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Oreo® Cookie Cake

Oreo® Cookie Cake

"If you love Oreo® cookies, you'll love this smooth, creamy (but not too rich) dessert!"
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1 h servings 312 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Ready In

  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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Read all reviews 252
  1. 322 Ratings

Most helpful positive review

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,...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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,...

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 crea...

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!

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 te...

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 ...

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

Absolutely delicious! The only change I made was to use real whipped cream instead of cool whip. To make the whipped cream, use 3 cups of whipping cream (this will make about 6 cups of whipped...

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, i...

This was a good basic recipe to play off of. I made the following changes to suit our taste: Cut back cream cheese in half (only 1 pkg). Added vanilla extract to cream cheese picture. Used c...

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