The Best No Bake Oreo Dessert Bars
Discover the ultimate indulgence with this easy no bake Oreo dessert bar recipe! It starts with the Jell-O No Bake Oreo Dessert Mix and we add a little bit more of all the best ingredients. Dive into the velvety Oreo pudding filling loaded with Oreo chunks, nestled atop a heavenly Oreo cookie crust, and top it with a simple cool whip frosting. This no-bake Oreo delight is made without cream cheese and is a true crowd-pleaser!
The Jell-O No Bake Oreo Dessert box mix is great for whipping up an easy, creamy dessert in a pinch. But I wondered – could I make it even better? And the answer was yes – yes I could ;)
With a few small changes, this Oreo pudding dessert is even more indulgent, full of even more Oreos, and sure to impress! Plus, you can make it ahead of time and it just tastes better each day as all the flavors meld together.
Key Ingredients for The Best Oreo No Bake Dessert
Oreo Bars
- Unsalted butter – You're going to melt it to combine with the crushed Oreos for the crust. I do not recommend using salted butter.
- Oreos – You can use any kind of Oreos you'd like: Original Oreos, Double Stuf Oreos, Mega Stuf Oreos, or you can use one of their wild flavored kinds like Java Chip or S'moreos.
- 1 box Jell-O Oreo No Bake Dessert mix – This is the base we're working from.
- Milk – Whatever dairy or plant-based milk you prefer. Just keep in mind that some plant-based milks with give it a tinge of color, and it could be a little offputting. But then again, it could just add to the cookies and creme vibe!
Cool Whip Frosting
- Cool Whip – Any kind you'd like, including one of the other brands' coconut whipped topping. You just want to make sure you're starting from frozen.
- Vanilla extract – I like to use clear vanilla extract for this, but pure vanilla extract or vanilla bean paste will work just fine as well.
- Cream of tartar – This is going to help stabilize the “frosting”.
- Powdered sugar – Totally optional, but you can add it if you'd like to add a little sweetness.
How We're Improving on the Original Oreo Pudding Dessert Mix
- We're giving it a thicker crust by adding 3 more tablespoons of butter than the box calls for because we're also adding 6 more whole Oreos to the crust.
- We're making the filling more Oreo-y by adding 8 more roughly chopped Oreos to the filling (but still reserving 1/2 cup for the topping)
- We're giving it some height with the addition of a Cool Whip frosting makes it even more delicious (and prettier, tbh)
- We're adding halved Oreos as a garnish in addition to the 1/2 cup of chopped Oreos
How to Make This Easy Oreo Dessert
You will need a blender or food processor, as well as an electric hand mixer or stand mixer, but I promise it's all still very easy to put together.
But first thing before you start, take the Cool Whip out of the freezer and let thaw in the fridge while you prep the rest of the ingredients. You want it to be partially thawed when you use it to “frost” the bars.
Step 1: In a food processor or blender, pulse 6 whole Oreos to a fine crumb.
Step 2: In a small saucepan (or heatproof bowl in 15-second increments), melt butter over low heat. In a medium mixing bowl, combine melted butter, pulsed Oreos, and the packet of crust mix from the Jell-O mix box.
Step 3: Press the Oreo crumb mixture into a foil-lined 8″x8″ baking pan in an even layer.
Step 4: In a large mixing bowl with an electric hand mixer (or in a stand mixer), beat to combine milk with the packet of filling mix from the Jell-O mix box. Start on low speed for 30 seconds, then increase speed to medium for another 3 minutes. The mixture will be thick and creamy.
Step 5: Roughly chop 8 whole Oreos and set aside 1/2 cup for garnish.
Step 6: Add the rest to the milk mixture, along with the final packet of Oreo pieces from the Jell-O mix box. Use a mixing spoon or spatula to stir and evenly combine.
Step 7: Pour the filling on top of the crust and use a spatula to evenly distribute the filling.
Voila! Now onto the frosting…
How to Make Cool Whip Frosting
Step 1: In a large bowl using a hand mixer, beat Cool Whip on low for 1 minute. Add vanilla extract and cream of tartar and beat again on medium low for a couple minutes until thick, creamy and combined.
Step 2: Taste test, and if you'd prefer it to taste sweeter you can add powdered sugar 1 tablespoon at a time, beating after each addition until desired sweetness is reached.
Step 3: Transfer frosting to a piping bag fitted with a piping tip and decorate the bars however you'd like. You can also just use an icing spatula to spread the frosting across the top.
Step 4: Top with reserved Oreo pieces and/or whole Oreos.
That's it, you're done! Now pop it in the fridge until you're ready to slice and serve.
Substitutions & Variations
- Try different flavors of Oreos. There are so many different flavors of Oreos at this point, I feel like you could turn this into practically anything you wanted!
- Using peanut butter Oreos and adding a drizzle of peanut butter to the filling and topping with peanut butter chips? Uh, yes please.
- Use lemon Oreos and top with my lemon whipped cream – that's just screaming summer to me.
- Use toffee crunch Oreos and add Heath baking bits or chopped Heath bars to the filling and topping!
- Top with a different frosting. I'm a broken record with this one, but my mascarpone whipped cream frosting pairs beautifully with this Oreo dessert.
- You know what covers up mistakes? Oreo crumbs! You could also leave the frosting off altogether if you wanted to, and just sprinkle crushed Oreos over the top.
How to Make an Oreo Pie
Thankfully, this is a super easy pivot to make from the square bars – just make it in an 8″ cake pan or an 8″ springform pan :) You don't have to do anything differently with the recipe itself.
How to Store This Cookies and Cream Dessert
Store in the fridge in a single layer for up to 5 days in a sealed container, or in a container that is tightly covered with plastic wrap or aluminum foil.
FAQs
You sure can, and I do! I add a couple of ingredients to mine to stabilize it for piping (see recipe card below), but you can also just use an icing spatula to just spread the Cool Whip across the top.
I've outlined the process with step-by-step photos in the post above and included instructions in the recipe card below, but it's really quite simple! Use a blender of food processor to pulse the Oreos into fine crumbs, and then combine those with melted butter and press them into the bottom of a foil-lined pan.
Store in the fridge in a single layer for up to 5 days in a sealed container, or in a container that is tightly covered with plastic wrap or aluminum foil.
You can, and I encourage it! This recipe is great to make in advance because that allows the filling to be fully set and for the flavors to all meld together. But I would recommend holding off on decorating with the reserved Oreos so they don't get soft in the fridge until right before serving.
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The Best No Bake Oreo Dessert Bars
Equipment
- Hand mixer or stand mixer
- Square baking pan 8"x8" square pan, or an 8" pie plate
Ingredients
Oreo Bars
- 6 tablespoons unsalted butter, melted
- 14 Oreos, any kind, divided (plus more for garnish, optional)
- 1 box Jell-O Oreo No Bake Dessert mix
- 1 ⅓ cup milk, or plant-based milk
Cool Whip Frosting
- 8 ounces Cool Whip, frozen
- 1 teaspoon clear vanilla extract, can substitute for another flavor extract
- ¼ teaspoon cream of tartar
- powdered sugar, if desired for added sweetness
Instructions
- Take the Cool Whip out of the freezer and let thaw in the fridge while you prep the rest of the ingredients. You want it to be partially thawed when you use it to "frost" the bars.
Oreo Bars
- Line an 8"x8" baking dish with aluminum foil. Set aside.
- In a small saucepan (or heatproof bowl in 15 second increments), melt butter over low heat.6 tablespoons unsalted butter
- In a food processor or blender, pulse 6 whole Oreos to a fine crumb.14 Oreos
- In a medium mixing bowl, combine melted butter, pulsed Oreos, and the packet of crust mix from the Jell-O mix box.1 box Jell-O Oreo No Bake Dessert mix
- Press Oreo crumb mixture into the prepared foil-lined baking pan in an even layer.
- In a large mixing bowl with an electric hand mixer (or in a stand mixer), beat to combine milk with the packet of filling mix from the Jell-O mix box. Start on low speed for 30 seconds, then increase speed to medium for another 3 minutes.The mixture will be thick and creamy.1 1/3 cup milk
- Roughly chop 8 whole Oreos and set aside 1/2 cup for garnish. Add the rest to the milk mixture, along with the final packet of Oreo pieces from the Jell-O mix box. Use a mixing spoon or spatula to stir and evenly combine.
- Pour the filling on top of the crust and use a spatula to evenly distribute the filling.
Cool Whip Frosting
- In a large bowl using a hand mixer, beat Cool Whip on low for 1 minute.8 ounces Cool Whip
- Add vanilla extract and cream of tartar and beat again on medium low for a couple minutes until thick, creamy and combined. Taste test, and if you'd prefer it to taste sweeter you can add powdered sugar 1 tablespoon at a time, beating after each addition until desired sweetness is reached.1 teaspoon clear vanilla extract1/4 teaspoon cream of tartarpowdered sugar
- Transfer frosting to a piping bag fitted with a piping tip and decorate the bars however you'd like. You can also just use an icing spatula to spread the frosting across the top. Top with reserved Oreo pieces and/or whole Oreos.Slice into 9 squares, serve and enjoy!
Video
Notes
Nutrition Facts
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.