Ingredients
Equipment
Method
Preparation Steps
- Begin by crushing the 24 Oreo cookies into fine crumbs, using a food processor for a quick and even texture.
- In a medium bowl, combine the crushed Oreos with 1/4 cup of melted butter until the mixture resembles wet sand.
- Press this mixture firmly into the bottom of a 9x13 inch pan and place it in the refrigerator for at least 15 minutes to set.
- While the crust chills, take 8 oz of softened cream cheese and beat it together with 1/2 cup of powdered sugar until it achieves a smooth and creamy consistency.
- Gently fold in 1 cup of whipped topping, ensuring the mixture remains light and fluffy.
- Spread this cream cheese mixture evenly over the chilled Oreo crust.
- In another bowl, whisk together the instant chocolate pudding mix with 2 cups of cold milk for about 2 minutes, or until the mixture thickens significantly.
- Carefully pour this chocolate pudding layer over the cream cheese layer, using a spatula to smooth it out evenly.
- Spread the remaining 1 cup of whipped topping over the pudding layer, ensuring it covers the entire surface.
- Cover the dish tightly with plastic wrap and place it in the refrigerator for a minimum of 4 hours, or overnight for optimal results.
- When ready to serve, carefully uncover the dessert and sprinkle crushed candy canes and red and green sprinkles on top.
- Cut into squares using a hot knife for clean slices and enjoy.
Nutrition
Notes
For best results, let the dessert chill overnight for clean slices, and remember to use a hot knife for cutting. Customize toppings as desired for added texture and flavor.