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About five years ago, I developed a serious obsession with Eclair Cake. After tasting this delicious concoction of pudding, graham crackers and frosting at a work potluck, I went on a binge with the stuff. Tossing together different combinations of puddings, grahams and toppings – it kind of became my signature potluck dish. Within the last few weeks, I’ve reignited my love affair with this ridiculously simple dessert, so brace yourselves!
If you follow My Baking Addiction on Facebook (if you don’t you totally should), you may remember seeing my post last night which asked for your input on the next recipe. I gave MBA fans the choice between No Bake Cookies and Cream Cake and Key Lime Coconut Cheesecakes.
With almost 5,000 likes and over 800 comments, I honestly couldn’t keep up with tally marks, so Eric and I scanned the responses and decided that No Bake Cookies and Cream Cake was the winner. If you voted for the Key Lime Coconut Cheesecakes, there’s no need to fret, they’ll post later in the week.
If I had to guess, I’d say there’s not a more loved flavor combination in the dessert world than cookies n’ cream. That old Oreo flavor profile gets us every. single. time. I’m not complaining, not at all – because it’s one of my favorites too. Oreos for everybody! I think it’s how well they pair with milk that makes them America’s favorite cookie, and you get that same flavor here.
Not only is this recipe incredibly easy, it also doesn’t require the use of an oven which makes it perfect for the upcoming summer months. You can also experiment with different serving styles. For this particular recipe, I decided to dress up this simple dessert by using a round biscuit cutter to create circular cake shapes which I placed in small glass bowls. A simple swirl of whipped topping and crushed Oreos makes this super simple dessert a little fancy schmancy!
No Bake Cookies and Cream Cake
Ingredients:
- 2 (4.2 ounce) packages instant Jell-o Oreo Pudding Mix, dry
- 3 1/2 cups whole milk
- 1 (8 ounce) container frozen whipped topping, thawed (Cool Whip or Truwhip)
- 1 (14 ounce) package chocolate graham crackers
- 1 (16 ounce) can prepared chocolate frosting
Optional Toppings:
- whipped topping
- crushed Oreo cookies
Directions:
- In a large bowl, beat together the pudding mixes and milk until thickened, about 3 minutes.
- Using a rubber spatula, fold in the whipped topping until incorporated and no streaks remain.
- Arrange a single layer of graham cracker squares in the bottom of a 9 x 13 inch baking pan. Evenly spread half of the pudding mixture over the crackers.
- Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
- Melt frosting in microwave for 30 seconds and stir until it is an even consistency. Use an offset to spread the frosting over the whole cake, covering the graham cracker layer.
- Cover, and chill at least 4 hours before serving.
Notes:
- For this particular recipe, I decided to dress up this simple dessert by using a round biscuit cutter to create circular cake shapes which I placed in small glass bowls. A simple swirl of whipped topping and crushed Oreos makes this super simple dessert a little fancy schmancy! Just be sure you allow the cake to chill thoroughly before cutting. The graham crackers will soften up, making the cake easy to cut.
- Glass bowls were purchased from Pier 1.
- If you are not a fan of Cool Whip, I would highly recommend giving Truwhip a try. It's free of high fructose corn syrup, polysorbate 60 and GMO’s. I find it at Whole Foods.
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hi. I was wondering whats the best substitue for the jell o oreo pudding mix? Cause we dont have it here in Australia.
Stephanie –
You could always use a homemade pudding and add crushed chocolate cookies. I hope this is helpful. Thanks for visiting.
-Jamie
These look so great!! Especially for something that is no bake will definitely try something like this. :)
Yum! I’m wondering if I would be able to replace the dairy with coconut whipped cream? I’m definitely going to try it out and see if it works!
Alex, I’d love to know how it turns out!
– Jamie
Going to try this, but with sugar free pudding and lo fat milk
Oh my sweet tooth want this! Looks so yummy!
Thanks for stopping by, Sommer! :)
-Jamie
How many little personal cakes does this recipe make?
Jennifer-
I ended up with about 16 cut-outs, but this will totally depend on the size of your biscuit cutter and serving dishes. I hope this helps.
-Jamie
I love your recipes only shame is that I can’t get any of the ingredients for this one in the uk. We have Oreo cookies but that’s about it… Looks so delicious. :(
Can u use normal cream instead of truwhip?? Have never seen it in supermarket before??
Elena-
I haven’t tried this with whipped cream, I have a feeling the filling will not be stable enough. If you have a difficult time finding truwhip, you can use Cool Whip if that is available in your area.
-Jamie