This no-bake Oreo Dessert recipe is rich, creamy, and full of chocolatey goodness! With an Oreo crust, creamy filling, chocolate pudding, and hot fudge, this delicious dessert is perfect for anyone who is a fan of America’s favorite cookie and layered, no-bake desserts!
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This heavenly Oreo dessert is a type of layered pudding dessert has been around for years and I can’t get enough. It’s similar to chocolate lasagna or chocolate lush, but we often just think of it as “that oreo dessert” because of the Oreos on top and bottom.
I don’t know if you know this, but I’m obsessed with Oreos. They are one of my favorite treats and I use them in recipes all the time.
Oreo lovers who are on the lookout for their favorite desserts will love everything from my Oreo Cheesecake Cookies to No-Bake Oreo Pie and Fudgy Oreo Brownies to this Oreo Dip. I have lots of easy recipes to satisfy anyone’s Oreo cravings!
I’m excited to add this no bake easy Oreo dessert pudding recipe to the collection. It’s wonderfully creamy and full of that amazing Oreo flavor and crunch that we can’t get enough of!
This no-bake dessert is perfect for any special occasion, but it’s always a crowd-pleaser at potlucks, summer BBQs, and pool parties too. You can make it ahead of time to give yourself more time to enjoy your event, and it’s a chilled dessert so it’s cool and refreshing too.
For more amazing no-bake dessert recipes, check out my No Bake Kool-Aid Pie, this Easy No-Bake Blueberry Delight, and my No-Bake Caramel Apple Eclair Cake.
Why We Love This Recipe
- Easily change the flavors to suit your preferences by changing the pudding flavors or using different Oreo flavors.
- We’re using simple ingredients here to keep things easy and fun.
- It’s a no-bake recipe that only takes 15 minutes of prep time!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Oreo cookies – I used one package of regular Oreos. You can change up the flavor of Oreos if you wish or even use the double-stuffed ones.
- Butter – Melted salted butter will bind the crushed cookies to make an Oreo cookie crust.
- Hot fudge – This will also help bind the cookie crust, and add sweetness to it too.
- Cream cheese – Use plain, full-fat cream cheese in brick form, not the kind that comes in a tub.
- Powdered sugar – To add substance and sweetness to the cream cheese layer.
- Vanilla extract – Adds a subtle, warm, sweetness and complexity to your dessert. It’s a baking staple!
- Heavy cream – Full-fat heavy whipping cream is best for making the whipped cream layer and just tastes better than Cool Whip.
- Sweetened condensed milk – To mix with the pudding mixture for the pudding layer.
- Instant pudding mix – I’ve used a store-bought box of instant chocolate fudge pudding. Just use your favorite brand of chocolate pudding.
- Milk – I used whole milk, but any milk will work to make the pudding layer the right consistency.
How to Make This Recipe
- Crush Oreos. Crush ¾ of the Oreo cookies in a food processor (affiliate link) or by placing them in a zip-top bag and crushing them with a rolling pin (affiliate link) until the cookies are broken down into very small pieces. Set the remaining Oreos aside for later.
- Make Oreo crust. In a medium bowl, mix most of the Oreo crumbs with the melted butter and the fudge until well combined.
- Make bottom layer. Press the Oreo crumb mixture into the bottom of a 9×13-inch pan, using a flat-bottomed glass to press it evenly. Chill in the refrigerator while preparing the filling.
- Beat cream cheese mixture. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, and beat until well combined.
- Add whipped cream. In a separate bowl, whip the heavy cream until stiff peaks form. Fold ½ of the whipped cream into the cream cheese mixture until combined.
- Add creamy filling layer. Pour the filling into the prepared crust and smooth the top.
- Make pudding layer. Add milk, sweetened condensed milk, and chocolate pudding mix into a bowl.
- Whisk to combine. Whisk the pudding mixture together until it’s nicely smooth and even.
- Add pudding layer. Add the pudding mixture on top of the cream cheese layer.
- Add top layer. Top with the remaining whipped cream. You can smooth it out if you want, but I like to leave some peaks in there for texture. You could even pipe it on using a piping bag and decorative tip if you wanted to get extra fancy.
- Add crushed Oreos. Put the remaining Oreo cookies into a zip-top bag and crush them into large pieces, then sprinkle them on top of the whipped cream.
- Chill to set. Cover and chill the dessert in the refrigerator for at least 2 hours or until set. Once set, slice and serve while cold. Enjoy!
Recipe FAQ’s
This Oreo Dessert is best served chilled after spending a few hours in the refrigerator. Not only does it taste best this way, but it makes it easier to cut clean slices.
Cover your Oreo Dessert with plastic wrap, or put it in an airtight container and place it in the refrigerator. This dessert stays fresh for up to 5 days. I do not recommend freezing this dessert.
