Description
A no-bake, crowd-pleasing tray of crushed Oreo crust, a cream-cheese layer, chocolate pudding, and fluffy whipped topping — simple to assemble and best after chilling.
Ingredients
Scale
- 50 Oreo cookies
- ½ cup (115 g) unsalted butter, melted
- 8 oz (225 g) cream cheese, softened
- 1 cup (120 g) powdered (confectioners’) sugar
- 16 oz (about 2 tubs) Cool Whip, thawed
- 6.8 oz instant chocolate pudding mix (two 3.4-oz packets)
- 2½ cups cold 2% milk
Instructions
- Lightly spray a 9×13 pan with nonstick cooking spray and set it on the counter.
- Pulse all 50 Oreos in a food processor until they become fine crumbs. If you don’t have a processor, put the cookies in a sealed bag and crush them with a rolling pin. Scoop out and reserve ¾ cup of the crumbs for the topping and set that aside.
- Stir the melted butter into the remaining Oreo crumbs until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared pan to form a compact crust.
- Put the crust in the freezer for a few minutes to help it set while you make the next layer.
- In a bowl, beat the softened cream cheese and powdered sugar together until the mixture is silky and free of lumps.
- Fold one tub (about 8 oz) of Cool Whip into the cream-cheese mixture until combined — don’t overmix; just blend until smooth.
- Spoon dollops of the cream-cheese mixture over the chilled Oreo crust and gently spread to an even layer. Taking care prevents you from pulling up the crust.
- In a separate bowl, whisk the instant pudding mixes into the cold milk for about two minutes, until the pudding thickens.
- Smooth the prepared pudding over the cream-cheese layer in an even coat.
- Spread the remaining tub of Cool Whip over the pudding, then sprinkle the reserved ¾ cup of Oreo crumbs on top.
- Cover the dish and chill in the refrigerator for at least 6 hours (overnight recommended) so the layers set and the bars slice cleanly.
Notes
Notes & Tips
- Make ahead: This dessert benefits from sitting overnight — chilling firms the layers and makes slicing neat.
- Avoid overworking the cream-cheese layer; fold in the Cool Whip gently so the texture stays light.
- For cleaner slices, run a knife under hot water and wipe it dry between cuts.
- Prep Time: 15 minutes
- Category: Desserts
Nutrition
- Calories: 273kcal
- Sugar: 25g
- Sodium: 267mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg