Lemon Oreo Cookies and Cream Dip
Cookies and Cream Dip is a quick and easy dessert featuring Lemon Oreos, Cool Whip, and cream cheese. Use this as a dip for graham crackers, on a fresh fruit platter, or as a dip for animal crackers or pretzels. Recipe is no bake/no cook and can be made ahead.
Oreo Cookie Dip makes the perfect party treat for springtime: it’s no bake, requires minimal prep work, and is delicious!
This recipe can be made with any kind of Oreos, but we love the Oreo Lemon Creme for their bright, sweet and tart flavor. Lemon and vanilla pair well with the cream cheese, almost like a lemon cheesecake filling.
You’ll need just 5 ingredients and less than 10 minutes to make cookies and cream dip. Serve dip on a fruit tray for your Easter dessert table, at a graduation party, or for a wedding or baby shower.
Ingredients:
Lemon Creme Oreos – you’ll need 15 whole cookies, or about 2 cups of crumbs, plus one or two more cookies for topping.
Cream cheese
Powdered sugar
Vanilla extract – this is recommended, but optional since the Oreos have vanilla flavor, too.
Cool Whip (or similar whipped topping)
How To:
Prep: Set out cream cheese at room temperature for about 30 minutes before making dip.
Prep: Turn the Oreos into crumbs: break up the cookies with a food processor (for finer crumbs) or add the cookies to a gallon sized zip bag and use a rolling pin to break them into crumbs (for more texture in the dip). Set Oreo crumbs aside.
Add the softened cream cheese to a large mixing bowl with the powdered sugar and vanilla (if using). Beat on medium-low speed until creamy.
Stir in the cookie crumbs until just combined.
Fold in the Cool Whip until dip is combined and fluffy. Use a spatula to keep the whipped topping airy and only mix in until just distributed throughout.
Tips:
To make cookies and cream dip ahead of time:
This dip can be made a day ahead. Follow the recipe as written, but opt for larger pieces of Oreo cookies (using the rolling pin method). The cookies will soften overnight in the dip. Store in an airtight container. Top with the additional one or two Oreos just before serving.
To substitute for the Cool Whip:
The best substitute for Cool Whip in a dessert dip is another similar whipped dessert topping such as Dream Whip, TruWhip, or So Delicious Dairy Free Coco Whip, etc.
Using whipped heavy cream won’t give the same result, since it doesn’t contain stabilizers. TruWhip is the closest substitute I’ve found if you’re looking for a Cool Whip without chemicals.
Other Ways to use Oreo Dip:
Oreo Cookie Dip can also be used as a filling or topping for other desserts. Try it:
- as a filling for layer cakes: pairs well with vanilla cake or lemon cake.
- for making a no bake pie: add to graham cracker crust, refrigerate overnight, top with fresh fruit and extra whipped cream and serve.
- as a filling for strawberries (hollow out and fill, then chill and serve).
- as an easy filling for donuts, pastries, or cookies.
Lemon Oreo Cookies and Cream Dip
Equipment
- hand mixer
Ingredients
- 8 ounces cream cheese softened
- 15 Oreo cookies, lemon creme flavor plus 1 or 2 for topping
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 5 to 8 ounces Cool Whip topping, thawed = 2 to 3 cups
Instructions
Prep:
- Set the cream cheese out at room temperature 30 to 45 minutes before use.
- Take the 15 lemon Oreos and add them to a food processor. Process in intervals until the cookies turn into crumbs. See notes below.Alternately, add the cookies to a gallon size bag and break them up with a rolling pin until desired crumb size.
Make the dip:
- In a large bowl with a hand mixer on medium-low, beat together the softened cream, powdered sugar, and vanilla until smooth and creamy.
- Add in the Oreo crumbs and beat on low until just combined.
- Switch to a rubber spatula and fold in the Cool Whip until evenly distributed. Start with 2 cups of Cool Whip and add the additional 1 cup, if desired, for a lighter and fluffier dip.Garnish with an additional 1 or 2 crumbled cookies.
Serve and Store:
- Serve right away with fresh fruit, cookies, or pretzels, or store to chill for later.
- Store in an airtight container in the fridge. Best if enjoyed within 3 days.
Notes
- Use a food processor if you like finer crumbs and a smoother dip. If you prefer to have cookie pieces and some texture, turn them into crumbs by hand.