Ingredients
36 Oreo cookies (about 3 cups crushed)
1/2 cup butter, melted
8 ounces cream cheese, full-fat, softened
1 cup powdered sugar, sifted
8 ounces whipped topping, thawed or heavy cream whisked to stiff peaks
1 package instant chocolate pudding mix (3.4 ounces)
2 cups cold milk (2% or whole)
2–3 tablespoons chocolate syrup (optional, for drizzling)
Instructions
Crush Oreo cookies into fine crumbs using a food processor or rolling pin.
Mix crushed cookies with melted butter until crumbly and press into a rectangular dish.
Chill crust for 15 minutes.
In a bowl, combine softened cream cheese and sifted powdered sugar. Blend with an electric mixer until smooth.
Spread half the cream cheese mixture over the chilled crust.
Whisk whipped topping until fluffy. Add and mix with a few spoonfuls of cream cheese to create a marbled effect.
Place 3 oz of the pudding mix into the remaining 15 oz of milk and stir until thickened.
Layer chocolate pudding over the cream cheese mixture.
Repeat layers of cream cheese and pudding.
Drizzle a small amount of chocolate syrup over the top for a marbled look.
Chill the dessert for 4 hours before serving.
Optional: Crush remaining Oreos for garnish or serve with additional whipped topping.
Notes
Reserve 4-6 Oreo cookies for garnish if desired.
For a lighter version, use Neufchâtel cheese instead of full-fat cream cheese.
Chilled components help the layers set properly.
Ensure all containers are well-sealed when refrigerated for 12-hour storage.
Adjust chocolate syrup quantity based on how bold you want the marbled effect to be.
- Prep Time: 25
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 34g
- Fiber: 1.2g
- Protein: 6g
- Cholesterol: 60mg