Ingredients
Equipment
Method
Instructions:
- Begin by crushing the Oreos in a food processor or by placing them in a zip-top bag and using a rolling pin. You want a fine crumb texture. Once crushed, combine the Oreo crumbs with the melted butter in a mixing bowl. Stir until the crumbs are evenly coated.
- Press the Oreo mixture firmly into the bottom of your 9x13-inch baking dish to create an even layer. This will be the base of your Oreo Delight. Set it aside while you prepare the filling.
- In another mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. You can use a hand mixer or a stand mixer for this step. Once combined, gently fold in one container of the thawed Cool Whip until fully incorporated. This will create a light and fluffy cream cheese layer.
- Spread the cream cheese mixture evenly over the prepared Oreo crust in the baking dish. Use a spatula to smooth it out, ensuring every corner is filled.
- In a separate bowl, whisk together the instant chocolate pudding and milk. Continue whisking for about 2 minutes or until the pudding thickens. It’s important to ensure there are no lumps.
- Pour the chocolate pudding over the cream cheese layer, spreading it evenly with a spatula.
- Finally, spread the second container of Cool Whip over the chocolate pudding layer. This adds a light and airy finish to your dessert.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait! Chilling allows the layers to set and meld together, enhancing the flavor.
Notes
- Chill the dessert for at least 4 hours for best results.
- Use gluten-free Oreos for a gluten-free option.
- Try adding fruits like strawberries for a fresh twist!