Oreo Dessert

Brenda’s sister Natalie first introduced this refreshing treat, layered with Oreos, caramel and creamy goodness when Brenda was in high school. It’s a family favorite, regularly requested in the summer. Go ahead, lick the pan clean.

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Oreo Dessert

Transfer to a large ziplock bag:

1 pkg of Oreos

Crush with a rolling pin or meat tenderizer (optional: crumble in a food processor).

Spread crushed cookies in bottom of 13”x9” baking pan.

• Reserve 1/2 cup crumbs for top.

Drizzle liberally over cookie crumb base:

Ice cream caramel sauce

In a medium mixing bowl, combine:

1 c powdered sugar

8 oz cream cheese, softened

Whip until smooth. Fold in:

8 oz frozen whipped topping, thawed

Spread, using an offset spatula, over cookie crumbs (creating layer #1).

Mix together in a small bowl:

1 cup chocolate pudding, prepared*

1 cup vanilla pudding, prepared*

Spread, using an offset spatula, on top of cream cheese layer (creating layer #2).

Refrigerate 5 minutes to set.

Spread over pudding (creating layer #3):

8 oz frozen whipped topping, thawed

Sprinkle on top:

1/2 cup reserved Oreo cookie crumbs

Cool to set. Serve cold.

Drizzle with:

Ice cream caramel sauce

Store in refrigerator. Or just eat it all right now.

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Brenda’s tips:

• Serving size: 16 servings

• Pudding*: Instant Pudding is recommended. Use the 3 oz packages and mix with the recommended amount of milk. Cook & Serve style or homemade pudding is also delicious in this recipe.

• Timesaver tip: store frozen whipped topping in refrigerator for 1-2 days (up to one week, unopened) and it will be creamy and spreadable to make this dessert.

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Window to B’s kitchen…

Crush the Oreos:

Spread crumbs on the bottom of the pan and drizzle with caramel:

Create the layers and assemble:

Chocolate Pudding Frosting

Chocolate Pudding Frosting

Step 1

Remove from refrigerator, and add to bowl of stand mixer:

1 cup (2 cubes) butter

Set aside to come to room temp.

Step 2

In a small saucepan, combine:

2/3 cup sugar

1/3 cup flour

3 T cocoa 

1/8 tsp salt

1 cup milk

Cook over medium heat, stirring continuously, until thickened. Remove from heat. Set aside to cool.

Step 3

In a microwave safe bowl, heat until just softened:

1 cup chocolate chips (semi sweet recommended)

Stir until smooth and set aside to cool.

Step 4

Wait until everything has reached room temperature.

Step 5

Whip the butter for 15 seconds, add:

Chocolate pudding mixture, cooled (from Step 2)

Whip on medium, scraping sides of bowl regularly, for 1-2 minutes. 

Pour in:

Chocolate chips, melted & cooled (from Step 3)

Whip until light and fluffy, 2-3 minutes. Frost a cake or cupcakes.

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Brenda’s tips:

• Serving size: Frosts one 8"- 3 layer cake or ~36 cupcakes

• This frosting doesn’t rejuvenate well, so Brenda makes it immediately prior to using. If necessary, refrigerate, then bring to room temperature before frosting your cake.

• Remember to freeze cakes prior to decorating for smooth application of frosting.

• Frosting made with cooked flour & milk is known as Heritage Frosting or Ermine Frosting or a variety of other names. It's generally not as sweet as buttercream frosting and is also more heat stable. It stays soft to the touch and the sugar doesn't crystalize as readily as other sugars. Basically it's perfect. Go bake a cake so you have a reason to make this frosting!