Go Back

Oreo Cookie Cake

Layers of cookies, cream cheese, and pudding come together for a delicious dessert!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Course Dessert
Servings 15
Calories 460 kcal

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.
Keyword cookie, cool, no-bake