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READY IN 1 hr

Oreo® Cookie Cake

Read Reviews (213)

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

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Original recipe makes 1 9x13-inch cake Change Servings

1 (20 ounce) package chocolate sandwich cookies
1/2 cup butter
1 (16 ounce) container frozen whipped topping, thawed
2 (8 ounce) packages cream cheese

1 cup confectioners' sugar
2 cups milk
1 (3.5 ounce) package instant vanilla pudding mix

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Directions

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.
Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
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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PREP 30 mins
READY IN 1 hr

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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.

—imagineannie

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Most Helpful Critical Review

Jun 17, 2003

I tried this recipe for a treat for work and I was very disappointed. I don't think it was as good as some of the reviews claimed. Where I live we consider this dessert a torte but this was not as nearly has thick as a torte. I had a terrible time with the crust. It didn't want to stick to the bottom of the pan.

—morgens_aunt

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272 Ratings

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Nov 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 :)

—SAVANNAH0410

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Sep 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!

—GINAH1

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Feb 26, 2006

Took other reviewers advice and cut back on the cream cheese. Thank goodness I did because even though I love cream cheese, I couldn't imagine using two packages in this recipe. I could see how some people found the filling to be extremely tangy. Don't understand why the photo (which I realize was probably not taken by the submitter) was round when the directions clearly stated using a 9X13 inch pan. Also, from the photo, there are four alternate layers of black and white. I kept reading the directions to see if I was missing something. Nonetheless, the cake was quick and easy to put together and a hit with hubby, the kids and their boyfriends. Thanks so much Pam!

—LINDA MCLEAN

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Dec 10, 2003

I made this and took it to my husband's office and the guys went crazy for it asking for the recipe for their wives! I used 2 small boxes of chocolate pudding mixed with 3 cups of milk and a teaspoon of vanilla for the pudding layer. For the cookie crust, I crushed the cookies fine and used the bite size pieces for the topping. Very, very yummy!!

—CINDYLOU67

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Aug 29, 2002

Recipe needed some pizazz. To much white in the recipe. Chocolate pudding might have been better than vanilla.

—BARBIE0492

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Dec 10, 2003

I used chocolate pudding instead of vanilla and sprinkled hershey's cookies and cream candy bar on top which added a nice flavor. Make sure you blend the cream cheese mixture by a hand mixer, it is too thick.

—SKANKYJO

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Nutrition

Calories
312 kcal
16%

Carbohydrates
31.2 g
10%

Cholesterol
32 mg
11%

Fat
20 g
31%

Fiber
0.7 g
3%

Protein
3.6 g
7%

Sodium
267 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oreo® Cookie Cake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 312
Calories from Fat: 180

% Daily Value *
Total Fat 20g 31 %
Saturated Fat 11.7g 59 %
Cholesterol 32mg 11 %
Sodium 267mg 11 %
Potassium 101mg 3 %
Total Carbohydrates 31.2g 10 %
Dietary Fiber 0.7g 3 %
Protein 3.6g 7 %
Sugars 22.7g
Vitamin A 9 %
Vitamin C < 1 %
Calcium 6 %
Iron 12 %
Thiamin 3 %
Niacin 10 %
Vitamin B6 1 %
Magnesium 5 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.