No Bake Oreo Cake

Who doesn’t love Oreos? Oreos are a staple in a lot of households, whether you prefer the double stuffed, regular, thin, or even the mint flavor. No matter what your Oreo preference may be, we can all agree on one thing; they’re delicious. Equally as delicious, maybe even more, is Oreo pie. Yeah, you read that correctly. Oreo pie is out of this world. It is extremely popular with kids of all ages, and has a pudding-like consistency so babies can even have a taste! Here’s everything you need to know to make a knockout Oreo pie! Click here to order all of the ingredients you’ll need to make this delicious dessert!

 

Ingredients:

 

Crust

  • 1 package of double stuff Oreos
  • ½ cup of melted butter

 

1st layer

  • 8 ounces of cream cheese
  • 1 cup of powdered sugar
  • 8-ounce tub of cool whip

 

2nd layer

  • 1 box of instant chocolate pudding (5.1 ounce)
  • 3 and ½ cups of milk

 

3rd later

  • 8-ounce tub of cool whip
  • 4 Oreos (crushed)

 

Directions:

Start by making the crust. Put all but 4 Oreos from the package in a Ziploc bag and make sure it is sealed! Then, crush all the Oreos to the best of your ability. Some people find it easier to use the side of a plastic cup to help crush the Oreos. Whatever you choose, crush thoroughly. The pieces should be in crumbs with some chunks here and there. You don’t want to make it into a fine powder or dust. Pour the crumbs into a 9×13 inch pan. Then, add the melted butter to the crumbs. Try your best to spread the layer evenly, as the butter and Oreo crumbs will act as a crust. It is important that the melted butter be evenly distributed through the crumbs as it will help solidify the crust. Put the pan in the refrigerator for now while you continue with the next steps. The 1st layer of the pie comes next. In a mixing bowl, beat the cream cheese on medium speed until it is somewhat fluffy. This may take about 3 minutes. Reduce the speed to low and slowly add the powdered sugar in while mixing it. Once all the sugar has been added, increase the speed to medium, then high, for about 30 seconds. Gently add the cool whip and stir it around with a rubber spatula. Spread this mixture over the Oreo crust as evenly as you can and put the crust and first layer back into the refrigerator. In a different bowl, whisk together the pudding mix and milk. Allow the pudding to set for about 10 minutes before adding it to the rest of the pie. Spread as evenly as possible. Finally, spread the last layer of cool whip on top of the chocolate pudding. At this point, you’re almost done. Set the pie in the refrigerator and let it cool for at least 90 minutes. After the 90 minutes has passed, crush the last four Oreos and sprinkle on top as a garnish. Serve cold.

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