Oreo™ Dump Cake

Exams for: Oreo™ Dump Cake

Review 1 :

With a few changes, it’s perfect. First of all, I’ve also cut the amount of cream cheese in half, which gives body but not too much taste. Second, I hate the synthetic taste of Cool Whip, so I use real whipped cream, or at least Reddi Whip. Finally (and I know it’s a matter of opinion), I prefer it after 24 hours in the fridge, when the Oreos have become softer and more cakey. My children, on the other hand, prefer them crunchy the same day. I had no trouble covering the bottom of a 9×13 pan with the cookies, but I think it helps to grind them more finely than the recipe suggests.

Review 2 :

I made this and took it to my husband’s office and the guys went crazy asking their wives for the recipe! I used 2 small boxes of chocolate pudding mixed with 3 cups of milk and a teaspoon of vanilla for the pudding layer. For the cookie crust, I crushed the cookies finely and used the bite size pieces for the filling. Very, very delicious !

Preparation time: 15min

Total duration: 1h50min

Servings: 18


– 1 can (4 servings) vanilla instant pudding and pie filling mix
– 1 1/2 cups of milk
– 1 box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix
– 20 Oreo™ chocolate cream sandwich cookies, crushed (about 2 1/2 cups)
– 1 1/2 cups semi-sweet chocolate chips
– 1 8 oz. container of frozen whipped topping, thawed


1. Heat oven to 350°F. Spray the bottom and sides of a 13×9 inch pan with cooking spray.

2. In a large bowl, beat dry pudding mix and milk with a whisk for 2 minutes. Stir in cake mix and 1 cup of crushed cookies until combined. Spread dough evenly in pan. Sprinkle chocolate chips evenly over top.

3. Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely in pan, about 1 hour.

4. Spoon whipped topping evenly over top of cooled cake. Sprinkle with remaining crushed cookies. Store covered in refrigerator.

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