Cookies and Cream Oreo Dessert - For all the Oreo cookie lovers out there, this easy, no-bake dessert is sure to make it onto the family favorite dessert list!
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Our family loves Oreos {drops mic and walks away}. Period. That's really it. I'm not really sure what else to say. I've made Oreo bars, cake, pops, cupcakes, pie and even milkshakes! I occasionally call treats, cookies and cream, just to sneak in. . . one. more. Oreo. recipe.
So, today is one of those "occasional" days. I'm sharing a COOKIES AND CREAM Oreo dessert. Not to be confused with just another "Oreo dessert." 😉
No-bake, layered desserts are my favorite, and that's exactly what this recipe is. It starts with a coarse Oreo cookie crust. That's topped with a mixture of cookies and cream pudding and Cool Whip.
That's topped with more crushed Oreo cookies. And then you finish it off with more Cool Whip and crushed cookies.
Cookies and cream heaven for sure. Just for kicks, let's top this piece with one. more. Oreo.
If you're going to be feeding a large group, you can double the recipe and repeat layers in a trifle bowl. If you do make it into a trifle, you can omit the butter. The butter just helps hold the crust together when you make this recipe in a pan.
And I'll be honest - this is more of a lush dessert anyway. You're not going to be able to cut perfect bars. The fact that my piece came out looking this good was nothing short of a miracle.
Just remember, this isn't a recipe for bars. It's a cookies and cream no-bake dessert, and it's one that you won't be able to stop eating - so light, airy, chocolatey and delicious. So, so good. Don't let summer pass you by without making this recipe for family and friends. I have a hunch you're going to be getting lots of compliments. 😉
Cookies and Cream Oreo Dessert
Ingredients
- 1 lb. 3.1 oz. Package of Oreo cookies (divided)
- 5 Tablespoons butter (melted)
- 4.2 oz. Box Oreo cookies 'n cream pudding
- 1 ¼ cups milk
- 8 ounce tub of Cool Whip (divided)
Instructions
- Crush two rows of the Oreo cookies (about 30) with a rolling pin in a gallon-sized ziplock bag (save the bag) or use a food processor.
- In a bowl mix the melted butter with the coarsely crushed Oreos.
- Press into a 9 inch square baking dish.
- In another bowl whisk the pudding and the milk together. Allow to set 4-5 minutes.
- Add ½ of the tub of Cool Whip to the pudding mixture.
- Spread over Oreo crust.
- Crush the last row of Oreos in the plastic bag or a food processor.
- Sprinkle half of the crushed Oreos over the pudding layer.
- Spread the remaining Cool Whip over the Oreos.
- Top with the remaining crushed Oreo cookies.
- Cover and refrigerate at least 8 hours. Overnight is best.
Notes
- Ensure Proper Crust Texture: When mixing the melted butter with the coarsely crushed Oreos for the crust, aim for a texture that holds together when pressed. Ensure all the crushed Oreos are evenly coated with the melted butter. Press firmly into the baking dish to create a sturdy and cohesive base for the dessert.
- Allow Proper Setting Time: After whisking the pudding mix with milk, allow the mixture to set for the recommended 4-5 minutes. This allows the pudding to thicken and set properly, ensuring a creamy and stable layer over the Oreo crust. Incorporating Cool Whip into the pudding adds lightness and enhances the texture of the filling.
- Layer and Garnish Thoughtfully: When assembling the layers, spread each component evenly to create a balanced dessert. Sprinkle half of the crushed Oreos over the pudding layer, ensuring even coverage. Similarly, spread the Cool Whip layer evenly over the Oreos and top with the remaining crushed Oreos for a visually appealing finish. Refrigerating the dessert for at least 8 hours, preferably overnight, allows the flavors to meld together and ensures a perfectly chilled and set dessert when served.
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