4th of July Layered Pudding Dessert with Golden Oreos
User Reviews
5
4th of July Layered Pudding Dessert with Golden Oreos
Description
4th of July Layered Pudding Dessert with Golden Oreos combines crushed cookies, a creamy vanilla pudding layer, and fresh berries to create a celebratory layered dish. The recipe offers two base options: a crumbly Oreo layer or a butter-bound crust pressed into the pan, adding texture and flavor. The middle layer blends softened cream cheese whipped until creamy with instant vanilla pudding mixed with milk, yielding a light, rich filling. Topped with hulled and quartered strawberries and fresh blueberries, the dessert balances sweetness with fresh fruit brightness. The dessert is assembled in a 9x13 inch pan, chilled until set, making it suitable for warm-weather occasions where a no-bake chilled dessert complements the meal. Variations include using lemon Oreos or cheesecake-flavored pudding for different flavors. The recipe highlights the importance of using real heavy cream to achieve the right texture and advises on preparation methods for the layers to ensure the best result.
Ingredients
- 1 (19 ounce) package golden Oreos divided*
- 4 tablespoons butter melted, optional**
- 8 ounces cream cheese softened
- 6.8 ounces vanilla pudding mix 2 3.4 ounce boxes, instant French
- 4 cups milk I used whole milk
- 1 & 1/2 cups heavy cream ***
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 1 pound strawberries hulled and quartered
- 1 dry pint blueberries
Instructions
- For the bottom layer of Golden Oreos, you can either make a crust that you mix with butter and press in, or you can crumble the Oreos and call it good. Both ways are delicious.
- Option 1: crumble the Oreos: Add 32 Oreos (two rows) to a ziplock and crush them slightly with a rolling pin. You could also quarter the Oreos with a knife if you like bigger chunks. Add all of these to a 9x13 inch pan.
- Option 2: Make a crust: Add 32 Oreos to a food processor or blender, and pulse until the Oreos are fine crumbs. Add 4 tablespoons melted butter and pulse to combine. Press this mixture into a 9x13 inch pan. Freeze or refrigerate while you make everything else.
- Make the vanilla layer: In a large bowl or stand mixer, beat 8 ounces cream cheese until it is smooth and creamy, at least 2 minutes. Scrape the sides and bottom. Make sure it is really soft and creamy .
- In another large bowl, combine 2 packages of instant pudding with 4 cups of milk. Whisk for 2 minutes until it has thickened. Add the pudding to the bowl with the cream cheese and mix it in. Beat out any lumps as best you can.
- In the same bowl that you mixed the pudding (scrape it out as best you can), add 1 and 1/2 cups cold cream, 3/4 cup powdered sugar, and 1 teaspoon vanilla. Beat with electric beaters until the cream has stiffened and forms soft peaks, it will take a couple minutes. Fold the whipped cream into the pudding mixture.
- Spread the pudding mixture on top of the crust that you made.
- Use a knife to chop the remaining row of Oreos (16 Oreos) into quarters or smaller. Sprinkle the Oreos on top of the pudding.
- Cover and refrigerate for at least 2 hours. You can make this up to 12 hours in advance.
- Just before serving, hull and quarter 1 pound of strawberries, and wash 1 dry pint of blueberries. Sprinkle over the top. Serve!
- This recipe can be prepared up to 12 hours in advance. I wouldn't go much longer than that, otherwise the Oreos on top start to get too soft. Do not add berries until the last minute. Store any leftovers covered in the fridge.
Notes
- Use either crushed Golden Oreos as a simple base or blend them with melted butter and press into the pan for a firmer crust.
- Heavy cream used in the recipe should be purchased near milk and is different from coffee creamer; any fat content works.
- Variations include substituting lemon Oreos or cheesecake-flavored pudding to change the flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 570kcal | 29% |
| Carbohydrates | 63g | 21% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Potassium | 259mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 944IU | 19% |
| Vitamin C | 22mg | 24% |
| Calcium | 150mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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