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Oreo Dessert (No-Bake Oreo Icebox Cake)

Oreo dessert made as a no-bake Oreo icebox cake with a crisp crushed-Oreo crust, thick instant chocolate pudding, and a cream cheese whipped topping layer. Chill until sliceable, then finish with a crackled Oreo crumble top for clean, distinct layers.
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Prep Time 20 minutes
Chilling 4 hours
Total Time 4 hours 20 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 36 Oreo cookies Finely crushed (aim for an even crumb).
  • 6 tbsp butter Melted.
Cream cheese layer
  • 8 oz cream cheese Softened.
  • 1 cup powdered sugar
  • 1 cup whipped topping Folded in.
Chocolate pudding layer
  • 2 box instant chocolate pudding 3.9 oz each.
  • 3 cup whole milk Cold.
Topping
  • 2 cup whipped topping
  • 0.25 Oreo cookies Crushed for garnish (extra crumbs for topping).

Equipment

  • 1 9x13 baking dish
  • 1 hand mixer

Method
 

Chill the Oreo crust
  1. Stir the finely crushed Oreo cookies with the melted butter until evenly coated, then press firmly into the bottom of a 9x13 dish.
  2. Refrigerate for 15 minutes so the crust firms up before layering.
Make the cream cheese layer
  1. Beat the softened cream cheese and powdered sugar until smooth, then fold in 1 cup of whipped topping.
  2. Spread the cream cheese mixture over the chilled Oreo crust in an even layer.
Add the chocolate pudding layer
  1. Whisk the instant chocolate pudding mix with cold whole milk for 2 minutes until thickened and able to hold ridges.
  2. Spread the pudding evenly over the cream cheese layer to the edges.
Finish and chill to set
  1. Spread the remaining 2 cups whipped topping over the pudding layer.
  2. Sprinkle crushed Oreos generously over the top for a thick, crackled crumble.
  3. Refrigerate for at least 4 hours or overnight until fully set, then cut into squares and serve.

Notes

Pro tip: For the neatest slices, chill overnight and cut with a sharp knife that you wipe between cuts. Store covered in the refrigerator up to 4 days; freezing is not recommended because whipped topping and pudding texture can soften. If you want a lighter option, use reduced-fat cream cheese and sugar-free instant pudding mixes (follow package directions).