Oreo Layered Dessert

You guys are gonna hate me after this one.

But not because it's SOOOO delicious you're going to want to add it into your regular rotation, but because one of the ingredients isn't readily available here in Canada.

Sorry.  But if there are any American readers peeking in - hey!!!

Before we get TOO much further - we have to talk about this recipe.

We all know it.  There are a zillion different versions of it - there are a couple here on this blog even.  The most popular one is a walnut crust with chocolate and vanilla pudding topped with chocolate shavings.

Lots of people call it Lush.  Some people call it Better than Robert Redford.  I believe in my family the original name was Gram's Special.  We call it Sex in a Pan.

Or - Love in a Pan if you have an 8 year old niece and you can't say that word in front of her.

This is just another version of it.  I incorporated Michelle's crust for her version of this dessert because it made the most sense - and the rest is just like every other version of Sex in the Pan out there.

First - open a package of Double-Stuff Oreos.  But don't eat them all.

Woosh them in a mini chopper so you get fine crumbs and chunks.

Pour in some melted butter.

Press the Oreos into a 9 x 13 inch pan and keep in the fridge.

Then, start the cream cheese layer by combining icing sugar and cream cheese.

Fold in whipped topping (**Cool Whip**).

Then spread evenly on the cookie crust and put back in the fridge.

Next to make the pudding layer.  You're going to need Oreo Cookies and Creme pudding mix.  I bring mine back from the States, but lately it's been getting hard to find.

Pour milk into a large mixing bowl.

Then add the pudding mix.

Once the pudding has thickened, spread over the cream cheese layer.  Pop it in the fridge for a bit longer.

Spread more whipped topping (**Cool Whip**) over the pudding layer.  

You can decorate this however you choose.  Small chunks of Oreos (I didn't do this because I polished off the rest of the Double Stuffed - oops), or mini Oreos or chocolate chips or chocolate curls or whatever your heart desires.

Because I was in a hurry - the picture you see above was the last one I took of this treat.  I decided to go with the mini Oreos - in case you're curious.

It was DELICIOUS.  It's a total sin that we can't get this pudding in Canada because I think of all the versions I've tried, this one is in my top 5 favorites!

If you happen to come across Cookies and Crème pudding, grab a whole bunch and maybe send me some too!   (I would like you long time)

If you can't - you could always just sub in one box chocolate and one box vanilla like my family recipe and it would be delicious too!  But then I would really encourage you to chunk up Oreos for on top.

One more thing.  This dessert is best made one day in advance of serving.  It gives the layers time to firm up.  Trust me on this one.

Enjoy! - Heather

Oreo Layered Dessert

15.35 ounces Double Stuff Oreos

1/2 cup unsalted butter, melted and cooled slightly

1 cup icing sugar

8 ounces cream cheese, softened

1 small tub whipped topping (Cool Whip) or 1/2 a large tub

2 packages Oreo Cookies and Crème Instant Pudding Mix

3 cups milk

1 small tub whipped topping (Cool Whip) or 1/2 a large tub

Oreos to garnish

1. Crush up the Oreos until there are both crumbs and small chunks.
2. Stir in the butter and press into the bottom of a 9 x 13 inch baking dish.  Place in the refrigerator while prepping the next layer.
3. In a large bowl, beat the cream cheese and icing sugar together until smooth.  Fold in the first amount of whipped topping until combined.  
4. Spread the cream cheese mixture in an even layer over the cookie base.  Place back in the fridge while prepping the next layer.
5. In another large bowl, beat the milk and pudding mixes together until thickened, about three minutes.  Spread evenly over the cream cheese layer.  Place back in the fridge for about 30 minutes.
6. Spread the second amount of whipped topping over the pudding layer.  Decorate as desired.
7. Keep in the fridge until ready to serve.  It is recommended to make at least one day in advance so it has time to firm up.

Crust from: Brown Eyed Baker

Rest of recipe: Courtesy of my family