Description
A delightful no-bake dessert combining creamy layers and a crunchy Oreo crust, perfect for any occasion.
Ingredients
Scale
- 1 package Double-stuffed Oreo cookies (30 cookies or 15.35 oz)
- 8 tablespoons butter (1 stick)
- 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
- Crush 20 Oreos in a ziplock bag or dish towel for crumbs, saving 10 for decoration.
- Mix the Oreo crumbs and melted butter, then press into a 9×9 inch pan for the crust.
- Whisk together the chocolate pudding mix and half and half until smooth, then chill slightly in the freezer.
- Soften cream cheese in microwave (15-20 seconds), and mix with powdered sugar until smooth, then fold in one container of Cool Whip.
- Spread the cream cheese layer over the crust carefully.
- Spread the chilled chocolate pudding over the cream cheese layer.
- Spread the second container of Cool Whip over the pudding layer.
- Crumble the remaining Oreos over the top for decoration.
- Refrigerate for at least 3-4 hours or overnight until firm.
Notes
For added richness, use heavy cream instead of half and half. Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: no bake, dessert, Oreo, creamy, chocolate