Oreo Lush
Oreo Lush - also called Oreo delight, is a dessert lasagna with four layers of Oreo cookie goodness! Oreo cookie crust, Oreo cheesecake, chocolate pudding, and Oreo whipped cream topping makes this Oreo dessert one of my family's favorite desserts ever!
Servings 18
Ingredients
Oreo Crust
- 26 Oreo cookies
- 1/2 cup (1 stick) butter melted
Oreo Cheesecake
- 2 bars (8 oz each) cream cheese room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip thawed
- 1 cup crushed Oreos
Chocolate Pudding
- 1 box (5.9 oz) instant chocolate pudding mix
- 2½ cups half and half
Whipped Cream Topping
- 8 ounces Cool Whip
- 3/4 cup crushed Oreos
Instructions
- Prepare a 9x13 baking dish by spreading softened butter or shortening into the bottom of the dish. You can also spray it lightly with nonstick cooking spray. Set aside for later.
- Make The Oreo Crust : Place the Oreos into food processor and process on high speed until they are fine crumbs. Gradually add in the melted butter, while the processor is running on low speed, and process until the crumbs start to clump together and are evenly coated. Firmly press the crumbs into the prepared pan and place it in the freezer for 15-20 minutes.26 Oreo cookies, 1/2 cup (1 stick) butter
- Make The Oreo Cheesecake Layer : In a mixing bowl, using an electric mixer, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Add in the cool whip and mix on low speed just until everything is thoroughly mixed. Stir in the crushed Oreo cookies and set the bowl aside.2 bars (8 oz each) cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, 8 ounces Cool Whip, 1 cup crushed Oreos
- Make The Chocolate Pudding Layer : In a medium bowl, whisk together the instant chocolate pudding mix and half and half until it starts to thicken. Set the pudding off to the side and let it sit for 3-5 minutes so it can thicken even more.1 box (5.9 oz) instant chocolate pudding mix, 2½ cups half and half
- Assemble The Oreo Lush : Spread the cream cheese mixture on top of the cookie crust making sure to spread it all the way to the edges of the pan to form an even layer. Spoon the chocolate pudding mixture over top of the cream cheese layer in an even layer. Finally, smooth the whipped topping over top of the pudding layer.8 ounces Cool Whip
- Cover the pan with plastic wrap or a lid and refrigerate for at least 6-8 hours, but overnight is best. When ready to serve, garnish the top of the whipped cream with the crushed Oreo cookies. Cut into slices and enjoy chilled.3/4 cup crushed Oreos
Notes
- Double Stuf Oreo Cookies : If using double-stuf Oreo cookies, only use 4 tablespoons of melted butter.
- Butter : Unsalted butter or salted butter can both be used in this recipe; whichever you prefer. I always bake using salted butter for everything.
- Don't Want To Use Cool Whip? : To replace the Cool Whip in the recipe you will need to do the following. Add 3 cups of heavy whipping cream into a mixing bowl along with 3/4 cup powdered sugar. Beat on low speed using an electric hand mixer, start at low and increase as it thickens, until stiff peaks form. Use half of this for the oreo cheesecake layer and the other half for the final top layer of whipped cream.