What’s for Dessert: No Bake Oreo Dessert

One of the desserts I made for Thanksgiving this year was this No Bake Oreo Dessert. It’s a quick and easy dessert but does involve planning and prepping ahead of time (in order to let the dessert sit in the fridge for a few hours or even overnight if you can).

Basically, it’s a layered dessert — a layer of crushed Oreos as the base, a cream cheese layer, a chocolate pudding layer, and is topped with Cool Whip and more crushed Oreos.



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What I used:

For the base:

  • 15.35 ounce package of Oreo Cookies, crushed
  • 1/2 cup of unsalted butter, melted

For the cream cheese layer:

  • 8 ounces of cream cheese, softened
  • 1 cup of powdered sugar
  • 8 ounce tub of Cool Whip, softened

For the pudding layer:

  • 5.1 ounce box of instant chocolate pudding
  • 3 cups of milk

For the top:

  • 8 ounce tub Cool Whip, softened

How I made this dessert:

  1. To make the base, what I did was I put the Oreo cookies in a large ziploc bag and crushed with a rolling pin. I left the Oreos as crushed, not completely fine crumbs (like they would turn in the food processor).
  2. I then set aside about ½ cup of the crumbs to use as garnish a the end. I transferred the remaining crumbs to the pan I was going to assemble my dessert in (you can use a springform pan, a 9×13-inch pan, anything really). I poured the melted butter over the cookies and combined the Oreo cookies with the melted butter, making sure that all of the crumbs are moistened. I then pressed the mixture into an even layer on the bottom of the pan. I put the pan in the refrigerator as I was working on each layer.
  3. For the next layer – the cream cheese layer, what I did was in a mixing bowl, I beat the cream cheese and then I gradually added the powdered sugar until it is all incorporated. Using a spatula, gently fold in the Cool Whip. Spread in an even layer over the crust. Refrigerate while the pudding layer is prepared.
  4. To 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 a spatula to spread the pudding in an even layer over the cream cheese mixture.
  5. Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the Oreo crumbs you set aside earlier.
  6. Cover and refrigerate for at least 4 hours (or overnight) before serving.
  7. Enjoy!

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P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

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