Delicious Oreo Refrigerator Cake (No-Bake)

Total Time
Prep 30 mins
Cook 0 mins

This has remained a long time favorite, I have even made this in the winter months and served it to guests many times, lemon flavor pudding mix is also very good to use in place of the chocolate --- you can make this well in advance, it can also be served as a frozen dessert just remove from freezer about 6 minutes before slicing this is just as delicious frozen! if you are serving this at a kid's birthday party place mini Oreo cookies into the topping of Cool Whip facing sideways --- I most always double the chocolate pudding mixture, you may also double the cream cheese mixture if desired --- this is very good!

Ingredients Nutrition


  1. Crush Oreo cookies; set 1/4 cup aside for topping.
  2. Mix the remaining crushed cookies with the melted butter.
  3. Press into the bottom of a greased 13 x 9-in baking pan.
  4. In a bowl, beat the cream cheese with the confectioners sugar on medium speed.
  5. Fold in half of the Cool Whip topping.
  6. Spread over cookie crumb layer.
  7. Refrigerate 1/2 hour.
  8. In the meantime, combine milk with instant pudding mix; beat well, until smooth.
  9. Pour over chilled mixture in the pan.
  10. Refrigerate for 1 hour.
  11. Spread remainder of Cool Whip topping on top of pudding layer.
  12. Sprinkle with remaining reserved cookie crumbs.
  13. Store cake in the refrigerator, covered tightly.
Most Helpful

5 5

Love this recipe! I doubled everything and ended up with a deep 9x13 dish and a deep pie dish. I tried one frozen and one refrigerated. MUCH better refrigerated, I wasn't a fan of frozen pudding because it had weird consistency. Always a hit when I make this, although the nutritional facts are a bit disturbing. I mixed one light cool whip into the regular cool whip and you couldn't even tell the difference. To crush the oreos, I recommend a mini food processor, much easier than smashing with a hammer. And if your cream cheese isn't quite softened, microwave it for 30 seconds - 1 minute and then put it into a Kitchenaid mixer with the confectionary sugar. Try it! You won't be disappointed!

5 5

I thought this was outstanding. I wanted to cut the fat a bit though. So, I combined the whole 15 oz of crushed cookies with 1/2 cup water and baked at 450 for 20 minutes. After it cooled, I proceeded as directed, ending with sprinkles on top. I think I actually like it better with the softer crust than I would have as written. Regardless, I prefer eliminating 800 fat calories, from the pan! Thanks for a great recipe, definitely will add to my file.

5 5

This is my go to recipe for any and all get togethers. Everyone always requests it. Thanks Kittencal for sharing!