No Bake Oreo Delight
1 package Oreo cookies, regular or double stuffed
1 stick butter, melted
16 oz. Cool Whip, separated
8 oz. cream cheese, at room temperature
1 cup confectioners/powdered sugar
5.9 oz. chocolate instant pudding
2 ¾ cup milk
Crush the whole bag of Oreos in a food processor. (You can also do this by hand if needed.)
Combine the Oreos and melted butter until well-combined. Press the mixture on the bottom of a 9×13 inch pan to make a crust.
Using hand mixer, beat the cream cheese in a large bowl for 1 minute.
Room temperature cream cheese is necessary for this layer to have a smooth consistency when combined with the next set of ingredients. Otherwise, lumps will form.
Add HALF of of Cool Whip, and reserve the second half for the topping.
Add the powdered sugar. Beat until well-combined and smooth.
Spread across the top of the Oreo crust.
Whisk the instant pudding and the milk for 2 minutes.
Let it set for 5 minutes, then spread over the Cool Whip/sugar mixture.
Top with remaining 8 ounces of Cool Whip.
Refrigerate for a minimum of 60 minutes prior to serving.
You can also refrigerate it overnight.
Top with strawberries just before serving if desired.
You can also add shaved chocolate to the top.
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