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A piece of cookies and cream dessert served on a white plate is in the foreground, featuring layers of crushed chocolate cookies and cream filling. In the background, a baking dish with the remaining dessert and a pair of spoons are visible on a wooden surface.
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Oreo Layered Pudding Cake Recipe

Prep Time1 hour
WORK TIME20 minutes
Cuisine: World
Servings: 14 yields

Ingredients

For the cake:

  • 48 Oreo cookies
  • 2¾ cups 620g Cream cheese
  • 1½ cups 360ml Heavy cream, cold
  • 2 teaspoons Vanilla extract
  • ⅔ cup 85g Powdered sugar

For the topping:

  • ½ cup 120ml Heavy cream
  • 100 g 3.5oz Dark chocolate
  • 6-8 Oreo cookies

Instructions

  • DIRECTIONS
    1. Make the cake: In a large bowl, beat cream cheese, powdered sugar and vanilla extract until combined and smooth.
    2. In a separate bowl, whip heavy cream to medium-stiff peaks. Gradually fold into the cream cheese mixture.
    3. Arrange Oreo cookies in the bottom of 13"X9" (32X22cm) dish. Spread half of the cream over the biscuit layer. Then arrange another layer of biscuits. Spread the remaining cream over the biscuits. Cover and refrigerate for at least 4 hours.
    4. Make the ganache: chop the chocolate and place in a heatproof bowl. Heat the cream in a small pot over medium low heat, until simmering. Pour the hot cream over the chopped chocolate, let sit 2 minutes, then whisk until smooth.
    5. Pour the chocolate ganache on top of the cake, spared evenly and refrigerate for 1 hour, until set.
    6. Crush Oreo cookies and spread over chocolate ganache layer (optional).
    Notes:
    What kind of cookies can we use?
    In this recipe you can use any kind of cookies or biscuits instead of Oreos; any sandwich cookies, graham crackers, Petit Beurre etc. For example, you can see this similar recipe: No-Bake Biscuit Cake
    How to store Oreo pudding cake?
    You can store Oreo pudding cake in the fridge, covered, up to 4-5 days.
    *If you want a softer layer of cookies, you can soak the cookies in milk before layering them in the dish.
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