Oreo Fluff Dessert
This is light and perfect for a summer dessert.
Ingredients
- 1 15 oz. pkg Double-Stuffed Oreo cookies
- ½ c. unsalted butter melted
- 2 pkgs 3.9 oz Instant Chocolate pudding mix
- 3¼ c. cold milk
- 2 8 oz. containers Cool Whip
- 8 oz. cream cheese softened
- 1 c. confectioner's sugar
Instructions
- Place the Oreos in a large ziplock bag. Seal the bag except for a small bit, so that the air doesn't pop the bag. Crush the cookies with a rolling pin or meat mallet into small chunks/crumbs, but do not make into fine crumbs.
- Place 1/3 of the cookie pieces to the side for the topping. Pour remaining cookie crumbs into a 9 x 13 pan. Pour the butter over the crumbs and mix well then press into the pan to form a crust.
- In a separate bowl, whisk the pudding mixes and milk together and place in the fridge.
- In another bowl, blend cream cheese with a stand or hand mixer. Gradually add the confectioner's sugar and mix. Then fold in one tub of Cool whip. Spread this mixture over the Oreo crust. Then, spread the pudding from the fridge on top of the next layer. Following this, spread the other container of Cool Whip over the pudding and sprinkle with remaining cookie pieces. Cover and place in the fridge for 2 hours.
