Yesterday I made this awesome No-Bake Oreo Layer Dessert from browneyedbaker.com for my husband’s birthday dinner. My friend Karen turned me onto it (Thank You Karen). <3
I thought I would post photos of the process and share a few of the changes I made! It is made with Oreos (of course), as well as Cream Cheese, CoolWhip and Chocolate Pudding. Sounds amazing? Thats because it was!
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To start, here were my ingredients. I did not have powdered sugar like the recipe called for, so I had to make my own with regular cane sugar, corn starch, and a food processor. Other than that we used Organic 2% milk, Lite CoolWhip, Jello Instant Chocolate Pudding, Double Stuf Oreos, Philadelphia 1/3 less fat Cream Cheese, and a whole stick of butter. (See recipe card at the bottom for specifics).
** I made sure to leave the cream cheese out to soften about an hour before I began. **
I used my Ninja to process my cane sugar into into powdered sugar, You can check out specific tips for doing this yourself here at food.com. It’s great in a pinch if you find yourself without the powdered stuff and don’t have time to run to the store, like what happened to me.
Next I “crushed” Oreos for the crust and topping. The recipe says to either crush them in a ziplock bag with a rolling pin or food process them. I decided to use my Ninja again for this to get them nice and even. I only had a few big chunks that didn’t get small enough but they were easy to spoon out, and the remainder was nice and evenly crumbled.
Then I layered 1/2 the Oreo crumbles in the bottom of the pan, and set aside the rest…
Melted the butter…
… And then drizzled it over the Oreo crust layer and stirred it up really well with a spatula. Then I pressed it back down over the entire bottom. You need to make sure all of the crumbles get really well saturated by the butter — get it all nice and moist! Then I put it in the fridge until it was time to layer.
Next I made the chocolate pudding mix according to the package directions, and let it set while I continued with the rest of the recipe. Yes, I licked the whisk — I am not ashamed. I wouldn’t want to be wasteful!
After I whipped the softened cream cheese in the mixer, I added the powdered sugar I made, whipped it some more, then folded in the 1st CoolWhip container to finish the filling. I sampled this as well, to ensure the highest quality for my guests. 😉
Then I spread the filling over the refrigerated Oreo crust, then I refrigerated it for another seven or so minutes. I think this keeps the layers from mushing together too much.
Then I pulled my refrigerated layers back out of the fridge and spread the pudding in a nice layer over the top… then added the final CoolWhip container and spread it over for the last layer. (I was in a hurry so I didn’t make it very pretty.)
To finish everything off I added the 2nd half of the crumbled Oreos for a nice, pretty, crunchy topping.
Here are the shots of the final product. It went fast so I had to scramble to get shots of them, but now you can see them and I probably have your mouth watering. <3
Here is the recipe in full: