This easy no-bake lemon Oreo dessert is one of those treats that instantly feels like summer on a plate.

With its creamy layers, bright citrus flavor, and buttery cookie base,
it’s the kind of dessert that always disappears fast at gatherings.

What makes this recipe especially great is how effortless it is.
No oven needed, minimal prep, and it comes together with basic ingredients in just a short amount of time.

After a couple hours in the fridge, it’s ready to slice into a cool, refreshing dessert that’s perfect for any occasion.

For Lemon Oreo Dessert Base

• Golden Oreo Cookies – these form the base of the dessert and give it a light vanilla sweetness with a soft crunch.
• Salted Butter – melted and mixed with the cookie crumbs to bind everything together into a firm, sliceable crust.

For the Cream Cheese Layer

• Cream Cheese – creates a rich, smooth layer that adds structure and a slight tangy contrast to the sweetness.
• Powdered Sugar – sweetens the cream cheese while keeping the texture light and silky.
• Cool Whip (1 container) – folded in to make the layer airy, creamy, and easy to spread.

For the Lemon Layer

• Instant Lemon Pudding Mix – brings the bright citrus flavor and gives the dessert its soft, pudding-like center.
• Milk – helps the pudding set into a smooth, creamy consistency.

For the Topping

• Cool Whip (1 container) – spread over the top for a light, fluffy finish that balances the richness of the layers.
• Reserved Crushed Oreos – sprinkled on top for added texture and a little extra cookie flavor in every bite.

No-Bake Lemon Oreo Layered Dessert

A chilled, layered dessert featuring a buttery cookie base, a smooth cream cheese filling, tangy lemon pudding, and a light whipped topping. Perfect for making ahead and serving cold.

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Course: Dessert

Cuisine: American

Keyword: No-Bake Lemon Oreo Layered Dessert

Prep Time: 2 hours hours 30 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Servings: 12

Notes

Ingredients

• 1 package (14.3 ounces) Golden Oreo cookies
• 1/2 cup salted butter, melted
• 2 packages (3.4 ounces, each) instant lemon pudding mix
• 3 ¼ cups milk
• 2 containers (8 ounces, each) Cool Whip, thawed
• 1 block (8 ounces) cream cheese, softened
• 1 cup powdered sugar

 

Instructions

1. Place all Oreo cookies in a food processor and pulse until crushed, or seal them in a large ziplock bag and crush with a rolling pin. The texture can be coarse or fine, depending on your preference. Set aside 3/4 cup of the crumbs for later use as a topping.
2. Generously coat a 9×13-inch baking dish with non-stick spray. Add the remaining cookie crumbs to the dish and spread them into an even layer. Pour the melted butter over the crumbs, mix to combine, then press the mixture gently into the bottom to form a crust. Avoid pressing too firmly so the crust remains easy to cut.
3. In a medium bowl, combine both packages of lemon pudding mix with the milk. Whisk thoroughly until smooth. Cover and refrigerate for 5 minutes to allow it to thicken.
4. In another bowl, beat the softened cream cheese until smooth. Add the powdered sugar and mix until fully incorporated. Fold in one container of Cool Whip. Carefully spread this mixture evenly over the prepared crust.
5. Layer the thickened lemon pudding evenly on top of the cream cheese mixture. Spread the remaining container of Cool Whip over the pudding layer. Finish by sprinkling the reserved cookie crumbs over the top.
6. Cover the dish and refrigerate for 2 hours before serving. Slice into squares and serve chilled.

 

Nutrition

Calories: 340kcal | Carbohydrates: 40g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 35mg | Sodium: 280mg | Potassium: 120mg | Fiber: 1g | Sugar: 28g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg

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1. Can I use cook-and-serve pudding instead of instant?
   You’ll want to use instant pudding for this recipe. It sets up quickly and gives the layers the right texture. Cook-and-serve pudding won’t firm up the same way and can make the dessert too soft.
2. Why is my dessert too soft or runny?
   This dessert can turn out runny if the pudding doesn’t fully thicken or if the ingredients are too warm. Make sure to whisk the pudding well and let it chill for a few minutes before layering.
3. Do I need to soften the cream cheese first?
   Make sure your cream cheese is softened before mixing. This helps it blend smoothly and keeps the filling nice and creamy without lumps.
4. Can I make this dessert ahead of time?
   You can absolutely make this ahead of time. In fact, it’s even better after a few hours in the fridge since the layers have time to set and hold together.
5. How should I store leftovers?
   Store any leftovers covered in the refrigerator. It will stay fresh for a couple of days, although the cookie layers will soften more over time.