Indulge in layers of pure cookie bliss with this irresistible Oreo Pudding Dessert!
A crunchy base of crushed chocolate sandwich cookies meets a creamy pudding filling, all crowned with a cloud of fluffy Cool Whip.
This easy, no-bake dessert is guaranteed to be a family favorite, perfect for satisfying those sweet cravings any day of the week
I mean, who can say "no" to another cheesecake pudding recipe that's easy to make?
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With layers of pudding, cream cheese, and Cool Whip this deliciously sweet Oreo Pudding Dessert will quickly become your new favorite.
You can layer this delicious dessert in a 9x13 baking dish or individual serving cups when entertaining guests.
I have a feeling this easy dessert recipe will become your go-to solution for chocolate cravings, perfect for satisfying sweet tooths at parties, potlucks, or any gathering of friends and family.
Looking for more No Bake Desserts? Try this recipe for Oreo Cheesecake Pudding, Oreo Pudding Pie Recipe or my collection of Jello Cheesecake Pudding Recipes.
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- Oreo cookies
- Melted butter
- Cream cheese; softened
- Sugar
- Milk
- 1 tub of Cool Whip whipped topping
- Instant Cookies and Cream pudding mix; 4.2 ounce size; see photo below
- 3 ¼ cups milk
Oreo Pudding
This is the instant Oreo pudding mix you need to make this dessert. You need TWO packages of the 4.2 ounce size. If you can't find this pudding mix, Jell-O makes a cookies and cream version as well. You could also substitute vanilla pudding!
Step-by-Step Instructions
Step 1: Crush the cookies, reserving ½ cup to be used as the topping. Combine the remaining cookie crumbs with the melted butter and press into the bottom of a 9X13 glass baking dish.
Step 2: In a mixing bowl, beat the cream cheese. Then add the sugar and the 2 tablespoons milk and mix well.
Step 3: Using a rubber spatula, fold in 1 ¼ cups of Cool Whip. Spread this mixture over the cookie crust.
Step 4: In another bowl, combine the two boxes of pudding mix with the 3 ¼ cups of milk. Set aside until the pudding is slightly thickened.
Step 5: Spread the slightly thickened pudding on top of the Cool Whip/cream cheese layer. Then spread the remaining Cool Whip on top of the pudding layer. Sprinkle the reserved cookie crumbs on top.
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Top Tip
This dessert needs to be refrigerated for 4 hours before serving. You want all the layers to chill together before slicing and serving.
Storing, Freezing, Thawing Tips
Refrigerator: Store any leftovers covered with plastic wrap or aluminum foil to keep it fresh and prevent it from absorbing other flavors.
Freezer: If you have leftovers or want to prepare it in advance, you can freeze the pie for later enjoyment. To freeze, wrap the pie tightly with plastic wrap, then aluminum foil, and place it in the freezer. It can be stored for up to 2-3 months.
Thawing: When ready to serve, thaw the pie overnight in the refrigerator before enjoying.
More Easy Desserts to Love
- No Bake Cheesecake Pudding Parfaits with Fresh Berries
- Cheesecake Stuffed Strawberries
- Easy No Bake Pumpkin Cheesecake Parfaits - I think these are my favorite!
📖 Recipe Card
Oreo Pudding Dessert
Ingredients
- 1 package Oreo cookies
- 6 tablespoon melted butter
- 8 ounces cream cheese; room temperature
- ¼ cup sugar
- 2 tablespoon milk
- 1 tub of Cool Whip; 8 ounce size
- 2 packages of instant Cookies and Cream pudding mix; 4/2 ounce size each
- 3 ¼ cups milk
Method
- Place the Oreo cookies in a large ziploc bag and crush using a rolling pin. Reserve ½ cup to be used as the topping.
- In a bowl, combine the remaining cookie crumbs with the melted butter and press into the bottom of a 9X13 baking dish.
- Refrigerate while you prepare the other layers.
- In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 to 5 minutes.
- Add the sugar and the 2 tbsp. milk and mix well.
- Using a rubber spatula, gently fold in 1 ¼ cups of Cool Whip; reserving the rest for the topping.
- Spread this mixture over the cookie crust.
- Refrigerate while the pudding layer is prepared.
- In another bowl, whisk together the two boxes of pudding mix with the 3 ¼ cups of milk. Set aside until the pudding is slightly thickened.
- Spread the slightly thickened pudding on top of the cream cheese layer.
- Spread the remaining Cool Whip on top of the pudding layer.
- Sprinkle the reserved cookie crumbs on top.
- Refrigerate for 4 hours before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared in 2014 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Nettie Moore says
Thank you for linking up Lois at Simple Supper Tuesday, you have been featured at Moore Or Less Cooking Food Blog! Nettie -
Alison Agnew says
This looks oh-so-creamy-and-yummy! Would love for you to share at Fridays Unfolded this week!
Alison
Nancherrow
Miz Helen says
What a great dessert that we would really enjoy. Thanks so much for sharing this great recipe with Full Plate Thursday and have a great week!
Come Back Soon!
Miz Helen
Cindy Jamieson says
Just pass the dish, never mind a plate, LOL. This looks spectacular! Thanks for sharing with us at Simple Supper Tuesday.