OREO PUDDING MIX RECIPE

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OREO PUDDING RECIPE -

A very easy dessert. Kids and adults go ape over this one! Make sure you make the day before you serve, to soften the Oreo cookies. Prep time includes chill time.

Total Time 24 hours

Prep Time 24 hours

Yield 10 serving(s)

Number Of Ingredients 8

8 ounces cream cheese, room temperature
1 cup powdered sugar
3 cups milk
1 teaspoon vanilla
8 ounces Cool Whip
1 (1 lb) package Oreo cookies, crushed into chunks
4 tablespoons butter, room temperature
2 packages instant vanilla pudding (small size)

Steps:

  • In a large bowl, cream the cream cheese, butter and sugar with an electric mixer.
  • Add the milk, vanilla and pudding mixes.
  • Mix until all the lumps are gone.
  • Fold in the Cool Whip.
  • Put half of the cookies in the bottom of a large glass bowl.
  • Cover with the entire pudding mixture.
  • Top with remaining cookie chunks.
  • Cover and refrigerate 8 hours or overnight.

Nutrition Facts : Calories 446.3, FatContent 24.6, SaturatedFatContent 15.2, CholesterolContent 47.5, SodiumContent 533.2, CarbohydrateContent 53, FiberContent 0.5, SugarContent 43.7, ProteinContent 5.1

JELL-O OREO PUDDING PIE RECIPE -

Make and share this Jell-O Oreo Pudding Pie recipe from Food.com.

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 pie, 10 serving(s)

Number Of Ingredients 5

2 1/2 cups cold milk
2 (3 1/2 ounce) packages jell-o oreo flavor instant pudding and pie filling
1 (8 ounce) container Cool Whip Topping, thawed, divided
1 oreo pie crust (6oz.)
5 Oreo cookies, halved

Steps:

  • Pour milk into large bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping.
  • Pour into pie crust.
  • Refrigerate 4 hours or until set. Garnish with remaining whipped topping and cookie halves just before serving. Store leftover pie in refrigerator.
  • Great Substitute: Honey Maid Graham Pie Crust.

Nutrition Facts : Calories 232.2, FatContent 17.6, SaturatedFatContent 8.3, CholesterolContent 39.9, SodiumContent 156.2, CarbohydrateContent 15.3, FiberContent 0.8, SugarContent 2.1, ProteinContent 3.8

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