Calling all cookies and cream lovers! Get ready to swoon over this no-bake homemade Oreo pudding.
It features layers of crushed cookies and a dreamy cream cheese pudding. Top it with extra Oreos and Cool Whip, and it’s sure to please.
Your little cookie monsters (and you) will go wild over it!
Why You’ll Love This Homemade Oreo Pudding
Easy Prep: Talk about an easy dessert! Simply mix, layer, chill, and garnish. No oven is needed.
Decadent Delight: The creamy, rich pudding and crunchy Oreos create a dreamy contrast of textures and flavors. Trust me, no one can resist a second bite!
Versatile: Late-night cravings or entertaining, this easy, no-bake dessert is perfect for any occasion!
Make-Ahead Magic: Do all the prep in advance and chill the dessert overnight. When ready to eat, just garnish and serve.
Ingredients
- Oreo Cookies: Crushed into chunks for the layers, and a few kept whole for a picture-perfect garnish.
- Cream Cheese: Creates a lusciously tangy base for the pudding.
- Powdered Sugar: Dissolves readily to sweeten the pudding.
- Whole Milk: Provides a creamy consistency and helps the pudding set.
- Instant Pudding Mix: The secret to a quick and easy pudding. Use vanilla or chocolate as you prefer.
- Cool Whip: Folded into the pudding for an airy texture. And some for the topping.
How to Make Oreo Pudding
This dreamy dessert combines the classic flavors of America’s favorite cookie with layers of velvety smooth pudding.
Each spoonful is a perfect balance of creamy and crunchy, taking you back to childhood with every bite.
And honestly, the hardest part is the wait.
1. BLEND: Mix the cold milk and pudding until thick. Set aside.
2. BEAT: Combine the cream cheese and powdered sugar until smooth.
3. COMBINE: Add 1/2 cup of pudding to the cream cheese, then stir in the rest. Gently fold in 3/4 of the Cool Whip.
4. CRUSH: Break the Oreos into chunks, reserving a few tablespoons for garnish.
5. LAYER: Add Oreos to serving glasses, followed by the pudding mixture. Repeat for 2-3 layers.
6. CHILL: Cover and refrigerate for at least 4 hours or overnight.
7. TOP: Garnish with remaining Cool Whip, Oreo crumbs, and whole cookies. Serve and enjoy!
Tips For the Best Homemade Oreo Pudding
This Oreo pudding is perfect for satisfying late-night sweet cravings or impressing guests at your next gathering.
And since it’s so easy, I only have a few tips:
- Fold gently. It’s very important to gently fold in the Cool Whip. This will help to maintain a light and fluffy texture.
- Chill overnight. If you have time, refrigerate the pudding overnight so the flavors have time to meld. It will also help the dessert set properly.
- Add last. Add the whipped topping and garnishes just before serving. This will help maintain freshness and texture.
- Variations. Try other Oreo or pudding flavors, add a layer of chocolate ganache or caramel sauce, sprinkle nuts on top, or add gummy worms for dirt pudding.
How to Store
This dessert will be a hit at birthday parties, potlucks, or family gatherings, and it will please both kids and adults!
If you have leftovers from entertaining, here’s how to store this pudding:
To Store: Cover the pudding tightly with plastic and refrigerate for 3-4 days. For optimal texture and flavor, enjoy within 2 days.
Note: Do not freeze. The pudding will turn watery after thawing.
More Creamy Pudding Recipes You’ll Love
Vanilla Pudding
Lemon Pudding
Coconut Chia Pudding
Haupia (Hawaiian Coconut Pudding)
Homemade Oreo Pudding
8
servings15
minutes4
hours5252
kcalThis no-bake homemade Oreo pudding recipe features layers of crushed cookies and a dreamy cream cheese pudding. Top it with more cookies, and you’ll swoon.
Ingredients
3 cups whole milk, cold
2 (3.4 ounce) boxes instant vanilla or chocolate pudding mix
1 (8 ounce) block cream cheese, room temperature
1/2 cup powdered sugar
1 (8 ounce) tub Cool Whip, thawed
30-36 Oreo cookies, plus more for garnish
Instructions
- In a large bowl, blend the cold milk and pudding mixes until thick and smooth, about 2 minutes. Set aside to thicken.
- In a separate bowl, beat the cream cheese and powdered sugar until well combined.
- Whisk about 1/2 cup of the pudding into the cream cheese mix to loosen the texture. Then, gently stir in the rest until no streaks remain.
- Finally, fold about 3/4 of the Cool Whip into the mixture.
- Crush the Oreo cookies into chunks, leaving some larger pieces for texture. Reserved a few tablespoons for garnish.
- Add a layer of crushed Oreos to individual serving glasses or jars. Top with the pudding mixture and then more Oreos. If desired, make the layers thin and add 2-3 layers of each.
- Cover each serving cup with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set and the flavors to meld.
- Before serving, top the pudding cups with the remaining Cool Whip, sprinkle with the reserved Oreo crumbs, and add a couple of whole cookies to each cup. Serve immediately and enjoy!
Notes
- Fold gently. It’s very important to gently fold in the Cool Whip. This will help to maintain a light and fluffy texture.
- Chill overnight. If you have time, refrigerate the pudding overnight so the flavors have time to meld. It will also help the dessert set properly.
Done a dish based on the same type with a which turned out great. Thanks