Oreo Delight

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5 from 18 votes

Prep Time 30

Total Time 30

Servings servings

Calories 472kcal

Author Stacey Little

Ingredients

1 (5.9-ounce) package instant chocolate pudding mix
2 3/4 cup milk
1 (14.3-ounce) package regular Oreo cookies (about 35 cookies)
4 tablespoons unsalted butter (melted)
1 (16-ounce) container frozen whipped topping (Cool Whip) (thawed and stirred)
1 (8-ounce) block cream cheese (softened)
1 cup powdered sugar

Instructions

In a large bowl, use a whisk to mix the pudding mix and milk together. Set it aside and allow it to thicken.
Crush the entire bag of Oreo cookies using a food processor (or take out your frustrations and do it manually by placing the cookies in a zip-top bag and using a meat mallet or rolling pin). Reserve 1 cup of Oreo crumbs and set aside for the topping.
In a medium bowl, mix the remaining crumbs with the melted butter. Spread the mixture into the bottom of a 9X13-inch pan and press it down to form a crust. I like to use the bottom of a dry-measure measuring cup for this.
In another bowl, use a mixer to beat the softened cream cheese until smooth. Add the powdered sugar and mix well. Fold in about half of the container of whipped topping until mixed well. (Don't over-mix, or the whipped topping will collapse.) Spread the mixture over the crust.
Spread the pudding over the cream cheese layer.
Spread the remaining half of the whipped topping on top.
Top with reserved Oreo crumbs. Cover and chill for at least 4 hours, then slice, serve, and enjoy! Store covered in the refrigerator, covered, for up to 5 days.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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