Oreo Delight
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I remember the first time I made this Oreo Delight — the layers came together so quickly, and everyone at the potluck kept asking for the recipe. It’s a no-bake, crowd-pleasing dessert that balances a crunchy Oreo crust, a tangy-sweet cream cheese layer, silky chocolate pudding, and cloud-like whipped cream. If you want something impressive without turning on the oven, this is your go-to. For more quick Oreo treats, try 3-ingredient Oreo balls for an easy bite-sized option.
What makes this recipe special
This dessert hits familiar comfort-food notes — cookies, cream cheese, and pudding — but stacks them in layers that are both texturally satisfying and visually appealing. It’s especially popular for potlucks, holiday dinners, school events, and summer gatherings where refrigerator desserts are easiest to transport.
“A total crowd-pleaser — crunchy crust, fluffy filling, and deep chocolate pudding. I can make it ahead and still look like I worked all morning.” — Home baker review
Why you’ll love it:
- No baking required: the freezer and fridge do the work.
- Kid-approved: simple flavors kids recognize.
- Budget-friendly: Oreos and pantry staples make a deluxe dessert for little cost.
- Make-ahead friendly: assemble the day before and chill.
How this recipe comes together
Overview — the assembly in four simple stages:
- Make the Oreo crumb base — pulse cookies, add butter, and press into an 8×8 pan; chill so it firms up.
- Whip the cream cheese layer — beat cream cheese with sugar and vanilla, fold in whipped topping, and spread over the crust.
- Add a chocolate pudding layer — whisk instant pudding with cold milk until thick, then pour on top.
- Top with whipped cream, sprinkle reserved crumbs, and chill until set.
This short roadmap helps when you’re prepping ingredients and timing the refrigeration.
What you’ll need
- 30 Oreos
- 7 tablespoons unsalted butter, melted (substitute: light butter or coconut oil for different flavor)
- 8 ounces cream cheese, room temperature (important for a smooth mix)
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 (8-ounce) container whipped topping, thawed (Cool Whip or similar)
- 1 (3.4-ounce) package instant chocolate pudding mix
- 1 1/2 cups cold milk
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar (for whipping the cream)
Ingredient notes:
- Room-temperature cream cheese blends without lumps; take it out of the fridge 30–60 minutes ahead.
- Use instant (not cook-and-serve) pudding for a quick set — whisking with cold milk will thicken it fast.
- If you want a chocolate crust, use chocolate Oreos; for a lighter look, use Golden Oreos and swap chocolate pudding for vanilla.
If you enjoy experimenting with Oreo desserts, you might also like a warm spin on cookies: try air-fried Oreos for a crunchy, warm treat.
Step-by-step instructions
Base
- Add all 30 Oreos to a food processor. Pulse on high until they become fine crumbs.
- Scoop out about 1/2 cup of crumbs and set aside for sprinkling on top later.
- With the processor running on low, slowly pour in the melted butter. Continue until crumbs are evenly coated. Stir with a spatula if needed.
- Press the crumb mixture firmly into the bottom of an 8×8-inch baking dish. Use the bottom of a glass or measuring cup to compact. Place the pan in the freezer while you make the next layer.
Cream Cheese Layer
5. In a large bowl, beat the room-temperature cream cheese, 1 cup powdered sugar, and vanilla until smooth and lump-free.
6. Gently fold in the thawed whipped topping until fully combined and light.
7. Spoon and spread this mixture evenly over the chilled Oreo crust. Put the pan in the refrigerator.
Chocolate Pudding Layer
8. In a medium bowl, whisk together the instant chocolate pudding mix and 1 1/2 cups cold milk until the mixture thickens (about 2 minutes).
9. Pour the pudding over the cream cheese layer and smooth with a spatula.
Top Layer
10. In a chilled bowl, beat 1 cup heavy whipping cream with 1/4 cup powdered sugar until stiff peaks form.
11. Spread the whipped cream over the pudding layer. Sprinkle the reserved Oreo crumbs on top.
12. Cover with plastic wrap and refrigerate for 4–6 hours, or overnight, until firm. Serve chilled.
Short tips embedded in steps:
- Press crumbs tightly to avoid a crumbly base.
