Description
Oreo Delight is a luscious, no-bake dessert combining a crunchy Oreo crust with a creamy, fluffy Oreo cream cheese filling, topped with Oreo whipped cream and crushed cookies. This easy-to-make treat is perfect for family gatherings and parties with its rich chocolate and vanilla flavors, achieving a perfect balance of sweetness and texture.
Ingredients
Scale
Oreo Crust
- 36 (405g) Oreos (from a 19.1 oz family size package with 48 cookies)
- 1/2 cup (113g) unsalted butter, melted (1 stick)
Oreo Filling
- 8 oz (226g) cream cheese, softened
- 1 cup (113g) powdered sugar
- 1 tsp vanilla extract
- 8 oz (226g) Cool Whip, thawed
- 1 box chocolate instant pudding mix (3.9 oz)
- 2 cups (473ml) heavy whipping cream (1 pint)
Oreo Whipped Cream
- 8 oz (226g) Cool Whip, thawed
- 2 cups (473ml) heavy whipping cream (1 pint)
- 1/2 cup (56g) powdered sugar
- 1 tsp vanilla extract
- 6 Oreos, crushed
Topping
- 6 Oreos, crushed
Instructions
- Prepare the equipment: Place a metal or glass mixing bowl and beaters in the freezer for at least 10 minutes to chill. This helps in whipping the cream faster and achieving better volume.
- Make the Oreo crust: Crush 36 Oreos finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. In a bowl, combine the crushed Oreos with melted unsalted butter, mixing until the mixture is well combined and resembles wet sand. Press this evenly into the bottom of a 9×13 inch baking dish or a similar container. Place the crust in the refrigerator to set while preparing the filling.
- Prepare the filling: In the chilled bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, beating until light and creamy. In a separate bowl, whip the heavy cream until soft peaks form.
- Combine pudding and whipped cream: Prepare the chocolate instant pudding mix according to the package instructions, typically with milk. Once set, fold the pudding mixture gently into the cream cheese mixture.
- Add whipped topping: Carefully fold in the thawed Cool Whip and whipped heavy cream into the cream cheese and pudding mixture until fully combined and fluffy.
- Assemble the dessert: Pour the creamy filling over the chilled Oreo crust in the baking dish and spread evenly. Return the dish to the refrigerator and let it chill for at least 4 hours or overnight to set properly.
- Prepare the Oreo whipped cream topping: In a cold mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until medium peaks form. Gently fold in the Cool Whip and crushed 6 Oreos to create the Oreo whipped cream topping.
- Top the dessert: Spread the Oreo whipped cream evenly over the set filling layer. Sprinkle the remaining 6 crushed Oreos on top for garnish.
- Chill and serve: Refrigerate the fully assembled Oreo Delight for another hour before serving to ensure all layers set properly. Cut into squares and serve chilled.
Notes
- This Oreo Delight dessert is designed to be thick and fluffy, avoiding the mushiness common in other Oreo desserts, allowing for clean cuts and a pleasing texture.
- Prep time is short, about 20 minutes, but the dessert requires several hours of chilling for the best texture, making it ideal for make-ahead occasions.
- Use a family size package of Oreos (19.1 oz) to ensure you have enough cookies for the crust, filling, and topping.
- Chilling the mixing bowl and beaters before whipping cream improves the volume and texture of the whipped topping.
- The dessert is no-bake and requires refrigeration for setting, making it simple to prepare without an oven.
Nutrition
- Serving Size: 1 serving (approx. 1/20th of recipe)
- Calories: 449 kcal
- Sugar: 25 g
- Sodium: 206 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 93 mg
