Pin
Vanilla sandwich cookies form the base and topping of this chilled pudding dessert. Cream cheese and whipped topping make the middle layer, while instant cheesecake pudding forms another. Allow at least four hours of refrigeration before attempting neat portions.
Thirty-six cookies are crushed finely for the butter-bound base. The remaining twelve are crushed for the topping. Keep the two groups separate so the crust has its full measured amount.
Ingredient amounts and preparation
- Set out: 36 vanilla Oreo cookies
- Set out: 6 tablespoons unsalted butter, melted; 1/2 tablespoon holiday sprinkles
- Set out: 8 ounces cream cheese, softened
- Set out: 1 cup powdered sugar; 8 ounces whipped topping
- Set out: 1/2 tablespoon holiday sprinkles; 1 package (3.4 ounces) cheesecake instant pudding mix
- Set out: 2 cups cold milk
- Set out: 1/2 tablespoon holiday sprinkles; 8 ounces whipped topping
- Set out: 12 vanilla Oreo cookies, crushed; 1/2 tablespoon holiday sprinkles
Cooking sequence and doneness
- Stage 1
- Prepare a nine-by-thirteen-inch dish with optional parchment overhang.
- Stage 2
- Crush thirty-six cookies finely.
- Stage 3
- Mix with melted butter and the first sprinkle portion.
- Stage 4
- Press evenly into the base.
- Stage 5
- Beat softened cream cheese with powdered sugar until smooth. Fold in the first eight-ounce whipped topping portion and the second sprinkles.
- Stage 6
- Spread over the crust gently.
- Stage 7
- Whisk instant pudding with cold milk and let thicken according to the package.
- Stage 8
- Stir in the third sprinkles and spread over the cheese layer.
- Stage 9
- Add the second whipped topping portion.
- Stage 10
- Finish with twelve crushed cookies and the last sprinkles. Refrigerate at least four hours until set and serve cold.
Use a 3.4-ounce package labeled instant cheesecake pudding with two cups of cold milk. Cook-and-serve pudding is not interchangeable in this no-cook sequence. Check the package rather than relying on flavor alone.
How is whipped topping divided?
Use one eight-ounce portion folded into the cream-cheese layer and a second eight-ounce portion on top. These are package weights, not eight-fluid-ounce cup measurements. Thaw refrigerated according to the product instructions.
Why are sprinkles repeated?
Four separate half-tablespoon portions are distributed through the base, cream-cheese layer, pudding and final topping. Keep that total in mind instead of adding a larger scoop at every stage. Some colors bleed during chilling.
Can the layers be spread immediately?
Beat the cream cheese smooth before folding in topping and let instant pudding thicken before spreading. Use light strokes so layers stay separate. Chill the assembled dish thoroughly and keep it cold for serving.
Storage and serving later
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable. Do not leave the prepared dish out longer than two hours, or one hour above 90°F; return the remaining batch to cold storage.
Related recipe choices
For another complete recipe, see Baked Oreo Cheesecake with Optional Chocolate Ganache or Cherry Cheesecake Bars. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal.
Recipe guidance is based on the listed ingredient amounts and the method checks above. Timing is an estimate rather than a kitchen-test result; ingredient brands and cookware can change the outcome.
Common Questions About This Recipe
- Which cookies belong in each layer?
Thirty-six cookies are crushed finely for the butter-bound base. The remaining twelve are crushed for the topping.
- Which pudding mix is needed?
Use a 3.4-ounce package labeled instant cheesecake pudding with two cups of cold milk. Cook-and-serve pudding is not interchangeable in this no-cook sequence.
- How is whipped topping divided?
Use one eight-ounce portion folded into the cream-cheese layer and a second eight-ounce portion on top. These are package weights, not eight-fluid-ounce cup measurements.
- Why are sprinkles repeated?
Four separate half-tablespoon portions are distributed through the base, cream-cheese layer, pudding and final topping. Keep that total in mind instead of adding a larger scoop at every stage.
- Can the layers be spread immediately?
Beat the cream cheese smooth before folding in topping and let instant pudding thicken before spreading. Use light strokes so layers stay separate.
- Has this recipe been kitchen-tested?
No. This is a research-based editorial revision.