Table of contents
This retro Oreo Dessert is a layered delight with a crushed cookie crust, creamy chocolate pudding filling, and topped with layer of homemade whip cream. This is one of those simple oreo dessert recipes that came from my grandma, who always made this crowd-pleasing dessert at the end of summer for family reunions or Labor Day parties.
I took my vintage inspired recipe and baked it modern by:
- Added homemade vanilla to both the pudding and cream layer
- Used all-natural cook-n-serve pudding instead of instant pudding containing artificial flavor
- Used whole milk to make the pudding
- Made it with real, full-fat cream cheese
Ingredients
Bottom Layer
Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
Middle Layer
- Cream cheese is cultured cream and milk with a mild, tangy flavor. d texture, use full-fat cream cheese.
- Heavy Cream is a dairy product with a rich, creamy texture made from the high-fat layer that rises to the top of the milk before it is processed.
- Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
Top Layer
- Whole milk is a cow’s milk that retains its 3.25% natural fat content, giving it a creamy, rich texture.
- Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. The best quality is an all-natural and made from real vanilla beans containing at least 35% alcohol.
Make your own ingredients
Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.
FAQ’s
For the best all natural taste and texture, use full fat cream cheese sold in the brick. Do not use cream cheese in the tub which is actually a spread and has additives. Be sure to set out the block of cream cheese to give it time to come to room temperature.
Other brands just don’t compare to Oreo brand cookies. There are a couple easy ways to crush the cookies. You can place them in a sealed, ziploc bag and run a rolling pin or meat tenderizer on top of them. Another option is to use a mini Cuisinart food chopper.
For the best all-natural taste, use cook & serve chocolate pudding since many conventional instant pudding brands contain artificial flavor. You can usually find all-natural pudding at health food stores or sometimes in the organic section of your grocery store.
Although it is ok to make and eat the same day, it is best to make a day ahead for the flavors to meld and properly set.
Oreo Dessert
Equipment
- 9×13 pan
Ingredients
BOTTOM LAYER
- 1 lb. crushed Oreo cookies family size package
- 1/2 c. butter melted
MIDDLE LAYER
- 1 c. heavy cream
- 1/2 c. sugar
- 1 tsp. vanilla
- 8 oz. cream cheese room temp
TOP LAYER
- 5 oz. chocolate pudding large box
- 2 ½ c. milk
- 1 tsp. vanilla
Instructions
PREP
- Crush bag of Oreos. Reserve a few whole cookies for garnish the center. Reserve 1 cup of crushed Oreos for top layer.
- Make the chocolate pudding. On stove stir the milk, pudding and vanilla together. Set aside and let cool.
BASE LAYER
- Place crushed Oreos in bowl and add melted butter. Press remainder in bottom layer of glass 9×13 pan.
MIDDLE LAYER
- Pour heavy cream into bowl and beat on medium speed. Add sugar and vanila and mix until soft peaks form.
- Beat cream cheese separate bowl and lightly stir in the whip cream by hand.
- Reserve 1/3 of the cream mixture for the top layer. Spread cream filling over the Oreo base.
THIRD LAYER
- Spread chocolate pudding over the whipped cream layer.
TOP LAYER
- Spread the remainder of cream mixture over the pudding layer. Sprinkle remainder of crushed Oreos on top. Place in refrigerator.
Notes
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