I piled fudgy brownies, crushed Oreos, silky no-bake cheesecake filling and glossy Oreo pudding into a trifle that makes every bite more ridiculously delicious than the last.

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I am obsessed with this Best Ever Oreo Brownie Trifle because it hits every ridiculous craving I have. Layers of fudgy brownie and crushed Oreo cookies?

Yes. It’s loud, unapologetic dessert that refuses to be subtle.

I adore the contrast between dense chocolate and the creamy, tangy cheesecake layer that somehow makes it feel reckless. But it’s not just sugar chaos; it’s smart, satisfying, and endlessly sharable when I want to impress without pretending.

And the texture drama alone will ruin plain cake for life. Pure, ridiculous indulgence.

Zero regrets. Every spoonful is a messy, glorious, unapologetic celebration of chocolate.

Ingredients

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Brownies: fudgy base that soaks up pudding, basically pure chocolate comfort.
Oreos: crunchy cookie layers that give texture and cookie flavor pops.
Pudding mix: instant creaminess, it thickens fast and tastes like dessert milkshake.
Cold milk: makes the pudding smooth and silky, no lumps, trust it.
Cream cheese: tangy richness that cuts the sweetness, adds density.
Powdered sugar: sweetens cream cheese without grit, keeps things smooth.
Vanilla extract: warm background flavor, ties the sweet elements together.
Whipped topping or heavy cream: fluffy cloudiness, lightens the whole trifle.
Granulated sugar for whipping: helps peaks hold, basically stable whipped cream.
Extra crushed Oreos: garnish crunch and drama, looks like homemade confetti.
Mini chocolate chips: surprise chocolate bursts in every spoonful, tiny joy.
Optional note: mix and match textures, you’ll find your perfect balance.
Basically: it’s over-the-top sweet, fun for sharing, pure indulgence.

Ingredient Quantities

1 box brownie mix (or one 9×13 batch homemade brownies, cooled)

1 (14.3 oz) package Oreo cookies, about 30 to 36 cookies

2 (3.4 oz) packages Oreo instant pudding mix

3 cups cold milk for the pudding

8 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

8 oz frozen whipped topping (Cool Whip), thawed, or 2 cups heavy whipping cream

1/4 cup granulated sugar if using heavy cream to whip

Optional: extra crushed Oreos for garnish, about 8 to 10

Optional: 1/2 cup mini chocolate chips

How to Make this

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1. Bake brownies according to box directions or use a cooled 9×13 pan of homemade brownies, then cut into roughly 1 inch cubes and set aside.

2. Reserve 8 to 10 Oreos for garnish, then pulse the rest in a food processor or smash in a zip top bag until you have a mix of coarse crumbs and some small chunks.

3. In a bowl whisk together 2 packages Oreo instant pudding with 3 cups cold milk until thickened, about 2 minutes, then set the pudding aside to firm up.

4. Make the no bake cheesecake layer: beat 8 oz softened cream cheese with 1 cup powdered sugar and 1 teaspoon vanilla until smooth and no lumps remain.

5. Fold in 8 oz thawed Cool Whip, or if using fresh cream whip 2 cups heavy cream with 1/4 cup granulated sugar to stiff peaks then fold into the cream cheese mixture. Save a little whipped topping for the final garnish if you like.

6. If using mini chocolate chips, fold in up to 1/2 cup into either the cheesecake layer or mix with crushed Oreos for a surprise crunch.

7. Assemble the trifle in a large trifle bowl or a clear 9×13 dish: start with a layer of brownie cubes, sprinkle a layer of crushed Oreos, spoon half the Oreo pudding, then dollop and gently spread half the cheesecake filling. Repeat: brownie cubes, crushed Oreos, remaining pudding, then the rest of the cheesecake filling.

8. Top with the reserved whipped topping, extra crushed Oreos and the saved whole Oreos or mini chips for decoration. Press some crumbs into the top so it looks rustic and pretty.

9. Cover and chill the trifle at least 4 hours, preferably overnight, so flavors meld and layers set. This also makes cutting cleaner and prevents the pudding from being too soft.

10. When ready to serve, scoop into bowls or spoon straight from the trifle bowl, and enjoy. Leftovers keep well covered in the fridge for up to 3 days.

Equipment Needed

1. 9×13 baking pan (for brownies) and a trifle bowl or clear 9×13 dish for assembling
2. Large mixing bowls (one for pudding, one for cheesecake filling)
3. Electric mixer or hand mixer (for cream cheese and whipping cream)
4. Whisk (for pudding and light mixing)
5. Food processor or heavy zip top bag plus a rolling pin or pan bottom to crush Oreos
6. Rubber spatula and a spoon for folding and spreading
7. Measuring cups and spoons
8. Sharp knife and cutting board (to cube the brownies)
9. Serving spoon or large spoon for scooping and serving

FAQ

Q: Can I make this ahead of time? A: Yes, totally. Assemble it up to 24 hours before serving and keep it covered in the fridge. Any longer and the brownies will get soggy and the whipped topping can weep a bit.

Q: Can I use homemade brownies instead of box mix? A: Absolutely. A 9×13 pan of cooled homemade brownies works great, just cut or crumble them to layer. Slightly fudgier brownies will hold up better than ultra-cakey ones.

Q: Do I have to use instant Oreo pudding mix? A: Instant is easiest because it sets fast. If you want to use regular pudding powder follow the package, but you may need to chill longer for it to firm up. You can also make a pastry cream but thats more work.

Q: Can I swap the Cool Whip for fresh whipped cream? A: Yes. Use 2 cups heavy cream with 1/4 cup granulated sugar and whip to soft peaks. It tastes fresher but won’t be as stable as Cool Whip, so eat sooner.

