Oreo Delight (Page 5 ) | June 7, 2023

Annonce:

BASE

30 Oreos
7 tablespoons unsalted butter melted
CREAM CHEESE LAYER
8 ounces 1 package of cream cheese, room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
1 8-ounce container of whipped topping, thawed
CHOCOLATE LAYER
1 3.4-ounce package of instant chocolate pudding mix
1 1/2 cups cold milk
TOP LAYER
1 cup heavy whipping cream

1/4 cup powdered sugar

INSTRUCTIONS
Base: Add the Oreos to a food processor and run at high speed until the Oreos are blended into fine crumbs. Scoop out about 1/2 cup of crumbs and set them aside for the top of the dessert.
While running the processor at low speed, slowly pour in the melted butter, and continue running until well-mixed. (Stir the crumbs with a spatula or spoon, if desired, to make sure the crumbs are well coated in the butter.)
Press the crumbs into the base of an 8×8 baking dish or pan, and set in the freezer while you make the cream cheese layer.

Cream Cheese Layer: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Fold in the whipped topping until well-mixed.
Spoon the cream cheese mixture over the Oreo crumb base, and spread evenly. Place in the refrigerator.
Chocolate Pudding Layer: Whisk the chocolate pudding and cold milk together in a medium or large bowl until thick.
Pour over the cream cheese layer, and smooth out with a spatula.
Top Layer: Beat the heavy whipping cream and powdered sugar with an electric hand mixer until stiff and fluffy. Spread over the chocolate pudding with a spatula.
Sprinkle the reserved Oreo crumbs over the top, cover with plastic wrap, and refrigerate for 4-6 hours, or until set.
Serve chilled.