No Bake Oreo Delight


“Mark? What’s a new recipe you want me to make?” (A common question I ask of the hubs.)

“Chocolate chip cookies”- always his response. Why do I even ask.

“No”, I grumble- ”something new, for my blog…I’ve already made chocolate chip cookies.”


-Pause. He pretends to think “Ummmm……..Chocolate chip cookies”

Dahhhhhh. Well forget THAT! Right!? Boys. Seriously.

Well I decided to give some Oreo Delight a whack because, let’s face it. It looks easy, it has a layer in it that semi-resembles cheesecake, (my obsession), and it has Oreos in it. (My other obsession.) And Mark likes chocolate- obviously.

Here’s a serious question that I have:

What is something that you LOVE, that someone else doesn’t, and you can’t get over it.

Like…. I LOVE white creamy, cheesy casserole-type pasta or chicken dishes. The hubs? –Eh. Not so much. What’s UP with that?!  He likes red sauce (which, so do I.) But he doesn’t care for white sauces-Alfredo, just won’t do. Is that not the craziest thing ever? I could go on about this for a while, but I’ll cut myself off. It’s dessert time.

4.25 from 8 votes
Servings: 10 servings
No Bake Oreo Delight
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Author: Stephanie
Course: Dessert
Cuisine: American
Keyword: No bake Oreo Dessert, Oreo Delight, Oreo Dessert

This decadent no-bake Oreo Delight has four irresistible layers that begin with an Oreo crust, a sweet cream cheese mixture, chocolate pudding, and Cool Whip! It's easy to throw together and can even be frozen for future use!

  • 1 package Oreo cookies regular or double stuffed
  • 1 stick butter melted
  • 16 oz. Cool Whip separated
  • 8 oz. cream cheese at room temperature
  • 1 cup confectioners/powdered sugar
  • 5.9 oz. chocolate instant pudding*
  • 2 ¾ cup milk
  1. Crush the whole bag of Oreos in a  food processor. (You can also do this by hand if needed.)

  2. Combine the Oreos and melted butter until well-combined. Press the mixture on the bottom of a 9x13 inch pan to make a crust.

  3. Using hand mixer, beat the cream cheese in a large bowl for 1 minute. Room temperature cream cheese is necessary for this layer to have a smooth consistency when combined with the next set of ingredients. Otherwise, lumps will form.

  4. Add HALF of of Cool Whip, and reserve the second half for the topping. 

  5. Add the powdered sugar. Beat until well-combined and smooth. Spread across the top of the Oreo crust.

  6. Whisk the instant pudding and the milk for 2 minutes. Let it set for 5 minutes, then spread over the Cool Whip/sugar mixture.

  7. Top with remaining 8 ounces of Cool Whip. 

  8. Refrigerate for a minimum of 60 minutes prior to serving. You can also refrigerate it overnight.

  9. Top with strawberries just before serving if desired. You can also add shaved chocolate to the top. 

Recipe Notes
  • *Cooked pudding may be used instead, be sure to wait until it's chilled before adding it to the pan. 
  • This dessert can be frozen for future use. Before serving, let it defrost in the refrigerator overnight. 
Nutrition Information
Calories: 589, Fat: 30g, Saturated Fat: 15g, Cholesterol: 63mg, Sodium: 662mg, Potassium: 305mg, Carbohydrates: 74g, Fiber: 2g, Sugar: 53g, Protein: 7g, Vitamin A: 15.5%, Calcium: 16.2%, Iron: 23.6%