This Easy No Bake Oreo Dessert is a crowd-pleasing classic that is sometimes known as “Oreo Lasagna” or “Chocolate Delight.” Featuring four distinct layers a crunchy cookie crust, a sweetened cream cheese layer, a rich chocolate pudding center, and a fluffy whipped topping it is a chocolate lover’s dream come true.
With its cool, creamy texture and decadent layers, this dessert is perfect for potlucks, holidays, or any time you need a sweet treat without turning on the oven.
Recipe Details
- Flavor Profile: A rich combination of chocolate and sweet cream cheese, balanced by the iconic taste of Oreos in the crust and filling.
- Texture: You get a satisfying crunch from the crust and cookie bits, followed by smooth, mousse-like layers of pudding and cheesecake filling.
- Time: 30 minutes prep, 2 hours chilling time.
- Difficulty: Very Easy. It is a simple assembly of layers with no baking required.
What You’ll Need
To make this recipe, you will need a 13×9 inch baking pan to hold all the layers. A blender or food processor makes crushing the Oreos quick work, though a ziplock bag and rolling pin work perfectly fine too. You will also need a hand mixer to whip the cream cheese layer smoothly. The ingredients rely on convenient staples like instant pudding, Cool Whip, and plenty of Oreos.
Ingredient Notes
- Oreos – You will need a lot! 32 cookies for the crust, plus another 10-12 crushed into the filling, and more for topping. Use regular Oreos (not Double Stuff) for the best crust ratio.
- Butter – Melted unsalted butter binds the crust together.
- Cream Cheese – It is essential that the 8 ounces of cream cheese are softened to room temperature so it beats into a smooth, lump-free layer.
- Powdered Sugar – Sweetens the cream cheese layer without adding graininess.
- Whipped Topping (Cool Whip) – You need an 8-ounce container. It is divided: 1 cup goes into the cream cheese layer to lighten it, and the rest tops the dessert. Thaw it in the fridge first.
- Instant Chocolate Pudding Mix – Use two 3-ounce boxes of instant pudding. Do not use the cook-and-serve variety, or the dessert won’t set.
- Milk – Cold milk is crucial for the pudding to set properly.
Add-ins and Substitutions
- Pudding Flavors – While chocolate is classic, you can use vanilla, white chocolate, or even cookies and cream pudding mix for a different flavor profile.
- Crust – Golden Oreos or Nutter Butters can be used for the crust if you want to switch up the base flavor.
- Garnish – In addition to crushed Oreos, a drizzle of chocolate syrup or mini chocolate chips makes a nice finish.
How to Make Easy No Bake Oreo Dessert
- Make the Crust: Crush 32 Oreo cookies in a large, resealable zip top bag with a meat mallet or rolling pin (or use a food processor to pulse them into fine crumbs). Combine the crumbs and melted butter in a bowl, mixing until fully coated. Press the mixture firmly into the bottom of a greased 13×9 inch baking pan. Place in the refrigerator to chill while you make the next layer.
- Cream Cheese Layer: In a large bowl, beat together the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy. Fold in 1 cup of the whipped topping until combined. Spread this mixture evenly over the chilled crust.
- Pudding Layer: In a medium-sized bowl, mix together the two boxes of instant chocolate pudding mix with the 3 cups of cold milk. Whisk for a couple of minutes until it starts to thicken. Stir in the 10-12 chopped/crushed Oreos. Allow the pudding to set just slightly, about 2-3 minutes, then spread it carefully over the top of the cream cheese layer.
- Top and Chill: Spread the remaining whipped topping over the pudding layer. Chill the dessert in the refrigerator for at least two hours to allow the layers to firm up.
- Serve: Just before serving, top with more crushed Oreos if desired. Enjoy!
Pro Tip: When spreading the layers, drop spoonfuls of the filling all over the previous layer rather than dumping it all in the middle. This makes it easier to spread gently with a spatula without dragging the layer underneath and mixing them up.
Recipe Tips
- Thaw the Cool Whip: Ensure your whipped topping is fully thawed in the fridge before starting. If it is frozen, you won’t be able to fold it into the cream cheese or spread it on top.
- Press Firmly: Really pack down the crust. Use the bottom of a measuring cup or glass to press the buttery crumbs into a solid base so it doesn’t crumble when you serve it.
