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Oreo Dessert

Oreo dessert is a no-bake Oreo icebox cake with crisp, distinct layers: an Oreo crumble crust, chocolate pudding, and a fluffy cream cheese whipped topping. After 4 hours of chilling, it slices cleanly into squares topped with crackly Oreo crumbs.
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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: 430
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 can (3.9 oz each) instant chocolate pudding Boxed pudding mix.
  • 3 cup whole milk Cold.
Topping
  • 2 cup whipped topping
  • 1 crushed Oreos For garnish.

Equipment

  • 1 sheet pan

Method
 

Make the Oreo crust
  1. Stir the finely crushed Oreo cookies with the melted butter until evenly combined, then scrape into a 9x13 dish and press firmly into the bottom to form an even crust.
  2. Refrigerate the dish for 15 minutes to firm the crust for clean layering.
Layer the cream cheese filling
  1. Beat the softened cream cheese with the powdered sugar until smooth, then fold in 1 cup of whipped topping until light and spreadable.
  2. Spread the cream cheese mixture over the chilled Oreo crust in an even layer, using a spatula to smooth the surface.
Add the chocolate pudding layer
  1. Whisk the instant chocolate pudding mix with the cold whole milk for 2 minutes until thickened and glossy, then immediately spread it evenly over the cream cheese layer.
Finish and chill
  1. Spread the remaining 2 cups of whipped topping over the pudding layer to fully cover it.
  2. Sprinkle crushed Oreos generously over the top so the garnish forms a thick, visible crumb layer.
  3. Refrigerate for at least 4 hours or overnight until set, then cut into squares and serve.

Notes

For the cleanest slices, chill until fully set (overnight is best) and use a sharp knife wiped between cuts. Store leftovers covered in the refrigerator for up to 4 days; freezing is not recommended because the whipped topping can lose texture. For a simple dietary swap, use sugar-free instant pudding mix and sugar-free whipped topping if you want a lower-sugar version while keeping the same layering method.