Oreo Cookie Mud Pie
This amazing layered dessert is like eating an Oreo Cookie lasagna! It has an Oreo cookie crust layer, topped with a cheesecake layer, a chocolate pudding layer and whipped topping. Finally it's garnished with Oreo cookie crumbs, maraschino cherries and additional Oreo cookies. It's sensational and great as a holiday dessert.
Ingredients
- 16-20 oz. pkg. oreo cookies crushed, reserving ½ cup (I like using double stuff Oreos)
- 4 tbsp. unsalted butter melted
- 8 oz. pkg. cream cheese softened
- 1 cup powdered sugar
- 12-16 oz. container cool whip or other non-dairy whipped topping, divided use
- 2 3-oz. pkgs. instant chocolate pudding
- 3 cups cold milk
- 10 oz. jar maraschino cherries rinsed and patted dry, for garnish
- extra Oreo cookies if desired, for garnish
Instructions
- Place cookies in ziplock bag and crush well with rolling pin.
- Scrape out crumbs and icing and put in bowl.
- Measure out about ½ cup crumbs to sprinkle the top of the dessert with and set aside.
- To remaining Oreo cookie crumbs add butter.
- Mix well and press very firmly into a 9x13” baking dish.
- Mix cream cheese, powdered sugar and 8-oz. of the cool whip.
- Spread evenly onto cookie crumb mixture.
- Mix chocolate pudding and milk until thick. (Start with about 1/2 cup milk and continue adding in smaller increments so chocolate pudding doesn't splash everywhere).
- This may take 2-3 minutes.
- Spread chocolate pudding evenly onto cream cheese layer.
- Spread remaining cool whip on top of pudding layer.
- Sprinkle with reserved cookie crumbs.
- Place cherries on top.
- Garnish with additional Oreo cookies if desired.
- Refrigerate about 6 hours or overnight.
- Or freeze about two hours before serving.
- If freezing, remove 45 minutes to an hour before serving.
Notes
NOTE: You can also remove the cream from the Oreo cookies and place cookies in your food processor to crush. Then once cookies are crushed add cream back into the crushed cookies and stir to combine well.
NOTE: It is easier to work with the pudding if you only use a small amount of milk at the beginning. Then gradually add the milk until the pudding is of the right consistency. Otherwise, the pudding will splash all over your counters and walls!
NOTE: This dessert sets up better for cutting if you freeze the dessert rather than refrigerate it. Remove from the freezer about 15 minutes before serving.
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