Frozen Oreo Dessert Cups
Frozen no bake Oreo dessert cups with a buttery cookie crust and creamy cheesecake pudding filling
PRINT PINServings 12
INGREDIENTS
Oreo Crust
- 20 Oreo cookies crushed
- 4 tbsp unsalted butter melted
- 1 tbsp granulated sugar optional.
Cream Filling
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 box 3.4 oz instant vanilla pudding mix
- 1 1/2 cups cold milk
- 8 oz whipped topping thawed
- 10 Oreo cookies crushed.
Topping
- whipped topping for garnish
- 4 Oreo cookies crushed.
INSTRUCTIONS
Oreo Crust
- Crush cookies into fine crumbs
- stir in melted butter and optional sugar until evenly moistened
- press about 2 tbsp crumbs firmly into the bottom of 12 cupcake liners or small dessert cups
- freeze crusts 10 minutes to set.
Cream Filling And Freeze
- Beat cream cheese
- powdered sugar
- and vanilla until smooth
- whisk pudding mix with cold milk until thickened about 2 minutes then beat into cream cheese mixture until smooth
- fold in whipped topping and crushed Oreos
- spoon or pipe filling over crusts and smooth tops
- sprinkle with additional Oreo crumbs and add a small swirl of whipped topping if desired
- freeze until firm 4 hours or overnight
- let stand at room temperature 5 to 10 minutes before serving.
Notes
1. Use full fat cream cheese for best texture 2. swap vanilla pudding mix for cheesecake or chocolate pudding mix 3. replace whipped topping with 2 cups sweetened whipped cream 4. for cleaner layers freeze cups 30 minutes before adding topping 5. no live web access recipe reflects a normalized composite of widely used methods
Nutrition
Calories: 320kcal | Carbohydrates: 34g | Protein: 4g | Fat: 19g