Vanilla Cookie Pudding Dessert Layers (Print-Friendly Version)
Vanilla sandwich cookies form the base and topping of this chilled pudding dessert. Cream cheese and whipped topping make the middle layer, while instant cheesecake pudding forms another. Allow at least four hours of refrigeration before attempting neat portions.
ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Cookie Crust
01 -
36 vanilla Oreo cookies
02 -
6 tablespoons unsalted butter, melted
03 -
1/2 tablespoon holiday sprinkles
→ Cream Cheese Layer
04 -
8 ounces cream cheese, softened
05 -
1 cup powdered sugar
06 -
8 ounces whipped topping
07 -
1/2 tablespoon holiday sprinkles
→ Pudding Layer
08 -
1 package (3.4 ounces) cheesecake instant pudding mix
09 -
2 cups cold milk
10 -
1/2 tablespoon holiday sprinkles
→ Topping
11 -
8 ounces whipped topping
12 -
12 vanilla Oreo cookies, crushed
13 -
1/2 tablespoon holiday sprinkles
# How to Make It:
01 -
Prepare a nine-by-thirteen-inch dish with optional parchment overhang.
02 -
Crush thirty-six cookies finely.
03 -
Mix with melted butter and the first sprinkle portion.
04 -
Press evenly into the base.
05 -
Beat softened cream cheese with powdered sugar until smooth. Fold in the first eight-ounce whipped topping portion and the second sprinkles.
06 -
Spread over the crust gently.
07 -
Whisk instant pudding with cold milk and let thicken according to the package.
08 -
Stir in the third sprinkles and spread over the cheese layer.
09 -
Add the second whipped topping portion.
10 -
Finish with twelve crushed cookies and the last sprinkles. Refrigerate at least four hours until set and serve cold.
# Extra Suggestions:
01 -
Thirty-six cookies are crushed finely for the butter-bound base.