No-Bake Oreo Dream Dessert

• •1 package Double-Stuffed Oreo Cookies (14.3 oz package)
• •1 cup Unsalted Butter (1 stick, melted)
• •1 box Instant Vanilla Pudding Mix (3.4 oz)
• •1 box Instant Chocolate Pudding Mix (3.4 oz)
• •3 cups Cold Milk (divided)
• •2 containers Frozen Whipped Topping (8 oz each, thawed (e.g., Cool Whip))
• •1 package Cream Cheese (8 oz, softened)
• •1 cup Powdered Sugar
• •to taste tbsp Chocolate Syrup (for drizzling)

Instructions

1. 1

   Carefully twist open all the Oreo cookies. Scrape the white frosting (Oreo middles) into a medium bowl and set aside. Place the chocolate cookie wafers into a gallon-sized zip-top bag.

2. 2

   Seal the bag and crush the cookies using a rolling pin or meat tenderizer until they are semi-fine crumbs with a few larger pieces. Measure out 1/3 of the crushed cookies and set aside for the topping.

3. 3

   Pour the remaining 2/3 of the crushed cookies into a bowl. Add the melted butter and mix until all the crumbs are evenly coated. Press this mixture firmly into the bottom of a 13x9 inch baking dish to form the crust. Place the dish in the refrigerator while you prepare the next layers.

4. 4

   In a separate bowl, whisk together the instant vanilla pudding mix with 1 1/2 cups of cold milk for 2 minutes, or according to package directions. Once it begins to thicken, remove the crust from the fridge and carefully spread the vanilla pudding mixture over the crust. Return to the refrigerator to set for at least 15-20 minutes.

5. 5

   In a stand mixer or with a hand mixer, beat the softened cream cheese with the reserved Oreo middles until smooth. Gradually add the powdered sugar and continue mixing until fully incorporated. Gently fold in one container of the thawed whipped topping until no streaks remain.

6. 6

   Retrieve the dish from the fridge. Carefully spread the cream cheese mixture over the set vanilla pudding layer. Return the dish to the refrigerator.

7. 7

   In another bowl, whisk together the instant chocolate pudding mix with the remaining 1 3/4 cups of cold milk for 2 minutes, or according to package directions. Once it begins to thicken, remove the dish from the fridge and spread the chocolate pudding mixture evenly over the cream cheese layer.

8. 8

   Gently spread the second container of thawed whipped topping over the chocolate pudding layer. Drizzle with chocolate syrup and sprinkle with the reserved 1/3 crushed Oreo crumbs.

9. 9

   Cover the dish loosely with plastic wrap and refrigerate for at least 1 hour (or preferably 2-3 hours) to allow all the layers to set completely before serving. Enjoy!

Chef's Tips

• 💡For easier Oreo crushing, you can use a food processor. Be careful not to over-process; you want some small chunks for texture.
• 💡Ensure your cream cheese is truly softened to room temperature for a smooth, lump-free filling.
• 💡Make sure the instant pudding is 'instant' and not the cook-and-serve type, as it won't set properly for this recipe.