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This No-Bake Oreo Dessert is a quick and easy no-bake dessert you’re gonna love! This chocolate dessert is made up of pudding, cream cheese, cool whip, and Oreos, of course.
No-Bake Oreo Dessert
If your family is anything like my family…they LOVE Oreos. That’s why when I tried this scrumptious No Bake Oreo Dessert Recipe that our Pastor’s wife made at church, I KNEW I had to have the recipe to share with you all!
It’s rich and full of flavor, yet light and creamy. A favorite with everyone who’s tried it, you can’t miss on this no-bake dessert for your next potluck or family dinner!
Ingredients
See the recipe card below this post for ingredient quantities and full instructions.
- Oreos
- Butter
- Cream cheese – softened.
- Instant vanilla pudding mix – Two 3.4 oz boxes, or one 5.1 oz family-size box. It must be instant, not cook-and-serve. Do not make the pudding first; the dry mix gets whisked straight into the 3 cups of cold milk below.
- Cool Whip
- Cold whole milk – 3 cups total. I’ve used skim, 2% and whole milk, and whole milk sets up firmest. Almond and other non-dairy milks won’t set.
- Sugar – Optional. I usually leave it out because the Oreos and pudding are plenty sweet. Add ½ cup if you like it sweeter.
How-To Make Oreo Dessert:
1. Crush Oreos: In a 9×13 pan crush the Oreos, saving a few for topping later. Pour melted butter over crushed Oreos.
2. Mix: In a large bowl, whisk the dry pudding mix and the cold milk for about 2 minutes, until it starts to thicken. Then add the softened cream cheese (and the sugar, if using) and mix until smooth.
3. Add Cool Whip: Fold Cool Whip into the pudding mixture and spread over Oreos.
4. Add Topping And Chill: Sprinkle remaining crushed Oreos on top. Chill for 2-3 hours before serving.
Tips for Success
- I made this batch with Double Stuffed Oreos, but you could really use any flavor of Oreo you’d like, along with changing up the pudding used, as well! Next time, I’m going with Mint Oreos!
- Do NOT follow the directions on the box of pudding and add in the milk from the box. Only add in the milk from the recipe below.
- Be sure to chill for several hours before eating. While it’s delicious as soon as it’s made, it’s even better when it has time to sit.
- If you need more tips – I made a whole post dedicated to this dessert here –> Learn How to Make The BEST Oreo Dessert EVER!
More Oreo Desserts To Make
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No-Bake Oreo Dessert
Ingredients
- 1 package regular Oreos 14.3 oz, about 36 cookies
- ½ cup butter melted (1 stick)
- 2 (3.4 oz) boxes instant vanilla pudding mix or one 5.1 oz family-size box. Instant, not cook-and-serve. Do not prepare the pudding first.
- 3 cups cold whole milk
- 8 oz cream cheese softened
- 1 cup sugar optional. I usually leave it out; use ½ cup for a little extra sweetness
- 8 ounces Cool Whip thawed
Instructions
- Crush the Oreos and spread them in a 9×13 pan, saving about ½ cup for the topping.1 package regular Oreos
- Pour the melted butter over the crushed Oreos.½ cup butter
- In a large bowl, whisk the dry pudding mix and the cold milk for about 2 minutes, until it starts to thicken. Add the softened cream cheese (and the sugar, if using) and mix until smooth.8 oz cream cheese, 2 (3.4 oz) boxes instant vanilla pudding mix, 3 cups cold whole milk, 1 cup sugar
- Fold the Cool Whip into the pudding mixture and spread it over the Oreos.8 ounces Cool Whip
- Sprinkle the remaining crushed Oreos on top.
- Chill for at least 2 to 3 hours before serving. Overnight is even better.
Video
Notes
- Pudding size matters: Use two 3.4 oz boxes of instant vanilla pudding or one 5.1 oz family-size box. One small box with 3 cups of milk will not set.
- Don’t make the pudding first: Whisk the dry mix straight into the cold milk. Do not follow the directions on the box.
- Whole milk works best: I’ve used skim, 2% and whole, and whole milk sets up firmest. Almond and other non-dairy milks will not set.
- Sugar is optional: I usually leave it out because the Oreos and pudding are plenty sweet. Add ½ cup if you like it sweeter.
- Chill until set: It tastes great right away, but it cuts much cleaner after 2 to 3 hours in the fridge, and best of all the next day.
- Cutting tip: Use a very sharp knife, warm the blade under hot water and wipe it between cuts.
- Storage: Cover and refrigerate for up to 3 days. I don’t recommend freezing it; the pudding and Cool Whip layer weeps when it thaws.
its really easy and quick i loved tysm 🙂
sounds yummy
I made this for a BBQ party and it was a huge hit. It’s easy to make. This recipe is a keeper.
You know it’s really irritating that you guys only respond to the comments that you want to respond to. So many people have asked about the pudding size because the family size box isn’t even 6.9 oz?? I see people are using the family size but again, that’s not 6.9 oz. It’s quite a bit smaller actually. People are asking about that and I see no response at all but then questions afterwards get responses. I like to come to the comments because a lot of the questions I have, if any, are answered. Not here though. So because of this, I’m just going to make a different recipe from someone else. Please work on this and if you’re going to respond to some people, please respond to all. Especially if there are several people asking the same dang question. It’d be nice if it were addressed.
Question. Can you use real whip cream instead of Cool Whip? I don’t care for the ingredients in Cool Whip.