Oreo Delight by Tammy
The best cold pie-cake-thing made from Oreos; originally from Linda Dixon
Makes: 12 servings | Last updated:
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 15 oz | Oreos | |
| ½ cup | butter | melted |
| 8 oz | cream cheese | softened |
| 1 cup | powdered sugar | |
| 1–4 Tbsp | milk | as needed to make spreadable |
| 3.4 oz | instant chocolate pudding | prepare according to box; sometimes I use 2 small boxes or 1 large box |
| 8 oz | Cool Whip | or homemade stabilized whipped cream |
Directions
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Crush Oreo cookies in food processor or blender, then mix with melted butter. Set aside ½ cup for topping.
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Pat remaining cookie crumb mixture into 13×9-inch dish; place in freezer.
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Mix together cream cheese, powdered sugar, and just enough milk (around 1–4 Tbsp) to make mixture spreadable; spread on cookie base.
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Spread prepared chocolate pudding on cream cheese; refrigerate.
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Just before serving, spread with Cool Whip and top with the ½ cup of reserved cookie crumb mixture.
Variations
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For a richer, more solid crust: bake crust at 350°F for 10 min, then cool completely.
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Set aside and chop up half a dozen Oreos for the topping instead of/in addition to using the crushed Oreo crumb.
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You can also use something like the Milk Bar chocolate cookie crumb instead of crushed Oreos for the topping.
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