COOKIES AND CREAM
No-bake, layered desserts are my favorite, and that’s exactly what this recipe is. It starts with a coarse Oreo cookie crust. That’s topped with a mixture of cookies and cream pudding and Cool Whip. That’s topped with more crushed Oreo cookies. And then you finish it off with more Cool Whip and crushed cookies.
Just remember, this isn’t a recipe for bars. It’s a cookies and cream no-bake dessert, and it’s one that you won’t be able to stop eating – so light, airy, chocolatey and delicious. So, so good. Don’t let summer pass you by without making this recipe for family and friends. I have a hunch you’re going to be getting lots of compliments.
Cookies and Cream Oreo Dessert
Ingredients
1 lb. 3.1 oz. Package of Oreo cookies, divided
5 Tablespoons butter, melted
4.2 oz. Box Oreo cookies ‘n cream pudding
1 1/4 cups milk
(2) 8 oz. tubs of Cool Whip, divided
Instructions
- Crush two rows of the Oreo cookies (about 30) with a rolling pin in a gallon-sized ziplock bag (save the bag) or use a food processor.
- In a bowl mix the melted butter with the coarsely crushed Oreos.
- Press into a 9 inch square baking dish.
- In another bowl whisk the pudding and the milk together. Allow to set 4-5 minutes.
- Add 1 tub of Cool Whip to the pudding mixture.
- Spread over Oreo crust.
- Crush the last row of Oreos in the plastic bag or a food processor.
- Sprinkle half of the crushed Oreos over the pudding layer.
- Spread the second tub of Cool Whip over the Oreos.
- Top with the remaining crushed Oreo cookies.
- Cover and refrigerate at least 8 hours. Overnight is best.