Q: How long will leftovers keep? A: Store covered in the fridge for 2 to 3 days. After that texture and flavor decline, and the cookies get very soft. You can freeze small portions but texture changes when thawed.

Q: Any tips for crunch or extra chocolate? A: Toss some mini chips in a layer or sprinkle extra crushed Oreos on top right before serving for crunch. If you like a stronger chocolate punch, fold some cocoa powder into the pudding or use double chocolate brownies.

Best Ever Oreo Brownie Trifle Recipe Substitutions and Variations

Brownies: Swap the boxed mix for a 9×13 pan of fudgy blondies or chocolate zucchini bread, cut to same size as brownies. They hold up similarly, and zucchini adds moisture so the trifle stays soft, but dont add extra sugar unless your recipe is bland.
Oreos: Use chocolate sandwich cookies like Hydrox, or crushed chocolate wafer cookies if you want less filling. If you need gluten free, use gluten free sandwich cookies, crush them the same way and press slightly into layers so they dont float on the pudding.
Cream cheese + powdered sugar: Substitute mascarpone cheese thinned with 1 to 2 tablespoons milk and 1/3 cup powdered sugar for a silkier, less tangy layer. Or for a lighter option, fold 4 oz softened ricotta with 1/4 cup powdered sugar, but strain ricotta first if it seems wet.
Frozen whipped topping / heavy cream: Use 2 cups crème fraîche or sour cream whipped with 2 tablespoons powdered sugar for tang and stability, or use stabilized whipped cream (beat 2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon unflavored gelatin dissolved in 2 tablespoons warm water) if you want firmer layers that wont weep.

Pro Tips

1. Chill everything. If the pudding and cheesecake mix are cold before assembling the layers they hold up way better, so the trifle won’t get soupy. Put the pudding in the fridge while you make the cream cheese layer.

2. Texture is king. Don’t pulverize all the Oreos into dust. Leave some chunkier bits for crunch, and cut the brownies into uneven cubes so each spoonful has different textures. It makes it taste more homemade and interesting.

3. Taste as you go. Add a pinch more powdered sugar to the cream cheese or an extra splash of vanilla if it tastes flat. If you use whipped cream instead of Cool Whip, sweeten it a bit more since it melts faster.

4. Prevent soggy brownies. Toss the brownie cubes with a light sprinkle of crushed Oreos or a tiny dusting of cocoa powder before layering. That little barrier soaks up excess moisture and keeps the bottom from turning mushy.

5. Make ahead smart. Chill overnight for best flavor, but if you need to serve sooner, assemble four hours ahead. If the top looks a bit wet after chilling, press extra crushed Oreos or mini chips on top right before serving to freshen it up.

Best Ever Oreo Brownie Trifle Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I piled fudgy brownies, crushed Oreos, silky no-bake cheesecake filling and glossy Oreo pudding into a trifle that makes every bite more ridiculously delicious than the last.

Servings

servings

Calories

686

kcal

Equipment: 1. 9×13 baking pan (for brownies) and a trifle bowl or clear 9×13 dish for assembling
2. Large mixing bowls (one for pudding, one for cheesecake filling)
3. Electric mixer or hand mixer (for cream cheese and whipping cream)
4. Whisk (for pudding and light mixing)
5. Food processor or heavy zip top bag plus a rolling pin or pan bottom to crush Oreos
6. Rubber spatula and a spoon for folding and spreading
7. Measuring cups and spoons
8. Sharp knife and cutting board (to cube the brownies)
9. Serving spoon or large spoon for scooping and serving

Ingredients

1 box brownie mix (or one 9×13 batch homemade brownies, cooled)
1 (14.3 oz) package Oreo cookies, about 30 to 36 cookies
2 (3.4 oz) packages Oreo instant pudding mix
3 cups cold milk for the pudding
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
8 oz frozen whipped topping (Cool Whip), thawed, or 2 cups heavy whipping cream
1/4 cup granulated sugar if using heavy cream to whip
Optional: extra crushed Oreos for garnish, about 8 to 10
Optional: 1/2 cup mini chocolate chips

Directions

Bake brownies according to box directions or use a cooled 9×13 pan of homemade brownies, then cut into roughly 1 inch cubes and set aside.
Reserve 8 to 10 Oreos for garnish, then pulse the rest in a food processor or smash in a zip top bag until you have a mix of coarse crumbs and some small chunks.
In a bowl whisk together 2 packages Oreo instant pudding with 3 cups cold milk until thickened, about 2 minutes, then set the pudding aside to firm up.
Make the no bake cheesecake layer: beat 8 oz softened cream cheese with 1 cup powdered sugar and 1 teaspoon vanilla until smooth and no lumps remain.
Fold in 8 oz thawed Cool Whip, or if using fresh cream whip 2 cups heavy cream with 1/4 cup granulated sugar to stiff peaks then fold into the cream cheese mixture. Save a little whipped topping for the final garnish if you like.
If using mini chocolate chips, fold in up to 1/2 cup into either the cheesecake layer or mix with crushed Oreos for a surprise crunch.
Assemble the trifle in a large trifle bowl or a clear 9×13 dish: start with a layer of brownie cubes, sprinkle a layer of crushed Oreos, spoon half the Oreo pudding, then dollop and gently spread half the cheesecake filling. Repeat: brownie cubes, crushed Oreos, remaining pudding, then the rest of the cheesecake filling.
Top with the reserved whipped topping, extra crushed Oreos and the saved whole Oreos or mini chips for decoration. Press some crumbs into the top so it looks rustic and pretty.
Cover and chill the trifle at least 4 hours, preferably overnight, so flavors meld and layers set. This also makes cutting cleaner and prevents the pudding from being too soft.
When ready to serve, scoop into bowls or spoon straight from the trifle bowl, and enjoy. Leftovers keep well covered in the fridge for up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.