Oreo Cookie Cake
Since I made this cake for Thanksgiving, I decided to take pictures while making it and add them to this post. This cake is extremely rich, yummy, and contains a wicked amount of calories.* Sometimes though you just gotta splurge, so enjoy!
Here's who we invited to this party:
1 package Oreo cookies (NOT the double stuffed ones)
1 Cup Powdered Sugar (in the red container)
1 4 oz. package instant vanilla pudding
1 4 oz. package instant chocolate pudding
2 8 oz. containers Cool Whip (it was less expensive for me to buy the bigger 16oz. container, so I did)
3 C milk
8 oz. cream cheese
1/2 C melted butter
First you want to spray a 9x13 pan with Pam. I used my Pampered Chef 9X13 for this because it's plenty big enough. Yes it's clean. It's also well seasoned, but just around the top. Go figure.
If you have a trusty assistant who can help you while you take pictures, it's better than contorting yourself in weird ways to do the actions while taking pictures. Not that I'd know about that or anything. Here, B crushes all but about 8 cookies into small bits.
Then you combine the melted butter and crushed Oreos,
and then press the mixture into the bottom of the pan to form a bottom layer crust. THIS IS LAYER 1
You can use the back of a spoon to press the cookie mixture down, but it's faster to use your hands. Just make sure they're clean okay?
Next you'll whip the cream cheese until smooth.
Then add the powdered sugar and one container of the Cool Whip.
Since I had bought the bigger Cool Whip container, I weighed the container, and spooned the Cool Whip until there was 8 less ounces in the container. That's so exact isn't it? If this is your first time making this, please just purchase 2 small containers. It's easier and faster. Trust me.
Layer this mixture over the Oreo layer in pan. THIS IS LAYER 2
I failed to take a picture of the completed 2nd layer, so I doctored a later picture. It's not often I fake pictures. Please forgive me this time. Thanks.
Next, combine the puddings and the milk in a bowl. I like to add milk after each package of pudding to incorporate the milk better. Oh who am I kidding? I do it because I'm anal retentive like that and it's just my way. It doesn't matter if you add the milk at the end, the beginning, or in the middle. Just add it.
Stir well and put in fridge to set for about 5 minutes.
Once set, spread over the 2nd layer (cream cheese/powdered sugar/cool whip). THIS IS LAYER 3
We're almost done!
Now, spread the 2nd Cool Whip container onto the top of the pudding layer. If you did what I did and purchased the bigger container, you add the rest and pray there's enough to cover all the pudding. I never was too great at math ya know.
Finally, crush the remaining 6-8 cookies and sprinkle over the Cool Whip. THIS IS THE FOURTH AND FINAL LAYER.
You'll want to cover this with plastic wrap and keep it in the fridge. Serve cold and enjoy!
*Smoochiefrog will not be held responsible for any weight gained because of this recipe. You have been warned.
Oreo Cookie Cake
1 package Oreo cookies (NOT the double stuffed ones)
1 Cup Powdered Sugar
1 4 oz. package instant vanilla pudding
1 4 oz. package instant chocolate pudding
2 8 oz. containers Cool Whip
3 C milk
8 oz. cream cheese
1/2 C melted butter
- Spray a 9x13 pan with Pam.
- Crush all but about 6-8 cookies into small bits. Combine the melted butter and crushed Oreos and press into the bottom of the pan to form a bottom layer crust. THIS IS LAYER 1
- Whip the cream cheese until smooth. Add powdered sugar and one container of the Cool Whip. Layer over Oreo layer in pan. THIS IS LAYER 2
- Combine the puddings and the milk in a bowl. Set in fridge to set for about 5 minutes. Once set, spread over the 2nd layer (cream cheese/powdered sugar/cool whip). THIS IS LAYER 3
- Spread 2nd Cool Whip container onto the top. Crush the remaining 6-8 cookies and sprinkle over the Cool Whip. THIS IS THE FOURTH AND FINAL LAYER.
- Keep in fridge. Serve cold.
