- 24
- Average
- 30 mins
- 35 mins
- 600 mins
- Average budget
Ingredients
- Oreo® Cookie Crust:
- 2½ cups crushed Oreo® cookie crumbs about 30 cookies
- ½ cups sugar
- 2 sticks of butter or margarine
- Dark Chocolate Fudge cake mix
- Pudding Layer
- 2 cups chocolate milk
- 2 boxes Jell-O® Oreo Cookies 'N Cream With Cookie Pieces Cookie Pieces Instant Pudding & Pie Filling 4.2 oz
- 8 ounce package cream cheese room temperature
- 14 ounce can sweetened condensed milk
- 12 ounce container frozen whipped topping thawed
- Top Layer:
- 8 ounce container frozen whipped topping
- Mini Oreo® cookies
Preparation
Step 1
CRUST: Melt butter. Blend in Oreo® cookie crumbs and sugar. Press into a lasagna pan, 5x11x17 or a very deep pan.
Step 2
Follow package directions for cake mix. Pour over Oreo® cookie crust. Bake in a preheated 350° oven for 30 minutes, or until the cake bounces back when touched lightly with finger. Cool.
Step 3
In a bowl, combine the chocolate milk and pudding mixes and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Add the pudding mixture to the cream cheese mixture and blend. Fold the whipped topping into the cream cheese mixture. Spread the mixture over the cooled cake. Refrigerate 4 hours.
Step 4
Spread whipped topping over puddling layer. Top with Mini Oreo® cookies or cookie pieces.
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