Yes! If you want to serve this at a party, a great idea is to layer each layer in clear plastic cups for a fun presentation and individual servings that are ready to go! It’s a little more work to spoon and level everything into the cups instead of one large baking dish, but the payoff is pretty good.
Tips for Success
- If you want to add an extra bit of chocolatey-ness to this dish, you can drizzle some more fudge or chocolate sauce over the top of the whipped cream and cookie layer. Honestly, who can turn down more fudge?
- I found that allowing the pudding layer to chill and thicken for a few minutes made it easier to scoop and layer over the cream cheese. Meanwhile, the cream cheese layer is easier to work with when it’s a little softer and can be spread more evenly over the Oreo crust.
- If you really need to save time, you can use Cool Whip instead of heavy cream, but I don’t recommend it. The heavy cream adds such a nice volume and flavor that Cool Whip just doesn’t. It only takes a couple of minutes to whip the heavy cream, but it’s so worth it.
Make-Ahead Oreo Pudding
This dessert can be made the day before and stored in the refrigerator since it needs some time to set up.
I feel like the longer it chills, the better the flavor and the easier it is to slice, so an overnight chill is great.
It lasts for up to 5 days, so you can make it even further ahead of time if you know it will all be eaten on the day.
It’s perfect for taking to a party or picnic, and it’s equally loved by kids and adults.
Substitutions and Variations
- If your local grocery store doesn’t have the fudge chocolate instant pudding, regular chocolate pudding will work perfectly well.
- Trying different pudding flavors in this dish would create really unique flavors, like butterscotch pudding, vanilla pudding, or even cheesecake pudding flavor.
- I know Oreo comes out with seasonal flavors for their cookies, and I bet these would make such fun desserts all year round. Like Peanut Butter Pie, Java Chip, or Snickerdoodle, yum!
- If you want even more crunch or more of a cookies-and-cream vibe, stir in some large cookie pieces into the pudding layer. This will add a nice texture to the mid-bite.
- Add some milk chocolate or white chocolate curls or chips to the top layer for even more sweetness!
More Oreo Dessert Recipes
- Oreo Cookies & Cream Cake
- Easy Oreo Dip
- Homemade Oreo Truffles
- Slutty Brownies (Brownie Oreo Chocolate Chip Cookie Bars)
- Cookies and Cream Ice Cream
- Fudgy Oreo Brownies
- Oreo Cupcakes with Cookies & Cream Oreo Frosting
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Oreo Dessert Recipe
Ingredients
- 1 (14.3-ounce) package Oreo cookies
- ¼ cup salted butter melted
- ¼ cup hot fudge warmed
- 1 (8-ounce) package cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 1 (5.9-ounce) box instant chocolate fudge pudding
- 1½ cups cold milk
Instructions
- Crush ¾ of the Oreo cookies in a food processor (affiliate link) or by placing them in a zip-top bag and crushing them with a rolling pin (affiliate link) until the cookies are broken down into very small pieces. Set the remaining Oreos aside for later.1 (14.3-ounce) package Oreo cookies
- In a medium bowl, mix the large portion of Oreo crumbs with the melted butter and the fudge until well combined.¼ cup salted butter, ¼ cup hot fudge
- Press the Oreo crumb mixture into the bottom of a 9×13-inch pan, using a flat-bottomed glass to press it evenly. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, and beat until well combined.1 (8-ounce) package cream cheese, ½ cup powdered sugar, 1 teaspoon vanilla extract
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold ½ of the whipped cream into the cream cheese mixture until well combined.2 cups heavy cream
- Pour the filling into the prepared crust and smooth the top.
- Add milk, sweetened condensed milk, and chocolate pudding mix into a bowl and whisk together until nice and even. Add the pudding mixture on top of the cream cheese layer.1 (14-ounce) can sweetened condensed milk, 1 (5.9-ounce) box instant chocolate fudge pudding, 1½ cups cold milk
- Put the remaining Oreo cookies into a zip-top bag and crush them into large pieces.
- Top with the remaining whipped cream, and sprinkle the reserved crushed Oreos on top.
- Cover and chill the dessert in the refrigerator for at least 2 hours or until set.
- Once set, slice and serve while cold. Enjoy!
Notes
- Refrigerate: Cover your Oreo Dessert with plastic wrap, or put it in an airtight container and place it in the refrigerator. This dessert stays fresh for up to 5 days. I do not recommend freezing this dessert.
I love it you are so kind to post this WHO can make food better than this??????????????????
This is so very awesome. My family went crazy over it. I do wonder how I can stop the crust from getting so hard with the fudge in it then it seems to be even too hard to cut. We are chopping it because it taste so good. But any suggestions, I would be eager to hear. Thank you
Try not to pack it is too firmly and let it sit at room temperature for 15 minutes before cutting it.
It tasted good but my pudding mix got lumpy and chewy? Not sure what happened or how to avoid that from happening.
That’s a strange result for pudding. Could it have been some hot fudge that didn’t get mixed in?