Ingredients
Scale
- 1 pack Oreo cookies (approximately 14.3 oz)
- 1 package Instant vanilla pudding mix (3.4 oz, chocolate flavor optional)
- 2 cups Cold whole milk
- 8 oz Whipped topping (Cool Whip or similar)
- 8 oz Cream cheese (softened)
- 1/2 cup Butter (softened)
Instructions
- Crush the entire pack of Oreos in a zip-top bag using a rolling pin.
- In a large bowl, mix the instant pudding and milk until smooth and thick, then set aside.
- Beat the cream cheese and softened butter together until well combined.
- Fold in the whipped topping until fluffy.
- Mix the pudding mixture into the cream cheese mixture until combined.
- Layer crushed Oreos in the bottom of your dish.
- Spoon over half of the pudding mixture.
- Add another layer of Oreos, saving some for the top.
- Finish with the remaining pudding mixture and sprinkle the top with cookie crumbs.
- Chill in the refrigerator for about 2 hours, or overnight if desired.
Notes
Best served chilled and can be made ahead of time; gets better as it sits.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg