Oreo Cream Cheese Dessert Recipes

Steps:

• Crush cookies and mix with butter.
• (You can use either a big ziplock bag with a rolling pin or your food compressor. I prefer the food compressor on low.) Put a little aside to sprinkle on top of your desert.
• Press the rest firmly into the bottom of a 13x9 pan.
• While this is resting, mix cream cheese with ONE 8 oz container of Cool Whip.
• Mix until smooth.
• Spread onto of the cookie crust.
• Prepare pudding according to directions and pour over cream cheese layer.
• Refrigerate for 5 minutes.
• Spread remaining 8 oz. container of cool-whip on top of the pudding layer.
• Sprinkle the rest of the cookie crumbs on top of the Cool Whip layer.
• Refrigerate.
• It is not necessary to refrigerate overnight, but it is easier to cut and serve if you do!

Steps:

• Combine cream cheese, powdered sugar, and butter in a large bowl; beat with an electric mixer until creamy. Add milk and vanilla pudding mix and beat until well combined and all lumps are gone. Fold in whipped topping.
• Distribute 1/2 of the chocolate sandwich cookies on the bottom of a 9x13-inch dish. Cover with the pudding mixture and top with remaining cookie chunks. Cover and refrigerate for 8 hours to overnight.

Steps:

• Crush Oreos, and place in the bottom of a 9x13 baking dish (reserve about 1/2 cup of oreos for topping).
• Put cream cheese and sugar in mixing bowl and mix until creamy.
• add 1/2 cup milk to cream cheese and continue to mix.
• add 1 container Cool Whip to cream cheese mixture, mix until smooth and creamy.
• pour/spoon cream cheese mixture over Oreos, and spread as carefully as you can, refrigerate 30 minutes.
• in Mixing bowl, put the 3 packages of chocolate pudding mix and 5 cups of milk, mix until smooth, and pour over cream cheese mixture in pan. Put in fridge and allow pudding to set (about 30 minutes).
• Remove from fridge and top with remaining container of cool whip; sprinkle reserved oreos over the top, serve or return to fridge until serving time.

Steps:

• Reserve 1/4 cup of the Oreo crumbs and set aside. In a large bowl, combine the remaining Oreo crumbs and melted butter. Oreos should be damp but not wet. Press mixture firmly into the bottom of a 9x13 glass dish to form the crust.
• In a large bowl, combine cream cheese, half of the whipped topping and powdered sugar. Mix on medium speed just until smooth. Pour over crust, using a moistened spatula to spread evenly.
• Combine pudding mix, milk and sweetened condensed milk in a large bowl and mix until smooth. Pour over the second layer spreading it out evenly across the top.
• Place the dish in the refrigerator for approximately 15 minutes or until the pudding is set. Spread the remaining whipped topping over the top and then sprinkle with reserved cookie crumbs. Serve cold.

Steps:

• Crush 18 cookies; mix with butter; press into bottom of an ungreased 9x9 dish.
• Beat cream cheese, peanut butter and 1 cup powdered sugar until creamy.
• Stir in half the whipped topping; spread over crust.
• Sprinkle with the chopped peanut butter cups.
• In second bowl, beat milk, pudding mix and the rest of the powdered sugar on low for 2 minutes.
• Fold in remaining whipped topping.
• Spread over the peanut butter cups.
• Crush the 4 remaining Oreos; sprinkle on top.
• Cover and refrigerate for 4 hours.