Recipe by Pam
"If you love Oreo® cookies, you'll love this smooth, creamy (but not too rich) dessert!"
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1 (20 ounce) package
chocolate sandwich cookies
1 (16 ounce) container
frozen whipped topping, thawed
2 (8 ounce) packages
1 (3.5 ounce) package
instant vanilla pudding mix
With a few changes, this is perfect. First off, I also reduced the amount of cream cheese by half, so it adds body but not too much tangy flavor. Second, I hate the synthetic taste of Cool Whip, so I use real whipped cream, or at least Reddi Whip. Finally (and I know this is a matter of opinion) I prefer it after 24 hours in the fridge, when the Oreos have gotten softer and more cake-like. My kids, however, prefer them same-day crunchy. I had no trouble covering the bottom of a 9x13 pan with the cookies, but I think it helps to grind them finer than the recipe suggests.
I tried this recipe for a treat for work and I was very disappointed. I don't think it was as good as some of the reviews claimed. Where I live we consider this dessert a torte but this was not as nearly has thick as a torte. I had a terrible time with the crust. It didn't want to stick to the bottom of the pan.
This was a very good layered dessert. A bit time consuming as each layer is done seperatly but when done in a clear dish looks lovely. I used one box of pudding and one and a half blocks of cream cheese ( 12 oz total) and it wasn't tangy at all. I would go with the full two next time. I also would double the pudding amount ( 2 boxes and four cups of milk). I had plenty of cookies to cover the 9x13 inch pan with reserving one cup for on top. I crushed the cookies in a ziplock bag- they were piecy and gave a great texture to the dish. Mine was definitely firm enough to be cut into squares and held it's shape wonderfully, so not sure why some people said it was runny. I made it with chocolate pudding but may try vanilla with golden oreos next time. I plan to make this again and again! Thanks :)
Loved this-I have chocolate lovers in my family, so I used devil's food pudding in place of the vanilla, and it was great!
I made this and took it to my husband's office and the guys went crazy for it asking for the recipe for their wives! I used 2 small boxes of chocolate pudding mixed with 3 cups of milk and a teaspoon of vanilla for the pudding layer. For the cookie crust, I crushed the cookies fine and used the bite size pieces for the topping. Very, very yummy!!
Took other reviewers advice and cut back on the cream cheese. Thank goodness I did because even though I love cream cheese, I couldn't imagine using two packages in this recipe. I could see how some people found the filling to be extremely tangy. Don't understand why the photo (which I realize was probably not taken by the submitter) was round when the directions clearly stated using a 9X13 inch pan. Also, from the photo, there are four alternate layers of black and white. I kept reading the directions to see if I was missing something. Nonetheless, the cake was quick and easy to put together and a hit with hubby, the kids and their boyfriends. Thanks so much Pam!
Recipe needed some pizazz. To much white in the recipe. Chocolate pudding might have been better than vanilla.
I used chocolate pudding instead of vanilla and sprinkled hershey's cookies and cream candy bar on top which added a nice flavor. Make sure you blend the cream cheese mixture by a hand mixer, it is too thick.
* Percent Daily Values are based on a 2,000 calorie diet.
Oreo® Cookie Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 180
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