Creamy Oreo Cookie Dessert

I consider this recipe a ‘social dessert’. It’s easy to assemble, makes a sizeable number of servings, and gets better over time – it’s essentially the lasagna of desserts. When I eat this dessert I always think of the 4th of July; my mom used to prepare this every year when I was a kid to serve at our annual 4th of July family pool party. Getting to dessert was always a challenge given the hamburgers, pasta salad, potato salad, fruit salad, corn on the cob, and baked beans came first … but when my mom was making this Oreo Cookie Dessert, I always saved room.

With only 6 ingredients, it takes little time to whip this creamy goodness together. The  layers are simple: Oreo cookie crust, rich creamy whipped peanut butter spread, light drizzle of Hershey’s chocolate and voila! … a perfect dessert to take to the office, a potluck, or a picnic to please the masses.

Yield: ~12 – 15 servings, depending on how large/small pieces are cut.

Give it a try, if you like it – let me know!



  • 16 oz package Oreo cookies, crushed
  • 1 stick butter, melted
  • 1 c. peanut butter (I use Jif Natural Creamy)
  • 8 oz. cream cheese, softened
  • ½ c. milk (I use 2%, any will work)
  • 12 oz. cool whip, thawed
  • Hershey’s chocolate syrup

Optional: Roughly chopped mini Reese’s cups



  • Preheat oven to 350°

Oreo Crust

  • Crush Oreo cookies with a food processor until just smaller than a rough chop
    *Don’t have a food processor? Throw the cookies in a gallon zip lock bag and use a rolling pin or meat tenderizer to smash!
  • Melt butter in the microwave (~ 30 sec. to 1 minute)
  • Combine crushed cookies and butter and mix together
  • Press cookie and butter mixture into a greased 9×13″ pan
  • Bake 5-6 min. then cool completely

Whipped Peanut Butter Topping

  • Mix peanut butter, cream cheese and milk together by hand or with electric mixer
  • Blend well until smooth
  • Fold in the cool whip by hand
  • Spread evenly over Oreo cookie crust
  • Drizzle with Hershey’s chocolate syrup and roughly chopped mini Reese’s Cups (optional)
  • Cover and refrigerate at least 2 hours before serving





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