Chocolate Oreo Lush Dessert
Chocolate lush
This chocolate lush dessert has four layers (plus the crumbs on top), but they are easy to make and to assemble. Your main ingredients are Oreo cookies, instant pudding mix, milk, cream cheese, Cool Whip, butter and powdered sugar. Choose regular Oreos or double-stuffed. It depends on how well you like the double-stuffed oreos compared to the regular Oreos. You can use skim milk, 1%, 2% or whole milk. This all depends on how creamy you want your pudding. My personal preference is 2% or whole milk. I think it helps tone down the chocolate. Something else I do is add a little Cool whip to the pudding once it is set. It’s not as rich. But, if you are a fan of rich chocolate, you can skip that part.
You can put chocolate lush dessert fairly quickly. Start by bringing your butter and cream choose to room temperature while you assemble your ingredients. To crush or chop the Oreo cookies, use a blender on “pulse” or put them into a bag and crush by stomping on them or use a rolling pin. Kids will love to help you crush these cookies with their feet!
Even though the cream cheese layer is the second layer, you can save time by doing your third layer before you do the second. Mix the pudding and allow it to set while you combine your cream cheese layer.
Once your dessert is complete, cover and refrigerate it for at least two to four hours. This dessert is pretty in a glass dish. You can see all the layers. Of course, it will be just as delicious in any 9 x 13 inch pan, so use what you have! Serve, and enjoy!
Chocolate lush layers
- Your bottom layer is your chopped Oreo cookies and melted butter.
- Next is the cream cheese layer, which includes powdered sugar and Cool whip.
- Then you add the chocolate pudding (mixed with a little Cool Whip if you prefer).
- Top it with more cool whip
- Garnish with a few cookie crumbs.
The recipe
Chocolate Oreo Lush Dessert
Equipment
- 1 9 x 13 inch pan
Ingredients
- 15.35 ounce Oreo cookies (Double stuff or regular) OR 32 cookies
- 6 Tbsp butter, melted
- 5.1 oz. Instant chocolate pudding
- 3 cups milk
- 8 oz. cream cheese, softened to room temperature
- 2/3 cup powdered sugar
- 16 oz. Cool Whip - divided in two. Use 8 oz. with the cream cheese layer and the rest for the topping.
Instructions
- Crush cookies into chunks and crumbs. Do NOT make the crumbs too fine. I use the "pulse" on my blender to do this.
- Reserve 1/2 cup cookie crumbs for the final topping
- Mix remainder of cookies and butter
- Press into bottom of a 9 x 13 in pan
- Mix pudding mix and milk
- Put into refrigerator to set
- In a medium bowl, blend cream cheese. Then add powdered sugar.
- Fold in 1 container of Cool Whip and mix well
- Spread cream cheese layer over cookie crumbs
- Remove pudding from refrigerator and add 1/2 cup Cool Whip (optional)
- Layer and spread smoothly over the cream cheese layer
- Finish off remaining Cool Whip on top of the chocolate pudding/Cool Whip layer
- Garnish with cookie crumbs
- Cover and refrigerate for 2-4 hours.
Notes
