Delicious Oreo Refrigerator Cake (No-Bake)

Kittencalskitchen's Note:

This has remained a long time favorite, I have even made this in the winter months and served it to guests many times, lemon flavor pudding mix is also very good to use in place of the chocolate --- you can make this well in advance, it can also be served as a frozen dessert just remove from freezer about 6 minutes before slicing this is just as delicious frozen! if you are serving this at a kid's birthday party place mini Oreo cookies into the topping of Cool Whip facing sideways --- I most always double the chocolate pudding mixture, you may also double the cream cheese mixture if desired --- this is very good!

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 9

• 1 (15 ounce) bag Oreo cookies , crushed, divided
• ½ cup butter , melted
• 1 (8 ounce) package cream cheese , softened
• 1 cup confectioners' sugar
• 1 (12 ounce) container Cool Whip , frozen topping thawed
• 1 (6 ounce) package chocolate fudge instant pudding mix (lemon flavor is also good)
• 2 ¼ cups half-and-half cream (or use whole milk)

Directions:

1. Crush Oreo cookies; set 1/4 cup aside for topping.
2. Mix the remaining crushed cookies with the melted butter.
3. Press into the bottom of a greased 13 x 9-in baking pan.
4. In a bowl, beat the cream cheese with the confectioners sugar on medium speed.
5. Fold in half of the Cool Whip topping.
6. Spread over cookie crumb layer.
7. Refrigerate 1/2 hour.
8. In the meantime, combine milk with instant pudding mix; beat well, until smooth.
9. Pour over chilled mixture in the pan.
10. Refrigerate for 1 hour.
11. Spread remainder of Cool Whip topping on top of pudding layer.
12. Sprinkle with remaining reserved cookie crumbs.
13. Store cake in the refrigerator, covered tightly.

Reviews

[HeatherHH]

I thought this was outstanding. I wanted to cut the fat a bit though. So, I combined the whole 15 oz of crushed cookies with 1/2 cup water and baked at 450 for 20 minutes. After it cooled, I proceeded as directed, ending with sprinkles on top. I think I actually like it better with the softer crust than I would have as written. Regardless, I prefer eliminating 800 fat calories, from the pan! Thanks for a great recipe, definitely will add to my file.

[honeycrisp]

Ha ha ha. I forgot to review this the first time AND second time I made it. Personally I think it's too sweet. Maybe I'm getting old (only 25 here??) but my brothers and boy cousins LOOOOOOOVVVVVVVEEEEEEEE this cake. They requested for it on their birthdays. The only thing I changed about this cake was the amount of sugar, I cut down the sugar to only 3/4 cup which was perfect for me and them the second time around. Give it a try, even those of us who don't love oreos (like me) will enjoy it :)

[HeatherL (Chef #819797)]

WOW what a hit this made! Made it for Thanksgiving this year (mostly for my young'uns since they don't like the usual apple/pumpkin/pecan pies) and it was gone within minutes - adults and kids alike! So, I have been told I have to make it again for Christmas and my hubby has informed me that I need to make it more than once or twice a year for him (which is saying a LOT because he's not a big sweet fan)! lol I did double the pudding as was mentioned in previous reviews. Definitely giving this 5 stars! Thanks so much for this awesome recipe that you can be sure will be used MANY times in this household!!