Rich, creamy, and completely over-the-top in the best way—oreo pudding layers sweet Cool Whip, soft cream cheese, and crunchy cookies all in one dreamy bite.
If you love desserts that feel like eating nostalgia with a spoon, this creamy concoction of Oreos, vanilla pudding, and whipped topping is ready to swoop in and steal your dessert heart.
This is the kind of dessert that doesn’t wait for holidays or special occasions. It’s got that soft, cool, creamy texture that goes down easy after dinner (or mid-afternoon, no judgment). You’ll get a sweet blend of tangy cream cheese and whipped fluff paired with those gloriously soft-crunch cookie bits… ugh, I’m describing it and now I want another spoonful. You can serve it in jars for a cute touch at your next hangout, or just keep some in the fridge for sneaky spoon dives throughout the week. Either way, oreo pudding is wildly satisfying in that comforting, chill-this-in-the-fridge-and-feel-like-a-genius kind of way.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Oreo Pudding
We’re not trying to change lives here, just end dinner with something dreamy and a little indulgent.
- Ridiculously simple to make: You just blend, whisk, fold, and layer. No baking. No candy thermometers. Zero stress.
- Creamy and cool: Like cheesecake and pudding had a fluffy little baby who loves cookies.
- Make-ahead magic: Toss it in the fridge, and it practically gets tastier overnight.
- Custom vibes: Cups, jars, trifle dish… whatever you’ve got works, and it always looks cute.
- Perfect balance of textures: Crunchy cookie crumbles, silky pudding, airy whipped topping—it’s all happening in one spoon.
- Crowd-smart portions: Serve it in individual cups and avoid the whole “oops, I might’ve double-dipped” dilemma.
Ingredient Notes
Just a short, sweet list of grocery-stuff you probably already know. Let’s peek inside the bowl.
- Whole milk: Cold is key. It helps the pudding thicken quickly and get that silky texture we’re after.
- Instant pudding mix: Vanilla or chocolate both work. Vanilla lets the Oreos shine more, but chocolate’s a classic pudding pairing.
- Cream cheese: Room temp makes all the difference. Cold cream cheese is not a friend of blending (unless lumps are your thing).
- Powdered sugar: Gives the cream cheese mixture its sweetness without the gritty feel of granulated.
- Cool Whip (or whipped topping): Adds fluffiness and lightness. No need to get fussy with homemade whipped cream here.
- Oreo cookies: Smash ’em up, but leave some chunks for bite and texture. Save a few beauties for garnish if you’re feeling extra.
How To Make This Oreo Pudding
Layered desserts always look fancier than they are, right? This one’s no exception. It’s basically a no-bake trifle with a cookie obsession.
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Whisk the pudding: In a big bowl, whisk that cold milk and instant pudding mix until it thickens up. It should take about 2 minutes. Bonus tip: ignore the box instructions and skip any firm setting time. The texture from the cream cheese will hold this together just fine.
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Beat the cream cheese and sugar: In a separate bowl (and yes, I use my hand mixer here), beat the softened cream cheese with the powdered sugar until smooth. It’ll look fluffy and smell that sweet dairy-rich kind of way.
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Loosen things up: Add just a scoop (about half a cup) of the pudding into the cream cheese mixture. Stir to loosen it up and avoid streaks when you mix it all together. Then add the rest of the pudding and mix until smooth.
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Fold in the Cool Whip: Gently stir in about 3/4 of the Cool Whip. Don’t overmix—it’s okay if it’s not completely uniform. A little swirl of fluff is soul-soothing.
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Crush the Oreos: I throw them into a zip-top bag and give them a good whack with a rolling pin. Sounds dramatic, but it’s wildly effective (and kinda fun). Some chunks, some crumbs—that’s the vibe.
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Layer it up: Grab your serving cups (or bowls, or small jars). Start with a spoonful of crushed Oreos, then layer the pudding mix, then more Oreos. Repeat if you want double layers. Totally your call whether to get all fancy or go for comfort.
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Chill time: Cover with plastic wrap and pop them in the fridge for at least 4 hours, or overnight if you’ve got time. The cookies soften just enough to become dreamy.
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Top and serve: Right before serving, add a dollop of the remaining Cool Whip, sprinkle over any extra Oreos saved for garnish, and tuck a whole cookie in there for good measure. Serve cold and enjoy the love.
Storage Options
This creamy beauty holds up pretty well—for a dessert with layers of dairy and cookies, at least.
Pop your pudding cups or dish into the fridge, covered tightly in plastic wrap or with lids if they’re in jars. It’ll stay good for about 3 to 4 days. The cookies will soften over time, but not in a soggy way. It’s more like they become part of the pudding world, soft little bits nestled in velvety goodness.
Now for the freezer question: technically yes, you can freeze oreo pudding. Will I do it often? Probably not. Freezing tends to mess with the texture—especially of the whipped topping—and makes the cookie bits lose their bite. But if you have leftovers you want to save, freeze them in individual airtight containers and thaw overnight in the fridge. The flavor will still be solid, just expect a softer texture.
Oh! And maybe don’t try to microwave this. Warm Cool Whip and pudding is kind of a nope.
