We’ve been having a bit of a heat wave. It has been hot, humid, and miserable. So when I came home from sweating/playing at the park with my daughter and my sister announced she needed a dessert to take to work in an hour….well, I wasn’t about to bake a batch of cookies.
A year ago I pinned an oreo layer dessert on pinterest. It looked good, but I knew that if I ever made it I wouldn’t be using cool whip or instant pudding. I’d rather use real cream and real chocolate pudding to make it a truly delicious treat. The oreos though definitely stay the same. I may love the “from scratch” lifestyle, but I’m a sucker for those little cookies.
The end result was a refreshing, cool cake that mixed the oreo addiction with cheesecake, chocolate, and mounds of delicious cream. It was fairly quick and quite decadent. I told my sister I’d have to tax her on it and steal a piece before she could take it to her work potluck. She helped and all, but you can’t make dessert in my house without letting me keep a piece!
2 tablespoons butter
4 tsp cornstarch
4 cups heavy whipping cream (divided)
4 tablespoons sugar
1 cup semi-sweet chocolate chips
1 package oreos
1/2 cup butter, melted
8 oz cream cheese
1 cup powdered sugar
3 tablespoons sugar
1. Make the pudding by melting the butter in a medium-sized sauce pan over low heat. Once completely melted, add in the cornstarch and whisk until cornstarch is well combined. Whisk in 2 cups of heavy whipping cream, and sugar. Stir continually while slowly increasing the heat to medium-high. Bring to a boil and immediately remove from heat. Stir in the chocolate chips until completely melted. Pour into a bowl and let cool in the refrigerator for 30 minutes.
2. Spray a 9×13 pan with nonstick cooking spray. Set aside 4 oreos from the package and crush the remaining oreos in a blender or food processor until completely crumbled. Stir in the melted butter and press the oreo mixture into the bottom of the pan.
3. In a mixing bowl, cream together the cream cheese and powdered sugar. Set aside.
4. Using a stand mixer (or hand mixer), whip the remaining 2 cups of heavy cream in a metal or glass bowl until it forms stiff peaks. Don’t use a copper or plastic bowl. Gradually add in the sugar as you whip. The time it takes you to whip the cream will depend on the freshness of the cream as well as the fat content. Fresh cream whips in about 1 minute, while most regular store bought cream will take several minutes to form stiff peaks.
5. Fold half the whipped cream into the cream cheese mixture.
6. Layer the dessert together by first spreading the cream cheese mixture over the oreo crust. Top with semi-cooled chocolate pudding, followed by the freshly whipped cream. Use the reserved 4 oreos to crush on top for a garnish. Let cool in the fridge for at least 1 hour before serving .