Oreo Cool Whip Cake (Edit recipe)

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This is a recipe used by my Aunt and I have continued over the years! I hope you all enjoy! This year we made it at the 4th of July and it was a hit! A cool treat got in minutes!

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PREP TIME

10 minutes to 20 minutes

COOK TIME

2 hours

INGREDIENTS

8

Serves: 10-15

Ingredients

15.3 oz Oreo, Original, double stuffed preferred
0.5 cup Butter, Unsalted, Melted you may need 3/4 cup
7.8 oz Instant Chocolate Pudding, 2 Boxes ( 3.9 ox each)
3.25 cup Cold Milk
16 oz Cool Whip , Thawed
1 whole Cream Cheese, Light, 1 Block Softened
1 cup Sprinkles of your choice for the top
6 whole Oreo, Original, For the top for decoration

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

First you want to crush the oreos - leave out a few to place on the top for decoration!
Place in a zip lock bag, and I take a rolling pin and crush them ( you do not want them into dust) You want them a tad chunky
Set aside about 1/3 for the topping as well
Pour the remaining crushed oreos in the desired dish and spread out flat covering the entire bottom of a 9x13 Dish, if you need to crush more Oreos do that now
Pour the melted butter over this evenly and mix well
mix together the 2 pudding mixes and milk and place in the fridge and set, super important to do this step now OR the first thing you do to give it time
Blend together the cream cheese until smooth and not lumpy as possible - fold in the cool whip ( 1 of the 8 oz containers) and then spread the mixture over the cookie crust you just made.
In the fridge now your pudding should be set , if not let it continue to set.
Once the pudding is ready, spread over your cream cheese mixture then take the remaining 8 oz of cool whip and spread on top evenly to cover it all.
Sprinkle with the crumbled oreos and place the whole decorate oreos however
Extra: sprinkle any fun sprinkles here! for the 4th I did red white and blue
NOTE: If you do fun sprinkles add on when serving as sometimes the color bleeds.
Cover and chill for about 2 hours then serve! You can chill for longer if prepping in advance

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	396
Fat:	24 g
Carbohydrates:	47 g
Protein:	6 g
Cholesterol:	26 g
Sodium:	266 mg
Fiber:	2 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated for total recipe.