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

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Tip: throw away the pudding box when you start making this oreo fluff. This will prevent you from following the boxed instructions. Stay the course of the recipe!! Variations Flour– I usually use all purpose flour, but you can use bread flour, or even pastry flour in this recipe. In a separate mixing bowl, beat your room temperature cream cheese. Once it becomes light and fluffy, add up to ¼–½ cup of powdered sugar and continue beating until it has a smooth, pillowy texture. Gently fold in half of the whipped cream with a rubber spatula until well combined. Add powdered sugar to cream cheese Fold in homemade Cool Whip Smooth onto chilled cookie crust Smooth cream cheese layer on cookie crust A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster! Gently beat in the chopped oreos and cool whip. Once you add in the cool whip, the mixture will become more creamy and fluffy. Spread the filling over the crust. Layer #3 – Whipped Cream Topping

Cream wet ingredients. Preheat your oven to 350ºF. To the bowl of a stand mixer fitted with the paddle attachment add 1 cup softened butter, 1/3 cup granulated sugar and 2/3 cup light brown sugar. Cream on medium speed for 2 minutes. Add 2 eggs and 1 tsp vanilla extract and beat for 1-2 minutes. As the frosting sits, it can develop tons of little air bubbles, which make it really hard to smooth. I actually like the texture of the frosting with larger bits of cookie. If you eat this Oreo frosting shortly after making it, it actually still has a wonderful bit of crunch!Just use 3/4 of the cookie crumbs as the cookie crust and use the remaining cookie crumbs for the top layer instead of cocoa powder for a sweeter dessert. I found myself eating scoops of it with leftover Oreos while I was decorating this cake. It took all my self-control to resist it! Now prepare the creamy chocolate pudding. Pour milk and instant pudding into a large bowl and whisk — I like to use my mixer for this step as well. Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use. Cover the cake: Use a plastic wrap or aluminum foil to tightly cover the cake. This will protect it from drying out and prevent any odors from seeping into the cake.

Cake mix: Instead of using a traditional cake mix, you can try using a gluten-free cake mix or a homemade cake recipe if you have dietary restrictions or prefer a different flavor. I prefer this no bake pie to be easy to make which is why it calls for the store-bought prepared Oreo crust. I have never personally frozen this pie but I would imagine the fragile whipped cream and the instant pudding would just separate and be a watery mess once thawed from frozen. Cream cheese– The cream cheese needs to be softened to room temperature – don’t skip this step! This can be done by setting the cream cheese on the counter for about 15-20 minutes or in the microwave for about 20-30 seconds. Milk– Some people have had trouble with this setting up – I have not. I’ve used skim, 2% and whole milk. I believe that WHOLE MILK is best.You can customize with extra layers. Add in some fresh strawberries or a drizzle of caramel or hot fudge sauce. Crumble the rest of the Oreos and reserve about 1/2 cup of them to sprinkle on the top, but then use the rest of them to make the next layer. Allow the cake to cool for 5 minutes, then poke holes all over the top of the cake with the thin end of a wooden spoon. Using an offset spatula, spread the cream cheese mixture over the chilled Oreo crust, then return it to the refrigerator. Step 4 | Chocolate Pudding Layer If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moistand store it in the fridge for up to a week. Let Me Know What You Think!

Prepare the crust by crushing Oreos in a food processor, with mostly fine crumbs, leaving a few big chunks for some texture.I’ve had my Ninja for several years, and it still works great! You can also use a blender if you don’t have a food processor handy. Cool Whip — The kind you buy in a tub at the store. I haven’t made this with homemade whipped cream and I’m not sure it would hold up as well. I recommend using cool whip. I can’t even guarantee that if a crazy clown ax murderer was chasing me that I would do that. I’m pretty sure I would just lay down and play dead. That’s my “escape from a murderer tactic”, btw. Feel free to use it. I mean, chances are I won’t be able to outrun anyone, so playing dead is really the next available option. It’s perfect for taking to a party or picnic, and it's equally loved by kids and adults. Substitutions and Variations Don’t have the same ingredients? You can still make a version of this cake, and it will be just as delicious!

This dessert can be made the day before and stored in the refrigerator since it needs some time to set up. Make yourfrostingahead of time, or save any leftover frosting! It can be stored in an airtight container in thefridge for up to a month, or in the freezer for up to 3 months. Assemble the cake: Spread the pudding filling over top the cake, pressing lightly to fill the holes with pudding. Make Oreo crust: Next, put half of the cocoa and cookie mixture into each glass bowl, pressing it down to make a smooth Oreo crust in each dish.Of course. You can really switch this recipe up and have a lot of fun with the flavors. Mint Oreos would be delicious! INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST) 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. Get the full recipe in the recipe card below. How to make this No Bake Oreo dessert Step 1 | Prepare the Oreo Cookie Crust I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting. Combine cream cheese and powdered sugar and mix until smooth. Fold in half of the Cool Whip. Spread over cooled crust. Drizzle half of the chocolate syrup over the top.