- Clean Cuts: To get nice clean squares, wipe your knife with a paper towel between cuts. Chilling for more than 2 hours (or even freezing briefly) also helps get sharper slices.
FAQs
- Can I make this ahead? Yes, this dessert is perfect for making the day before. The flavors meld together and the crust sets up nicely overnight.
- Can I use homemade whipped cream? You can substitute stabilized whipped cream, but Cool Whip tends to hold its shape better in layered desserts over several days.
- How long does it last? Stored covered in the refrigerator, this dessert stays fresh for 3-4 days.
Serving Suggestions
- Coffee: The rich chocolate and cream flavors are a natural match for a hot cup of coffee.
- Parties: This serves a large crowd (12-15 pieces), making it ideal for birthdays or potlucks.
- Berries: Serve with a side of fresh strawberries or raspberries to cut through the richness.
Make This Recipe in Advance
- Chill Time: Since this requires at least 2 hours to chill, plan accordingly. Making it the night before is often the best strategy to ensure perfect slices.
- Topping: Wait to add the final crushed Oreo garnish until right before serving so the cookies stay crunchy and don’t get soft from the moisture in the whipped topping.
Easy No Bake Oreo Dessert
- Total Time: 2 hours 30 minutes
- Yield: 12-15 Servings 1x
- Diet: Vegetarian
Description
This Easy No Bake Oreo Dessert is a crowd-pleasing classic often known as “Oreo Lasagna” or “Chocolate Delight.” Featuring four distinct layers a crunchy cookie crust, a sweet cream cheese layer, a rich chocolate pudding center, and a fluffy whipped topping it is a chocolate lover’s dream come true. With its cool, creamy texture and decadent layers, this dessert is perfect for potlucks, holidays, or any time you need a sweet treat without turning on the oven.
Ingredients
The Crust
- 32 Oreo cookies (regular, not Double Stuf)
- 6 tablespoons unsalted butter, melted
The Cream Cheese Layer
- 8 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 cup whipped topping (Cool Whip), thawed (from the 8 oz container)
The Chocolate Pudding Layer
- 2 boxes (3.4 oz each) Instant Chocolate Pudding mix
- 3 cups cold milk
- 10–12 Oreo cookies, crushed into small chunks
The Topping
- Remaining whipped topping (from the 8 oz container)
- Extra crushed Oreos (for garnish)
Instructions
Make the Crust
Crush the 32 Oreos into fine crumbs using a food processor or a zip-top bag and rolling pin. Combine the crumbs with the melted butter until fully coated. Press the mixture firmly into the bottom of a greased 9×13-inch baking pan. Refrigerate while preparing the next layer.
Cream Cheese Layer
In a large bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth. Gently fold in 1 cup of the thawed whipped topping until combined. Spread this mixture evenly over the chilled crust.
Pudding Layer
In a medium bowl, whisk together the two boxes of instant pudding mix and the 3 cups of cold milk. Whisk for about 2 minutes until it begins to thicken. Stir in the 10–12 roughly crushed Oreos. Let it sit for 2–3 minutes to set slightly, then spread carefully over the cream cheese layer.
Top and Chill
Spread the remaining whipped topping over the pudding layer.
Set
Cover and refrigerate for at least 2 hours (or overnight) to allow the layers to firm up.
Serve
Just before serving, sprinkle with additional crushed Oreos. Slice into squares and enjoy cold.
Notes
Layering Tip: When adding a new layer (like the pudding or the final Cool Whip), drop spoonfuls of the mixture all over the previous layer rather than dumping it all in the middle. This makes it easier to spread gently with a spatula without dragging the layer underneath and mixing them up.
Instant Only: You must use Instant pudding mix. The “Cook & Serve” variety will not set properly with cold milk in this recipe.
Thaw First: Ensure your Cool Whip is fully thawed in the fridge before starting. If frozen, it won’t fold into the cheese or spread easily.
Clean Cuts: For beautiful bakery-style slices, wipe your knife with a clean paper towel between every cut.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: No-Bake / Layering
- Cuisine: American
Nutrition
- Serving Size: 1 Square (approx. 1/15 of pan)
- Calories: 360
- Sugar: 32g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: oreo lasagna, chocolate delight, no bake oreo dessert, chocolate lush, potluck desserts, layered pudding dessert, easy summer desserts
