Description
Easy no-bake chocolate Oreo pudding cake with layers of creamy pudding, sweet cream cheese, and a crunchy Oreo crust. A perfect make-ahead dessert!
Ingredients
Scale
- 1 (14.3 ounce) package chocolate sandwich cookies (like Oreos), divided
- 6 tablespoons unsalted butter, melted
- 2 (3.4 ounce) packages instant chocolate pudding mix
- 3 cups cold milk
- 8 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (12 ounce) container frozen whipped topping, thawed, divided
- Chocolate shavings or cookie crumbs, for garnish (optional)
Instructions
- Crush the cookies: Place the chocolate sandwich cookies into a large zip-top bag. Seal the bag, removing as much air as possible. Using a rolling pin or a heavy skillet, crush the cookies into fine crumbs. Alternatively, use a food processor.
- Combine crumbs and butter: In a medium bowl, combine the crushed cookie crumbs and the melted butter. Mix well until evenly moistened.
- Press into pan: Press the cookie crumb mixture into the bottom of a 9×13 inch baking dish. Use the bottom of a measuring cup or your fingers to firmly press the crumbs into an even layer.
- Chill the crust: Place the baking dish in the refrigerator to chill for at least 30 minutes.
- Prepare the chocolate pudding: In a large bowl, whisk together the instant chocolate pudding mix and the cold milk. Whisk vigorously for about 2 minutes, or until the pudding begins to thicken. Let the pudding stand for about 5 minutes to fully set.
- First pudding layer: Once the pudding has set, spread half of the prepared chocolate pudding evenly over the chilled cookie crust.
- Soften the cream cheese: Let the cream cheese sit at room temperature for at least 30 minutes, or until it’s easily spreadable.
- Combine cream cheese and condensed milk: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sweetened condensed milk, beating until well combined.
- Add vanilla extract: Stir in the vanilla extract.
- Fold in whipped topping: Gently fold in half of the thawed whipped topping into the cream cheese mixture.
- Spread over pudding: Spread the cream cheese mixture evenly over the first layer of chocolate pudding.
- Second pudding layer: Spread the remaining chocolate pudding evenly over the cream cheese layer.
- Final whipped topping layer: Spread the remaining thawed whipped topping evenly over the second layer of chocolate pudding.
- Chill the cake: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Garnish (optional): Before serving, garnish the cake with chocolate shavings or crushed cookie crumbs.
- Serving: Cut the cake into squares and serve chilled.
Notes
- Cookie Variations: Try vanilla wafers, graham crackers, or peanut butter cookies for the crust.
- Pudding Variations: Use vanilla, butterscotch, or cheesecake pudding.
- Add-ins: Add chopped nuts, chocolate chips, or sliced bananas to the pudding or cream cheese layers.
- Make it ahead: Can be stored in the refrigerator for up to 3 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.
- Lower Sugar Option: Use sugar-free pudding mix and reduced-fat cream cheese.
- Individual Servings: Assemble in individual cups or glasses.
- Whipped Cream vs. Whipped Topping: Whipped topping is more stable than whipped cream.
- Crust is too crumbly: Add a tablespoon more of melted butter.
- Pudding is too runny: Use instant pudding mix and the correct amount of milk.
- Cream cheese layer is lumpy: Make sure the cream cheese is softened enough.
- Cake is not setting properly: Chill for at least 4 hours, or preferably overnight.
- Prep Time: 20 minutes
- Cook Time: 0 minutes