This family favorite Oreo dessert combines a cookie crust, cream cheese, homemade whipped cream (no cool whip), and chocolate pudding to form the most delicious and addicting no bake dessert!
You guys, if you have an unstoppable sweet tooth and are afraid you’ll eat the whole pan of this at once, I urge you to stop reading. I am not proud of how much of this I have eaten in one sitting. It’s just so tasty, so light, and so easy to have a third serving…
Okay, I’m glad you’re still reading. When my husband’s birthday rolls around, I know we’ll be making one specific dessert: this Oreo cake. It is the only thing he ever wants for his birthday. I used to make a Cool Whip version, but a few years ago I decided I could make it so much better. I haven’t looked back since.
This dessert is remarkably delicious and very hard to stop eating. It combines a thick Oreo crust, a whipped cream and cream cheese layer, chocolate pudding, and more homemade whipped cream. The combination is quite delectable.
Which Oreos should you use?
This recipe works with either the original size Oreo package (about 14.3 oz) or the family size (1 lb 4 oz). I prefer the family size since it yields a slightly thicker crust. Regarding flavors, you can use the original, double stuff, or chocolate creme filled Oreos. I don’t recommend using any other flavors because these all work well with the other ingredients.
The Steps
No Bake Oreo Layered Dessert
Ingredients
Oreo Cookie Base
- 1 package Oreo cookies (I prefer the family size 1 lb 4 oz) regular, double stuff, or chocolate creme will all work.
- 1/2 cup butter, melted
Whipped Cream (yields about 6 cups-half goes in cream cheese layer and half goes on top)
- 3 cups heavy whipping cream, chilled
- 9 tbsp sugar
- 2 tsp vanilla extract
- 1 pinch salt
Cream Cheese Layer
- 8 oz cream cheese, room temperature
- 1 cup powdered sugar, sifted
- 3 cups whipped cream (from recipe above)
Chocolate Pudding Layer
- 1 box instant chocolate fudge pudding mix about 5.1 oz
- 3 cups whole milk, very cold
Instructions
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Cookie crust: Melt butter in microwave. Crush all Oreo cookies until they're fine crumbs. I prefer to do this in batches in the food processor, but a big baggie and rolling pin will also work. Set aside a half cup of cookie crumbs to use as the topping. Pour the remaining cookie crumbs into an ungreased 9×13" dish. Top crumbs with melted butter, then use a spoon to make sure all crumbs are evenly coated in butter. Press buttery crumbs into the pan to form an even layer, then put pan in fridge to chill.
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Next: Prepare whipped cream. Add all heavy whipping cream (this should be very cold) to a mixing bowl. (I use a KitchenAid, but any mixer with an electric whisk will work.) Set the mixer to high and let it mix for a few minutes. Eventually you'll notice the cream start to thicken a bit. Once it's getting noticeably thicker, slowly add in the sugar, salt, and vanilla extract. Turn off mixer once the ingredients are combined and the desired consistency has been reached. It should be fluffy. Put whipped cream in a separate bowl and store in the fridge.
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Cream cheese layer: In the empty mixing bowl used for the whipped cream (no need to wash), beat the cream cheese on medium until light and fluffy, about 3 minutes. Then scrape down sides and add in powdered sugar until completely incorporated. Beat for another minute. Finally, use a spatula to fold in about half of the prepared whipped cream. It's okay to use the mixer in short spurts, but you don't want to deflate the whipped cream. Once combined, spread evenly over Oreo cookie layer and place baking dish back in fridge.
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Chocolate pudding: Combine a box of instant chocolate pudding with cold milk. Whisk until completely combined, then set in fridge for about 5 minutes until thickened. Then, spread pudding evenly over cream cheese layer.
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Whipped cream layer: Spread remaining whipped cream evenly on top of the chocolate pudding. Then, sprinkle remaining cookie crumbs on top. Cover and chill in fridge for at least 2 hours before serving. Enjoy!
Recipe Notes
Making homemade whipped cream can be tricky. It’s important to use very cold heavy whipping cream and a chilled bowl. Otherwise, the cream may never “whip.” Sometimes I throw my heavy whip in the freezer for about 10 minutes before setting up the mixer.
Make it richer: instead of instant chocolate pudding substitute an ultra rich Belgian chocolate pudding (like the one from Trader Joes). So much chocolate!
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