Oreo Delight is one of my most favorite desserts. The light, fluffy ingredients and crushed Oreos make it the best of all Oreo desserts.
If you take nothing away from this blog, I hope you’ll at least try this recipe. As a kid, this was my favorite thing my Mom would make for me. I have the most fond memories of coming home to a plate of Oreo Delight as a reward for grade school accomplishments, like acing a spelling test or making the “all A” honor roll.
And this was quite the treat because, for my family, this was an expensive recipe! I never had a single clue that we didn’t have much money or that I had less than my classmates. My parents sacrificed so much and my dad worked crazy long hours so my mom could stay home and care for us… and make this beloved Oreo Delight.
I have such vivid memories of my Mom letting me play hooky from school. I’d scrounge up coins out of the sofa cushions, and we would run to the McDonald’s for hamburgers. Those were fun times, never sad ones! Now as an adult and a dad myself, I realize and appreciate how much my parents did without so they could give me everything I needed and then some. I love my parents and how much they love me. And this little recipe was one small way my Mom would say, “I Love You!” I hope you enjoy!
What is Oreo Delight?
Oreo Delight is an easy, no bake dessert rich in flavor and light in density. Typically, Oreo Delight features a softened cream cheese and whipped cream mixture separated by layers of chocolate pudding with lots and lots of crushed Oreo cookies. Top this layered, fluffy dessert off with the remaining crushed Oreos, and you have the perfect flavor-filled, chocolatey dessert every generation will love!
How do I soften cream cheese?
There are several ways you can soften cream cheese! Here are a few methods to consider:
- Submerge in a large mixing bowl of warm water for about 10 minutes.
- Microwave the cream cheese in 15-second intervals. Don’t over nuke it though! No one wants scorched cream cheese.
- Leave out your cream cheese on the counter at room temperature for 30 minutes to an hour.
- Place in your hands while still in the packaging for about 15 minutes. Press the packaging back and forth in your palms until you can feel it is creamy and approximately room temperature.
Once your cream cheese is a soft and easily-stirred consistency, you are good to go!
Ingredient FAQ
Oreo Cookies – You will need one (14.3-ounce) package of Oreo cookies. You are going to need to crush all of these so you can either use your food processor or if it’s been a particularly challenging day, you can go the good, old-fashioned, manual route and take our your aggression by banging them while inside a nicely secured freezer bag.
Butter – Six tablespoons of melted butter is needed for this recipe. Any butter will do just fine. You will be using this to make a crushed Oreo and butter mixture for the crust and topping.
Frozen Whipped Topping – More commonly known as Cool Whip! Grab two containers from the store. These typically come home frozen, so set them out and allow them time to thaw before you begin working on this recipe.
Cream Cheese – One block of any plain cream cheese will fit the bill. As always, I’m partial to the rich and creamy full-fat cream cheese. However, I understand and respect that many are more nutrition conscious than me, so feel free to purchase the reduced fat or non-fat variety. Just keep in mind, this may change the flavor and texture a bit. However, you won’t notice if this is your first time making Oreo Delight.
Powdered Sugar – Nothing more to add here besides any brand or generic powdered sugar will do.
Instant Chocolate Pudding – You will need one (5.9-ounce) package of your favorite instant chocolate pudding mix.
Milk – Have 2 3/4 cups of milk on hand for your Oreo Delight. Your preferred milk that you already have in the fridge will be just fine.
I shared this recipe on the Weekend Potluck #123 hosted by The Country Cook, Sunflower Supper Club , The Better Baker, Frugal Family Favorites, & 4 Little Fergusons.
Recipe Card
Oreo Delight
Ingredients
- 1 (14.3-ounce) package regular Oreo cookies
- 6 tablespoons butter, melted
- 2 (8-ounce) containers frozen whipped topping, thawed (Cool Whip)
- 1 (8-ounce) block cream cheese, softened
- 1 cup powdered sugar
- 1 (5.9-ounce) package instant chocolate pudding mix
- 2 3/4 cup milk
Instructions
- Crush entire bag of Oreo cookies using a food processor (or take out your frustrations and do it manually by placing the cookies in a zip-top bag and use a meat mallet or rolling pin.)
