Description
A no-bake, layered dessert combining crushed Oreos and creamy filling for a cool, refreshing summer treat. Ideal for potlucks or heatwave relief.
Ingredients
36–40 Regular Oreo Cookies (Thin version recommended for stability)
2 cups Cold Heavy Whipping Cream (Use 1 tub Cool Whip for non-creamy texture)
½ cup Crushed Oreo Cookies (For optional topping; use graham crackers for variation)
½ cup Chocolate Syrup (Fudge drizzle preferred for bold flavor)
8 oz Cream Cheese (optional, Softened for silky texture)
1 box Vanilla Pudding Mix (optional, Use cornstarch-thickened alternative for dairy-free)
Instructions
Chill mixing bowl and whisk in freezer for 10–15 minutes.
Whip heavy cream until stiff peaks form; add powdered sugar and vanilla during final 1 minute of mixing.
If using cream cheese, beat until smooth then gently fold into whipped cream with a spatula.
For pudding variation: Whisk pudding mix and cold milk until thick. Fold into cooled cream mixture.
Arrange Oreo cookies in a single layer in prepared springform pan, pressing gently.
Repeat with cream mixture and additional Oreo layer, alternating until all ingredients are used.
Top with crushed Oreos and chocolate syrup.
Chill for 6–8 hours before serving.
Notes
Using a springform pan simplifies assembly and slicing.
Chilling time is crucial for best flavor and texture integration.
Graham crackers can substitute crushed Oreos for the topping.
For a dairy-free version, use cornstarch-thickened pudding and vegan whipping cream.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 32g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 16g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg