Black and White Oreo Dessert
Easy, no-bake dessert that starts with a stellar layer of crushed Oreo cookies. Don't even think about subbing the Oreo crust - it gives this dessert an outstanding richness!
For The Crust
  • 1 (15.35 ounce) package Double Stuff Oreo Cookies
  • ½ cup butter, melted and slightly cooled
Cream Cheese Layer
  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 8 ounces Cool Whip
Pudding Layer
  • 1 (5.1 ounce) box instant chocolate pudding
  • 3½ cups milk
  • 8 ounces Cool Whip
  1. Place the Oreo cookies in the food processor and pulse on and off until the cookies are chunky crumbs. With processor running add in melted butter. Set aside ½ cup of the crumbs for the topping, then transfer the remaining crumbs to a 9" x 13" pan. Press into an even layer. Refrigerate while the cream cheese layer is prepared. *Cookies can be crushed with rolling pin if food processor is not available.
Cream Cheese Layer
  1. In bowl of food processor beat cream cheese until smooth. Add powdered sugar. Mix well. Add in 8 ounces of Cool Whip, pulsing on and off just until everything is combined. Spread cream cheese mixture into a smooth layer over chocolate cookie crust. Refrigerate while the pudding layer is prepared.
Pudding Layer
  1. Blend pudding and milk together in the bowl of the food processor. Whip for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.
  1. Spread the remaining 8 ounces of Cool Whip on top and sprinkle with the reserved Oreo crumbs. Cover and refrigerate for 2 hours before serving.
Recipe adapted from Brown Eyed Baker
Recipe by Pray Cook Blog at