Try this Oreo Dessert recipe, or contribute your own.
- Carbohydrate 52.864 g
- Cholesterol 4.48 mg
- Fat 29.3449875 g
- Fiber 0 g
- Protein 6.725925 g
- Saturated Fat 25.25161875 g
- Serving Size 1 1 Serving (229g)
- Sodium 161.37875 mg
- Sugar 52.864 g
- Trans Fat 1.61289875 g
- Calories 502 calories
Step-by-step
- Crush cookies into crumbs, (I use the food processor for this)
- Make pudding according to package directions.
- Add Cool Whip and cold coffee to pudding mixture, blend well.
- Using a 9 X 13 dish, layer the bottom of the dish with cookie crumbs, then a layer of pudding mixture, more cookie crumbs, more pudding, etc.
- Depending on how creative I feel (and how much "extra time" I have on my hands) sometimes I finish up with the pudding mixture and a "dusting" of cookie crumbs, sometimes I put whole cookies on the top, occasionally I get really creative and "decorate" the top by coloring the pudding mixture.
Operating under strict time limits requires pantry formulas that bypass the stove entirely, relying instead on assembly speed. Zero thermal input means preparation takes under 30 minutes, though chilling requires an additional 30 minutes to set the structure properly before slicing or serving.
Failure in this preparation typically stems from two operational errors: pulverizing the chocolate cookies into an ultra-fine powder rather than leaving visible shards, and over-mixing the whipped topping into the vanilla pudding base. A food processor works efficiently for crushing, but pulsing the machine manually prevents the cookies from turning into dust that absorbs too much moisture.
Maintaining distinct textural contrast between the crunchy wafers and the airy cream mixture depends entirely on gentle folding techniques. Introduce the cold coffee gradually into the pudding base, measuring strictly between 1 and 2 teaspoons to avoid thinning the dairy components excessively. Blend the whipped topping using a rubber spatula rather than an electric mixer to preserve the trapped air that gives the dessert its characteristic lightness.
Assembling the components inside a standard 9 by 13-inch glass dish ensures uniform layer distribution. Alternate the crushed chocolate wafers and the pudding mixture systematically, reserving a portion of the coarse crumbs to scatter across the topmost layer immediately prior to refrigeration.
Storing the finished dish in a refrigerator for up to 48 hours allows the dry cookies to soften slightly while retaining structural integrity. Freezing is not recommended because the dairy components separate and develop an icy texture upon thawing.
