You've probably seen plenty of desserts like this at pot lucks and large gatherings. That's because its a crowd pleaser that doesn't require any... ahem... kitchen skills. As a matter of fact, this would be a great one to let the little ones help you put together. For serving to little people or a party for a family function (for example), it would be fun to put these in individual clear plastic cups and serve each with its own spoon. Then people could just pass by, grab one and go. A cup is much easier to deal with than juggling a dessert on a plate.
Print this recipe!
Crust layer -
- 1 (15oz) package "Double Stuff" Oreos
- 1/2 cup melted but cool butter
- 8 oz reduced fat cream cheese
- 1 cup powdered sugar
- 8 oz of Cool Whip
- 1 (5 oz) box instant chocolate pudding
- 3 cups milk
- 8 oz of Cool Whip
- Heath bar pieces
- additional crushed Oreos
- caramel topping
Crust - Crush the cookies into chunks (not a fine powder) in a gallon ziptop bag. Add the cooled, melted butter. Squish it around. Add this layer first to a trifle bowl or a 9" x 13" casserole dish (or to individual dessert dishes).
Cream Cheese Layer - Beat the cream cheese until fluffy. Add the powdered sugar (with the mixer on LOW) until incorporated. After it's mixed, you can turn up the speed and beat it all until smooth. Combine with 8 oz of Cool Whip, then add this layer second.
 |
| 1 package of Double Stuff Oreo Cookies |
 |
| 1/2 cup melted, cooled butter |
Cream Cheese Layer - Beat the cream cheese until fluffy. Add the powdered sugar (with the mixer on LOW) until incorporated. After it's mixed, you can turn up the speed and beat it all until smooth. Combine with 8 oz of Cool Whip, then add this layer second.
 |
| 1 (8 oz) container of reduced fat cream cheese, softened |
 |
| 1 cup powdered sugar |
3 cups milk + 1 (5oz) box instant chocolate pudding mix.
Top Layer - Spread the
remainder of the Cool Whip as the top layer. Garnish with Heath Bar
pieces, more crunched up Oreos, and a beautiful drizzle of caramel
topping.
 |
| Cool Whip |
 |
| Heath bar pieces (yum!) |
 |
| extra Oreos, crumbled |
 |
| caramel topping |
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Written Method:
Crust - Crush the cookies into chunks (not a fine powder) in a gallon ziptop bag. Add the cooled, melted butter. Squish it around. Add this layer first to a trifle bowl or a 9" x 13" casserole dish (or to individual dessert dishes).
Cream Cheese Layer - Beat the cream cheese until fluffy. Add the powdered sugar (with the mixer on LOW) until incorporated. After it's mixed, you can turn up the speed and beat it all until smooth. Combine with 8 oz of Cool Whip, then add this layer second.
Pudding Layer -
Mix the instant pudding mix with the cold milk for 2 - 3 minutes until
thick. Let sit for about 5 minutes for it to "set up." Add this layer
third.
Top Layer - Spread the remainder of the Cool Whip as the top layer. Garnish with Heath Bar pieces, more crunched up Oreos, and a beautiful drizzle of caramel topping.
Let the whole thing sit for a couple of hours in the refrigerator to firm up before serving.
I love your recipe, but I really need to know for how many units is the recipe calculated? I will give a party for 11 people today and I want to know how much ingredients to buy...please help!!
ReplyDeleteIm sorry, I forgot to ask what can I replace with the HEATH bars and the COOL WHIP because in my country they dont sell those products....please help...it is kinda urgent...!
ReplyDeleteLucia - Heath bars are a caramel toffee, covered in chocolate. Here is a recipe to make a caramel toffee if you have the time. Otherwise, you could substitute some other crunchy chocolate and caramel candy if you have the availability. The Heathbars have a wonderful buttery flavor, and the crunch works really well. http://candy.about.com/od/carameltoffee/r/englishtoffee.htm
DeleteFor the Cool Whip, Heavy cream whipped to medium-to-firm peaks is your best Cool Whip substitute, Here’s how you do it by hand: Take some cold heavy cream and put it in a metal bowl. Start whisking. Or you can use a mixer. You don’t have to whisk it crazy-fast or anything, just fast enough that you get some air incorporated. Once the cream has thickened a bit, add in some sugar (superfine is nice because it dissolves quickly), a pinch of salt and a wee splash of flavoring. Taste, and add a little more sugar if you need to. Whisk until the cream is at the perfect thickness for what you want to do with it.