Best No Bake Oreo Pudding Dessert Recipe (No Cool Whip)

Make Homemade Cool Whip

1. If you are using store bought Cool Whip, you may skip this step, (make sure it's thawed)! Check out my homemade Cool Whip post! In the bowl of a stand mixer, pour in heavy whipping cream and attach whisk attachment. Beat on medium-high speed until soft peaks form.
2. With the mixer on low, add in the powdered sugar a little at a time, this is a pretty sweet dessert, you don’t need the whipping cream to be super sweet.
3. Add the vanilla extract and whip on medium-high speed until stiff peaks form. Watch it though, it can go from whipped cream to butter in no time. Store in the fridge until ready to use, but try and use within the first 30-60 minutes of whipping.

Oreo Cookie Crust

1. Crush the Oreos into medium crumbs, not too fine. You want some chunks. Crush in food processor, pulsing until desired consistency or place in gallon freezer baggie and use rolling pin to crush.
2. Reserve ¼ - ⅓ cup Oreo crumbs for topping.
3. Place the balance of crushed Oreos in a medium bowl, stir in cooled melted butter until combined. Press Oreo crumb mixture into the bottom of a 13x9 inch baking dish. Refrigerate while you prepare the rest of the ingredients.

Cream Cheese Layer

1. In a medium mixing bowl, beat the cream cheese until smooth, light and fluffy. Add ¼ - ½ cup of powdered sugar and beat until smooth. Fold in half of the homemade cool whip mixture and spread evenly over the Oreo crust. Refrigerate while making the pudding layer.

Pudding Layer

1. In a large mixing bowl, with a hand or stand mixer (I like it with the whisk attachment) mix the pudding and cold milk for 2-3 minutes. Let the mixture sit for 5 minutes, then spread pudding over the cream cheese layer.

Final Layer

1. Top with the rest of the homemade cool whip and top with reserved crushed Oreos, I like to add a few extra larger chunks of Oreo's as well.
2. Refrigerate 4 hours or overnight to set.