Layered Chocolate Pudding Dessert
With an Oreo crust paired with layers of no-bake cheesecake filling and chocolate pudding, this is an almost no-bake dessert you will want to make on repeat.
Servings 12
Ingredients
For the Crust Layer
- 30 whole Oreo cookies crushed into fine crumbs
- 5 tablespoons salted butter melted
For the Cream Cheese Layer
- 8 ounces cream cheese room temperature
- 1 cup powdered sugar
- 1 ½ teaspoons pure vanilla extract or vanilla bean paste
- 8 ounces frozen whipped topping Cool Whip or TruWhip, thawed
For the Pudding Layer
- 2 (3.4-ounce) packages instant chocolate pudding mix
- 2 ½ cups whole milk
For the Topping
- 8 ounces frozen whipped topping Cool Whip or TruWhip, thawed
- 8 whole Oreo cookies coarsely chopped, optional
Instructions
- Preheat oven to 325°F. Spray (1) 9x13-inch baking pan with nonstick cooking spray. Set aside.
- In a medium bowl, stir together the Oreo crumbs and butter until combined. Evenly press the crumbs into the prepared pan. Bake in preheated oven for 10 minutes. Allow the crust to cool completely before proceeding with the following layers.30 whole Oreo cookies, 5 tablespoons salted butter
- Once the crust layer has cooled completely, prepare the cream cheese layer by beating the cream cheese, powdered sugar and vanilla until smooth and creamy. Use a rubber spatula to fold in (1) 8-ounce container of whipped topping. Evenly spread the cream cheese mixture on top of the crust.8 ounces cream cheese, 1 cup powdered sugar, 1 ½ teaspoons pure vanilla extract or vanilla bean paste, 8 ounces frozen whipped topping
- Next, whisk together the pudding mixes and milk and allow the mixture to thicken for about 5 minutes before spreading on top of the cream cheese layer.2 (3.4-ounce) packages instant chocolate pudding mix, 2 ½ cups whole milk
- Finally, top with remaining (1) 8-ounce container of whipped topping. Cover and refrigerate for at least 6 hours. If desired, sprinkle with additional Oreo cookie crumbs before serving.8 ounces frozen whipped topping , 8 whole Oreo cookies
Use a small offset spatula to get the layers super smooth, even at the edges and corners of the pan.
Notes
Ingredients
- Feel free to use gluten-free Oreos if needed or desired. Be sure to check that the remaining ingredients are also certified gluten-free.
- 2% milk can be used in place of whole milk, but I find that the pudding layer does not set up quite as well as it does when using whole milk.
Storage
- Store covered in the refrigerator for up to 3 days.
- I do not recommend freezing, as this can cause the cream cheese layer to split.
