Description
A fun, no-bake dessert that combines coffee-kissed chocolate pudding with creamy filling and crushed Oreos.
Ingredients
- 1 (8 oz) package cream cheese, softened to room temperature
- 1/2 cup powdered sugar, sifted
- 1 tsp vanilla extract
- 8 oz frozen whipped topping, thawed (or 2 cups heavy cream whipped to soft peaks)
- 1 (3.9 oz) package instant chocolate pudding mix
- 2 cups cold milk
- 1 tbsp instant espresso powder dissolved in 2 tbsp hot water
- 24 Oreo cookies, coarsely crushed (reserve 1/4 cup for topping)
- 1/2 cup mini chocolate chips (optional)
- Pinch of salt
Instructions
- Dissolve the espresso powder in 2 tablespoons hot water and let cool to lukewarm.
- In a bowl, whisk the instant pudding mix with 2 cups cold milk until it begins to thicken, about 2 minutes; then stir in the cooled espresso.
- In a separate large bowl, beat the softened cream cheese with powdered sugar, vanilla, and a pinch of salt until smooth and lump-free.
- Fold about half of the whipped topping into the cream cheese to loosen it, then fold in the prepared pudding. Gently fold in the remaining whipped topping until uniform.
- In a 9×13-inch dish, sprinkle a thin layer of crushed Oreos across the bottom. Spread half the filling over the cookie layer, sprinkle half the remaining crushed Oreos and mini chips, then repeat with the rest of the filling. Finish with reserved cookie crumbs.
- Cover and refrigerate at 40°F for at least 2 hours, preferably overnight, before serving.
Notes
This dessert tastes better after at least 4 hours or overnight as the flavors meld. Serve chilled, optionally garnished with cocoa powder and extra cookie crumbs.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake assembly and chilling
- Cuisine: American