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.