- Reserve 1 cup of Oreo crumbs and set aside. Mix remaining crumbs with melted butter. Press the mixture into the bottom of 9X13-inch pan to form a crust.
- Use a mixer to beat the cream cheese until smooth. Add the powdered sugar and mix well. Fold in 1 container of the whipped topping. Spread the mixture on top of the crust.
- Use a whisk to mix the pudding mix and milk together. Allow it to thicken.
- Spread the pudding over the previous layer.
- Spread the other container of whipped topping on top.
- Top with reserved Oreo crumbs. Cover and chill for at least 4 hours, then enjoy! Store covered in the refrigerator for up to 5 days.
Nutrition
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Very good an easy to make…my family loves this Oreo Delight…
Thanks, Martha! I’m glad to hear y’all have enjoyed it! It’s one of my favorites for sure!
Hi! I just came across this recipe and wanted to try. Wanted some feedback on how sweet it is. All of the items in the recipe are fairly sweet, whipped topping, Oreos, pudding and was just wondering if some thought that a whole cup of powdered sugar put it over the top or not. Does it do anything to the consistency of the recipe if you cut that amount of powdered sugar back?
It’s pretty sweet. You could certainly cut back on the amount of powdered sugar, or you could leave it out completely. The recipe should work just fine either way.
The box of instant chocolate pudding is 2.1 ounces or 59 g do I need to use one box?
I’ve not seen a box of the regular instant at that measurement – only 5.9 oz (167g) or 3.9 oz (110g). You’ll need the larger one. On the back of the box, it should say makes 3 cups – though you’ll use less milk so it will be thicker. I think you might have the sugar-free version which will have a different measurement because of the lack of sugar. if that’s the case, yes, you’ll want to use the larger 2.1 oz box.
I so love your recipes. This desert and your secret ingredient fruit salad are two of my favorites for taking meals to other families. I’ve also taken this recipe and divided it across two 8 by 8-9″ aluminum pans (using weighing scale), and I used the family sized oreos for extra cookies on top. Huge hit every time. Thank you!
Thank you so much, Tish! hearing that you trust my recipes enough to share with family and friends is the ultimate compliment!
I’m making this for the 4th of July. I’m confused about the pudding and milk situation. Do I cook it or just mix it. I didn’t know it would thicken without cooking. Thanks!
Hi Barb! You don’t have to cook instant pudding mix. Hope that helps! If you happened to buy the traditional mix, you’ll need to prepare it according to the package instructions and then add that layer.
Delicious!!! Super simple!! Note to fellow Canadians-check the sizes and conversions. I needed 2, 113g instant pudding pkgs and 1 1/2, 270g Oreo cookie pkgs. otherwise it’s scimpy lol! But yummy❤️
So glad to hear you enjoyed it! And thanks for sharing that! I know others will find it helpful!
I made this for our Family Reunion and it was a huge hit!!!
SO happy to hear that! This is a special recipe for me so I love to hear when others enjoy it!
I used to make something akin to this recipe only it was called “dirt cake”. It was served in a foil lined flower pot and an artificial flower with foil lined stem was stuck in the middle. Really cute idea that I probably got online somewhere.
That sounds super cute! Thanks for sharing!
I make Oreo Delight like your recipe and I have used the vanilla Oreo and lemon instant pudding great summer dessert
Yum! Delicious variation! Thanks for sharing!
This sounds delicious! ..Going to make a couple changes, I will sub the Oreo crust for a choc Graham cracker crust.. just to make life easier LOL…and I will sub the choc pudding for an Oreo pudding mix! 🙂
Let me know how it turns out!
Can this Oreo Delight be made 2 days before Christmas? If it can, should I put it in the freeze instead of refrigerator?
Yes, a few days in advance should be fine. I’d just keep it in the fridge.
I have made this once for Christmas and plan on making it again this year. It’s really good!!!!!!
Thanks, Star! So glad you’ve enjoyed it!
To spread cream cheese mixture easily use a metal spoon under hotwater , it will spread cream cheese way easier.
Great tip! Thanks for sharing!
How long should this last unrefrigerated?
This must be refrigerated.
Wow, 1000% Good. Not too sweet just very tasty, you will love it. My wife said it’s too hard to stay out of this dessert. We both scraped our plates clean. I made this about a year ago and posted it on our Facebook. It’s time (Past time) to make it again. So tasty…
Definitely one of my favorites!
I made it tonight so we we will enjoy it tomorrow. The recipe was easy and very quick. The anticipation is getting to my dh though! 😆
I know I say this a lot, but this is one of my FAVORITE recipes! How are you waiting!!
This recipe has become one of our Christmas traditions! Thanks and Merry Christmas!
Love hearing that! Merry Christmas!
Hello there I would like to know if I can substitute evaporated milk for regular whole milk in the Oreo dessert recipe? ????????????????
I would think so.
Can this dessert be made ahead of time and frozen?
I don’t see why not! 🙂
I highly recommend this recipe. I made it for a family get together and my grown children loved it as much as my grand babies did. Now I always have to make it for them when we are all together. It doesn’t take long to make and it is delicious. I always make it the day before and put in refrigerator, it’s so yummy.
I’m so glad everyone enjoyed this one, Karen! Thanks for taking the time to let me know!
Thank You so much for the Strawberry Yum Yum recipe my granddaughter loves to make it. She loves Strawberries and whipped cream , so you are her number 1 fellow .
Ha! Happy to hear!
What kind is butter should I use unsalted or salted ?
Actually either will work just fine in this.
Can you do it cupcakes?
Can you use regular pudding instead of the instant pudding mix?
If you’re meaning old fashioned cooked pudding, yes. It’ll just need to equal the same amount and be cooled completely before using it.
Made this dessert and my family absolutely loved it! I love how easy it was to make it. Definitely will be making this again!!
Love hearing that! So glad y’all enjoyed it!!
Can I substitute regular sugar for powdered sugar?
You can, but may find that it gives the filling a gritty texture.
Please get off this website this is for food not memes.
Yes this site is for memes
This is a place of learning recipes not comedy. Gosh Jeff ! 🙁
thog dont caare
my name jeff
Gosh that looks good — and so easy to put together. It’s been so hot lately that I hate to turn on the stove or oven. this looks like the perfect dessert!
I know the feeling! I’ve been avoiding the heat as much as possible!
Not sure what happened, but there was way too much butter for my Oreos. Had to add that reserved cup and still to buttery. From Canada, so I’m not sure if our Oreo package amount is smaller? Might have to start with a smaller amount of butter first. Disappointed I wasted a package of Oreos lol
Wasted Oreos are never a good thing!
Cannot wait to make this. I love all the ingredients! 😉
Awesome! Love finding a recipe that I already have everything to!
This recipe went horribly wrong. Tried to make it and the cream cheese remained in chunks no matter how much I bet it. Had to toss the whole thing. 🙁
Hello, I have a stupid question. Are you supposed to make the pudding on the stove with heat first like the pudding package says and then let it cool and put on OR are you just supposed to mix the dry pudding mix with cold milk and pour on and let set in fridge?
You should be able to use the instant pudding mix so that you just mix it with milk.
hello! This looks so delishous and easy!!! Simple question… Do we use a square pan or can we use a round?
I use a 9×13 pan. Hope you enjoy!
Hi! I wanted to make this for Mother’s Day as my mother-in-law requested something cold and chocolate =]. I wanted to make it in a 9×9 pan because there won’t be a lot of us and was wondering if you had suggestions for how to the cut down the recipe for this size of pan?? Thanks so much!!
I would recommend just going with the full size – I bet y’all will eat it all. It’s that good! 🙂
Hi, this makes A LOT! Can it be frozen?
I’m not sure. I’ve never had any left over. 🙂
Hi, just made this tonight at my brother’s cabin and we all loved it! (My secret weapon to guarantee another invite
I sure hope it worked! I know it would have for me! 🙂
I was going to fix this oreo delight for 100-125 people do you know how many I would have to fix to accomodate that many?
