If you love Oreo® cookies, you'll love this smooth, creamy (but not too rich) dessert!

Pam

Recipe Summary

prep:
30 mins
additional:
30 mins
total:
1 hr
Servings:
24
Yield:
1 9x13-inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.

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  • Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.

  • Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.

Nutrition Facts

312 calories; protein 3.6g 7% DV; carbohydrates 31.2g 10% DV; fat 20g 31% DV; cholesterol 32.3mg 11% DV; sodium 267.1mg 11% DV. Full Nutrition

Reviews (274)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/14/2007
With a few changes, this is perfect. First off, I also reduced the amount of cream cheese by half, so it adds body but not too much tangy flavor. Second, I hate the synthetic taste of Cool Whip, so I use real whipped cream, or at least Reddi Whip. Finally (and I know this is a matter of opinion) I prefer it after 24 hours in the fridge, when the Oreos have gotten softer and more cake-like. My kids, however, prefer them same-day crunchy. I had no trouble covering the bottom of a 9x13 pan with the cookies, but I think it helps to grind them finer than the recipe suggests. Read More
(271)

Most helpful critical review

Rating: 2 stars
06/17/2003
I tried this recipe for a treat for work and I was very disappointed. I don't think it was as good as some of the reviews claimed. Where I live we consider this dessert a torte but this was not as nearly has thick as a torte. I had a terrible time with the crust. It didn't want to stick to the bottom of the pan. Read More
(12)
355 Ratings
  • 5 star values: 264
  • 4 star values: 66
  • 3 star values: 18
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
02/13/2007
With a few changes, this is perfect. First off, I also reduced the amount of cream cheese by half, so it adds body but not too much tangy flavor. Second, I hate the synthetic taste of Cool Whip, so I use real whipped cream, or at least Reddi Whip. Finally (and I know this is a matter of opinion) I prefer it after 24 hours in the fridge, when the Oreos have gotten softer and more cake-like. My kids, however, prefer them same-day crunchy. I had no trouble covering the bottom of a 9x13 pan with the cookies, but I think it helps to grind them finer than the recipe suggests. Read More
(271)
Rating: 4 stars
11/20/2006
This was a very good layered dessert. A bit time consuming as each layer is done seperatly but when done in a clear dish looks lovely. I used one box of pudding and one and a half blocks of cream cheese ( 12 oz total) and it wasn't tangy at all. I would go with the full two next time. I also would double the pudding amount ( 2 boxes and four cups of milk). I had plenty of cookies to cover the 9x13 inch pan with reserving one cup for on top. I crushed the cookies in a ziplock bag- they were piecy and gave a great texture to the dish. Mine was definitely firm enough to be cut into squares and held it's shape wonderfully, so not sure why some people said it was runny. I made it with chocolate pudding but may try vanilla with golden oreos next time. I plan to make this again and again! Thanks :) Read More
(109)
Rating: 5 stars
09/11/2003
Loved this-I have chocolate lovers in my family so I used devil's food pudding in place of the vanilla and it was great! Read More
(80)
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Rating: 5 stars
12/10/2003
I made this and took it to my husband's office and the guys went crazy for it asking for the recipe for their wives! I used 2 small boxes of chocolate pudding mixed with 3 cups of milk and a teaspoon of vanilla for the pudding layer. For the cookie crust, I crushed the cookies fine and used the bite size pieces for the topping. Very, very yummy!! Read More
(42)
Rating: 4 stars
02/27/2006
Took other reviewers advice and cut back on the cream cheese. Thank goodness I did because even though I love cream cheese, I couldn't imagine using two packages in this recipe. I could see how some people found the filling to be extremely tangy. Don't understand why the photo (which I realize was probably not taken by the submitter) was round when the directions clearly stated using a 9X13 inch pan. Also, from the photo, there are four alternate layers of black and white. I kept reading the directions to see if I was missing something. Nonetheless, the cake was quick and easy to put together and a hit with hubby, the kids and their boyfriends. Thanks so much Pam! Read More
(36)
Rating: 4 stars
08/29/2002
Recipe needed some pizazz. To much white in the recipe. Chocolate pudding might have been better than vanilla. Read More
(25)
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Rating: 5 stars
12/28/2010
Absolutely delicious! The only change I made was to use real whipped cream instead of cool whip. To make the whipped cream use 3 cups of whipping cream (this will make about 6 cups of whipped cream corresponding to 16 oz cool whip) with a tsp of vanilla and a few tsp of sugar mixed in. Also I used the full amount of cream cheese listed in the recipe. I definitely recommend using the entire 2 pkgs of cream cheese. It's not tangy at all and I think the recipe would be lacking without the cream cheese. I used vanilla pudding but I'm sure chocolate would also taste good. Highly recommend this dessert even though it's not healthy! Read More
(18)
Rating: 4 stars
08/04/2010
This was a good basic recipe to play off of. I made the following changes to suit our taste: Cut back cream cheese in half (only 1 pkg). Added vanilla extract to cream cheese picture. Used chocolate pudding but make the pudding as if you are using it for a pudding pie cut back on the milk. It will hold together better. I processed the cookies a bit more almost to crumbs. I assembled the layers in a pie pan as follows: Cookie/butter mixture on the bottom followed by cream cheese mixture followed by more cookie crumbs and I added a little milk to soften the cookies. On top of that I added chocolate pudding and finished with cool whip chocolate cookies. It was great it stayed together and cut perfectly. Read More
(16)
Rating: 4 stars
12/10/2003
I used chocolate pudding instead of vanilla and sprinkled hershey's cookies and cream candy bar on top which added a nice flavor. Make sure you blend the cream cheese mixture by a hand mixer it is too thick. Read More
(15)
Rating: 2 stars
06/17/2003
I tried this recipe for a treat for work and I was very disappointed. I don't think it was as good as some of the reviews claimed. Where I live we consider this dessert a torte but this was not as nearly has thick as a torte. I had a terrible time with the crust. It didn't want to stick to the bottom of the pan. Read More
(12)