OREO DESSERT WITH CREAM CHEESE AND COOL WHIP

Oreo Dessert will amaze you with its decadent layers! They are full of flavor from chocolate pudding and sweetened cream cheese. Quick and easy heavenly dessert that is light and creamy! We also topped it with Cool Whip and crushed Oreos.

It’s so delicious with Oreo crust on the bottom and alternating silky layers of sweet goodness.

For best results, make sure to chill this No bake Oreo dessert for at least 3-4 hours. We want to do this in order for all layers to settle down. Besides, they will become firm enough for you to be able to cut it more easily. I love making it the night before and just chilling it overnight.

Serving it immediately will still deliver a perfectly delicious dessert. But the layers might still be too soft and it will not cut as nicely.

CourseDessert
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 10
Calories 582kcal

Ingredients

1 package Double-Stuffed Oreo cookies (30 cookies or 15.35 oz.)
8 tbsp butter (1 stick)
2 packages Instant Chocolate pudding mix (3.9 oz. each)
3 cups half and half (half milk/half heavy cream)
2 containers Cool Whip (8 oz. each)
1 package cream cheese (8 oz.)
1/2 cup powdered sugar

Instructions

Crushing Oreos:

Take a large zip-lock bag and place 20 Oreo cookies inside (2 rows of the box, or 2/3 of the box) . Keep remaining row (10 cookies) untouched - we will use them to decorate the top of the dessert. Seal bag shut, place it on counter and using a rolling pin (or a wooden spoon), crush the cookies until they are in chunky crumbs. Some fine crumbs are OK.

Making Oreo Crust:

Pour all of the cookie crumbs into a 9×9 baking pan. Melt the butter in a small saucepan over medium heat and then pour it over Oreo crumbs and mix well with a fork to combine. Once combined, press into the pan with a measuring cup's flat surface (have your kids do that!) to form a resemblance of a crust.

Preparing Chocolate Pudding:

In a bowl, whisk together the 2 pudding mixes and half and half. We are making it at this point in order for it to have a couple of minutes to set. Place it in the freezer so that the pudding can get set faster.

Making Cream Cheese/Cool Whip Layer:

Soften cream cheese by microwaving unwrapped cheese block for 20 seconds. Once done, sift in the powdered sugar and whisk together until sugar is well incorporated.
Next, fold in one container of Cool Whip either with the same whisk or with a spatula.
Adding Cream Cheese/Cool Whip Layer (1st layer)
Once the mixture is well mixed and uniform, spread this Cream Cheese/Cool Whip mixture over the cookie crust.
Adding Chocolate Layer (2nd layer)
Take the chocolate pudding out of the freezer and using a rubber spatula, spread it over the cream cheese mixture.
Adding Cool Whip Layer (3rd layer)
Next, spread the other container of Cool Whip over the chocolate pudding layer.
Oreo Cookies for the topping
Finally, crumble the remaining 10 Oreo cookies right on top of the Cool Whip layer. Crush 2-3 of them to a fine crumb and sprinkle on top.
Don't forget to refrigerate before serving!
Chill at least for 3-4 hours (until firm), or overnight. Chilling is necessary for all the layers to set and it will also be much easier and less messy when cutting it.

Nutrition

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