Introduction
The No-Bake Oreo Dessert, often affectionately called “Oreo Delight” or “Oreo Lasagna,” is the quintessential crowd-pleasing treat. Originating from the tradition of layered icebox cakes, this dessert skips the oven entirely, relying on the freezer and refrigerator to set its decadent layers. It’s special because it perfectly balances the rich crunch of the iconic chocolate sandwich cookie with creamy, airy fillings of cream cheese, instant pudding, and whipped topping. It’s quick to assemble, requires minimal effort, and delivers maximum satisfaction, making it a staple for potlucks and family gatherings.
Ingredients
- For the Crust:
- 1 package (400 g / 14.3 oz) Oreo Cookies, finely crushed (about 36 cookies)
- 115 g (1/2 cup) unsalted butter, melted
- For the Cream Cheese Layer:
- 225 g (8 oz) cream cheese, softened
- 200 g (1 cup) powdered sugar (icing sugar)
- 60 ml (1/4 cup) cold milk
- 225 g (8 oz tub) frozen whipped topping (like Cool Whip), thawed and divided
- For the Pudding Layer:
- 2 packages (96 g / 3.4 oz each) instant chocolate pudding mix
- 710 ml (3 cups) cold milk
- For the Topping:
- Remaining 225 g (8 oz) whipped topping
- 1/4 cup crushed Oreos, for garnish
Step-by-step Preparation
- Prepare the Crust (15 minutes): Place the Oreos (filling included) into a food processor and pulse until fine crumbs are formed. In a large bowl, combine the crumbs with the melted butter. Press the mixture firmly into the bottom of a 9×13 inch (23×33 cm) baking dish. Place the crust in the freezer while preparing the next layer.
Tip: Ensure the crumbs are packed tightly, especially in the corners, to prevent the crust from crumbling when sliced.
- Mix the Cream Cheese Layer (10 minutes): In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Gradually beat in the 1/4 cup of cold milk. Gently fold in half of the thawed whipped topping (reserving the rest for the top layers). Spread this mixture evenly over the chilled Oreo crust.
- Prepare the Pudding Layer (5 minutes): In a separate bowl, whisk together the two packages of instant chocolate pudding mix and the 3 cups of cold milk. Whisk for about 2 minutes until the mixture thickens significantly. Immediately pour and spread the pudding layer carefully over the cream cheese layer.
- Chill and Set (Minimum 4 hours): Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, though overnight chilling is highly recommended. The dessert must be completely set before adding the final topping.
Tip: Do not skip the chilling time. This allows the pudding to fully set and the layers to meld, ensuring clean slices.
- Finish and Serve (5 minutes): Once chilled, spread the remaining whipped topping evenly over the pudding layer. Garnish the top with the extra crushed Oreo crumbs just before serving. Slice into 12-15 servings and enjoy cold.
Nutritional Information
This is a rich, indulgent dessert. Per serving (based on 15 servings), the estimated calorie count ranges between 350–400 calories, depending on the exact brands used. The dessert is high in carbohydrates, sugars, and saturated fats due to the cookies and dairy components. While not offering significant health benefits, it provides comfort and satisfaction, making it a perfect celebratory treat when enjoyed in moderation.
Storage
Store any leftover Oreo Dessert tightly covered with plastic wrap or aluminum foil in the refrigerator. Due to the high dairy content, it is best consumed within 3 to 5 days. Freezing is not recommended, as the texture of the instant pudding and whipped topping tends to become grainy and watery upon thawing.
Conclusion
This No-Bake Oreo Dessert is guaranteed to be a hit at any gathering. For a fun twist, consider substituting the chocolate pudding for instant vanilla or cheesecake pudding. You can also experiment with different Oreo flavors, such as Mint or Peanut Butter, to create a unique flavor profile. Always serve this dessert directly from the refrigerator for the best texture and flavor.