09/16/2026
No-Bake Chocolate Oreo Layer Dessert
This No-Bake Chocolate Oreo Layer Dessert is pure creamy comfort—crunchy Oreo crumbs, silky vanilla pudding, soft cookie layers, and a thick chocolate topping in every chilled spoonful. No oven, no fuss, and perfect for making ahead.
Yield: 9 large servings
Ingredients:
• 24 Oreo cookies, divided
• 5 tablespoons unsalted butter, melted (70 g)
• 1 package instant vanilla pudding mix, 3.4 oz (96 g)
• 2 cups cold whole milk (480 ml)
• 4 oz cream cheese, softened (115 g)
• ¼ cup powdered sugar (30 g)
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, cold (240 ml)
• 12 vanilla sandwich cookies or butter cookies
• 1 package instant chocolate pudding mix, 3.9 oz (110 g)
• 1¾ cups cold whole milk (420 ml)
• ½ cup heavy whipping cream (120 ml)
• 1 Oreo cookie, for decorating
How to make it:
Crush about 18 Oreos into fine crumbs. Mix them with the melted butter until evenly coated, then press firmly into the bottom of an 8-inch square glass dish. Refrigerate while you make the filling.
Whisk the vanilla pudding mix with 2 cups cold milk until thickened. In another bowl, beat the cream cheese, powdered sugar, and vanilla until completely smooth.
Whip 1 cup cold heavy cream to stiff peaks. Fold the cream cheese mixture into the vanilla pudding, then gently fold in the whipped cream. The filling should be thick, fluffy, and creamy.
Spread half of the vanilla filling over the Oreo crust. Arrange the vanilla sandwich or butter cookies in a single layer, gently pressing them into the cream.
Spread the remaining vanilla filling over the cookies and smooth the surface. The cookies will soften as the No-Bake Chocolate Oreo Layer Dessert chills, giving it that almost cake-like texture.
For the chocolate layer, whisk the chocolate pudding mix with 1¾ cups cold milk until thick. Whip the remaining ½ cup heavy cream to soft peaks, then fold it into the pudding for a lighter, mousse-like finish.
Spread the chocolate mixture generously across the top. Add one whole Oreo in the center for a simple bakery-style decoration.
Cover and refrigerate for at least 6 hours, preferably overnight. This gives the layers time to set and the cookies time to become beautifully soft.
Closing line
Serve this one straight from the refrigerator for thick, creamy layers and plenty of cookies-and-cream goodness in every bite.