It really depends on the serving size. If you cut the pieces small, I think you could get as many as 24 servings out of each pan.
This is exactly like the recipe I use when making Striped Delight, or as some would call it, Sex In A Pan. I use a shortbread crust. Still yummy.
We sure love it!
My question is , why is Cream Cheese used in all the dessert recipes? I don’t like Cream cheese, by me knowing that it is in the dessert I won’t eat it, is there something else I can use or do I have to use the cream cheese?
Because cream cheese is DELICIOUS!! No, seriously, I’m not sure there’s a substitute for it in this recipe.
Do you know how many this feeds? Thanks, can’t wait to try it out!
Well, honestly, it depends on the size of the servings. I would say you could easily feed 10 to 12.
Congrats Stacey! This lovely dish received the MOST CLICKS at last week’s Weekend Potluck party! We’re so happy to have you joining us at our virtual table and look forward to your coming again and sharing some of your best YUM with us. I do love reading through your comments…you are beloved. =)
https://thebetterbaker.blogspot.com/2014/06/extreme-brownies-supreme-weekend.html
Thanks, Marsha! I’m very fortunate to have some really great friends here on Southern Bite. Thanks for having me at Weekend Potluck and I hope to be back! 🙂
Thanks so much Sweet Stacey for adding all of our websites to your WP link back! SO happy you joined our party! Have a wonderful Wednesday.
I got this website from my friend who informed me on the topic of this site and now this time I am visiting this website and reading very informative content here.
So do you add more milk after mixing the pudding by the directions on the box?
No, you just mix the pudding mix with the milk the recipe calls for.
I tried making it and the lawyer with cream cheese was so gross I skipped it I thi k something went horrible wrond mine came out Oreo crumbs chocolate pudding cool whip straberrys more cool whip and crumbs I wish I could have made the layer right 🙁
Thanks for the easy recipe. Gonna be making it for thanksgiving. It’ll be my first time making thanksgiving so I needed something nice and easy aside from pumpkin pie.
Good luck! I know it will turn out great! Happy Thanksgiving!
IN THE RECIPE IT STATES TO LET THE PUDDING SET,MEANING YOU HAVE TO PUT IT IN THE FRIG. OR WHAT ?
If you use really cold milk it will probably set enough on the counter, but putting it in the refrigerator will be the best option. Check out the instructions on the packet of pudding mix. That should give you their preferred method.
I was wondering do you cook the crust?
Nope. Isn’t that great!?!?! One less step. 🙂
Could you substitute real whipped cream for the Cool Whip?
Yes, but you’ll need to eat it quickly. Often unstablized whipped cream will break down quickly and you’ll end up with a 9×13 pan of goop.
Thanks! Do you think you could add gelatin to the whipping cream before you whipped it to somewhat stabilize it?
I can’t guarantee it, but I’m going to guess that it will work much better. I’ve always just made it with Cool Whip so I can’t attest to the success any other way. If you do try it, please let me know how it turns out. Here’s a great recipe for a stabilized whipped cream that uses the gelatin: https://bakedbree.com/whipped-cream.
Appreciate it! I will have to give this a try. I will be sure to let you know when I get around to trying this recipe! Thanks again!
sorry, just one of my pet peeves——how large is a large box of instant pudding?
I understand, Jan! One of my pet peeves is how they keep changing the dang sizes of stuff. Right now a large box is 5.9 ounces. 🙂
I know this sounds crazy but is there anything to substitute for the cream cheese. I have a grandson who won’t eat cream cheese. I know I can tell him that he likes everything in this but if he tastes it at all it will be all over. He already doesn’t trust me because I haven’t been honest about contents of other dishes. I thought about adding some vanilla to the cream cheese mixture to try to hide any taste that he might detect. I know I’m going to make this and I would hope he would eat it.
