Heavenly Lemon Oreo Dessert

Why You’ll Love This Recipe

I love how this dessert balances tangy lemon with the rich crunch of Oreos. The layers of creamy lemon pudding and fluffy whipped topping are perfectly complemented by the cookie crust and streusel-like topping. It’s effortless to make, visually stunning, and guaranteed to be a crowd-pleaser—especially during warm months or holiday gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 24 full-size Oreo cookies, finely crushed (divided)

• 6 tablespoons butter, melted

• 2 (3.4‑ounce) boxes instant lemon pudding mix

• 3 cups milk

• 16 ounces Cool Whip, thawed

• Optional: additional crushed Oreos for garnish

Directions

1. Combine 2 cups crushed Oreos with melted butter in a bowl and press firmly into the bottom of a 9×13″ pan to form the crust. Chill while preparing the filling.

2. In a separate bowl, whisk together instant lemon pudding mix and milk until thickened (about 2 minutes).

3. Fold half of the whipped topping into the lemon pudding until evenly blended and creamy.

4. Spread the lemon-pudding mixture over the chilled Oreo crust in an even layer.

5. Add a layer of the remaining whipped topping over the pudding.

6. Sprinkle the remaining crushed Oreos evenly on top for garnish.

7. Refrigerate for at least 2 hours—or longer—to allow the dessert to set before slicing and serving.

Servings and timing

• Servings: 12–15 squares

• Prep time: ~20 minutes

• Chill time: At least 2 hours (or overnight for best results)

• Total time: ~2 hours 20 minutes

Variations

• Zesty twist: Stir in 1–2 teaspoons of fresh lemon zest into the filling for extra brightness.

• Cookie variety: Use chocolate sandwich cookies with different fillings or flavored Oreos for a unique twist.

• Fruit layer: Add a thin layer of lemon curd or fresh berries between the pudding and whipped topping for a fruity surprise.

• Dairy swap: Substitute Cool Whip with homemade whipped cream sweetened and stabilized to taste.

Storage/reheating

• Refrigeration: I keep this dessert covered in the fridge for up to 4 days.

• Freezing: It freezes well—wrap tightly and freeze for up to a month. Thaw in the fridge before serving.

• Serving tip: Slice with a warm, clean knife for smooth cuts, and serve chilled—no reheating needed.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Yes—I sometimes whisk about 2 cups heavy cream with ¼ cup powdered sugar until soft peaks form and use that instead. It tastes fresher and less processed.

Does the pudding layer firm up enough without baking?

Absolutely. The instant pudding thickens quickly, and chilling for a few hours helps it hold shape beautifully.

Can I make this dessert in smaller portions or jars?

Definitely! I’ve made individual parfait cups by layering crust, pudding, whipped topping, and Oreo garnish in small glasses.

Is it okay to prepare this a day ahead?

Yes—I often assemble it the day before. Chilling overnight improves the texture and makes it easier to slice.

Will the crust stay crunchy?

The crust stays slightly crisp, but over time it softens just a bit. If I want extra crunch, I sprinkle fresh crushed Oreos right before serving.

Conclusion

This Heavenly Lemon Oreo Dessert is one of my absolute favorites when I crave something creamy, bright, and effortlessly delicious. It’s easy to pull together, looks impressive, and offers a perfect balance of citrus and chocolate crunch. When I want a show-stopping, no-bake dessert, this one always delivers.

Heavenly Lemon Oreo Dessert

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This no-bake lemon Oreo dessert is creamy, tangy, and layered with lemon pudding, Cool Whip, and a golden Oreo crust—perfect for warm-weather gatherings.

• Author: Sarah
• Prep Time: 20 minutes
• Total Time: 2 hours 20 minutes
• Yield: 12–15 squares
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

24 full-size Oreo cookies, finely crushed (divided)

6 tablespoons butter, melted

2 (3.4-ounce) boxes instant lemon pudding mix

3 cups milk

16 ounces Cool Whip, thawed

Optional: additional crushed Oreos for garnish

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Instructions

Mix 2 cups of crushed Oreos with melted butter and press into the bottom of a 9×13″ pan. Chill to set the crust.

In a mixing bowl, whisk lemon pudding mix with milk until thickened (about 2 minutes).

Fold in half of the Cool Whip until smooth and creamy.

Spread the lemon filling over the crust.

Layer the remaining Cool Whip on top of the pudding.

Sprinkle remaining crushed Oreos on top for garnish.

Chill for at least 2 hours (or overnight) before slicing and serving.

Notes

Add lemon zest to the filling for extra brightness.

Try different Oreo flavors or fillings for a unique twist.

Add a layer of lemon curd or fresh berries for variation.

Homemade whipped cream can be used instead of Cool Whip.

Serve chilled and slice with a warm knife for clean cuts.