Description
Easy no-bake dessert with vanilla pudding, cream cheese, whipped topping, and crushed Oreos. Perfect for any occasion!
Ingredients
Scale
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 (8 ounce) package cream cheese, softened
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 (16 ounce) package Oreo cookies, crushed (reserve some for topping)
- 1/4 cup powdered sugar (optional, for extra sweetness)
Instructions
- Soften the Cream Cheese: Ensure cream cheese is softened. Remove from refrigerator at least an hour before or microwave in 15-second intervals until soft.
- Combine Pudding and Milk: In a large bowl, whisk together the instant vanilla pudding mix and the cold milk. Whisk vigorously for about 2 minutes until the pudding starts to thicken and is smooth.
- Blend Cream Cheese and Pudding: Add the softened cream cheese to the bowl with the pudding mixture. Using an electric mixer, beat the cream cheese and pudding together until completely smooth and creamy. Scrape down the sides of the bowl occasionally.
- Add Powdered Sugar (Optional): If desired, add powdered sugar to the mixture and beat until fully combined.
- Fold in the Whipped Topping: Gently fold in the thawed whipped topping into the cream cheese and pudding mixture. Be careful not to overmix.
- Crush the Oreos: Place the Oreo cookies in a large zip-top bag and seal it tightly. Use a rolling pin or a meat mallet to crush the cookies into coarse crumbs. Reserve some crushed Oreos for topping.
- Combine Oreos and Cream Mixture: Gently fold the crushed Oreos into the cream cheese, pudding, and whipped topping mixture. Be careful not to overmix.
- Chill the Salad: Cover the bowl of Oreo Cream Salad with plastic wrap and refrigerate for at least 2 hours, or preferably longer (overnight is best).
- Garnish and Serve: Before serving, give the salad a gentle stir. Spoon the Oreo Cream Salad into individual serving dishes or a large serving bowl. Sprinkle the reserved crushed Oreos over the top for garnish.
Notes
- For the richest and creamiest texture, use full-fat cream cheese.
- Don’t overmix the whipped topping, as this can deflate it.
- Adjust the amount of powdered sugar to your liking.
- This dessert can be made a day or two in advance.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Get creative with variations! Try different flavors of Oreos, chocolate chips, nuts, or fruit.
- If cream cheese is lumpy, microwave in short bursts until easier to blend.
- If the salad is too thin, chill for a longer period or add a tablespoon or two of cornstarch.
- If the salad is too sweet, add a squeeze of lemon juice or a pinch of salt.
- Serve in individual cups, a large bowl, with graham crackers, or as a topping for ice cream or brownies.
- Prep Time: 15 minutes
- Cook Time: 0 minutes