Brenda Drake + Chelsea Kasen 7/22/20 Brenda Drake + Chelsea Kasen 7/22/20

Oreo Dessert

A family favorite summer treat. Go ahead, lick the pan clean.

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.

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.

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.