Chocolate Oreo Delight

A slice of Chocolate Oreo Delight is the ultimate, no bake dessert recipe for chocolate or Oreo lovers. With four layers of goodness, including a cookie crust, a chocolate cheesecake layer, a pudding layer, and whipped topping, this is the only dessert you need!

Course Dessert

Cuisine American

Prep Time 25

Chill Time 2

Servings servings

Calories 602kcal

Author Sherri Hagymas

Ingredients

For the crust

36 chocolate sandwich cookies like Oreos
½ cup butter unsalted,1 stick melted

For the chocolate cream cheese layer

8 ounces cream cheese softened
½ cup butter softened to room temperature
5 envelopes hot chocolate mix
½ cup powdered sugar
8 ounces whipped topping like Cool Whip

For the pudding layer

7.8 ounces instant chocolate pudding mix (2) 3.9 ounce boxes
2 ¾ cups milk
1 cup mini marshmallows

Whipped topping layer

8 ounces whipped topping
2 cups mini marshmallows
Chocolate syrup for drizzling

Instructions

In a food processor, add the cookies and pulse a few times until crumbs are formed. You can also place them in a plastic zip closure baggie and crush them with a rolling pin or mallet.
36 chocolate sandwich cookies
Line a 9x13 baking dish with parchment paper for easy removal.
Add the cookie crumbs to a bowl and then pour in the melted butter and stir until all the crumbs are wet.
½ cup butter
Pour the cookie mixture into the lined dish and press it down evenly.
In a large bowl, add the cream cheese and softened butter and blend with an electric mixer until creamy.
8 ounces cream cheese, ½ cup butter
Then add the hot chocolate mix and powdered sugar and blended until combined well.
5 envelopes hot chocolate mix, ½ cup powdered sugar
Fold in one container of the whipped topping and spread over crust evenly.
8 ounces whipped topping
Next, add the pudding mix and milk to a medium bowl and whisk together until smooth.
7.8 ounces instant chocolate pudding mix , 2 ¾ cups milk
Then stir in 1 cup of mini marshmallows.
1 cup mini marshmallows
Spread the pudding mixture carefully over the chocolate cream cheese layer.
Top with the remaining container of whipped topping and sprinkle with more mini marshmallows and drizzle with chocolate syrup.
8 ounces whipped topping, 2 cups mini marshmallows, Chocolate syrup for drizzling
Chill in the refrigerator for at least 2 hours before serving. You can also place it in the freezer and be able to slice neatly.

Notes

1. Add holiday sprinkles to the top depending on the occasion.

2. Swap the marshmallows for white chocolate shavings, more crushed cookies or even mini peanut butter cups for a peanut butter version.

3. Make peppermint chocolate delight by adding some peppermint extract to the cheesecake layer and/or whipped topping.

4. Swap the hot cocoa mix for ¾ cup of cocoa powder and increase the powdered sugar to ¾ cup. (You can add more sugar if you'd like it sweeter after tasting.)

Store leftovers covered in the refrigerator for up to 4 days.

Store it in the freezer covered with plastic wrap and then a layer of aluminum foil for up to 3 months. You can also place individual portion sizes in small airtight containers if you'd like.

Nutrition