Recipe By Pam
Published Aug 13th
Oreo® Cookie Cake
Prep 30m Cook - Additional 30m Ready In 1h
Servings 1 9x13-inch cake Calories 311.8

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

Recipe Ingredients

  • 1 (20 ounce) package chocolate sandwich cookies
  • ½ 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

Cooking Directions

  1. 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. 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. 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.

Nutrition Facts

  • Calories 311.8
  • Carbohydrate 31.2 g
  • Cholesterol 32.3 mg
  • Fat 20 g
  • Fiber 0.7 g
  • Protein 3.6 g
  • Saturated Fat 11.7 g
  • Sodium 267.1 mg
  • Sugar 22.7 g


  1. 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 cream corresponding to 16 oz cool whip) with a tsp of vanilla and a few tsp of sugar mixed - Read more ...
  2. 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 chocolate pudding but make the pudding as if you are using it for a pudding pie cut back on - Read more ...
  3. 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 - Read more ...
  4. 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 - Read more ...
  5. 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 - Read more ...
  6. 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.
  7. 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 - Read more ...
  8. 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!
  9. 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. - Read more ...
  10. Recipe needed some pizazz. To much white in the recipe. Chocolate pudding might have been better than vanilla.