Oreo Delight is a rich, chocolatey dessert with layers of pudding, whipped cream, and, of course, Oreos. It’s light and fluffy and everyone will love it! There’s a new way to eat America’s oreo dessert cookie. Instead of dunking, try this no-bake Oreo Delight.
Oreo Delight with chocolate pudding takes minutes to prepare. Since it needs to chill for several hours, it can be made the day before. This recipe would be a great alternative to a cake for those who are looking for something different. An Oreo cookie lover would be thrilled to have this for their birthday! However, if you want to skip a step and purchase a pre-made Oreo crust, this recipe will fill two pies. You could also serve this recipe in individual cups like a parfait.
No-bake Oreo Delight with chocolate pudding also boasts cream cheese and Cool Whip. You could make your own whipped cream, however, Cool Whip is more stable and won’t lose its airiness so long as you fold it in carefully. Make sure the Cool Whip is thawed before folding in. To ensure clean layers, refrigerate in between and dollop when spreading.
How to Make Oreo Delight FIRST STEP: Use a food processor to crush Oreos until they are fine crumbs. Oreos and set these aside for toppings. SECOND STEP: Mix the remaining crushed Oreos with melted butter and stir to mix. Pop this into the freezer for a few minutes while you prepare your next layer. FOURTH STEP: Beat together cream cheese and confectioners’ sugar until smooth.
FIFTH STEP: Fold in 1 package of Cool Whip into the cream cheese mixture. SIXTH STEP: Carefully layer the cream cheese mixture over the Oreo Crust. Drop the cream cheese mixture evenly over top of the crust so that it’s easier to spread out evenly. You don’t want to spread this out too much or you’ll start to pull up the Oreo base. SEVENTH STEP: In a separate bowl, beat together milk and dry pudding mixtures. EIGHTH STEP: Spread pudding evenly over the cream cheese layer. NINTH STEP: Spread the other package of Cool Whip over the top then sprinkled with remaining Oreo crumbs.
TENTH STEP: Chill at least 6 hours before cutting. Cooking 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. Storing this Recipe IN THE FRIDGE: Store in an airtight container for up to 5 days in the fridge. IN THE FREEZER: Store in an airtight container for up to 3 months in the freezer. Use a food processor to crush Oreos until they are fine crumbs.
Mix the remaining crushed Oreos with melted butter and stir to mix. Press the Oreo and butter mixture into the bottom of the prepared dish. Beat together cream cheese and confectioners’ sugar until smooth. Carefully layer the cream cheese mixture over the Oreo Crust. In a separate bowl, beat together milk and dry pudding mixtures. Spread pudding evenly over the cream cheese layer.