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close up shot of a slice of Oreo Delight being taken out of the baking dish with a spatula

Oreo Delight

Oreo Delight features layers of rich chocolate pudding, sweetened cream cheese, whipped cream, and lots of Oreo cookies to create a decadent treat you will love.
5 from 2 votes
Prep Time 15 mins
Chill Time 6 hrs
Total Time 6 hrs 15 mins
Course Dessert
Cuisine American
Servings 24


  • 50 Oreo cookies
  • ½ cup unsalted butter, melted
  • 8 ounces cream cheese, softened (room temperature)
  • 1 cup confectioners’ sugar
  • 16 ounces cool whip
  • 6.8 ounces 4-serving packs instant chocolate pudding
  • 2 ½ cups 2% milk


  • Prepare a 9” x 13” baking dish
  • Use a food processor to crush Oreos until they are fine crumbs. Remove ¾ cup crushed Oreos and set these aside for toppings.
  • Mix the remaining crushed Oreos with melted butter and stir to mix.
  • Press the Oreo and butter mixture into the bottom of the prepared dish. Pop this into the freezer for a few minutes while you prepare your next layer.
  • Beat together cream cheese and confectioners’ sugar until smooth.
  • Beat in 1 package of Cool Whip (about 30 seconds – don’t overbeat) into the cream cheese mixture.
  • Carefully layer the cream cheese mixture over the Oreo Crust. Drop the cream cheese mixture evenly over top of the crust so that it’s easier to spread out evenly. You don’t want to spread this out too much or you’ll start to pull up the Oreo base.
  • In a separate bowl, beat together milk and dry pudding mixtures. Beat about 2 minutes.
  • Spread pudding evenly over the cream cheese layer.
  • Spread other package of Cool Whip over the top then sprinkled with remaining Oreo crumbs.
  • Chill at least 6 hours before cutting.
  • Store leftovers in the fridge in a sealed food storage container for 4 to 5 days.


  • Take care not to over-beat at this point.
  • Dollop the cream cheese mixture in a few places so that you can spread it out without disturbing the Oreo base.