I first made this recipe in college, when our metabolisms were fast and kitchen resources were slim. It was my future-brother-in-law’s freshman year, and knowing he loved Oreos, I made this as his birthday cake to try to make his first birthday in college feel homey (and to make a good impression – I had just started dating his brother). Fortunately this dessert was a hit. Over the years my brother-in-law has requested it so many times that I automatically buy the ingredients when he comes home for the holidays.
This dessert couldn’t be more simple. Although you do need an 8″ x 8″ pan and access to refrigerator space, overall it is a great dessert to make when you are short on resources (i.e. living in a dorm), or when the weather is hot and you’d rather not use the oven or stove.Jump to Recipe
Start by making your Oreo pudding per the box’s instructions, and whisk 2 cups of very cold milk with your pudding mix. The colder the milk you use, the better it will set. I use 1 box if making an 8″x 8″ pan, and 2 boxes if making a 9″ x 13″. Refrigerate for 10 minutes and prepare for dessert assembly.
Next, open your Oreos. I like to use the original variety for this recipe, as too much filling could negatively impact the structural integrity of the final product. Dunk each Oreo in your remaining milk before layering along the bottom of your pan.
Once the Oreos form a complete layer along the bottom of your pan, cover with a layer of now slightly-more-firm pudding. Repeat this process at least once and possibly twice, depending on how thick you apply your pudding (and how many extra packages of Oreos you have lying around).
Once you run out of Oreos and pudding, cover the top layer of your dessert with a thick coat of Cool Whip. Garnish with crumbled Oreos, a swirl of chocolate syrup, or Hershey’s chocolate shell topping before placing in the refrigerator. Allow to rest in the refrigerator for at least 2 hours (ideally overnight) before cutting and serving.
This dessert is tooth-achingly sweet and will be a big hit with the younger crowd. It is also a great dessert to make with kids, or if you don’t have an oven. (I can’t tell you how many times I mixed up the pudding while sitting the bed of my tiny dorm room.) I hope it brings your family as much joy as it has brought ours!
No-Bake Oreo Pudding Cake
- 9 by 13 pan
- 48 Oreo cookies original variety or Double Stuf
- 1 box Cookies 'n Creme pudding mix
- 1 package Cool Whip
- 3 cups milk
- Chocolate syrup (optional, for garnish)
- Pour pudding mix into a bowl. Add 2 cups of your milk and whisk together for 2 minutes, breaking up all lumps. Once pudding has thickened, place in refrigerator for 10 minutes.
- While pudding is resting, open your package of Oreos. Dunk each Oreo in your remaining one cup of milk, and then place the Oreos side-by-side in the bottom of your pan. Repeat until the entire bottom of the pan is covered in a layer of Oreos.
- Remove pudding from refrigerator and spread half to 2/3 of it in a thin layer overtop your layer of Oreos.
- Repeat your Oreo-dunking process, this time placing the dunked Oreos atop the layer of pudding.
- Spread the rest of your pudding atop your Oreos. Cover this layer of pudding with a thick layer of Cool Whip.
- Drizzle the pan with chocolate syrup and refrigerate for at least 2 hours, or overnight.
- Slice and serve!
- Use milk that is as cold as possible, in order to help your pudding set faster.
- If Oreo pudding is not available, you can substitute vanilla pudding or a container of of Cool Whip.
- The number of packages of Oreos you need will depend on the type of Oreos you buy. If you use Double Stuf, you will need 2 packages, as there are fewer Oreos per package.