I have been craaaaaaving this Oreo cooler sweet for about a month now, as far back as our finish of-school frozen yogurt party when my 'room mother' acquired Oreos for the understudies to put on their dessert. Truly, I'm exceptionally suggestible ... publicizing works very well on me, particularly when there's chocolate included.
I went directly out that evening and purchased a bundle of Oreos so I could prepare this scrumptious pastry. Be that as it may, would you be able to trust I didn't really make it until this end of the week?
Brace yourself for what I'm about to tell you, my companions, that is demonstrating some genuine restriction for me! It's tragic to state, self discipline isn't one of my key qualities.
- 1 (15 oz.) package Oreos, crushed
- 6 T. butter, melted
- 1 (8 oz.) package cream cheese, softened
- 1 c. confectioners' sugar
- 1 large (5.1 oz.) box instant chocolate pudding + milk to prepare, as specified on the pudding package
- 1 large (16 oz.) container Cool Whip whipped topping
INSTRUCTIONS:
- Set aside about 1/4 cup crushed Oreos. Mix remaining crushed Oreos with the melted butter. Press into the bottom of a 9x13" baking dish.
- Combine cream cheese and confectioners' sugar; mix well. Fold in 1/2 of the Cool Whip until well combined. Spread the cream cheese mixture over the crushed Oreo layer. Chill for 20 minutes.
- Prepare chocolate pudding according to package directions. Spread over cream cheese layer. Chill for 20 minutes.
- Spread remaining Cool Whip over the pudding layer. Sprinkle reserved crushed Oreos on top. Chill for 8 hours or overnight before serving.
- TRACEY'S NOTES
- You can use 1/3-less-fat Neufchatel cream cheese, sugar-free instant pudding (the ounces on the package will be less), and lite Cool Whip - and it will still taste delicious.
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