Delicious Oreo Refrigerator Cake (No-Bake) Recipe

Community Pick

"This has remained a long time favorite, I have even made this in the winter months and served it to guests many times, lemon flavor pudding mix is also very good to use in place of the chocolate --- you can make this well in advance, it can also be served as a frozen dessert just remove from freezer about 6 minutes before slicing this is just as delicious frozen! if you are serving this at a kid's birthday party place mini Oreo cookies into the topping of Cool Whip facing sideways --- I most always double the chocolate pudding mixture, you may also double the cream cheese mixture if desired --- this is very good!"

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photo by Jonathan Melendez

Ready In:: 30mins
Ingredients:: 7
Serves:: 9

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ingredients

1 (15 ounce) bag Oreo cookies, crushed, divided
¹⁄₂ cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (12 ounce) container Cool Whip, frozen topping thawed
1 (6 ounce) package chocolate fudge instant pudding mix (lemon flavor is also good)
2 ¹⁄₄ cups half-and-half cream (or use whole milk)

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directions

Crush Oreo cookies; set 1/4 cup aside for topping.
Mix the remaining crushed cookies with the melted butter.
Press into the bottom of a greased 13 x 9-in baking pan.
In a bowl, beat the cream cheese with the confectioners sugar on medium speed.
Fold in half of the Cool Whip topping.
Spread over cookie crumb layer.
Refrigerate 1/2 hour.
In the meantime, combine milk with instant pudding mix; beat well, until smooth.
Pour over chilled mixture in the pan.
Refrigerate for 1 hour.
Spread remainder of Cool Whip topping on top of pudding layer.
Sprinkle with remaining reserved cookie crumbs.
Store cake in the refrigerator, covered tightly.

Questions & Replies

But I must say, I made pecan banana bread and it turned out so good it was gone in less than a day! (And I only have 4 people in my family including me when my dads gone. lol)

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Allyson D.
If you don't have Oreos what do you do then?

Allyson D.

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Reviews

Love this recipe! I doubled everything and ended up with a deep 9x13 dish and a deep pie dish. I tried one frozen and one refrigerated. MUCH better refrigerated, I wasn't a fan of frozen pudding because it had weird consistency. Always a hit when I make this, although the nutritional facts are a bit disturbing. I mixed one light cool whip into the regular cool whip and you couldn't even tell the difference. To crush the oreos, I recommend a mini food processor, much easier than smashing with a hammer. And if your cream cheese isn't quite softened, microwave it for 30 seconds - 1 minute and then put it into a Kitchenaid mixer with the confectionary sugar. Try it! You won't be disappointed!

the1anonlycarol
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I thought this was outstanding. I wanted to cut the fat a bit though. So, I combined the whole 15 oz of crushed cookies with 1/2 cup water and baked at 450 for 20 minutes. After it cooled, I proceeded as directed, ending with sprinkles on top. I think I actually like it better with the softer crust than I would have as written. Regardless, I prefer eliminating 800 fat calories, from the pan! Thanks for a great recipe, definitely will add to my file.

HeatherHH
This is my go to recipe for any and all get togethers. Everyone always requests it. Thanks Kittencal for sharing!

AllergymomX3
A very simple and delicious recipe. I doubled the pudding and definitely will always do that as I enjoy more pudding layer than cream cheese layer. Everyone enjoyed it!

Chef AngieW
I make this every year for my family at Thanksgiving, and there would be a riot if I did not bring it! We have always called it "Oreo Supreme." It is delicious! I find that it is easier to make all of the components separately and refrigerate them over night. I then assemble the dessert the following morning and it chills until we serve it that evening. I think it might be good to make it with golden oreos and vanilla pudding as well, though I have never tried it.

Karabea