 cup whipped topping until light and creamy. Spread the mixture evenly over the chilled Oreo crust.
Make and add the chocolate pudding layer
  1. Whisk instant chocolate pudding mix with cold whole milk for 2 minutes until thickened and scoopable. Spread the pudding evenly over the cream cheese layer for a distinct, level layer.
Top with whipped topping and crumbs
  1. Spread 2 cups whipped topping over the pudding layer, smoothing to the edges for full coverage. Sprinkle crushed Oreos generously over the top for a crackly crumble finish.
Chill, slice, and serve
  1. Refrigerate for at least 4 hours or overnight until fully set and sliceable. Cut into squares and serve straight from the fridge for clean, distinct layers.

Notes

For the cleanest slices, press the Oreo crust firmly and chill until the top looks set, usually overnight. Store covered in the refrigerator up to 4 days; freeze is not recommended because whipped topping and pudding layers can separate. For a lighter option, use low-fat cream cheese and reduced-fat whipped topping if you want a slightly softer texture without changing the layering method.