Published on
Oreo Delight
Oreo Delight is an all-time favorite chocolaty dessert with layers of cream cheese, pudding, whipped cream, and, of course, Oreos cookies.
Jump to RecipeTable of Contents
Oreo delight layers delicious Oreo chocolate cookies with flavorful chocolate pudding, velvety smooth cream cheese, and sweet whipped cream for a no-bake dessert that everyone will love. It’s so simple to make that you’ll make it whenever you need a quick fix for some chocolaty goodness.
Oreo Pudding with Chocolate Pudding Ingredients
You’ll need:
- 50 Oreo cookies
- ½ cup unsalted butter, melted
- 8 ounces cream cheese, softened to room temperature
- 1 cup confectioners’ sugar
- 16 ounces Cool Whip (two 8-ounce tubs)
- 6.8 ounces instant chocolate pudding (two 3.4-ounce packages)
- 2½ cups 2% milk
Substitutions and Additions
UNSALTED BUTTER: Don’t rush out to the store for unsalted butter if you don’t have any on hand. Salted butter will work in this recipe as well.
CONFECTIONERS SUGAR: Granular sugar can be substituted; however, your cream cheese layer may be a bit grainy.
2% MILK: 2% milk is recommended, but using whatever you have on hand will work in a pinch.
How to Make This Oreo Delight Recipe
STEP ONE: Spray a 9×13-inch baking dish with nonstick spray.
STEP TWO: Use a food processor to crush the Oreos until they are fine crumbs. Remove ¾ cup of crushed Oreos and set these aside for toppings.
PRO TIP: Use pre-crushed Oreo crumbs to make preparing this recipe even easier.
STEP THREE: Combine the remaining crushed Oreos with melted butter.
STEP FOUR: Press the Oreo and butter mixture into the bottom of the prepared dish. Pop this into the freezer for a few minutes while you prepare your next layer.
STEP FIVE: Beat together the cream cheese and confectioners’ sugar until smooth.
Pro Tip: Always bring cream cheese to room temperature before beating to get the smoothest results.
STEP SIX: Beat in 1 tub of Cool Whip (about 30 seconds – don’t over beat) into the cream cheese mixture.
PRO TIP: Fold in the Cool Whip carefully, so that the air is not beat out of it.
STEP SEVEN: Carefully layer the cream cheese mixture over the Oreo crust. Drop the cream cheese mixture evenly over top of the crust so that it’s easier to spread out evenly. You don’t want to spread this out too much, or you’ll start to pull up the Oreo base.
STEP EIGHT: In a separate bowl, beat together milk and dry pudding packets. Beat for about 2 minutes.
STEP NINE: Spread the pudding evenly over the cream cheese layer.
STEP TEN: Spread the remaining tub of Cool Whip over the top, then sprinkle with the remaining Oreo crumbs.
STEP ELEVEN: Chill at least 6 hours before cutting and serving.
PRO TIP: Chilling overnight will allow this layered delight to thicken and make cutting and serving a breeze.
How To Serve
Any time is a good time to enjoy this fresh and cool treat. Whether for dessert, for a potluck, or an afternoon snack, Oreo delight is the perfect dessert.
Storage
IN THE FRIDGE: Store Oreo delight in the refrigerator for up to five days in an airtight container.
IN THE FREEZER: You can store Oreo delight in the freezer for up to three months. Freeze portions in small airtight containers, then thaw in the refrigerator before serving.
Our Oreo Delight with Chocolate Pudding is easy to make and easy to serve for any occasion. Oreo cookies make the perfect crumble crust for layers of cream cheese, chocolate pudding, and sweet whipped topping.
FAQ:
Q? What is the easiest way to crush Oreo cookies?
A: Use the pulse setting on a food processor or place them in a ziplock bag and use a rolling pin to crush them.
Q? Can I double this recipe?
A: To double the recipe, separate the ingredients into 2 – 9×13” baking pans as you prepare each step.
Q? Can I use sugar-free pudding?
A: Yes. Sugar-free pudding is a great lower calorie version of Oreo delight.
Oreo Delight
Oreo Delight is an all-time favorite chocolaty dessert with layers of cream cheese, pudding, whipped cream, and, of course, Oreos cookies.
Ingredients
- 50 Oreo cookies
- ½ cup unsalted butter melted
- 8 ounces cream cheese softened to room temperature
- 1 cup confectioners’ sugar
- 16 ounces Cool Whip two 8-ounce tubs
- 6.8 ounces instant chocolate pudding two 3.4-ounce packages
- 2½ cups 2% milk
Instructions
- Spray a 9×13-inch baking dish with nonstick spray.
- Use a food processor to crush the Oreos until they are fine crumbs. Remove ¾ cup crushed Oreos and set these aside for toppings.
- Combine the remaining crushed Oreos with melted butter.
- Press the Oreo and butter mixture into the bottom of the prepared dish. Pop this into the freezer for a few minutes while you prepare your next layer.
- Beat together the cream cheese and confectioners’ sugar until smooth.
- Beat in 1 tub of Cool Whip (about 30 seconds – don’t overbeat) into the cream cheese mixture.
- Carefully layer the cream cheese mixture over the Oreo crust. Drop the cream cheese mixture evenly over top of the crust so that it’s easier to spread out evenly. You don’t want to spread this out too much, or you’ll start to pull up the Oreo base.
- In a separate bowl, beat together milk and dry pudding packets. Beat for about 2 minutes.
- Spread the pudding evenly over the cream cheese layer.
- Spread the remaining tub of Cool Whip over the top, then sprinkle with the remaining Oreo crumbs.
- Chill at least 6 hours before cutting and serving.
Notes
It’s highly recommended to make this fabulous treat a day ahead of time and refrigerate it overnight. This will allow it to thicken and make it easier to cut into slices.
Dollop the cream cheese mixture in a few places so that you can spread it out without disturbing the Oreo base.
Leave a Comment