Delicious Oreo Refrigerator Cake (No-Bake) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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This has remained a long time favorite, I have even made this in the winter months and served it to guests many times, lemon flavor pudding mix is also very good to use in place of the chocolate - you can make this well in advance, it can also be served as a frozen dessert just remove from freezer about 6 minutes before slicing this is just as delicious frozen! if you are serving this at a kid's birthday party place mini Oreo cookies into the topping of Cool Whip facing sideways - I most always double the chocolate pudding mixture, you may also double the cream cheese mixture if desired - this is very good! Ingredients:
1 (15 ounce) bag oreo cookies, crushed, divided |
1/2 cup butter, melted |
1 (8 ounce) package cream cheese, softened |
1 cup confectioners' sugar |
1 (12 ounce) container cool whip, frozen topping thawed |
1 (6 ounce) package chocolate fudge instant pudding mix (lemon flavor is also good) |
2 1/4 cups half-and-half cream (or use whole milk) |
Directions:
1. Crush Oreo cookies; set 1/4 cup aside for topping.
2. Mix the remaining crushed cookies with the melted butter.
3. Press into the bottom of a greased 13 x 9-in baking pan.
4. In a bowl, beat the cream cheese with the confectioners sugar on medium speed.
5. Fold in half of the Cool Whip topping.
6. Spread over cookie crumb layer.
7. Refrigerate 1/2 hour.
8. In the meantime, combine milk with instant pudding mix; beat well, until smooth.
9. Pour over chilled mixture in the pan.
10. Refrigerate for 1 hour.
11. Spread remainder of Cool Whip topping on top of pudding layer.
12. Sprinkle with remaining reserved cookie crumbs.
13. Store cake in the refrigerator, covered tightly.
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