Hi everyone! So, I am so excited today because I am going to share with you a recipe that I have loved and been making for years. People know it by many different names. A lot of people know it as a dessert lasagna, dessert casserole or mud pie but I have always know it as an Oreo Pudding Cake.
The best advice that I can give you about making this recipe is make sure everything is at room temperature. Especially the cream cheese. If it isn’t at room temperature, you are more likely to not get an even mixture, The cream cheese will not incorporate with the cool whip correctly and create chunk. s of cream cheese in the mixture.
What I love about the oreo pudding cake is, #1 it’s delicious but also it is so versatile. You can use a different pudding and different cookies. A popular one that I have seen is using a mint pudding and mint Oreos to make a St. Patties day cake. I have never tried that but it sounds fabulous. I also think a strawberry version for valentines day would be great.
I hope you try this recipe. I know you’ll love it. You can change it up a million different ways. I actually debated a few years ago, creating a business where I sold different variations of this cake. I love it so much. It’s so delicious. Have an amazing week and I will see you all next time to learn more things, make more messes and make some absolutely delicious desserts.
Oreo Pudding Cake
Oreo crumbs, Cool Whip/Cream Cheese mixture and and instant pudding all layored together to chocolatey perfection.
Ingredients
- 1 Package of Oreos
- 1 Tub of Cool Whip
- 1 (8oz) Block of Softened Cream Cheese
- 2 (3.4 oz) boxes of instant pudding mix and any other ingredients from the package durections
Instructions
To Prep
- Crush up the Oreo crumbs in a freezer bag with a meat tendorizer or rolling pin.
- Fold the cream cheese and the cool whip together until combined.
- Mix up the instant pudding mix according to package direction
For Layering
- Seporate a handful of the Oreo crumbs and set aside. Add the rest of the crumbs to the bottem of a 9x9 inch casserole dish in an even layor.
- Add the cool whip/cream cheese mixture on top and carefully spread it out even.
- Add the instant pudding mix on top of that and spread out evenly.
- Sprinkle the reserved crumbs over the top.
- Cover and leave in the fridge to set for 1 hour before eating.
- Leave any left overs covered in the fridge for up to one week.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.