Oreo No Bake Dessert with Cool Whip, Chocolate Pudding and Cream Cheese
Filled with decadent layers of chocolate pudding and sweetened cream cheese.
- 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
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:
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)
Adding Chocolate Layer (2nd layer)
Adding Cool Whip Layer (3rd layer)
Oreo Cookies for the topping
Don't forget to refrigerate before serving!
Calories: 582kcal | Carbohydrates: 71g | Protein: 8g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 63mg | Sodium: 734mg | Potassium: 322mg | Fiber: 2g | Sugar: 50g | Vitamin A: 785IU | Calcium: 169mg | Iron: 4.2mg