Variations and Substitutions
Feeling adventurous or just out of something? You’ve got options. Consider this your pudding playground.
- Chocolate pudding instead of vanilla: Gives more of a cookies-and-chocolate vibe, moodier and rich. Think Oreo-fudge fusion.
- Golden Oreos: A totally different twist, creamier and a little more mellow. Kinda like faux banana pudding’s sultry cousin.
- Homemade whipped cream: Swap the Cool Whip for freshly whipped cream if you prefer a less sweet, airier texture. But keep it chilled so it holds up.
- Add-ins like peanut butter cups or chopped candy bars: This can go full dessert bar chaos, and we’re not mad about it.
- Make it a trifle: Double or triple the recipe and layer it in a big ol’ trifle dish. Makes a pretty centerpiece for dessert tables (or just a Monday night).
- Dairy-free pudding mix and coconut whip: For a vegan-friendly version. Just double-check the cookies and your mix to make sure they’re dairy-free too.
What to Serve with Oreo Pudding
Truthfully, this could be dessert all on its own. But sometimes, you’re in the mood for a dreamy little duo.
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A cup of espresso or strong coffee balances the sweet creaminess of the pudding and brings out those chocolate cookie notes like magic. Got decaf? Still works.
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To boldly double-down on comfort, pair oreo pudding with a slice of something warm, like sweet potato soufflé. Weird combo? Maybe. But the contrast is oddly satisfying.
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It’s also seriously cute served alongside some funfetti shortbread or sugar cookies for a DIY dessert buffet. Kids and adults will both lose their minds.
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If you’re doing a dessert table for a brunch or party, this is a perfect mini addition alongside fresh berries or citrus-sweet tarts to keep things balanced. That sweet-acid thing really works.
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For summer nights, plop a spoonful between graham crackers, freeze, and make impromptu frozen sandwich treats. Not classic, but definitely fun.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, and honestly, it gets even better! Oreo pudding loves a good chill. You can prep it up to 24 hours in advance, and those flavors have time to meld beautifully. The cookies soften just enough to become part of the pudding party without turning mushy. Just be sure to wait on the final toppings like Cool Whip and garnishes until right before serving so they stay fresh and fluffy.
Can I use homemade whipped cream instead of Cool Whip?
Absolutely, though you’ll want to stabilize it a bit so it holds up in the fridge. A spoonful of powdered sugar or a little mascarpone folded into your homemade whipped cream helps keep it from deflating too fast. But yes, real whipped cream works beautifully here if you like a fresher flavor and slightly less sweetness.
What’s the best way to crush the Oreos?
I usually throw them in a zip-top bag and lightly smash them with a rolling pin. You want a mix of crumbly bits and bigger chunks for that great texture difference. If you blitz them in a food processor, it can turn to dust quickly, so pulse with care. And a few whole ones on top never hurt anybody.
Can I freeze oreo pudding cups?
You can, but it’s a textural gamble. Freezing changes how the whipped topping behaves and makes the pudding denser. That said, if you’re okay with a softer, fudgier consistency after thawing, go ahead and pop them in a freezer-safe container. Just let them thaw in the fridge overnight instead of microwaving.
Oreo Pudding
Ingredients
Pudding Layer
- 2 cups (480 ml) whole milk cold
- 1 box (96 g) instant pudding mix vanilla or chocolate, 3.4 oz (96g) box
Cream Cheese Layer
- 8 oz (226 g) cream cheese softened to room temperature
- 1 cup (120 g) powdered sugar
Assembly
- 8 oz (226 g) Cool Whip or whipped topping, thawed
- 25 Oreo cookies crushed, plus extra for garnish
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Spatula
- Zip-top Bag
- Rolling Pin
- Serving cups, bowls, or jars
Instructions
- Whisk the pudding: In a large bowl, whisk the cold milk and the instant pudding mix together vigorously for about 2 minutes until it thickens. Set aside.
- Beat the cream cheese and sugar: In a separate bowl, beat the softened cream cheese and powdered sugar with a hand mixer until completely smooth and fluffy, about 2 minutes.
- Loosen the cream cheese mixture: Add about 1/2 cup of the prepared pudding to the cream cheese bowl. Stir until smooth and fully combined. Then add the remaining pudding and beat until just mixed and smooth.
- Fold in Cool Whip: Gently fold in about 3/4 of the Cool Whip (reserve some for topping), being careful not to overmix. Swirls are fine!
- Crush the Oreos: Place the Oreos in a zip-top bag and roughly crush them using a rolling pin. Some chunks and some smaller pieces create the best texture.
- Layer the dessert: In serving cups, bowls, or jars, add a layer of crushed Oreos, then a generous scoop of the pudding mixture. Repeat with another layer, if desired. Finish with a final sprinkle of Oreos on top.
- Chill: Cover and refrigerate for at least 4 hours, or overnight, so the cookies soften a bit and flavors meld.
- Serve: Just before serving, top each cup with a dollop of reserved Cool Whip, sprinkle with extra crushed Oreos, and garnish with a whole cookie if you like. Serve cold and enjoy!
