No Bake Oreo Dessert

Our No Bake Oreo Dessert is a light and fluffy dessert made with marshmallows and cool whip, chock full of Oreo Cookies and sitting on a delicious Oreo Cookie crust. So yummy and so easy to make. 

Oreo Cookies, the most popular store-bought cookies in America, are so beloved that you just don’t eat them as cookies anymore. You make OTHER desserts with them too. Which is amazing! As is our own No Bake Oreo Dessert, which is full of yummy Oreo Cookies pieces nestled in a light and fluffy Marshmallow and Cool Whip filling. Easy to make and delicious to eat, a Two Sisters’ win/win scenario. Enjoy!

Ingredients you will need

• Oreo Cookies: And lots of them. We used a Party Sized bag of Oreo Cookies for this recipe.
• Marshmallows: We use Mini Marshmallows when baking, we think they are easier to melt but regular sized Marshmallows will work too.
• Cool Whip: You’ll need Cool Whip for this one, regular whipped cream won’t work.
• Milk: We used 2% Milk but anything you have on hand will be fine.
• Butter: we like to use Sweet Cream Salted Butter in our cookie crusts, the touch of extra salt is a good contrast to the sweet cookies.

Check out our printable recipe at the bottom of this post for the specific ingredient amounts and the full directions on how to make this yummy No Bake Oreo Dessert.

How to Make the Oreo Cookie Crust

Step 2: Add 48 Oreo Cookies into a large plastic baggie (we leave the middles in the cookie.)
Step 3: Crush the Oreos. We use a rolling pin because we like a nice crunchy Oreo crust. But you can also use a food processor to get smaller cookie crumbs. (Click here for more tips and tricks on how to make a good Oreo Cookie Crust.) Add the butter to the plastic bag and use your hands to smush the cookie crumbs around with the butter until the crumbs are coated in the melted butter.
Step 4: Pour the cookie crumbs into a 9×13″ Glass Pan and press down firmly. We use the bottom of a measuring cup to make sure the cookie crumbs are really packed together.
Step 5: Set crust aside while you make the filing.

How to make the Filing

Step 6: Pour the Mini Marshmallows and the Milk into a microwave-safe bowl.
Step 7: Melt the Marshmallows and Milk in the microwave, stirring occasionally. Refrigerate the marshmallow mixture until it is cool (about 40 minutes). It is very important to stir the marshmallow mixture every 10 minutes while it is cooling or the mixture will harden and be ruined. The mixture might start to separate during the cooling process, stir it enough each time so that it re-incorporates.
Step 8: Once cooled, fold the Cool Whip into the marshmallow mixture.
Step 9: Cut 14 Oreo Cookies into fourths and fold those into the marshmallow mixture.

How to Assemble

Step 10: Pour the filling over the Oreo Crust.
Step 11: Sprinkle Oreo Crumbs on top of the marshmallow mixture. Refrigerate until set (approximately 2 hours.)

How to Serve/Store

Step 12: This Oreo Ice Box Cake must be refrigerated and should be served chilled. It will last 2-3 days in the refrigerator but as with most things tastes best on days one and two.

Other Oreo Desserts You Will Love

• How to Make an Oreo Cookie Crust
• Oreo Cookie Popcorn
• Peppermint Marshmallow No Bake Dessert
• The Best Oreo Buttercream Frosting
• The Best Oreo Whipped Cream Frosting