This is perfect. First off, I also reduced the amount of cream cheese by half, so it adds body but not too much tangy flavor. Second, I hate the synthetic taste of Cool Whip, so I use real whipped cream, or at least Reddi Whip. Finally (and I know this is a matter of opinion) I prefer it after 24 hours in the fridge, when the Oreos have gotten softer and more cake-like. My kids, however, prefer them same-day crunchy. I had no trouble covering the bottom of a 9x13 pan with the cookies, but I think it helps to grind them finer than the recipe suggests.
Absolutely delicious! The only change I made was to use real whipped cream instead of cool whip. To make the whipped cream, use 3 cups of whipping cream (this will make about 6 cups of whipped cream, corresponding to 16 oz cool whip) with a tsp of vanilla and a few tsp of sugar mixed in. Also, I used the full amount of cream cheese listed in the recipe. I definitely recommend using the entire 2 pkgs of cream cheese. It's not tangy at all, and I think the recipe would be lacking without the cream cheese. I used vanilla pudding, but I'm sure chocolate would also taste good. Highly recommend this dessert, even though it's not healthy!
This was a good basic recipe to play off of. I made the following changes to suit our taste: Cut back cream cheese in half (only 1 pkg). Added vanilla extract to cream cheese picture. Used chocolate pudding but make the pudding as if you are using it for a pudding pie, cut back on the milk. It will hold together better. I processed the cookies a bit more, almost to crumbs. I assembled the layers in a pie pan as follows: Cookie/butter mixture on the bottom, followed by cream cheese mixture, followed by more cookie crumbs, and I added a little milk to soften the cookies. On top of that I added chocolate pudding, and finished with cool whip, chocolate cookies. It was great, it stayed together and cut perfectly.
Frozen Oreo Pudding Cake
4 oz cream cheese, softened
¼ cup powdered sugar
1 -8 oz. package Cool Whip, thawed
1 3.4 oz package Instant Chocolate Pudding
Milk as called for on the pudding package
Approx. 18 Oreos, crushed
In a stand mixer, beat cream cheese and powdered sugar together until fluffy. Gently stir in the Cool Whip. Remove about 1½ cups of the Cool Whip Mixture (about half) to a small bowl and place in the fridge.
In a medium bowl, whip pudding and milk according to package directions. Gently fold in the remaining Cool Whip mixture.
Line an 8" x 4" loaf pan with foil or parchment paper. Pour chocolate pudding mixture into the pan, filling about ⅔ of the way. Sprinkle half of the crushed Oreos over the chocolate pudding mixture. Gently spread Cool Whip mixture over the Oreos. Top with remaining cookies.
Cover with foil and place in the freezer for at least two hours, or preferably overnight.