Four tempting layers make up this decadent no-bake Oreo Delight, starting with an Oreo crust, a sweet cream cheese combination, chocolate custard and Cool Whip. It comes together quickly and can even be frozen for later use.
Ingredients
- 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
How to make it
- Use a food processor to finely grind the entire bag of Oreos.
- Melted butter and Oreos should be well mixed. To create a crust, press the ingredients firmly into the bottom of a 9x13-inch pan.
- In a big bowl, beat the cream cheese for a minute with a hand mixer. Cream cheese must be at room temperature in order for this layer to blend with the following components with a smooth texture. If not, lumps will develop.
- Half of the Cool Whip should be added; save the other half for the topping.
- Add the icing sugar powder. Smooth and well-combined after beating. Spread over the Oreo crust's top.
- For two minutes, whisk the milk and instant pudding together. Spread the Cool Whip/sugar mixture over the top after allowing it to sit for 5 minutes.
- Add the final 8 ounces of Cool Whip on top.
- At least 60 minutes should pass in the refrigerator before serving. It may also be chilled for the night.
- If preferred, add strawberries to the top right before serving. Additionally, you might garnish with shaved chocolate.
Creating a Smooth Cream Cheese Mixture
- Crushing Oreo cookies in a food processor, either Double Stuf or Regular, is the first step in making an Oreo crust.
- This is the small food processor I own. It doesn't take up much room, which is why I enjoy it even though I have to process things in batches.
- The bottom of a casserole dish or baking pan is then covered with the Oreo crumbs and melted butter mixture.
- You can start after giving it a few minutes to set.
Instant Pudding vs. Cooked Pudding
- Instant pudding: faster and more practical
- Cooked pudding takes longer but is more delicious. Before being added to this pie, it must entirely cool.
Freezing this desert
- This dessert can be frozen for later use. Let it sit in the fridge overnight to defrost before serving.
- I enjoy making this for my family and freezing individual servings in storage bags. I remove one or two at a time, let them defrost over night, and the next day, I have a simple dessert ready.
How do i soften cheese cream
- Spend around 10 minutes submerged in a sizable mixing bowl of warm water.
- Cream cheese should be microwaved for 15 seconds at a time. But don't overheat it! Nobody wants cream cheese that has burned.
- Cream cheese should be left out at room temperature on the counter for 30 to 60 minutes.
- While still in the packaging, hold in your hands for around 15 minutes. When you can feel the packing is creamy and about room temperature, press it back and forth in your palms.
Ingredients FAQ
- You will require a single (14.3-ounce) package of Oreo cookies. All of these need to be crushed, so either use a food processor to do it or, if it's been a really trying day, take the good ol' manual method and bang them with all your might inside a nicely sealed freezer bag.
- Butter: This recipe calls for six tablespoons of melted butter. Any type of butter will work. For the crust and topping, you will use this to prepare a crumbled Oreo and butter mixture.
- A more popular name for this product is Cool Whip! Take two shopping carts full of containers. These usually arrive at home frozen, so place them outside and give them some time to thaw.
- One block of basic cream cheese, in any flavour, will do. I always prefer the full-fat, thick and creamy cream cheese. You are welcome to purchase the reduced-fat or non-fat variety, while I recognise and respect the fact that many people are more concerned with nutrition than I am. Just be aware that the flavour and texture may alter slightly as a result. If this is your first time cooking Oreo Delight, you won't know it, though.
- Nothing more needs to be said about powdered sugar; any brand or generic will do.
- One (5.9-ounce) bag of your preferred instant chocolate pudding mix is required for the quick chocolate pudding.
- Milk: For your Oreo Delight, have 2 ¾ cups of milk on hand. your favourite type of milk.
No Bake Oreo Delight
Four tempting layers make up this decadent no-bake Oreo Delight, starting with an Oreo crust, a sweet cream cheese combination, chocolate custard and Cool Whip.
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Servings: 10
Calories: 589kcal
Ingredients
- 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
Instructions
- 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 9x13 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.
Notes
- Cooked pudding may be used instead, be sure to wait until it's chilled before adding it to the pan.
- This dessert can be frozen for future use. Before serving, let it defrost in the refrigerator overnight.
Nutrition
Calories: 589kcal | Carbohydrates: 74g | Protein: 7g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 63mg | Sodium: 662mg | Potassium: 305mg | Fiber: 2g | Sugar: 53g | Vitamin A: 775IU | Calcium: 162mg | Iron: 4.2mg
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