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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.
Silly question..Did you just pour the box of instant pudding into the mix or did you make the instant pudding first and then use it to make the mixture?
Love this!!!! Should
It’s been a while but should I use salted or unsalted butter??? Thank you for recipe!
I make this for holidays and it’s great. I leave out the cup
Of sugar and have had zero complaints!
I’m going to share a secret – I leave out the sugar, too! ha! I used to add it and then tried it without. Nobody missed it!
I need to make this for the groom’s cake at a wedding. Do you think I can make layers in a truffle bowl to make it look pretty? Or will the Oreos get too soggy? Thanks
If you’re serving it right away it would probably be okay!
Please be clear in the ingredients on the first page! I know there is another page with the amount of everything needed, but it shouldn’t be a scavenger hunt to find it. I made a double batch of the “recipe” & had to throw it in the trash because it was watery. That was before I found the “secret” page where the amount of ingredients are.
Hi Katie! We’re sorry your dessert didn’t turn out. We always list the complete ingredients and instructions at the bottom of the page! There shouldn’t be a second page you need to navigate to. 😊
I make this a lot. It’s super easy to modify. I’ve done golden Oreos with lemon pudding and I’ve done cheesecake pudding with chocolate Oreos, for example. I’ve used sugar free pudding and left out the extra sugar all together as well, it always turn out well. My kids really like this.
Thank you, Abigail! We’re so glad you enjoy it. 😊
Can I use whipped cream instead of cool whip as I can’t get it where I live in uk
We recommend using heavy whipping cream, and whipping it until fluffy instead!
Is the mix supposed to end up completely smooth? Even after I realized my mistake of not adding two boxes of pudding mix and fixing it, there’s still a lot of tiny bits of cream cheese. Is that how it’s supposed to be?
Mine if you allow the cream cheese to warm up a bit and fluff it first, it will be more smooth, however, I enjoy those little bits of cream cheese as well as the bits of the Oreo cream that are not completely blended.
Question – why pour in the melted butter but then not bake it? Does it congeal in the fridge? Will it taste or look like butter? Thanks
Can this be put in the freezer for a couple of days?
How long can you keep this in the refrigerator
I used (1) 5.1 pkg. Vanilla INSTANT pudding
and (1) 4.2 pkg. OREOS INSTANT puddding
and added no sugar. It was great . Served it
at a graduation party. Noticed people went
back for seconds.
Hi I just wanted to know did you still use the cookies?