Print

Oreo Delight

Slice of Oreo Delight dessert being served from glass dish
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This dessert is pure layered goodness! Think crunchy Oreos, creamy cheesecake filling, smooth chocolate pudding, and fluffy topping. It’s super easy, requires absolutely no baking, and everyone always asks for seconds. Trust me, it’s a keeper!

Ingredients

Scale

For the Crust:

  • 40–45 regular Oreo cookies
  • 10 tbsp Salted Butter, melted

For the Cream Cheese Layer:

  • 1/2 cup (4 oz) Cream Cheese, softened to room temp
  • 1/2 cup Powdered Sugar
  • 1 cup Cool Whip, thawed
  • 1 tsp Vanilla Extract
  • 2–3 Oreo cookies, finely crushed

For the Pudding Layer:

  • 1 cup Half-and-Half (or Whole Milk)
  • 1/2 cup Instant Chocolate Pudding Mix (one ~3.9 oz box)
  • 6 Oreo cookies, finely crushed

For the Topping:

  • 8 oz (1 tub) Cool Whip, thawed
  • 12 Oreo cookies, finely crushed

Instructions

  1. Make the Crust: Crush the 40-45 Oreos into fine crumbs (use a food processor or a bag and rolling pin). Mix crumbs with the melted butter. Press firmly into the bottom of a 9×13 inch dish. Chill while you make the next layer.
  2. Mix Cream Cheese Layer: Beat the room temperature cream cheese and powdered sugar until smooth and fluffy. Stir in the vanilla. Gently fold in 1 cup of thawed Cool Whip, then fold in the 2-3 crushed Oreos. Spread carefully over the chilled crust. Put it back in the fridge.
  3. Mix Pudding Layer: Whisk the half-and-half (or milk) and instant pudding mix for about 2 minutes, until it starts to thicken. Stir in the 6 crushed Oreos. Spread gently over the cream cheese layer. Chill for 5-10 minutes to set slightly.
  4. Add Topping: Spread the remaining 8 oz tub of thawed Cool Whip over the pudding layer. Sprinkle the last 12 crushed Oreos evenly over the top.
  5. Chill Thoroughly: Cover the dish tightly. Refrigerate for at least 4 hours, or preferably overnight. This step is crucial for the layers to set!

Notes

  • Serving: Slice into squares and serve cold, straight from the fridge!
  • Tips & Tricks:
    • Use room temperature cream cheese for a smooth filling – no lumps!
    • Make sure you grab Instant pudding mix, not cook-and-serve.
    • Crush Oreos finely for the best texture in the layers.
    • Don’t skip the chilling time! It really needs it to set up properly.
    • Want smaller servings? Layer it in individual parfait glasses!
  • Storage: Keep leftovers covered in the fridge for 3-5 days. You can also freeze it (wrapped well) for up to 3 months; thaw overnight in the fridge before serving (texture might change slightly). Enjoy cold!

Find it online: https://recipesh.com/oreo-delight/