NO BAKE OREO LAYER DESSERT

No Bake Oreo Layer Dessert features an Oreo crust, a cream cheese layer, a chocolate pudding layer, and is topped with Cool Whip and more crushed Oreos.
Four years ago, I was looking for an Oreo-themed dessert to celebrate my grandpap’s 87th birthday. He’s always had a serious thing for Oreos; for as long as I can remember, there was always a cookie jar on my grandparents’ kitchen counter filled to the brim with Oreo cookies. So naturally, I try to whip up a new and different Oreo dessert for his birthday. In previous years, I’ve made a cookies and cream cake and cookies and cream ice cream cake (I also made black forest cake one year because he loves chocolate-covered cherries, as well!).

It so happened that one year I needed the dessert to be relatively quick and low maintenance, and I found this no-bake layered dessert with an Oreo crumb crust and layers of cream cheese and chocolate pudding to be utterly perfect.

INGREDIENTS:
FOR THE CRUST:

•  115.35-ounce package Double Stuff Oreo Cookies
•  ½cup113 grams butter, melted and slightly cooled

FOR THE CREAM CHEESE LAYER:

•  8ouncescream cheese
•  1cup113 grams powdered sugar
•  18-ounce tub Cool Whip

FOR THE PUDDING LAYER:

•  15.1-ounce box instant chocolate pudding
•  3½cups840 ml milk

FOR THE TOPPING:

•  18-ounce tub Cool Whip

DIRECTIONS:

1. Make the Crust: Place the Oreo cookies in a large ziploc bag and crush with a rolling pin. The pieces should be in small crumbs, but still a little chunky, not completely fine crumbs. Set aside ½ cup of the crumbs for the topping, then transfer the remaining crumbs to a 9x13-inch pan and use a fork to mash them up a bit. Pour the melted butter over top and use the fork to combine, making sure that all of the crumbs are moistened. Press into an even layer on the bottom of the pan. Refrigerate while the cream cheese layer is prepared.
2. Make the Cream Cheese Layer: In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the Cool Whip. Spread in an even layer over the crust. Refrigerate while the pudding layer is prepared.
3. Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.
4. ..................................

Read more please visit : www.browneyedbaker.com

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