No Bake Oreo Layer Dessert Recipe 55 Food

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DELICIOUS OREO REFRIGERATOR CAKE (NO-BAKE)



Delicious Oreo Refrigerator Cake (No-Bake) image

This has remained a long time favorite, I have even made this in the winter months and served it to guests many times, lemon flavor pudding mix is also very good to use in place of the chocolate --- you can make this well in advance, it can also be served as a frozen dessert just remove from freezer about 6 minutes before slicing this is just as delicious frozen! if you are serving this at a kid's birthday party place mini Oreo cookies into the topping of Cool Whip facing sideways --- I most always double the chocolate pudding mixture, you may also double the cream cheese mixture if desired --- this is very good!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 30m

Yield 9 serving(s)

Number Of Ingredients 7

1 (15 ounce) bag Oreo cookies, crushed, divided
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (12 ounce) container Cool Whip, frozen topping thawed
1 (6 ounce) package chocolate fudge instant pudding mix (lemon flavor is also good)
2 1/4 cups half-and-half cream (or use whole milk)

Steps:

  • Crush Oreo cookies; set 1/4 cup aside for topping.
  • Mix the remaining crushed cookies with the melted butter.
  • Press into the bottom of a greased 13 x 9-in baking pan.
  • In a bowl, beat the cream cheese with the confectioners sugar on medium speed.
  • Fold in half of the Cool Whip topping.
  • Spread over cookie crumb layer.
  • Refrigerate 1/2 hour.
  • In the meantime, combine milk with instant pudding mix; beat well, until smooth.
  • Pour over chilled mixture in the pan.
  • Refrigerate for 1 hour.
  • Spread remainder of Cool Whip topping on top of pudding layer.
  • Sprinkle with remaining reserved cookie crumbs.
  • Store cake in the refrigerator, covered tightly.

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  • Crush the Oreos (either in a food processor) on in a Ziplock bag and then use a rolling pin to help crush the Oreos. They shouldn’t be in *too* fine of a crumb. Have some slight Oreo chunks throughout. Place the Oreo crumbs in a medium sized bowl. Measure out ¼ cup of Oreo crumbs to use for the top! Stir the melted butter into the Oreo’s and mix to combine. Transfer the Oreo mixture to a 13x9 inch dish. Press the crumb mixture along the bottom of the pan. Refrigerate while you prep the remaining ingredients.
  • In a medium bowl beat the cream cheese until smooth (don’t want any lumps). Key to getting a smooth cream cheese layer is to have the cream cheese softened (I’ll even microwave the cream cheese for 20-30 seconds to ensure it’s soft). Once smooth, beat in the powdered sugar. Using a spatula, fold the cool whip into the cream cheese mixture. Spread this mixture over the oreo crust. Place back in the fridge while you prep the pudding.
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  • Make the Crust: Place the Oreo cookies in a large ziploc bag and crush with a rolling pin or mallet. The pieces should be in small crumbs, but still a little chunky, not completely fine crumbs. Set aside ½ cup of the crumbs for the topping, then transfer the remaining crumbs to a 9x13-inch pan and use a fork to mash them up a bit. Pour the melted butter over top and use the fork to combine, making sure that all of the crumbs are moistened. Press into an even layer on the bottom of the pan. Refrigerate while the cream cheese layer is prepared.
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