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Oreo® Cookie Cake

Oreo® Cookie Cake

  • Prep

    30 m
  • Ready In

    1 h
Pam

Pam

If you love Oreo® cookies, you'll love this smooth, creamy (but not too rich) dessert!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
  2. Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
  3. Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.
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Reviews

Ann Graham Nichols
223

Ann Graham Nichols

2/13/2007

With a few changes, this is perfect. First off, I also reduced the amount of cream cheese by half, so it adds body but not too much tangy flavor. Second, I hate the synthetic taste of Cool Whip, so I use real whipped cream, or at least Reddi Whip. Finally (and I know this is a matter of opinion) I prefer it after 24 hours in the fridge, when the Oreos have gotten softer and more cake-like. My kids, however, prefer them same-day crunchy. I had no trouble covering the bottom of a 9x13 pan with the cookies, but I think it helps to grind them finer than the recipe suggests.

SAVANNAH0410
89

SAVANNAH0410

11/20/2006

This was a very good layered dessert. A bit time consuming as each layer is done seperatly but when done in a clear dish looks lovely. I used one box of pudding and one and a half blocks of cream cheese ( 12 oz total) and it wasn't tangy at all. I would go with the full two next time. I also would double the pudding amount ( 2 boxes and four cups of milk). I had plenty of cookies to cover the 9x13 inch pan with reserving one cup for on top. I crushed the cookies in a ziplock bag- they were piecy and gave a great texture to the dish. Mine was definitely firm enough to be cut into squares and held it's shape wonderfully, so not sure why some people said it was runny. I made it with chocolate pudding but may try vanilla with golden oreos next time. I plan to make this again and again! Thanks :)

GINAH1
71

GINAH1

9/11/2003

Loved this-I have chocolate lovers in my family, so I used devil's food pudding in place of the vanilla, and it was great!

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