Description
A colorful, layered treat built on an Oreo base, silky cream-cheese layer, two puddings, and festive candy on top — ideal for holiday get-togethers and potluck tables.
Ingredients
Scale
- 36 Oreo cookies (about one standard package), crushed
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1½ cups whipped topping (Cool Whip), divided
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 (3.4 oz) box instant chocolate pudding mix
- 3 cups cold whole milk (total, for both puddings)
- Holiday sprinkles (red & green)
- Mini M&Ms or other small seasonal candies
- Optional: crushed candy canes, peppermint extract, chocolate chips
Instructions
- Make the cookie base. Grind the Oreos to fine crumbs using a food processor, or smash them in a sealed bag with a rolling pin. Stir the crumbs with the melted butter until evenly moistened. Press this into the bottom of a 9×13-inch pan, compacting it well to form an even crust. Chill while you prepare the next layers.
- Whip up the cream layer. In a bowl, beat the softened cream cheese with the sugar, milk, and vanilla until smooth and lump-free. Gently fold in 1 cup of the whipped topping until the mixture is light and airy. Spread this over the chilled cookie crust in an even layer.
- Prepare the puddings. Divide the 3 cups cold milk in half (1½ cups per pudding). In two separate bowls, whisk the chocolate mix with 1½ cups milk and the vanilla mix with the remaining 1½ cups milk. Whisk for about 2 minutes in each bowl, then let sit a few minutes to thicken.
- Layer the puddings. Spoon the chocolate pudding over the cream-cheese layer and smooth it out. Carefully spread the vanilla pudding over the chocolate so the two layers remain distinct and neat.
- Finish the top. Spread the remaining ½ cup (or more) whipped topping across the puddings. Sprinkle generously with seasonal sprinkles and scatter mini M&Ms or other candies. Add crushed candy canes if you want a peppermint kick.
- Chill to set. Cover the pan and refrigerate for at least 4 hours, though overnight chilling yields the best texture and clean slices.
Notes
- Make-ahead winner: This tastes best when assembled a day before serving.
- Storage: Keep covered in the fridge up to 3 days.
- Cutting tip: For tidy slices, warm a large knife under hot water, dry it, then slice; repeat between cuts.
- Pudding swaps: Feel free to substitute other instant pudding flavors for variety.
- Transport: Move the dish in a cooler or insulated bag with ice packs to keep it firm.
- Freezing: Not recommended — pudding textures can become grainy after thawing.