1. Can I make Oreo Delight ahead of time?

Yes, Oreo Delight is actually better when made ahead. Refrigerating it overnight allows the layers to firm up and the flavors to meld, making it easier to slice and serve.

2. What can I use instead of Cool Whip?

If you don’t have Cool Whip, you can make your own whipped topping by beating cold heavy cream with a bit of sugar until stiff peaks form. Use about the same volume as the Cool Whip called for in the recipe.

3. How do I know if the pudding layer is set properly?

After mixing the pudding and milk, it should thicken within 2–3 minutes. It doesn't need to be fully firm before layering—it will continue to set in the fridge.

4. Can I freeze Oreo Delight?

Absolutely. Oreo Delight can be frozen in an airtight container for up to three months. For best results, freeze individual portions and thaw them in the fridge before serving.

Oreo Delight: The Ultimate No-Bake Dessert

Name: Oreo Delight: The Ultimate No-Bake Dessert
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 50 Oreo cookies; 1/2 cup unsalted butter, melted; 8 ounces cream cheese, softened; 1 cup confectioners’ sugar; 16 ounces Cool Whip (two 8-ounce tubs); 2 (3.4-ounce) packages instant chocolate pudding; 2 1/2 cups 2% milk

Description

This no-bake Oreo Delight is an easy layered dessert made with crushed Oreos, cream cheese, chocolate pudding, and Cool Whip—perfect for beginner cooks.

Ingredients

Scale

50 Oreo cookies
1/2 cup unsalted butter, melted
8 ounces cream cheese, softened
1 cup confectioners’ sugar
16 ounces Cool Whip (two 8-ounce tubs)
2 (3.4-ounce) packages instant chocolate pudding
2 1/2 cups 2% milk

Cook Mode Prevent your screen from going dark

Instructions

Prepare a 9×13-inch baking dish by lining it with parchment paper or greasing it lightly.
Crush all of the Oreo cookies (including filling) using a food processor or in a bag with a rolling pin. Reserve 3/4 cup for topping.
Mix melted butter with the remaining crushed Oreos and press into the bottom of the dish to form a crust. Freeze while preparing the next layer.
In a mixing bowl, beat softened cream cheese with confectioners’ sugar until smooth. Fold in one tub of Cool Whip and mix until just combined.
Dollop the cream cheese mixture over the Oreo crust and spread gently into an even layer. Return to freezer while preparing the pudding.
In a clean bowl, whisk the chocolate pudding mix with milk for 2 minutes until thickened.
Spread the pudding over the cream cheese layer evenly.
Top with the remaining tub of Cool Whip and spread to the edges.
Sprinkle the reserved Oreo crumbs over the top.
Refrigerate for at least 6 hours, or overnight, before slicing and serving.

Notes

Make this dessert a day ahead for best texture and flavor.
Let the cream cheese soften at room temperature to make mixing easier.
Use homemade whipped cream if Cool Whip is unavailable.
Crush Oreos using a food processor or by hand with a rolling pin inside a Ziploc bag.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 273
Sugar: 25g
Sodium: 267mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0.2g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg