Jell-O Oreo Cookies and Cream Instant Pudding and Pie Filling 119g

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Add whipped cream. In a separate bowl, whip the heavy cream until stiff peaks form. Fold ½ of the whipped cream into the cream cheese mixture until combined. It lasts for up to 5 days, so you can make it even further ahead of time if you know it will all be eaten on the day. You can find the full, printable recipe card at the bottom of this post, however I also love to share tips along the way with photos of the process to help you make this a delicious Oreo dessert. Jump to Recipe Supplies Needed: Refrigerate the cake: Place the covered cake in the refrigerator. The cool temperature will help preserve the freshness and prevent the pudding and Cool Whip from spoiling. One important tip to note when using this frosting on a cake!! Give it a really good stir with a rubber spatula before you add it to a cake.

We want some Oreo chunks in the crust, so don’t crush them too much. FAQs How do you soften cream cheese? I feel like the longer it chills, the better the flavor and the easier it is to slice, so an overnight chill is great.Add the mix-ins. Add 1 1/4 cup white chocolate chips and the Oreo chunks and mix until just combined. A poke cake is a type of dessert that involves poking holes into a baked cake and filling those holes with pudding, Jello, or fruit syrups. The holes are usually made using a fork or a wooden skewer. Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Use other Oreo flavors for more layers of fun in your no bake Oreo dessert. Green mint, birthday cake or seasonal gingerbread would make for a fun festive treat. If you are serving this as a dip, offer a variety of different dippers like a medium-sized bowl of fresh fruit such as apple slices, pears, raspberries, or strawberries. Really commit to getting a super fine texture! It’s definitely more challenging to get the right texture with a knife. Pour the melted butter over the Oreo chunks in the baking pan, and mix with a spoon. Pat down and set in the refrigerator to chill and set. (Image 2 below.) Combine the butter and sugars inside the bowl of an electric mixer fitted with the paddle attachment, or a glass bowl with a hand mixer.If your family is anything like my family…they LOVE Oreos. That’s why when I tried this scrumptious No Bake Oreo Dessert Recipe that our Pastor’s wife made at church, I KNEW I had to have the recipe to share with you all! If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple of minutes, to get out any extra air that might have been incorporated during the mixing process. This dessert can be made the day before and stored in the refrigerator since it needs some time to set up.

When cake is finished, allow to cool for about 10 minutes, then poke holes all over cake (about 1-inch) intervalsusing a wooden spoon handle. Beat cream cheese mixture. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, and beat until well combined. Sweetened condensed milk: Instead of plain milk, use sweetened condensed milk for an extra-sweet dessert. Let the food processor work its magic until you have super fine bits of Oreo. Workaround If You Don’t Have A Food Processor You can customize with extra layers. Add in some fresh strawberries or a drizzle of caramel or hot fudge sauce.

CAN YOU REPLACE THE COOL WHIP IN OREO DELIGHT?

Make Oreo crust. In a medium bowl, mix most of the Oreo crumbs with the melted butter and the fudge until well combined. If you want to add an extra bit of chocolatey-ness to this dish, you can drizzle some more fudge or chocolate sauce over the top of the whipped cream and cookie layer. Honestly, who can turn down more fudge? Don’t have the same ingredients? You can still make a version of this cake, and it will be just as delicious! Heavy cream - Full-fat heavy whipping cream is best for making the whipped cream layer and just tastes better than Cool Whip. Method: This cake is baked using a 9×13 pan and uses cake mix and pudding mix to keep things simple.