Description
A no-bake layered Oreo masterpiece with a buttery crust, creamy chocolate pudding, and whipped cream topping. Combines crisp, creamy, and dreamy textures for a sweet treat that’s easy to make and perfect for any occasion.
Ingredients
500g Oreo cookies
1/2 cup melted butter
1 cup semisweet chocolate pudding mix
2 1/4 cups cold milk
1 1/2 cups heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
8 oz Cool Whip
24 Oreo cookie halves (for garnish)
Instructions
Crush 48 Oreo cookies using a food processor or ziplock bag and rolling pin
Mix with melted butter until a crumbly mixture holds together
Press evenly into the bottom of a 9×13-inch pan and refrigerate for 15 minutes
Prepare pudding mix by whisking it with cold milk until thickened (about 2-3 minutes)
Pour cooled pudding layer over the crust
Fold whipped cream (made from heavy cream, powdered sugar, and vanilla) into Cool Whip and spoon over the pudding
Chill the dessert for 2 hours before slicing
Sprinkle remaining Oreo halves on top just before serving
Notes
For a halal version, use vegan chocolate pudding mix and non-dairy whipping cream
Double the crumb layer for extra texture
Store in the refrigerator for up to 3 days
Springform pan works well for clean slices
Oreos can be replaced with store-bought chocolate sandwich cookies for variation
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 28g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg