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!

Servings servings

Calories 76kcal

Author Sara

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.

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.