Oreo Delight is a cold, creamy, no-bake dessert built in four layers: a buttery Oreo crust, a sweet cream cheese layer, chocolate pudding and a cloud of whipped topping with cookie crumbs over it. It is the pan to bring to a potluck, a birthday or a summer cookout, because it is made ahead and feeds a crowd.
How to make Oreo Delight: Crush Oreo cookies, mix most of the crumbs with melted butter and press them into a 9-by-13-inch dish. Spread on a cream cheese and whipped topping layer, then instant chocolate pudding, then more whipped topping and the reserved crumbs. Chill at least 6 hours before cutting.
Why You’ll Love It
- No oven. The crust is pressed in and chilled, not baked.
- Fifteen minutes of work. The rest of the time is the refrigerator’s job.
- Four layers in every square. Crunchy crust, tangy cream cheese, chocolate pudding and soft whipped topping.
- A big pan. One dish cuts into 24 servings.
What’s in Oreo Delight?
Four layers, from the bottom up: an Oreo cookie crust, a cream cheese mixture, chocolate pudding and whipped topping, finished with a sprinkle of cookie crumbs. That is the classic version, and it is the one on this page.
Ingredient Notes
Oreo cookies. Fifty cookies, crushed finely, filling and all. Hold back 3/4 cup of the crumbs for the top.
Unsalted butter. A 1/2 cup, melted, to bind the crust.
Cream cheese. One 250-gram package, softened to room temperature so it beats smooth.
Confectioners’ sugar. One cup, beaten with the cream cheese.
Cool Whip. Two tubs. One goes into the cream cheese layer and one goes on top. The recipe does not give a tub size.
Instant chocolate pudding mix. Two four-serving packages. Make sure the box says instant.
Milk. Two and a half cups of 2% milk for the pudding.
Ingredients
- 50 Oreo cookies, crushed finely, with 3/4 cup of crumbs reserved for the topping
- 1/2 cup unsalted butter, melted
- 1 package cream cheese (250 grams), softened to room temperature
- 1 cup confectioners’ sugar
- 2 tubs Cool Whip, one for the cream cheese layer and one for the top
- 2 packages instant chocolate pudding mix, four-serving size
- 2 1/2 cups 2% milk
How to Make Oreo Delight
1. Prepare the dish and crumbs. Prepare a 9-by-13-inch baking dish. Crush the Oreo cookies into fine crumbs in a food processor. Set aside 3/4 cup of crumbs for the topping.
2. Make the crust. Stir the remaining crumbs with the melted butter and press them into the bottom of the dish. Put the dish in the freezer for a few minutes while you prepare the next layer.
3. Make the cream cheese layer. Beat the softened cream cheese and confectioners’ sugar until smooth. Beat in one tub of Cool Whip for about 30 seconds. Do not overbeat.
4. Spread without disturbing the crust. Place the cream cheese mixture evenly across the crust, then spread it gently so you do not pull up the Oreo base.
5. Add the pudding. In a separate bowl, beat the milk and both packages of instant chocolate pudding mix for about 2 minutes. Spread the pudding evenly over the cream cheese layer.
6. Top and chill. Spread the second tub of Cool Whip over the pudding and sprinkle with the reserved Oreo crumbs. Chill at least 6 hours before cutting.
How to Spread the Cream Cheese Layer Without Pulling Up the Crust
This is the fiddly step. The cream cheese layer is thick and sticky, and the crust under it is only loose crumbs held with butter. Drag a spatula through one big pile and the crumbs come up with it.
The recipe handles it in two ways. First, the crust gets a short spell in the freezer while you mix the next layer. Second, the cream cheese mixture is placed evenly across the crust before any spreading starts.
| Do this | Not this |
|---|---|
| Give the crust its short freezer chill first | Spread onto a warm, freshly pressed crust |
| Drop the cream cheese mixture in spoonfuls all over the crust | Dump it all in the middle |
| Spread gently, joining the spoonfuls together | Push one big pile from end to end |
| Chill at least 6 hours before cutting | Cut it the hour it is made |
With the mixture spaced out in spoonfuls, the spatula only has to travel a short way to close the gaps, and the crust stays where you pressed it.
