Description
A delicious and easy no-bake Oreo Pudding Dessert featuring layers of Oreo crust, creamy cream cheese, chocolate pudding, and homemade whipped topping. Perfectly chilled to set for a rich, creamy treat that's a crowd-pleaser.
Ingredients
Oreo Crust
- 40 Oreo cookies (Family size pack; Regular, Double Stuf or Gluten-Free)
- ¼ - ½ cup butter (unsalted or salted, melted)
Homemade Cool Whip
- 2 cups heavy whipping cream (add additional ½ - 1 cup for thicker layers if desired)
- 2 - 4 tablespoons powdered sugar (to taste, 2 ½ tablespoons recommended)
- 1 teaspoon vanilla extract
Cream Cheese Layer
- 8 ounces cream cheese (regular or Neufchâtel, room temperature)
- ¼ - ½ cup powdered sugar (¼ cup used)
- Half of homemade Cool Whip prepared above (or half to all of one 8-ounce container if using store-bought)
Pudding Layer
- 2 packages (2 x 3.9 ounces) instant chocolate pudding mix
- 3¼ cups cold milk (any %, whole milk preferred)
Topping
- Reserved ¼ - ⅓ cup crushed Oreo crumbs
- Remaining homemade Cool Whip (or remaining thawed container of store-bought Cool Whip)
Instructions
- Make Homemade Cool Whip: In the bowl of a stand mixer fitted with a whisk attachment, beat 2 cups of heavy whipping cream on medium-high until soft peaks form. Gradually add 2 to 4 tablespoons powdered sugar while mixing on low, then add 1 teaspoon vanilla extract. Continue whipping until stiff peaks form. Keep chilled and use within 30-60 minutes. Store-bought Cool Whip can be substituted at this step, ensuring it is fully thawed.
- Prepare Oreo Crust: Crush 40 Oreo cookies into medium-sized crumbs using a food processor or rolling pin in a sealed bag. Reserve ¼ to ⅓ cup of crumbs for topping. Mix remaining crumbs with ¼ to ½ cup melted butter until combined. Press firmly and evenly into the bottom of a 9x13 inch dish using plastic wrap or the back of a spoon. Refrigerate while preparing other layers.
- Make Cream Cheese Layer: In a medium bowl, beat 8 ounces of room temperature cream cheese until fluffy. Add ¼ to ½ cup powdered sugar and beat until smooth. Fold in half of the prepared homemade Cool Whip (or half to all of one 8-ounce container if using store-bought) until fully incorporated. Spread this mixture evenly over the chilled Oreo crust. Refrigerate while making the pudding layer.
- Prepare Pudding Layer: In a large bowl, combine 2 packages of instant chocolate pudding mix with 3¼ cups cold milk. Whisk with a hand or stand mixer for 2 to 3 minutes until thickened. Let stand for 5 minutes to fully set. Spread the pudding evenly over the cream cheese layer.
- Final Layer & Chill: Spread the remaining homemade Cool Whip (or remaining thawed store-bought Cool Whip) evenly over the pudding layer. Sprinkle the reserved Oreo crumbs and a few large Oreo chunks on top for garnish. Refrigerate the dessert for at least 4 hours or overnight to fully set and chill before serving.
Notes
- For thicker whipped cream layers, increase heavy whipping cream by ½ to 1 cup when making homemade Cool Whip.
- Adjust powdered sugar in whipped cream and cream cheese layers to taste; dessert is quite sweet by default.
- Store-bought Cool Whip can be used instead of homemade; use at least two 8-ounce containers, one for cream cheese layer and one for topping.
- Keep whipped topping chilled and use promptly to prevent overwhipping to butter.
- Crush Oreos to a medium crumb texture to maintain some crunch in the crust and topping.
- Refrigeration time is key for best texture and layering; do not skip chilling.
