OREO CREAM CHEESE DESSERT RECIPES

Steps:

• Crush Oreos, and place in the bottom of a 9x13 baking dish (reserve about 1/2 cup of oreos for topping).
• Put cream cheese and sugar in mixing bowl and mix until creamy.
• add 1/2 cup milk to cream cheese and continue to mix.
• add 1 container Cool Whip to cream cheese mixture, mix until smooth and creamy.
• pour/spoon cream cheese mixture over Oreos, and spread as carefully as you can, refrigerate 30 minutes.
• in Mixing bowl, put the 3 packages of chocolate pudding mix and 5 cups of milk, mix until smooth, and pour over cream cheese mixture in pan. Put in fridge and allow pudding to set (about 30 minutes).
• Remove from fridge and top with remaining container of cool whip; sprinkle reserved oreos over the top, serve or return to fridge until serving time.

Steps:

• Grease a 9x13 glass baking dish with butter and set aside.
• In the bowl of a food processor, pulverize 2/3 of the Oreo cookies, reserving about 13 cookies to crush for the top of the dessert.
• Add the melted butter to the cookie crumbs and pulse a few times to combine the crumbs with the butter.
• Press the cookie crumb crust into the bottom of the prepared baking dish and place in the freezer to chill while preparing the next layer.
• In a medium mixing bowl, beat cream cheese until smooth and fluffy.
• Add 1/2 of the tub of Cool Whip and the powdered sugar (for extra sweetness) and beat a minute longer until the mixture is smooth.
• Spread cream cheese mixture over the cookie crust, working carefully so that you do not lift the cookie crumbs and mix them into the layer.
• Place the baking dish back into the freezer while preparing the pudding layer.
• In a medium mixing bowl (you can use the same bowl and beaters you used to mix the cream cheese - no washing necessary!), beat together chocolate pudding mix and whole milk until pudding begins to thicken.
• Spread pudding over the cream cheese layer in the baking dish.
• Top the pudding layer with the remaining Cool Whip.
• Crush the remaining Oreo cookies (I simply crushed them with a little mallet in a mixing bowl) and sprinkle them over the top of the prepared dessert.
• Chill in the refrigerator for at least 4 hours (or the freezer for 2 hours) before slicing into squares and serving.
• Store, covered, in the refrigerator for 3-4 days. Freeze for up to 3 months. Defrost in the refrigerator before serving.
• You can crush the Oreos in a ziploc bag with a rolling pin if a food processors isn’t available. Then, dump the crumbs directly into the baking dish and mix with the melted butter right in the dish.
• No need to wash the bowl and beaters between mixing up the layers. The remnants from the cream cheese layer will just beat and blend right into the pudding layer.
• You can use already prepared chocolate pudding for an even quicker dessert!
• The Cool Whip adds some sweetness to the cream cheese layer, but we liked just a tad more - powdered sugar sweetens up the cream cheese easily!