Oreo Pudding Cups: Easy No-Bake Layered Dessert

Oreo Pudding Cups

These no-bake cups have alternating bands of fluffy chocolate pudding filling and dark Oreo crumbs, with a generous crumb topping and a whole cookie standing upright in each cup. Let the instant pudding thicken before folding in the whipped topping; filling that is too loose will run into the crumb layers. A separate chill after assembly helps the layers settle.

Ingredients for Oreo Pudding Cups

• 1 standard 3.4-ounce packet instant chocolate pudding mix (about 95g)
• 2 cups cold milk (480g), or the amount directed on the pudding packet
• 1 8-ounce tub frozen whipped topping, thawed (about 225g)
• 24 Oreo cookies: 18 for crushing and 6 whole for garnish

How to Make Oreo Pudding Cups

1. Crush the cookies: Set aside 6 whole Oreos. Crush the remaining 18 in a food processor or sealed bag with a rolling pin until mostly fine, with a few small pieces for texture.
2. Thicken the pudding: Whisk the pudding mix with the cold milk according to the packet directions. Start checking after 5 minutes; within about 5 to 10 minutes, it should be smooth and visibly thickened, not watery.
3. Fold in the whipped topping: Use a spatula to gently fold the thawed whipped topping into the thickened pudding until the filling is evenly colored and fluffy. Stop once combined rather than stirring vigorously.
4. Layer the cups: Divide the crumbs and filling among 6 clear, square-sided dessert cups. Spoon in crumbs, then filling; repeat to make several visible bands and finish with a generous crumb layer. Add the filling gently with a spoon or piping bag so it does not sweep the crumbs aside. Leave room at the top for the whole-cookie garnish.
5. Chill: Cover the cups without pressing the cover into the crumbs. Refrigerate for about 1 hour, until the filling is cold and the layers look settled. The cups can be served after a shorter chill if needed, though the layers may be softer.
6. Garnish: Just before serving, press one whole Oreo gently into the crumb topping of each cup so it stands upright. Serve chilled.

How to Keep the Oreo Layers Visible

Use mostly fine, even crumbs, but do not pack them down hard. If the filling spreads into the crumb bands, give the pudding more time to thicken before folding in the whipped topping and assembling the cups. The number and thickness of the layers will depend on the size of your cups; leave enough headroom for the topping and upright cookie.

Make-Ahead and Storage

Cover and refrigerate assembled cups, and serve within about 3 days for the best texture and appearance. The crumb layers gradually soften, so keep the whole cookies separate and add them just before serving. Freezing is not recommended because the pudding and whipped topping may become watery after thawing.

For a larger layered Oreo dessert, try Oreo dirt cake. For a chilled dessert with cheesecake-style filling instead of pudding, see this no-bake Oreo cheesecake.

Nutrition

Approximate nutrition per serving, based on 1 of 6 cups: 425 calories, 5g protein, 17g fat, and 65g carbohydrates. Per 100g: about 240 calories, 3g protein, 10g fat, and 36g carbohydrates. Values vary with the pudding mix, milk, and whipped topping used.