Brownies, Cookies, Whipped Cream?! Lookout! It’s A Chocolate Layer Dessert!
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My husband and my sons can eat an entire dessert dish for this. When I first made this dessert, we were all cream-drunk by the end of it. We enjoyed it so much we finished half of it. When I made this again, I used strawberries, and it still tasted really good. You can actually use any type of berries for this. You can even use mixed berries for more color and for a fresher taste. I opted to not use the berries, though, as you cna see by the picture. Maybe next time!
Our friends over at The Twenty-Sixth Hour had this to say about the recipe:
As we were eating, I kept hearing this buzz about my teammate Kelsey’s oreo dessert. Words in line with “to die for” “seriously don’t miss this” “i went back for seconds … then thirds” were being thrown around repeatedly. So I jumped on board and the comments were accurate.
I have tried it for several times and it still has the same effect on my family. This is in our list of favorites and I don’t think it will fall from that list anytime soon.
It’s easy to whip up making it a convenient dessert for everyone!
Ingredients
1 pkg of regular Oreos
1/2 c. of Kerrygold butter
1 lg box of instant chocolate pudding
2-8 oz tubs of cool whip
8 oz. of Philadelphia cream cheese, softened
1 c. Domino powdered sugar
Instructions
Crush the whole package of cookies either with a food processor or in a bag and a rolling pin. Save a 1/2 c. to sprinkle on top of dessert when it’s done. Pour remaining crumbs in a 13×9 pan.
Melt butter and pour into crumb mix.
Stir it up good and press crumbs in bottom of pan to make a crust.
Make chocolate pudding according to package directions and let it setup in the fridge.
In a mixing bowl blend cream cheese until nice and smooth and then add powdered sugar, mix. Then fold in 1-8 oz thing of cool whip.
Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, and then sprinkle remaining Oreo’s on top.
Cover and refrigerate until ready to serve.
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Quick Tip: You can use any berry for this recipe if you like but I chose not to sue any.
Thanks again to The Twenty-Sixth Hour for this amazing recipe.