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Home » Recipes » Desserts » OREO Pudding Cake

OREO Pudding Cake

By: Liz  /  Published: May 22, 2016  /  Updated: June 20, 2021  /   Leave a comment

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This OREO pudding cake recipe brings together the bittersweet cocoa of OREO cookies and the creaminess and sweetness of chocolate pudding, cream cheese and whipped topping. There’s really no way to go wrong here.

Who doesn’t love an OREO dessert?

Especially when it’s a no-bake pudding cake (or lush cake) like this one!

OREO Pudding Cake dessert recipe

 

How to make this no-bake pudding cake

To make Oreo pudding cake, start by making an Oreo cookie crust with these Oreo cookies, and I totally think you need to leave the cookie crumbles sorta chunky!

Yes, you can roll them fine if you wish, but trust me… the cookie chunks work.

Next comes a layer of cream cheese, powdered sugar and Cool Whip, followed by pudding, Cool Whip and a topping of  Oreo cookie crumbles.

It’s super easy to make, but plan on chilling each of the layers a bit before moving on to the next.

All of this happens in a 9 x 13-inch baking pan, by the way.

OREO Pudding Cake dessert in glass baking dish

OREO desserts go over really well at parties, so try serving this Oreo pudding cake at your next summer event. Adults and kids will love it!

Check out these other OREO recipes:

OREO Brownie Pizza

‘Peppermint OREO Cookie Balls

OREO Turkey Cookies

Oreo Poke Cake

 

A close up of oreo pudding cake

OREO Pudding Cake

Liz - Eat Move Make
This OREO pudding cake recipe brings together the bittersweet cocoa of OREO cookies and the creaminess and sweetness of chocolate pudding, cream cheese and whipped topping. There's really no way to go wrong here.
5 from 16 votes
Print Recipe Save Recipe Saved Recipe
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Prep Time 15 minutes mins
Chill Time 5 hours hrs
Total Time 5 hours hrs 15 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 209 kcal

Ingredients
  

  • 1 10.3 oz pkg original OREO cookies
  • ½ cup butter 1 stick, melted
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 5.1 oz pkg chocolate instant pudding
  • 3 cups cold milk
  • 1 16 oz tub cool whip

Instructions
 

  • Crush cookies; reserve 1/2 cup for topping.
  • In
    9 x 13-inch pan, mix cookies and melted butter. Pack firmly for crust; chill for an hour.
  • Mix cream cheese, 12 oz cool whip and powdered sugar until well blended. Spread over cookie layer; chill an hour.
  • Make pudding according to pkg directions. Be sure it has thickened before next step. Spread over cream cheese layer; chill slightly. Spread rest of cool whip on top and sprinkle on reserved cookies. Chill for several hours. Keep refrigerated.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 209kcalCarbohydrates: 14gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 47mgSodium: 157mgPotassium: 107mgSugar: 14gVitamin A: 589IUCalcium: 90mgIron: 1mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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