Golden Oreo Dessert

5 from 1 vote

This delicious no-bake Golden Oreo dessert is made of creamy and crunchy layers that are sure to satisfy everyone's sweet tooth!

Prep Time5

Chill Time8

Total Time8 5

Course: Dessert

Cuisine: American

Keyword: Golden Oreo Dessert Recipe

Servings:

Calories: 452kcal

In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, beat the cold heavy whipping cream, powdered sugar, and vanilla extract for 2 to 3 minutes until stiff peaks form. You will want to start on low speed, then gradually increase the speed on the mixer until you are on high speed. This will help to keep the heavy cream from splattering out of the bowl when being beaten.
Place 16 of the golden Oreo cookies in an even layer on the bottom of a square 8x8-inch baking dish.
Using an offset spatula, spread half of the whipped cream over the first layer of golden Oreo cookies in an even layer. Be sure to try to push some of the whipped cream in between the cookies.
Add another 16 golden Oreo cookies in an even layer over the whipped cream.
Top the second layer of cookies with the remaining half of the whipped cream. Spread the whipped cream topping evenly over the cookies.
In a large zip-top bag, add the remaining 6 golden Oreo cookies and crush them until they are slightly chunky cookie crumbs.
Sprinkle the crushed cookies evenly over the top layer of whipped cream.
Refrigerate the golden Oreo cookie dessert for at least 8 hours, but up to overnight for best results.

The cookies will stay semi-firm if you only do an 8-hour refrigeration. I prefer overnight refrigeration to allow the cookies time to soften a bit more. To achieve softer cookies, you can quickly dunk each cookie in milk before placing them in their layers. If you do this, then you may not need the overnight chill to achieve a dessert that is ready to serve.
Use a rolling pin to crush the Oreo cookies in your Ziploc bag until they are in pieces.
If you want nice clean cuts, you can place your dish in the freezer for 20 to 30 minutes to really firm up before slicing. Do not freeze for long periods of time.