I’m just not sure about a substitution. If I were you, I would just omit the cream cheese altogether. If you do try it without it, please let me know.
try ice cream instead of cream cheese
Made this for my guy after I wouldn’t let him order mud pie for dinner earlier in the week. We both loved it! He loved the crust the most (me, the pudding). The only downside is that it’s hard to keep over time. I had to keep in the freezer and take it out to thaw an hour or two before we wanted to eat it. It’s definitely more for a party where it can be eaten in one sitting, but a great recipe nonetheless!
Is there something I can substitute in place of confectioner sugar? I’m a diabetic.
The only thing that I know of is the powdered sugar that this company makes: https://www.swervesweetener.com/
Sharon: Sugar free powdered sugar replacement recipe – 1 cup granulated Splenda and 1 teaspoon cornstarch ..Using mixer or food processor, Blend on high speed 1 minute, until mixture is similar in texture to powdered sugar. May need to scrape down bowl of food processor/ mixer several times in the process.. Sugar can be stored in an airtight container for up to a month. Not for use where sugar is a main ingredient. I can’t remember what website i got this from, and haven’t tried it yet. Hope this is of some help. I’m a diabetic too.
Thanks for the info, Donna!
Is there something I can substitute in place of confectioner sugar? I’m a diabdtic.
This recipe looks yummy. I wanna make it but I have one question. How many pieces are there in a pack of regular Oreo in America? I live in Thailand and a pack that we have here looks so tiny. I don’t think that it’s gonna be enough for 9×13 pan 🙂
Well, the answer is… it depends. Actually the number of cookies ranges between about 30 and 40 – depending on the size of the package and the particular kind of Oreo. Good luck!
Thank you. Have a good day 🙂
I made this dessert and was delicious. The only question I have : does anyone know how many calories for one serving?thanks
I make this, but use Triple Double Chocolate Oreo cookies in the crust.
After layering the cream cheese layer on top, I put it in the fridge to set up.
I use two 4.2 oz. bx. of Jell-O Oreo Cookies ‘n Crème instant pudding mixed with 3 c. milk and 1/2 c. Cool Whip, spread it on the cream cheese layer and put it in the fridge to set up.
So delicious!
I also make a crust of flour, chopped nuts and butter that’s baked and cooled, and use any flavor pudding….the flavors are almost endless!
Yum!
Thanks for reply Stacey. We have plenty of cows here in New Zealand so cream not a problem. But we are going through a drought so prices may start going up.We do have a cream that comes in an spray can I think I’ll give that a go!
What is Cool Whip? Give me an idea and maybe I can improvise? We don’t get it in New Zealand.
Cool Whip is a stabilized whipped topping reminiscent of fresh whipped cream. Only it’s thicker and won’t fall like whipped cream will.
I used to make this, or something simular to this a few years back. Lost the recipe so I’m so glad to see this one you posted. It’s also good to drizzle warm caramel on the top. SO GOOOD!!
Ooh, that does sounds good! My waistline thanks you! 🙂
Thinking about making these in individual parfait glasses. I am wondering how many it would make? 12?
So much of it will depend on the size of your parfait glasses. I would guess you could get 12 out of this though.
It was delicious!! Everyone loved it!
Can you make this the night before you need it? If you make it the same day you plan to eat it, how long does it need to chill in the fridge for? Thanks! Thinking of making this for dessert after the football game-dinner we are hosting tomorrow. Looks delicious.
ABSOLUTELY!!! I actually think it’s better the next day! It gives everything time to get happy together. It’s best if it chills at least 3 hours.
Awesome! Thanks for the reply! I just went to the grocery store and have all the ingredients and will make it tonight for tomorrow then. So excited to try it – yum! I know our guests will love it.
One last question: Do you serve it chilled straight out of the fridge or do you serve it room temp? I’m assuming chilled, so it doesn’t get too soft when you serve it? Thanks. Just made it and it’s chillin’ in the fridge!
Keep chilled and serve chilled. Otherwise it will just melt apart. :). Hope y’all enjoy it!! Please come back and let me know!
Pinned it. That looks absolutely incredible. (Your new design looks great – love the skillet icon buttons – very clever!)
Thanks, Shelley! I hope you enjoy it!
