You know those moments when you crave something decadently sweet, impressively beautiful, and blissfully simple to make? That was me last Sunday, standing in my kitchen, dreaming of a dessert that felt like a celebration but wouldn’t heat up the house. That’s when I decided to whip up my beloved No-Bake Oreo Dessert. As the buttery Oreo crust came together and the creamy filling whirled in my mixer, the air filled with the scent of cocoa and sweet cream. The first spoonful—cold, rich, and bursting with that iconic Oreo crunch—was pure joy. It’s the ultimate crowd-pleaser, and today, I’m so excited to share every tip and trick I’ve learned with you.
Ingredients
- 36 regular Oreo cookies, divided
- 5 tablespoons unsalted butter, melted
- 1 (8 oz) package full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 (8 oz) tubs frozen whipped topping (like Cool Whip), thawed and divided
- 3 cups cold whole milk
- 2 (3.4 oz) packages instant chocolate pudding mix
Okay, let’s talk ingredients! Using full-fat cream cheese is non-negotiable here—the low-fat stuff will make your filling runny and sad. Trust me, I tried to be “healthier” once, and we ended up with soup. For the Oreos, I use the classic ones, but you can use Double Stuf if you want an even more intense flavor. And a quick note on the pudding: it must be instant pudding. The cook-and-serve variety won’t set properly, and that’s a lesson I learned the hard way during a very disappointing picnic.
Equipment Needed
- 9×13 inch baking dish
- Food processor or a large zip-top bag and rolling pin
- Large mixing bowl and hand mixer (or stand mixer)
- Medium mixing bowl and whisk
- Spatula
- Measuring cups and spoons
You don’t need any fancy equipment for this, which is part of why I love it so much. If you don’t have a food processor, no worries! Tossing the Oreos into a sturdy zip-top bag and whacking them with a rolling pin is incredibly therapeutic. Just make sure your mixing bowls are large enough—things can get voluminous when you fold in that whipped topping. A good spatula is your best friend for spreading the layers smoothly and getting every last bit of deliciousness out of the bowl.
Step-by-Step Instructions
First, we make the legendary crust. Take 26 of the Oreo cookies (save the rest for later!) and crush them into fine crumbs. I pulse them in my food processor until they resemble dark, sandy soil. In a medium bowl, I stir the crumbs with the melted butter until every bit is coated and it holds together when pinched. Press this firmly and evenly into the bottom of your 9×13 dish. I use the bottom of a measuring cup to really tamp it down. I pop this in the freezer for 10 minutes to set—it makes a world of difference in preventing a soggy bottom layer.
While the crust chills, let’s make the creamy middle layer. In my large bowl, I beat the softened cream cheese until it’s completely smooth and lump-free. This is crucial! Any lumps now will stay lumps. Then, I beat in the powdered sugar and vanilla until it’s light and fluffy. Here’s the fun part: I gently fold in one tub of the thawed whipped topping. I use my spatula in big, sweeping folds until no white streaks remain. The mixture becomes this dreamy, cloud-like fluff. I spread this evenly over the now-set crust.(See the next page below to continue…)