Can I make No Bake Oreo Delight ahead of time?

Absolutely! In fact, it’s even better after a night in the fridge—the flavors blend beautifully and the layers hold together. Make it a day in advance for stress-free entertaining.

Can I use homemade whipped cream instead of Cool Whip?

Yes! If you prefer homemade, whip heavy cream with a touch of sugar until soft peaks form. Just know that homemade whipped cream is less stable, so serve the dessert within a day or so for best results.

What if I don’t have a food processor to crush the Oreos?

No problem! Place the cookies in a sturdy plastic bag and smash them with a rolling pin or heavy pan. It’s quick and even a little bit fun.

Can I make this gluten-free or dairy-free?

Definitely. Substitute gluten-free chocolate sandwich cookies for the Oreos, and use dairy-free versions of the cream cheese, whipped topping, and pudding. Double-check ingredient labels to ensure everything fits your dietary needs.

No Bake Oreo Delight Recipe - LittleSpoonBites

Description

No Bake Oreo Delight is a creamy, decadent dessert featuring layers of crushed Oreos, a velvety cream cheese mixture, rich chocolate pudding, and fluffy Cool Whip. This easy-to-make, crowd-pleasing treat requires minimal effort—no baking necessary—and is perfect for parties, potlucks, or any time you need a sweet, refreshing dessert.

Ingredients

Units Scale

Crust

1 package Oreo cookies (regular or double stuffed)
1 stick butter, melted

Cream Cheese Layer

8 oz. cream cheese (at room temperature)
1 cup confectioners/powdered sugar
16 oz. Cool Whip, divided (use half for this layer, half for topping)

Pudding Layer

5.9 oz. chocolate instant pudding mix
2 3/4 cups milk

Topping (Optional)

Strawberries, for garnish
Shaved chocolate, for garnish

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Instructions

Prepare the Oreo Crust: Crush the whole bag of Oreo cookies in a food processor, or by hand if you prefer. Combine the crushed Oreos with the melted butter in a bowl until well-mixed. Press the mixture evenly into the bottom of a 9×13 inch pan to form the crust.
Make Cream Cheese Layer: In a large bowl, beat the room temperature cream cheese for about 1 minute using a hand mixer until smooth. Add in HALF of the Cool Whip (reserve the rest for topping) and the powdered sugar. Beat until smooth and well-combined. Spread this mixture over the prepared Oreo crust in an even layer.
Prepare Pudding Layer: In another bowl, whisk together the chocolate instant pudding mix and milk for 2 minutes. Let the pudding sit for 5 minutes to thicken. Once set, spread the pudding evenly over the cream cheese layer.
Add Final Topping and Chill: Top the chocolate pudding layer with the remaining Cool Whip, spreading it evenly across the surface. Refrigerate the dessert for at least 60 minutes before serving, or overnight for best results.
Garnish and Serve: Just before serving, garnish with sliced strawberries and/or shaved chocolate, if desired. Slice and enjoy your No Bake Oreo Delight!

Notes

You can use cooked pudding instead of instant pudding, but be sure to chill it completely before adding it as a layer.
This dessert can be frozen for future use. To serve after freezing, let it thaw in the refrigerator overnight.
Using room temperature cream cheese is important to avoid lumps in the cream cheese layer.
Customize with your choice of toppings like mini Oreos, fruit, or your favorite chocolate shavings.

Nutrition

Serving Size: 1/10th of recipe
Calories: 410
Sugar: 32g
Sodium: 420mg
Fat: 25g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 41mg