- Whisk pudding right before pouring to ensure a glossy, firm layer.
- Chill time is essential — patience yields clean slices.
Best ways to enjoy it
- Slice into squares and serve on chilled dessert plates to keep the layers neat.
- Garnish with extra crushed Oreos, shaved chocolate, or a drizzle of chocolate syrup.
- Pair with coffee, cold milk, or a scoop of vanilla ice cream for a richer dessert experience.
- For parties, serve bite-sized squares or spoonfuls in small glasses for an elegant presentation.
How to store & freeze
- Refrigeration: Cover tightly and refrigerate for up to 3–4 days. Keep at or below 40°F for food safety.
- Freezing: For longer storage, wrap the pan tightly in plastic and foil and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Note: whipped layers may be slightly softer after freezing.
- Food safety: Because this recipe contains dairy (cream cheese, whipped cream, pudding made with milk), don’t leave it at room temperature for more than two hours.
Pro chef tips
- Beat cream cheese alone first to remove lumps, then add sugar and vanilla to keep the texture silky.
- Use a warm offset spatula for the pudding layer to smooth without pulling the cream cheese layer.
- Chill bowls and beaters for the whipped cream — it whips faster and holds better.
- If you want cleaner slices, run a sharp knife under hot water, dry it, and slice between each cut.
- For a lighter cream cheese layer, swap half the whipped topping for homemade whipped cream. And if you like seasonal pairings, try serving this after a warm fruit dessert like apple crisp delight for contrast.
Creative twists
- Peanut butter Oreo Delight: Mix 1/3 cup creamy peanut butter into the cream cheese layer. Top with chopped peanuts.
- Mint Oreo: Use mint Oreos and add 1/4 teaspoon peppermint extract to the cream cheese layer.
- Strawberry twist: Replace chocolate pudding with strawberry instant pudding for a fruity variation.
- Gluten-free: Use a gluten-free chocolate sandwich cookie for the crust and crumbs.
- Mini parfaits: Layer jars with crust, cream cheese mix, pudding, and whipped cream for portable servings.
Your questions answered
Q: How long does it take to make?
A: Active assembly is about 25–35 minutes. Allow 4–6 hours refrigeration (or overnight) to fully set.
Q: Can I use homemade whipped cream instead of whipped topping?
A: Yes. Homemade whipped cream adds freshness but won’t be as stable long-term as some commercial whipped toppings. Stabilize with a little gelatin if you need extra hold.
Q: Can I prep this the day before?
A: Absolutely. Make it a day ahead, keep it covered in the fridge, and slice just before serving.
Q: Is this safe to freeze?
A: Yes — freeze for up to a month. Thaw overnight in the refrigerator. Expect a slight change in whipped texture.
Q: Can I halve or double the recipe?
A: You can halve easily for a smaller pan. Doubling works best in a 9×13 pan to keep layer proportions balanced.
Conclusion
If you want extra recipe inspiration or variations, compare this take with a classic Southern version like Mom’s Oreo Delight – Southern Bite, or see another layered pudding approach at Oreo Delight with Chocolate Pudding – Cakescottage. For more modern takes and presentation ideas, this version is a helpful reference: Oreo Delight – Gonna Want Seconds.
Enjoy the simplicity — and the compliments.
Oreo Delight
Ingredients
Method
- Add all 30 Oreos to a food processor and pulse on high until fine crumbs.
- Set aside 1/2 cup of crumbs for sprinkling on top later.
- Pour in the melted butter while the processor is running on low, and mix until evenly coated.
- Press the crumb mixture into the bottom of a 8x8-inch baking dish and freeze.
- Beat the cream cheese, 1 cup powdered sugar, and vanilla until smooth.
- Fold in the thawed whipped topping until fully combined.
- Spread the mixture evenly over the chilled Oreo crust.
- Whisk together the chocolate pudding mix and cold milk until thick.
- Pour the pudding over the cream cheese layer and smooth it out.
- Beat the heavy whipping cream with powdered sugar until stiff peaks form.
- Spread the whipped cream over the pudding layer and sprinkle the reserved Oreo crumbs on top.
- Cover with plastic wrap and refrigerate for 4-6 hours, or overnight.
