Description
Oreo Delight is a rich, creamy, and fluffy dessert featuring layers of crushed Oreo crust, a smooth cream cheese and whipped cream filling, and a luscious chocolate pudding topping. This no-bake treat is easy to assemble, cuts cleanly, and quickly becomes a family favorite, perfect for parties or satisfying any sweet tooth with minimal prep time.
Ingredients
Scale
Oreo Crust
- 36 (405g) Oreos (from a 19.1 oz family size package with 48 cookies)
- 1/2 cup (113g) unsalted butter, melted (1 stick)
Cream Cheese Filling
- 8 oz (226g) cream cheese, softened
- 1 cup (113g) powdered sugar
- 1 tsp vanilla extract
- 8 oz (226g) Cool Whip, thawed
Chocolate Pudding Topping
- 1 box (3.9 oz) chocolate instant pudding mix
- 2 cups (473ml) heavy whipping cream (1 pint)
Oreo Whipped Cream
- 8 oz (226g) Cool Whip, thawed
- 2 cups (473ml) heavy whipping cream (1 pint)
- 1/2 cup (56g) powdered sugar
- 1 tsp vanilla extract
- 6 Oreos, crushed
Topping
- 6 Oreos, crushed
Instructions
- Freeze Mixing Tools: Place a metal or glass mixing bowl and beaters in the freezer ahead of time to chill. This helps in whipping the heavy cream to stiff peaks faster and yields better texture.
- Prepare Oreo Crust: Crush 36 Oreos into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the crushed Oreos with melted unsalted butter and press the mixture firmly into the bottom of a 9×13 inch pan to form an even crust.
- Make Cream Cheese Filling: In a chilled mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix until fully incorporated. Gently fold in 8 oz of thawed Cool Whip until the mixture is light and fluffy. Spread this cream cheese filling evenly over the Oreo crust layer.
- Prepare Chocolate Pudding Layer: In a separate bowl, prepare the chocolate instant pudding according to package instructions, using cold milk as directed. Once set, spread the pudding layer evenly over the cream cheese filling.
- Make Oreo Whipped Cream: In the chilled bowl with beaters, whip 2 cups heavy whipping cream until it begins to thicken. Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form. Fold in 8 oz of thawed Cool Whip and the 6 crushed Oreos gently to maintain a fluffy texture.
- Assemble Final Layer and Chill: Spread the Oreo whipped cream evenly over the chocolate pudding layer. Sprinkle the remaining 6 crushed Oreos on top as garnish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or until fully chilled and set for best slicing results.
- Serve and Enjoy: Once chilled, cut into 20 servings and serve cold. This dessert is luscious, creamy, and perfect for gatherings or any special occasion.
Notes
- This Oreo Delight dessert has a thick and fluffy texture that cuts cleanly, avoiding mushiness common with some layered desserts.
- Using a family size 19.1 oz package of Oreos ensures enough cookies for the crust, filling, and topping.
- Freezing the mixing bowl and beaters before whipping heavy cream improves the whipping process and final texture.
- Chilling the dessert for several hours or overnight helps the layers set perfectly and enhances the flavor melding.
- For easier slicing, use a sharp knife warmed with hot water and wiped dry between cuts to maintain clean edges.
Nutrition
- Serving Size: 1 serving
- Calories: 449 kcal
- Sugar: 25 g
- Sodium: 206 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 93 mg
