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There are few things better than a dessert that looks impressive, tastes incredible, and requires absolutely zero time in the oven. These Oreo Pudding Dream Bars are exactly that—a lifesaver of a recipe that hits every single time. Whether you need a quick weekend treat or a crowd-pleasing dessert for a potluck, this layered masterpiece is guaranteed to disappear fast.
With four distinct layers—a buttery, crunchy Oreo crust, a sweet and tangy cream cheese filling, rich chocolate Oreo pudding, and a fluffy whipped topping—every bite is a perfect balance of textures and flavors. It is essentially a cross between a no-bake cheesecake, a chocolate lasagna, and the classic dirt cake we all grew up loving. The best part? It takes just 15 minutes of active prep time before it goes into the fridge to chill.
Why You Will Love This Recipe
- No-bake perfection — You will not need to turn on your oven, making this ideal for warm weather or when your oven is occupied.
- Make-ahead friendly — These bars actually taste better when made a day in advance, giving the layers time to set and the flavors to meld.
- Crowd-pleaser — Kids love it, adults love it; it is a guaranteed hit at any gathering.
- Simple ingredients — You only need a handful of easy-to-find ingredients to pull this together.
Ingredients You Will Need
- Oreo cookies — You will need one standard package, divided between the crust and the topping. Regular Oreos work best here; avoid the Double Stuf variety for the crust, as the extra filling can make it too soft.
- Butter — Melted butter binds the cookie crumbs together to form a solid, sliceable base. I recommend using a high-quality butter like Kerrygold Pure Irish Butter.
- Cream cheese — This forms the tangy second layer that balances the sweetness of the pudding. Make sure it is fully softened to room temperature for a lump-free mixture.
- Confectioners’ sugar — Sweetens the cream cheese layer without adding any grittiness.
- Pure vanilla extract — Adds depth of flavor. I always reach for Nielsen-Massey Madagascar Vanilla.
- Cool Whip — Divided between the cream cheese layer (to lighten it up) and the final top layer. You can use homemade whipped cream if you prefer, but Cool Whip holds its shape beautifully in these bars.
- Instant Oreo pudding mix — The star of the third layer. Make sure you buy instant pudding, not the cook-and-serve variety. If you cannot find Oreo pudding, chocolate or vanilla will work in a pinch!
- Milk — Used to make the pudding. Cold whole milk or 2% milk works best to ensure the pudding sets properly.
How to Make Oreo Pudding Dream Bars
Step 1: Crush the Cookies
In a food processor or blender, finely crush 18 of the Oreo cookies. You want fine crumbs so the crust holds together well.
Step 2: Mix the Crust
In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened. The mixture should resemble wet sand.
Step 3: Press and Chill
Press the crumb mixture firmly and evenly into the bottom of an ungreased 8×8-inch baking dish. Place the dish into the freezer for at least 30 minutes to harden the crust.
Step 4: Make the Cream Cheese Layer
In a mixing bowl, use a hand mixer or KitchenAid Stand Mixer to beat the softened cream cheese, confectioners’ sugar, and vanilla extract together until smooth and creamy. Gently fold in one cup of the Cool Whip until fully incorporated.
Step 5: Layer the Cream Cheese
Spread the cream cheese mixture evenly over the cooled Oreo crust. An offset spatula makes this easy.
Step 6: Add the Pudding Layer
While the crust chills, whisk the instant Oreo pudding mix with the milk in a small bowl until combined. Refrigerate until ready to use so it can thicken. Then spread the thickened pudding evenly over the cream cheese layer.
Step 7: Top with Cool Whip
Spread the remaining Cool Whip evenly over the pudding layer.
Step 8: Garnish and Serve
Refrigerate for at least two hours, or place in the freezer for one hour. Just before serving, place the remaining 14 Oreo cookies in a zip-top bag and break them into rough chunks. Sprinkle over the top and serve.
Pro Tips for the Best No Bake Oreo Dessert
- Soften the cream cheese completely: If your cream cheese is even slightly cold, you will end up with little white lumps in your filling. Leave it on the counter for a couple of hours before starting.
- Line your pan for easy removal: If you want to lift the entire dessert out of the pan for picture-perfect slicing, line your 8×8 baking dish with parchment paper, leaving an overhang on the sides to act as handles.
- Use a warm knife to slice: For the cleanest cuts through all those beautiful layers, run a sharp knife under hot water, wipe it dry, and slice. Repeat between each cut.
Make Ahead and Storage
These Oreo Pudding Dream Bars are the ultimate make-ahead dessert! You can assemble the entire dish (minus the final cookie topping) up to two days in advance. Keep it tightly covered in the refrigerator. Wait to add the crushed cookies on top until right before serving so they stay crunchy.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the bars for up to a month—just let them thaw in the fridge overnight before serving.
More Recipes You Will Love
If you loved this recipe, you might also enjoy these from the Everyday Kitchen:
- Mini Chocolate Silk Pies
- Cheesecake Brownies with Chocolate Ganache
- Crumbl Copycat Dirt Cake Cookies
If you try this recipe, I would love to hear what you think! Please leave a comment and a star rating below, and do not forget to snap a picture and tag me on Instagram. Happy no-baking!
Oreo Pudding Dream Bars
Ingredients
Oreo Crust
- 18 Oreo cookies finely crushed (from 1 package)
- 4 tablespoons unsalted butter melted (1/2 stick)
Cream Cheese Layer
- 4 ounces cream cheese fully softened to room temperature
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1 cup Cool Whip from one 8-ounce container
Pudding Layer
- 1 package instant Oreo pudding mix 4.2 ounce package
- 1 1/2 cups milk
Topping
- remaining Cool Whip from the 8-ounce container
- 14 Oreo cookies roughly broken, for topping — add just before serving
Instructions
Make the Crust
- In a blender or food processor, finely crush 18 of the Oreo cookies into fine crumbs.
- In a medium bowl, mix together the melted butter and finely crushed cookies until the mixture resembles wet sand and is well moistened.
- Press the mixture firmly and evenly into the bottom of an ungreased 8×8-inch baking dish. Place into the freezer for at least 30 minutes to harden.
Make the Pudding
- While the crust chills, whisk the instant Oreo pudding mix with the milk in a small bowl until combined. Refrigerate until ready to use so it can thicken.
Make the Cream Cheese Layer
- In a mixing bowl, beat the softened cream cheese, confectioners’ sugar, and vanilla extract together until smooth and creamy with no lumps.
- Gently fold in 1 cup of the Cool Whip until fully incorporated and fluffy.
Assemble the Layers
- Spread the cream cheese mixture evenly over the chilled Oreo crust.
- Spread the thickened pudding evenly over the cream cheese layer.
- Spread the remaining Cool Whip evenly over the pudding layer.
Chill and Serve
- Refrigerate for at least 2 hours, or place in the freezer for 1 hour, until fully set.
- Just before serving, place the remaining 14 Oreo cookies in a zip-top bag and break them into rough chunks. Sprinkle over the top of the dessert and serve immediately.
