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slice of oreo pudding dessert on white plate beside glass of milk.
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5 from 11 votes

Oreo Pudding Dessert Recipe {Oreo Delight}

If you’re an Oreo lover, this no-bake Oreo Pudding Dessert is your dream come true. Creamy, chocolatey, and irresistibly easy to make—it's the ultimate crowd-pleaser for any celebration!
Prep Time20 minutes
Total Time2 hours 20 minutes
Course: Dessert
Servings: 16
Calories: 500kcal
Author: Courtney Paige

Equipment

  • storage bag
  • Rolling Pin
  • 9x13 pan
  • Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Food Processor
  • Measuring cups and spoons

Ingredients

  • 1 family size pack Oreos 1 lbs. 2.12 oz
  • 6 tbsp unsalted butter melted
  • 2 cups cold 2% milk
  • 1 package Oreo instant pudding mix 4.2 oz
  • 1 tub whipped topping extra creamy (8oz), thawed
  • 16 oz chocolate fudge topping I used Ghiradelli
  • 1 package Oreo thins

Instructions

  • Start by making the crust for the oreo cake. Place 2 of the 3 sleeves of Oreos in a large storage bag. Remove the air from the bag and seal. Crush the oreos until they’re crumbled. You may use a food processor to finely pulse if you’d like.
  • Melt the butter and pour into the plastic bag of crushed oreos. Toss together until all the butter is absorbed.
    Crushed Oreos in zip lock bag.
  • Line a 9x13 pan with parchment paper. Spread the crushed oreo mixture into the bottom of the pan to create an oreo cookie crust. Place in the freezer to harden.
  • In a large bowl, whisk together the cold milk and cookies & cream instant pudding, whisking for 5 minutes until pudding forms.
    cookies and cream pudding mixture in glass mixing bowl.
  • Fold in a thawed cool whip tub to the oreo pudding. Stir until combined. Tip: if it's still frozen, use an electric hand mixer to quickly soften!
  • Layer half of the cookies & cream pudding mixture into the oreo crust pan. Spread evenly.
    cookies and cream pudding mixture swirled with chocolate sauce in rectangular sheet pan.
  • Pour chocolate sauce on top of the cool whip layer and gently swirl.
  • Place the oreo thins in an even layer across the pan. I did a 5 column x 7 row grid.
    cookies and cream pudding mixture topped with whole oreos perfectly aligned side by side.
  • Layer the remaining cookies and then cream pudding mixture on the cake. Spread evenly. With the last sleeve of the regular oreos, pulse a few times in a food processor or crumble in a plastic baggie again. Spread oreo crumbs on top. Drizzle the oreo pie with remaining chocolate fudge syrup.
  • Cover with tinfoil and place in the freezer. Allow the cake to set for at least 2 hours before serving. Store in the freezer but remove 15 minutes prior to serving for ease of cutting! ENJOY!

Video

Notes

Store in the freezer and remove the cake from the freezer 10-15 minutes before serving for easy slicing. 
Add sprinkles or fresh strawberries/raspberries for a fun topping idea.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 79g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 399mg | Potassium: 212mg | Fiber: 3g | Sugar: 53g