Oreo delight is a delicious recipe made from Oreo cookies, cream cheese, and frozen whipped topping. A delicious recipe and an excellent appetizer to wet your family and friends appetite.
If you’ve had Oreo cookies before, then you’ll know how delicious they are. Now imagine tweaking your Oreo cookies to get more deliciousness. This recipe is a delight for kids, and even the adults will love it. It’s an excellent option for an appetizer to delight your family.
This was my favorite thing for my mother to make me when I was a youngster. A batch of this Oreo delight was usually baked to mark special milestones like getting a perfect score on a spelling test or winning a sports trophy. And it was always special for me.
It only takes a few minutes to make Oreo Delight with chocolate pudding. It does, however, require a couple of hours in the refrigerator. It can be made the day before because it needs to chill for several hours. For those searching for something new, this dish would be a perfect alternative to a cake. This would be a fantastic birthday present for an Oreo cookie fan!
Prep time: 30 minutes.
What you need
1 (14.3-ounce) package regular Oreo cookies
6 tablespoons butter, melted
2 (8-ounce) containers frozen Cool Whip, thawed
1 (8-ounce) block cream cheese, softened
1 cup powdered sugar
1 (5.9-ounce) package instant chocolate pudding
2¾ cups milk
The process
Step 1:
Crush the entire bag of Oreo cookies using a food processor.
Step 2:
Set aside a cup of Oreo crumbs and then mix the remaining crumbs with melted butter. Press the mixture into the bottom of a pan so that they form a crust.
Step 3:
Mix the cream cheese with a mixer until it becomes smooth, then add powdered sugar and mix well. Fold in a container of Cool Whip, mix well and then spread the mixture evenly on top of the crust.
Step 4:
Use a whisk to mix the chocolate pudding with milk, then allow it to thicken. Spread the pudding over the previous layer, and spread the other container of Cool Whip on top.
Step 5:
Top it with the reserved Oreo crumbs. Keep in the refrigerator for at least 4 hours and serve.
Tips:
The crust should be frozen to help it stay together so the filling can be spread.
Use completely softened cream cheese so that there are no lumps when beating together with the sugar.
Carefully fold the Cool Whip layer so the air is not beaten out.
