Oreo® Cookie Cake

Oreo® Cookie Cake

236

"If you love Oreo® cookies, you'll love this smooth, creamy (but not too rich) dessert!"

Ingredients

1 h {{adjustedServings}} servings 312 cals
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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
  2. Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
  3. Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.
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Reviews

236
  1. 301 Ratings

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With a few changes, this is perfect. First off, I also reduced the amount of cream cheese by half, so it adds body but not too much tangy flavor. Second, I hate the synthetic taste of Cool Whip,...

This was a very good layered dessert. A bit time consuming as each layer is done seperatly but when done in a clear dish looks lovely. I used one box of pudding and one and a half blocks of crea...

Loved this-I have chocolate lovers in my family, so I used devil's food pudding in place of the vanilla, and it was great!