A stunning no-bake Oreo trifle with layers of chocolate pudding, cream cheese, whipped cream, and crushed cookies—perfect for gatherings.

Scale

20 Oreo cookies, crushed

2 cups heavy whipping cream (cold)

2 tbsp powdered sugar

1 tsp vanilla extract

1 (3.9 oz) box instant chocolate pudding mix

2 cups cold milk

1/2 cup cream cheese, softened

1/4 cup granulated sugar

1/2 cup crushed Oreos (for garnish)

In a medium bowl, whisk the chocolate pudding mix with cold milk until well combined. Refrigerate for about 5 minutes until thickened but still spoonable.
In a large chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Continue beating until firmer peaks develop. Set aside in the refrigerator.
In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy, about 2 minutes. Gently fold in half of the whipped cream.
Place Oreo cookies in a ziplock bag and crush using a rolling pin. Leave the cream filling intact.
In a trifle dish or large clear bowl, begin with a layer of crushed Oreos, then cream cheese mixture, then chocolate pudding, and a layer of whipped cream. Repeat the layers.
Finish with a layer of whipped cream and sprinkle the remaining crushed Oreos on top. Garnish with whole Oreos if desired.
Cover lightly and refrigerate for at least 1 hour before serving. For best results, chill for 3–4 hours.

Make-ahead tip: Can be prepared up to 24 hours in advance; flavor improves as it chills
Serving suggestion: Use a large spoon to scoop through all layers.
Storage: Keep refrigerated and consume within 3 days.
Presentation tip: Assemble in individual glasses or mason jars for elegant servings.

Keywords: Oreo Trifle, chocolate trifle, no-bake dessert, layered trifle