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Chocolate Oreo pudding cup layered with creamy chocolate mousse, crushed Oreo cookies, and whipped topping in a dessert cup

Chocolate Oreo Pudding Cup Easy No-Bake Dessert - Simple, Creamy, and Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 Cups

Ingredients
  

  • Chocolate sandwich cookies (Oreos): About 24–30 cookies for the crust layer and garnish.
  • Instant chocolate pudding mix: Two 3.4-ounce boxes or one large 5.9-ounce box.
  • Cold milk: 3–4 cups, depending on pudding package directions (use whole or 2% for best texture).
  • Whipped topping or whipped cream: 2–3 cups, thawed if using frozen whipped topping.
  • Butter (optional): 2 tablespoons melted, to help bind the cookie base if you prefer a firmer layer.
  • Vanilla extract (optional): 1/2 teaspoon to round out the chocolate flavor.
  • Mini chocolate chips or shaved chocolate (optional): For garnish.
  • Clear cups or small jars: Eight to ten 6–8 ounce cups work well for individual servings.

Instructions
 

  • Crush the Oreos. Place the cookies in a zip-top bag and crush with a rolling pin until you have fine crumbs with a few small chunks. You can also pulse in a food processor.
  • Make the base layer. Reserve about 1/2 cup of crumbs for topping. If you want a firmer crust, mix the remaining crumbs with the melted butter. Spoon a layer of crumbs into the bottom of each cup and press lightly with the back of a spoon.
  • Whisk the pudding. In a large bowl, whisk instant chocolate pudding mix with cold milk according to package directions. Add vanilla if using. Whisk for 2 minutes until thickened.
  • Layer the pudding. Spoon or pipe a generous layer of pudding over the Oreo base, filling the cups about two-thirds full.
  • Add whipped cream. Top each cup with a cloud of whipped topping or freshly whipped cream. You can use a piping bag for a neat swirl or spoon it on for a rustic look.
  • Finish with crunch. Sprinkle the reserved Oreo crumbs and a few mini chocolate chips or shaved chocolate over the top.
  • Chill. Refrigerate for at least 30–45 minutes so the layers set and flavors meld. The texture improves as it chills.
  • Serve. Keep chilled until ready to eat, then enjoy straight from the cup with a spoon.