Tips for Success
Why is my cream cheese layer lumpy?
The cream cheese was too cold. Let it soften to room temperature. An optional extra step is to beat the cream cheese by itself until smooth before the sugar goes in.
How long should I beat in the whipped topping?
Only about 30 seconds. Stop as soon as it is mixed in. The recipe says not to overbeat.
How fine should the cookie crumbs be?
Fine, like sand. A food processor does it in seconds.
How long does the pudding need to be beaten?
About 2 minutes with the milk, then spread it over the cream cheese layer.
How Long Should Oreo Delight Chill Before Cutting?
At least 6 hours. The 15 minutes of prep is only the start, and the total time on the recipe is 375 minutes because of that chill. Make it in the morning for dinner, or the night before for a party the next day. Keep it in the refrigerator until you are ready to cut and serve.
Variations
Mint. A mint version is made with mint Oreo cookies and green food coloring.
Cookies and cream. There is also one that swaps in cookies-and-cream pudding and adds chocolate fudge topping.
Both are separate recipes with their own amounts. The card below is the classic chocolate pudding one.
Storage & Reheating
This dessert is served cold and never reheated. Keep it refrigerated when you are not serving it. USDA FSIS says to discard perishable food left at room temperature for more than 2 hours, or more than 1 hour when it is above 90°F. Refrigerate leftovers promptly in covered containers and use them within 3 to 4 days.
Oreo Delight can also be frozen and then defrosted overnight in the refrigerator. Do not thaw it on the counter.
What to Serve With It
If you like this, the Oreo dirt cake and Easter egg Oreo balls use the same cookies. Chocolate pecan delight is a close cousin with a nutty crust. For more cold, layered desserts, try the strawberry cream cheese icebox cake, the cream cheese lemonade pie or peanut butter crunch lasagna.
Frequently Asked Questions
How can I spread the cream cheese layer without pulling up the crust?
Freeze the crust briefly, place the cream cheese mixture evenly across it, then spread gently.
How long should it chill before cutting?
At least 6 hours.
How should leftovers be stored?
Covered, in the refrigerator, for 3 to 4 days. Do not leave the dish out for more than 2 hours.
Can I use pudding that needs cooking?
The recipe is written for instant chocolate pudding mix, which sets with cold milk. Use instant.
Final Notes
I drop the cream cheese layer on in spoonfuls and join them up with the back of the spoon, because it keeps the crust in place. If you make it, leave a comment to tell me how it turned out or ask a question.
Oreo Delight
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Ingredients
- 50 cookies Oreo cookies crushed finely; reserve 3/4 cup of crumbs for the topping
- 1/2 cup unsalted butter melted
- 1 package cream cheese 250-gram package; softened to room temperature
- 1 cup confectioners' sugar
- 2 tubs Cool Whip one tub for the cream cheese layer and one for the top
- 2 packages instant chocolate pudding mix four-serving packages
- 2 1/2 cups 2% milk
Instructions
- Prepare a 9-by-13-inch baking dish. Crush the Oreo cookies into fine crumbs in a food processor. Set aside 3/4 cup of crumbs for the topping.
- Stir the remaining crumbs with the melted butter and press them into the bottom of the dish. Put the dish in the freezer for a few minutes while you prepare the next layer.
- Beat the softened cream cheese and confectioners' sugar until smooth. Beat in one tub of Cool Whip for about 30 seconds. Do not overbeat.
- Place the cream cheese mixture evenly across the crust, then spread it gently so you do not pull up the Oreo base.
- In a separate bowl, beat the milk and both packages of instant chocolate pudding mix for about 2 minutes. Spread the pudding evenly over the cream cheese layer.
- Spread the second tub of Cool Whip over the pudding and sprinkle with the reserved Oreo crumbs. Chill at least 6 hours before cutting.
