This no-bake chocolate peanut butter Oreo dessert is a rich, creamy layered treat with a chocolate cookie crust, fluffy peanut butter filling, chocolate pudding, and a final layer of whipped topping. It is made in a baking dish, requires no oven, and feeds a crowd.
Why You’ll Love This No-Bake Oreo Dessert
The combination of chocolate, peanut butter, and Oreo cookies is familiar, indulgent, and easy to prepare ahead. Since the dessert needs time to chill, it is especially convenient for potlucks, birthdays, summer gatherings, and holiday dessert tables.
Each layer has a different texture: a firm cookie crust, creamy peanut butter filling, soft chocolate pudding, and a light topping. Chill it well so the layers set into clean, sliceable squares.
Ingredients for Chocolate Peanut Butter Oreo Dessert
Regular Oreo cookies make a sturdy chocolate crust and a crunchy garnish. Cream cheese gives the peanut butter layer body, while powdered sugar softens its flavor and whipped topping keeps it light.
Use instant chocolate pudding—not cook-and-serve pudding—so it sets correctly with cold milk. Whole milk gives the pudding its best thickness.
How to Make an Oreo Cookie Crust
Crush Oreo cookies into fine crumbs, including the filling, and mix them with melted butter. Press the mixture firmly into the bottom of a 9-by-13-inch dish. A measuring cup with a flat bottom is useful for packing the crust evenly.
Chill the crust while making the filling. Because the dessert is no-bake, the butter needs refrigeration to firm up the cookie layer.
How to Layer the Peanut Butter and Chocolate Filling
Beat cream cheese, peanut butter, and powdered sugar until smooth, then fold in whipped topping. Spread this mixture gently over the cold Oreo crust. Whisk pudding mix with cold milk, let it thicken for several minutes, then spread it over the peanut butter layer.
Finish with remaining whipped topping and a sprinkle of crushed Oreos or chopped peanut butter cups. Refrigerate before slicing.
How Long to Chill a No-Bake Dessert
Chill the dessert for at least four hours, although overnight chilling is ideal for the cleanest slices. Cover the dish so the topping does not absorb refrigerator odors.
Storage and Make-Ahead Instructions
This dessert can be made one day ahead. Keep it covered in the refrigerator for up to four days. For a firmer frozen-style texture, freeze individual portions for 30 to 45 minutes before serving, but do not freeze it for long periods if you want the whipped topping to stay soft.
No Bake Chocolate Peanut Butter Oreo Dessert
Ingredients
- 36 Oreo cookies divided
- 6 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 16 ounces whipped topping thawed, divided
- 2 boxes instant chocolate pudding mix 3.9 ounces each
- 3 cups cold whole milk
- 1/2 cup mini peanut butter cups chopped, optional
Instructions
- Crush 28 Oreo cookies into fine crumbs. Mix with melted butter and press firmly into the bottom of a 9-by-13-inch dish. Refrigerate while preparing the filling.
- Beat cream cheese, peanut butter, and powdered sugar until smooth. Fold in 8 ounces whipped topping.
- Spread the peanut butter mixture evenly over the chilled crust.
- Whisk pudding mixes and cold milk for 2 minutes. Let stand for 5 minutes until thickened, then spread over the peanut butter layer.
- Spread remaining whipped topping over the pudding. Crush the remaining Oreos and sprinkle over the top with peanut butter cups, if using.
- Cover and refrigerate for at least 4 hours or overnight before slicing.
