This no bake Chocolate Lush is filled with cream cheese, chocolate pudding, and chocolate chips on top of an Oreo cookie crust – a chocolate lovers dream!
No Bake Chocolate Lush
I’m taking a break from all things fall for a minute to share this Chocolate Lush I took to a barbecue a couple weeks ago.
Oreos are great for no-bake recipes (see my Reese’s Peanut Butter Cup Oreo Bon Bons or Chocolate Cream Pie) and with all the flavors coming out lately, you could really switch up the direction of this dish. But, gimme all the chocolate.
If you want to try another variation, try my Banana Split Dessert or my Cosmic Brownie Lush!
I have a confession, I don’t like Cool Whip or whipped cream (persnickety, remember?) BUT I decided to try this Chocolate Lush anyway, since I like all the other components, and it was delicious!
Sad story – my brother, who loves these types of desserts, was out of town for the barbecue but there was about 1/4 of this pan left so I took it to him the next day. Except, I left it in the car on my way to work and it was a blob by the time I remembered it. Oops.
Helpful Tools
- Mini Food Processor – to crush the Oreos.
- You’ll need a hand mixer for each layer.
- Covered baking dish – love that this has a lid for easy storing of leftovers…if there are any.
No Bake Chocolate Lush
Ingredients
Instructions
- Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs. Do not scrape out the centers.
- Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed.36 Oreo cookies, 6 Tablespoons butter
- Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.
- In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy. Add in the 2 Tablespoons of milk and sugar and mix well.8 oz cream cheese, ¼ cup sugar, 2 Tablespoons milk
- Use a spatula to divide the Cool Whip in half and fold half into the cream cheese mixture.12 oz Cool Whip
- Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.
- While it’s setting, to a large bowl, add the pudding mixes and 3 1/4 cups milk and beat on medium until it starts to thicken.7.8 oz instant chocolate pudding, 3 ¼ cups milk
- Spread the pudding mixture over the cream cheese layer. Put back into the fridge to set for another 10 minutes.¾ cup mini chocolate chips
- Once set, gently spread the remaining Cool Whip over the top and sprinkle with mini chocolate chips.
- Cover with plastic wrap and let chill for at least 4 hours in the fridge or 1 hour in the freezer before you slice.
Notes
- Do not remove the cream centers from the cookies. Use regular Oreos, not Double Stuff. 36 cookies = 3 cups of crumbs.
- Use two (2) 3.9 oz boxes of instant pudding, do not use Cook n Serve.
- If you have extra time, I highly recommend popping the dessert into the freezer after each step. It makes it easier to spread each layer.
- If you prefer, you can use an equal amount of homemade whipped topping instead of Cool Whip.
- You can make this dessert up to 3 days ahead, keep refrigerated.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
I first shared this recipe on Amanda’s Cookin’.
Other No-Bake Treats…
Chocolate Chip Oreo Bon Bons
Peanut Butter Balls (Buckeye Balls)
I want to make the chocolate lush without the Oreo cookies. Do you have another recipe for this. I had a recipe and can no longer find it. Thanks!
Maybe try my brownie lush instead?