Ingredients
Scale
- 36 Oreo cookies, finely crushed
- 6 tablespoons unsalted butter, melted
- Pinch of kosher salt (optional)
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 (8-ounce) tub whipped topping, divided
- 2 packages (3.9 oz each) instant chocolate pudding mix
- 3 cups cold milk
- Extra Oreo crumbs or chopped Oreos, for topping
- Chocolate shavings or mini chocolate chips (optional)
Instructions
- Crush the Oreos into fine crumbs.
- Mix crumbs with melted butter and salt until combined.
- Press into a 9×13-inch pan and chill 10–15 minutes.
- Beat cream cheese with sugar, milk, and vanilla until smooth.
- Fold in half of the whipped topping.
- Spread over the chilled crust.
- Whisk pudding mix with cold milk until thick.
- Spread pudding over cream cheese layer.
- Top with remaining whipped topping.
- Sprinkle Oreo crumbs and chocolate toppings.
- Chill at least 4 hours before slicing and serving.
Notes
- Double for a crowd or halve for an 8×8 pan.
- Refrigerate up to 4 days or freeze up to 1 month.
- Use regular Oreos and cold milk for best texture.
- Add toppings just before serving for crunch.
- Try variations like mint, peanut butter, mocha, or gluten-free cookies.
- Prep Time: 25 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American