Cookies and Cream Dessert is my go-to no bake Oreo dessert when I want something cold, creamy, and easy to slice into neat squares. It has that classic cookies-and-cream flavor I never get tired of, and the Oreo crust makes it feel like a real dessert, not just a pudding cup in a pan.
The layers are the whole point here: a buttery cookie crust, a cream cheese whipped layer, then a smooth vanilla pudding layer with a simple crushed Oreo topping. I like this version because it sets up reliably and stays soft and creamy in the fridge.
This is the kind of dessert I make for weekends and holidays, potlucks, or any time I need a 9×13 dessert that serves a lot of people. It’s also nice after a heavier meal, since it’s served chilled and doesn’t feel fussy.
Why You’ll Love This Recipe
No-bake win: No oven, no water baths, no weird timing. Just mix, layer, and let the fridge do the work.
Real cookies-and-cream flavor: The Oreo crust and crushed topping make it taste like the classic ice cream flavor, but in a sliceable dessert.
Make-ahead friendly: This is better after it chills for a few hours, so it’s easy to fit into a busy day.
Easy to serve: It cuts into tidy squares and scoops out cleanly, especially with a quick chill in the freezer before slicing.
Simple swaps: You can change up the pudding flavor or use freshly whipped cream if that’s what you keep around.
Ingredients You’ll Need
Oreo Crust
- Oreo cookies: I crush them pretty fine for the crust so it holds together well. Regular Oreos work best here (not Double Stuf).
- Unsalted butter: Melted butter is what turns the crumbs into a press-in crust. Salted butter is fine too; it won’t hurt anything.
- Granulated sugar: This is optional, and I skip it a lot since the cookies are already sweet. If you like a slightly sweeter, firmer crust, add it.
Cream Layer
- Cream cheese: Use block-style cream cheese and let it soften so it blends smooth. If it’s cold, you’ll fight little lumps.
- Powdered sugar: This sweetens the cream cheese and keeps the texture silky. Granulated sugar can feel gritty here, so stick with powdered.
- Vanilla extract: A small amount makes the cream layer taste more like a dessert and less like plain cream cheese.
- Whipped topping: The thawed tub kind is the easiest and it sets up nicely in the fridge. You can swap in freshly whipped cream if you’d rather.
Pudding Layer
- Instant vanilla pudding mix: Instant is important here (not cook-and-serve). Chocolate or cookies and cream pudding is a fun change if you want it.
- Cold milk: Cold milk helps the pudding thicken fast. I use whatever milk I have, but very low-fat milk can make it a little softer.
Topping
- Oreo cookies: I like these more roughly crushed so you get bigger cookie bits on top. It makes the topping look nicer too.
- Extra whipped topping: Totally optional, but a small dollop on each slice looks nice if you’re serving this to company.
Recipe Instructions
- Crush the cookies: Crush the Oreos into fine crumbs for the crust. A food processor is easiest, but a zip-top bag and rolling pin work too.
- Mix the crust: Stir the cookie crumbs with melted butter and the optional sugar until the crumbs look evenly moistened.
- Press the crust: Press the crust firmly into a 9×13-inch dish, making an even layer. Refrigerate for 10 minutes so it firms up.
- Beat the cream cheese: Beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy, scraping the bowl as needed.
- Fold in the whipped topping: Gently fold in the thawed whipped topping until the mixture is light and fully combined.
- Spread the cream layer: Spread the cream mixture evenly over the chilled crust, going all the way to the edges.
- Whisk the pudding: Whisk the instant pudding mix with cold milk for about 2 minutes, until it thickens up.
- Add the pudding layer: Spread the pudding evenly over the cream layer, smoothing the top with a spatula.
- Top and chill: Sprinkle the crushed Oreos over the top and add a little extra whipped topping if you want. Cover and refrigerate for at least 4 hours before slicing and serving.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use softened cream cheese. If it’s still cold, it won’t mix smooth and you’ll end up with little bits in the cream layer. I usually let it sit out 30 to 45 minutes.
Press the crust firmly. Really pack it down, especially in the corners, so it doesn’t crumble when you slice. The bottom of a measuring cup works well for this.
Keep the layers clean as you spread. A small offset spatula makes it easier to spread the cream layer without pulling up crumbs. If the crust sticks, chill it a little longer.
Whisk the pudding until thick. Give it the full couple of minutes so it sets up before you spread it. If it’s still thin, it can mix into the cream layer.
Freeze briefly for neat slices. A short 20 to 30 minutes in the freezer helps a lot if you want really clean squares. Don’t forget about it in there, though.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Whipped topping: Add a small dollop right before serving if you want it to look a little more finished. I like it with a few extra cookie crumbs on top.
- Fresh berries: Strawberries or raspberries are nice on the side. It breaks up the creamy layers in a good way.
- Chocolate drizzle: A thin drizzle of chocolate syrup or hot fudge over each slice is simple and fits the Oreo thing. I do this when I’m serving it for a party.
- Coffee: This is really good with coffee, especially if the dessert is well chilled. A strong iced coffee works great in the summer.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the refrigerator up to 3 days. I keep the pan tightly covered so the top doesn’t dry out or pick up fridge smells.
You can make this recipe ahead the day before and let it chill overnight. The layers set up even more and it slices cleaner the next day.
If you want cleaner cuts for a party, freeze it for 20 to 30 minutes before slicing. Then slice and put it right back in the fridge until you’re ready to serve.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use cookies and cream or chocolate pudding instead of vanilla?
Yes. Cookies and cream pudding mix is an easy swap and makes the Oreo flavor even stronger. Chocolate pudding works too if you want a more chocolate-forward dessert.
Can I use homemade whipped cream instead of whipped topping?
You can substitute about 3 cups of freshly whipped cream. I like to whip it to medium-stiff peaks so it holds up well in the layer.
Why is my cream cheese layer lumpy?
That’s almost always from cream cheese that’s still too cold. Let it soften more, then beat it well with the powdered sugar before folding in the whipped topping.
How long does it need to chill before serving?
I’d give it at least 4 hours so it sets enough to slice. If you’re serving it for something specific, overnight chilling is even easier.
How do I get clean slices?
A short freeze (20 to 30 minutes) helps a lot, and a long, sharp knife makes a difference. Wiping the knife between cuts also keeps the layers looking neat.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Cookies and Cream Dessert
INGREDIENTS
Oreo Crust
- 24 Oreo cookies crushed
- 6 tbsp unsalted butter melted
- 1 tbsp granulated sugar optional.
Cream Layer
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping thawed.
Pudding Layer
- 2 boxes 3.4 oz instant vanilla pudding mix
- 3 cups cold milk.
Topping
- 12 Oreo cookies roughly crushed
- extra whipped topping for garnish optional.
INSTRUCTIONS
Crust
- crush Oreo cookies into fine crumbs
- mix crumbs with melted butter and optional sugar until evenly moistened
- press firmly into a 9x13 inch dish
- refrigerate 10 minutes.
Cream Layer
- beat cream cheese
- powdered sugar
- and vanilla until smooth
- fold in whipped topping until light and combined
- spread evenly over chilled crust.
Pudding Layer and Chill
- whisk pudding mix and cold milk for 2 minutes until thickened
- spread pudding evenly over cream layer
- sprinkle with crushed Oreos and add optional whipped topping
- cover and refrigerate at least 4 hours before slicing and serving.
