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Oreo Dessert (No-Bake Oreo Icebox Cake)

Oreo dessert with crisp Oreo crumble layers and a thick chocolate pudding filling, finished with a fluffy cream cheese whipped topping. This no-bake Oreo icebox cake sets in the fridge for clean, sliceable squares and a crackly Oreo crumble top.
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Prep Time 20 minutes
Chilling 4 hours
Total Time 4 hours 20 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Oreo crust
  • 36 Oreo cookies finely crushed
  • 6 tbsp butter melted
For the cream cheese layer
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 cup whipped topping folded in
For the chocolate pudding layer
  • 2 box instant chocolate pudding 3.9 oz each
  • 3 cup whole milk cold
For the top
  • 2 cup whipped topping
  • 0.5 cup Crushed Oreos for garnish use as needed

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Make and chill the Oreo crust
  1. Mix the crushed Oreo cookies and melted butter until evenly combined, then press firmly into the bottom of a 9x13 dish to form a solid crust. Chill in the refrigerator for 15 minutes so the base firms up.
Add the cream cheese layer
  1. Beat the softened cream cheese and powdered sugar until smooth, then fold in 1 cup of whipped topping. Spread this mixture over the chilled Oreo crust in an even layer.
Add the chocolate pudding layer
  1. Whisk the instant chocolate pudding mix with the cold whole milk for 2 minutes until thickened. Spread the pudding evenly over the cream cheese layer so it covers edge to edge.
Top and chill
  1. Spread the remaining 2 cups of whipped topping over the pudding layer to seal in the filling. Sprinkle crushed Oreos generously over the top for a visible crumble cap.
Set, slice, and serve
  1. Refrigerate for at least 4 hours or overnight until fully set, with the top layer looking stable and not jiggly. Cut into squares and serve for distinct, clean layers.

Notes

For the cleanest slices, chill the Oreo dessert overnight and use a sharp knife warmed under hot water between cuts. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the whipped layers may weep and soften. If you want a lighter option, swap the whole milk in the pudding step for 2% milk while keeping the rest the same.