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No-Bake Pumpkin Oreo Icebox Dessert

No-bake pumpkin Oreo icebox dessert layers a buttery Oreo crust with smooth cream cheese and thick pumpkin pudding. A generous whipped topping layer finishes this chilled, square-cut dessert.
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Prep Time 20 minutes
chilling 6 hours 15 minutes
Total Time 6 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 1 package (14.3 oz) Oreo cookies about 36 cookies, finely crushed
  • 6 tbsp unsalted butter melted
Filling and topping
  • 1 block (8 oz) cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tubs (8 oz) frozen whipped topping thawed, divided (1 cup for the cream cheese layer, 2 cups for the pumpkin layer, and 3 cups for the topping)
  • 1 can (15 oz) pumpkin puree
  • 2 packages (3.4 oz) instant vanilla pudding mix
  • 2 cups cold whole milk
  • 1 tsp pumpkin pie spice

Equipment

  • 1 9x13 inch baking dish

Method
 

Make the crust
  1. Lightly grease a 9x13-inch baking dish.
  2. Stir the Oreo crumbs and melted butter together until evenly moistened.
  3. Press the mixture firmly over the bottom of the dish.
  4. Refrigerate the crust for 15 minutes.
Make the layers
  1. Beat the cream cheese, powdered sugar, and vanilla in a medium bowl until smooth.
  2. Fold in 1 cup whipped topping.
  3. Spread the cream cheese mixture evenly over the chilled crust.
  4. Whisk the pudding mixes and cold milk in a large bowl for 2 minutes.
  5. Whisk in the pumpkin puree and pumpkin pie spice until smooth and thick.
  6. Fold 2 cups whipped topping into the pumpkin mixture.
  7. Spread the pumpkin mixture evenly over the cream cheese layer.
  8. Spread the remaining 3 cups whipped topping over the pumpkin layer.
Chill and serve
  1. Cover and refrigerate for at least 6 hours, or overnight, until the layers are firm.
  2. Cut into squares to serve.

Notes

For neat slices, make sure the crust is pressed firmly and chill until the layers are firm. Store covered in the refrigerator for up to 3 days. Freezing is possible, though the whipped topping may change texture after thawing. For a gluten-free version, use gluten-free chocolate sandwich cookies and check that the pudding mix is labeled gluten-free.