Oreo Dirt Cake Dessert (Print)
Creamy pudding and cream cheese meet crushed Oreos and Cool Whip for the ultimate chilled treat.
# Ingredients:
→ Base and Topping
01 -
397 grams Oreo sandwich biscuits
→ Cream Layer
02 -
57 grams unsalted butter, softened
03 -
227 grams cream cheese, softened
04 -
120 grams confectioners' sugar
→ Pudding Layer
05 -
830 millilitres cold whole milk
06 -
289 grams instant vanilla pudding mix
→ Finishing Touch
07 -
340 grams whipped topping (such as Cool Whip), thawed
# Steps:
01 -
Place Oreos in a food processor and pulse until finely crushed. Evenly distribute half of the crumbs on the bottom of an ungreased 23 x 33 cm baking dish. Reserve the remaining crumbs for topping.
02 -
In a mixing bowl, use an electric hand mixer to beat together softened butter, cream cheese, and confectioners' sugar until light and smooth.
03 -
In a separate large bowl, whisk together instant vanilla pudding mix and cold milk until the mixture thickens—about 2 minutes.
04 -
Gently fold the thawed whipped topping into the pudding mixture using a spatula until fully integrated.
05 -
Add spoonfuls of the cream cheese mixture into the pudding base and stir until the blend becomes completely smooth and uniform.
06 -
Pour the creamy filling over the Oreo crumb base in the baking dish, using a spatula to spread it evenly.
07 -
Sprinkle the reserved Oreo crumbs evenly across the top of the creamy layer.
08 -
Cover and chill the assembled dessert in the refrigerator for a minimum of 2 hours, ideally 4 hours, to allow layers to set and flavors to develop.
# Notes:
01 -
Ensure the butter and cream cheese are thoroughly softened to achieve a smooth, lump-free blend.
02 -
A longer chilling time enhances the flavor and texture; for best results, refrigerate for at least 4 hours before serving.
03 -
Using large boxes of instant pudding delivers a more robust vanilla flavor throughout the dessert.