No Bake Oreo Layer Dessert Recipe 55
NO BAKE OREO LAYER DESSERT RECIPE - (5/5)
Provided by á-51
Number Of Ingredients 12
Steps:
- 1. Make the crust: Place the oreo cookie cookies in a large ziplock 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. .Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the reserved Oreo crumbs. Cover and refrigerate for at least 4 hours (or overnight) before serving.
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- Cookie crust: Melt butter in microwave. Crush all Oreo cookies until they're fine crumbs. I prefer to do this in batches in the food processor, but a big baggie and rolling pin will also work. Set aside a half cup of cookie crumbs to use as the topping. Pour the remaining cookie crumbs into an ungreased 9x13" dish. Top crumbs with melted butter, then use a spoon to make sure all crumbs are evenly coated in butter. Press buttery crumbs into the pan to form an even layer, then put pan in fridge to chill.
- Next: Prepare whipped cream. Add all heavy whipping cream (this should be very cold) to a mixing bowl. (I use a KitchenAid, but any mixer with an electric whisk will work.) Set the mixer to high and let it mix for a few minutes. Eventually you'll notice the cream start to thicken a bit. Once it's getting noticeably thicker, slowly add in the sugar, salt, and vanilla extract. Turn off mixer once the ingredients are combined and the desired consistency has been reached. It should be fluffy. Put whipped cream in a separate bowl and store in the fridge.
- Cream cheese layer: In the empty mixing bowl used for the whipped cream (no need to wash), beat the cream cheese on medium until light and fluffy, about 3 minutes. Then scrape down sides and add in powdered sugar until completely incorporated. Beat for another minute. Finally, use a spatula to fold in about half of the prepared whipped cream. It's okay to use the mixer in short spurts, but you don't want to deflate the whipped cream. Once combined, spread evenly over Oreo cookie layer and place baking dish back in fridge.
- Chocolate pudding: Combine a box of instant chocolate pudding with cold milk. Whisk until completely combined, then set in fridge for about 5 minutes until thickened. Then, spread pudding evenly over cream cheese layer.
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- Crush the Oreos (either in a food processor) on in a Ziplock bag and then use a rolling pin to help crush the Oreos. They shouldn’t be in *too* fine of a crumb. Have some slight Oreo chunks throughout. Place the Oreo crumbs in a medium sized bowl. Measure out ¼ cup of Oreo crumbs to use for the top! Stir the melted butter into the Oreo’s and mix to combine. Transfer the Oreo mixture to a 13x9 inch dish. Press the crumb mixture along the bottom of the pan. Refrigerate while you prep the remaining ingredients.
- In a medium bowl beat the cream cheese until smooth (don’t want any lumps). Key to getting a smooth cream cheese layer is to have the cream cheese softened (I’ll even microwave the cream cheese for 20-30 seconds to ensure it’s soft). Once smooth, beat in the powdered sugar. Using a spatula, fold the cool whip into the cream cheese mixture. Spread this mixture over the oreo crust. Place back in the fridge while you prep the pudding.
- In a large bowl mix the pudding and milk for 2 minutes. Let the mixture sit another 5 minutes then spread the pudding over the cream cheese layer. Spread the 8 oz Cool Whip over the pudding and top with the remaining crushed Oreos.
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