I don’t know what my problem is. Every time the pressure is on, or I have some reason for the baking I’m doing, the baking flops.
Even no-bake desserts. It’s freaking ridiculous.
I mean, how do you screw up a dessert this easy? Well, let me tell you. I did it. For some reason, my pudding didn’t want to set up, and it was like soup in the pan. I thought, it will spend some time in the fridge and it will eventually set up, but no. It spent a full day in my fridge, and it was still soup.
UGH. Fortunately, my second try went a lot smoother.
To be honest, I was a little surprised at how well my family liked this dessert. I assumed they would prefer the baked-from-scratch stuff, the complicated cakes, the extra pretty cookies with designer ingredients.
What was I thinking?
This dessert went faster than almost anything I’ve made in the past, and the whole family was pestering me incessantly about whether it was available for eating.
So lemme walk you through how to make this thing.
Before you get going with your day, put the cream cheese and Cool Whip on the counter to soften. It’ll just make your life easier when you’re ready to put it together.
Then start with a whole package of Oreos. The regular Oreos, the regular package. Don’t get fancy with it. You find a way to crush the entire package. That’s 36 cookies into the food processor, blender, nut chopper, or plastic bag with a rolling pin. Personally, I use the blender.
Mix those crumbs with some melted butter, and press them into your pan.
Get out your hand mixer and mix together the cream cheese, milk and sugar. Then fold in about half of the Cool Whip using a rubber spatula. Spread this layer on top of the crumb layer and throw that in the fridge while you do the next step.
The next step is to prepare the pudding. You’ll need to wash off those beaters and get a clean bowl ready. I mix about 3 to 3 1/4 cups milk with 2 small packages of instant pudding mix. Make sure it’s the instant kind. Pour and spread this over the cream cheese layer, and then give it a few more minutes in the fridge.
Top the whole thing with the rest of the Cool Whip. And if you wanna make it cute, toss some chocolate chips or sprinkles on that thing.
Pop the whole thing back in the fridge. You want this to be cold when you serve it.
In theory, this has beautiful black and white layers. In reality? The layers are a touch on the soft and gooey side, making them not that beautiful.
It won’t stop anyone from eating it though. Trust me on this one.
No-Bake Chocolate Layer Delight
A layered chocolate and cream cheese dessert with no baking involved.
- 1 package regular Oreo cookies (36 cookies)
- 6 tablespoons butter
- 8 ounces regular cream cheese softened
- 1/4 cup sugar
- 2 tablespoons + 3 1/4 cups milk
- 8 ounces frozen whipped topping thawed
- 2 boxes instant chocolate pudding (3.9 ounce packages)
- chocolate chips or sprinkles for garnish optional
Crush cookies into crumbs. Melt butter and combine with cookie crumbs. Press into the bottom of a 9x13 pan.
In a bowl, use a hand mixer to whip softened cream cheese, and add sugar and 2 tablespoons of milk. Mix until smooth. Gently fold in about half of the whipped topping. Carefully spread this mixture on top of the cookie crumbs. Refrigerate while next layer is being prepared.
In another bowl with clean beaters, mix budding mixes with 3 1/4 cups milk. Beat for about 2 minutes, until mixture starts to thicken. Pour the pudding over the cream cheese layer and spread evenly. Return to fridge for 5-10 minutes.
Top with remaining whipped topping, spreading evenly. Sprinkle with chocolate chips or chocolate sprinkles if desired. Keep in fridge until serving.
To serve, carefully cut into 12 large or 20 small pieces.
Be sure the cookies are the original variety, not one with extra filling or other flavors.
Be sure the cream cheese is a full fat brick, not a lower fat or whipped product.
Be sure the pudding mix instant and not a cook and serve variety. I have used both the chocolate and the chocolate fudge flavors with good results.