This recipe for Oreo Cookie Cake is one I’ve been making since 1990. It’s a luscious, cool dessert that quickly became my son’s favorite.
Years ago, when I was married to my first husband, my then mother-in-law gave me three cookbooks. I was young and not a bad cook, but extremely inexperienced and not very creative in the kitchen. I took those books from her, and anxiously went through them, marking recipes I wanted to try.
The cookbooks were from Women’s Circle Home Cooking, and even though the pages are now yellowed with age, and I’ve become a lot more creative in the kitchen, I still use them 33 years later. If you ever run across these cookbooks, there are lots and lots of awesome recipes in them. I give many thanks to the person who shared this recipe for Oreo Cookie Cake. It’s a favorite of ours and is one my son always requests.
This recipe calls for a pound of Oreos. I use the family-size package, which has a little more than a pound in it. You’ll also need 1 cup of melted margarine (I use between 3/4 to 1 cup), 8 ounces of softened cream cheese, 2-8ounce containers of Cool Whip (or your favorite whipped topping), 1 cup of powdered sugar, and 1 large package of instant chocolate pudding.
Crush the Oreo cookies and set aside 1/2 cup for later use. I have always just put the cookies in a Ziploc bag and crushed them with my hands. After you reserve the 1/2 cup for later, put the remaining crumbs in a bowl and mix with 3/4 to 1 cup melted margarine.
Grab a tablespoon and use the back of it to press this mixture into a 9 X 13 pan. Then place it in the refrigerator to give the margarine time to solidify with the cookie crumbs.
Mix your softened cream cheese, powdered sugar, and 1 container of whipped topping together and spread it over the crust. Put your pan back in the refrigerator to give this layer time to stiffen up.
Prepare the pudding by the directions on the package and spread this on top of the cream cheese layer. Place the pan back in the refrigerator to give the pudding time to set.
Top the Oreo Cookie Cake with the other container of whipped topping and sprinkle the reserved cookie crumbs on top for a garnish. Cover and keep this in the refrigerator, but don’t worry. It probably won’t be there long.
Oreo Cookie Cake
Equipment
- 1 Small bowl for cookie crumb topping
- 1 Medium bowl for mixing
- 1 Hand mixer
- 1 Ziploc bag gallon size
- 1 Measuring cup one cup size
- 1 9 X 13 baking dish
Ingredients
- 1 lb. Oreo cookies crushed
- 1 cup margarine melted
- 1 8 ounce block Cream cheese softened
- 2 8 ounce tubs Cool Whip or whipped topping of your choice
- 1 cup Powdered sugar
- 1 box Chocolate Pudding (large box) instant, made to package directions
Instructions
- Place cookies in Ziploc bag, releasing all the air and sealing well. Use your hands to crush the cookies, turning the bag over several times. Reserve 1/2 cup of crumbs to use as garnish.
- Place remaining crumbs in a medium bowl and mix with 1 cup of melted butter. Press this into a 9 X 13" baking dish and refrigerate for 1 hour.
- Mix the softened cream cheese, the powdered sugar, and one tub of Cool Whip together with a hand mixer. Spread this over the cookie crust and return to refrigerator for 1 hour.
- Prepare the instant pudding mix as directed on the package. Spread this over the cream cheese mixture. Refrigerate for 1 hour.
- Top with the remaining tub of Cool Whip and sprinkle the reserved cookie crumbs on top. Cover and keep in the refrigerator.