Stacey, I am wondering if you can substitute some fat-free ingredients such as fat-free Cool Whip, pudding, cream cheese, skim milk, and reduced-fat margerine? We are trying to cut back on calories at my house, but the recipe sounds wonderful!
Absolutely! We’ve been known for doing the “low-fat” version at our house quite often!
This sounds very similar to my Dirt Cake Recipe. Except I have a step in there of pd sugar and butter, Mixed with the cream cheese and all.
I just made this and it is the best thing ever,, Thank you
Wonderful! I’m so glad you like it!!!
Thanks for sharing and for the recipe!!! My husband LOVES Oreos. I will have my daughter make this for him on Father’s Day!!!!
It’s sooo yummy! And easy too! I hope y’all enjoy it!
How many servings does this make??
It depends on the serving size but I would suspect that you could serve 8 to 12.
Well, if this doesn’t look like a ‘OhMyStinkinHeck’ recipe! I’m sure that is what Jyl Nipper would say! Never heard of this, but will have to try it! Enjoyed the story that goes with it, too! Thanks, Stacey! You’ve done it again!
Ha! Debbie, you always leave me the nicest comments! Thanks!
Made the Oreo Delight for church this past Sunday, and it was a HUGE success……….it was all gone!! And I admit I got a little bit of it and it was delicious!! Will be making the easy pecan recipe this weekend. Thank y’all so much for this wonderful easy site…….I am not a cook, but y’all sure make me look good!!
I will email the Progress, I had forgot, thanks for reminding me.
Going to check out new recipes, as I make them I post them on my FB page for friends to try, one friend just made the chicken casserole and rice and had nothing but raves about it.
Keep up the good work!
Hi Cindy! Thanks so much for the kind encouraging words! I GREATLY appreciate you spreading the word and sharing the recipes on your Facebook page. I’ve just made that a little easier, by adding a FB “Share” button at the bottom of each post. Again, many thanks!
Seems the regulsr packages of oreo cookies have gotten smaller. Do you know how many ounced we need?
I use the now 14.3-ounce package when I make this. Enjoy!
I could not remember what paper I found your article in, I just emailed the Montgomery Advertiser but after reading your email again, I must have gotten this recipe out of Prattville Progress, I will email them too! Gotta keep this site going!!
Bless your heart! Thanks! Since the Advertiser owns the Progress, I’m sure it will help. I appreciate you contacting the Progress too, though. You have no idea how much I appreciate all your hard work! 🙂
Thank you for letting me know about the Oreo’s!! I am going to make this Sat for church, think it is going to be a hit!
I have been posting some of my favorite easy recipes on my Face Book page and also posted your website, love it and think other busy mom’s will enjoy your delicious and best of all easy recipes!!
Keep the website going……….. I am spreading the word as fast as I can.
Thanks Bunches!
Cindy
Hopefully so! I know it absolutely one of my favorites! Thanks so much for spreading the word! You’re quickly becoming my new favorite person!
IT ᐯEᖇY ᗪEᒪIᑕIOᑌᔕ????
I was just wondering about the Oreo Delight recipe……..the only question I have is: Do you crush the cream that is inside of the oreo’s or take the cream out? Making this for church this weekend, and kind of need to know, also sounds yummy and easy!
I made the Pecan chewies in the paper this past week and they were delicious. I am so thankful you have this website, as I have already printed a lot of recipes off.
Keep up the good work and let me know about the Oreo’s please!
Thanks!
Cindy
Hi Cindy! Thanks for the kind words! Yes, you crush it all together. No need to remove the cream. It works really well to crush them in a food processor too. Right now, we’re planning on doing the column once a month on the first Saturday of the month. Please be sure to let the folks over at the Progress know you enjoyed it so they’ll keep it running! Many thanks! -Stacey
I love you my sweet son !!!!!
Not a fan of cool whip cause it makes me sick. Would fresh whip cream work?
Heidy, if you’ll ready back up a few comments, you’ll see a thread about using real whipped cream. Enjoy!
Yes fresh whipped cream would work. I originally got this recipe at the print shop I used to work at. Just remember to keep it in the refrigerator.
For best results, I’d make sure you use stabilized whipped cream.