Best Oreo Pudding Recipes

OREO DIRT PUDDING

Steps:

• 1. At room temperature mix the cream cheese, margarine and powdered sugar.
• 2. In a separate bowl, beat pudding and milk until thickened.
• 3. Fold in Cool Whip, and then mix with cream cheese mixture.
• 4. In a large bowl or casserole dish, alternate layers of pudding mixture then Oreos, ending with Oreos on top layer. Enjoy delicious Oreo Dirt Pudding!

OREO DIRT PUDDING

Steps:

• Heat cream cheese in microwave for about a minute until soft then whip in bowl till smooth. Add Cool Whip and continue whipping.
• In another bowl, mix pudding according to package instructions. Add pudding to cream cheese mixture and beat slowly with a mixer.
• Crush a full bag of Oreo Cookies (I use double stuff) in a gallon size baggie and put in the bottom of a 9x13 pan. Add pudding mixture over top of crushed cookies. Then crush about 1/2 bag of Oreo Cookies and add to top. Refrigerate.

JELLO OREO PUDDING PIE

Steps:

• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping.
• Pour into pie crust.
• Refrigerate 4 hours or until set. Garnish with remaining whipped topping and cookie halves just before serving. Store leftover pie in refrigerator.

OREO PUDDING

Steps:

• In a large bowl, cream the cream cheese, butter and sugar with an electric mixer.
• Add the milk, vanilla and pudding mixes.
• Mix until all the lumps are gone.
• Fold in the Cool Whip.
• Put half of the cookies in the bottom of a large glass bowl.
• Cover with the entire pudding mixture.
• Top with remaining cookie chunks.
• Cover and refrigerate 8 hours or overnight.

OREO® COOKIE GOURMET PUDDING SHOTS

Steps:

• Stir milk, vodka, and pudding mix together in a bowl until mixture thickens. Fold in whipped topping. Spoon into disposable shot cups and refrigerate until chilled, at least 30 minutes.

RUM CHATA OREO COOKIE PUDDING SHOTS

Steps:

• Mix pudding, milk, and rum chata.
• Stir for 5 minutes until mixture thickens.
• Fold in cool whip.
• Spoon into individual portion cups.
• Crumble 8 - 10 Oreos and sprinkle on top.
• Cover with lids.
• Freeze for 2 hours before serving.

OREO PUDDING PIE

Steps:

• Make pudding according to directions on box using the milk listed in the ingredients.
• Fold in the cool whip.
• Crush 12 of the Oreo cookies and mix in.
• Pour the mixture into the pie crust.
• Garnish with 4 Oreo cookies that have been broken into chunks.
• Refrigerate until ready to serve.

HALLOWEEN OREO CHOCOLATE CHIP PUDDING COOKIES RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Break the Oreo cookies into chunks. I don't crush the Oreos to dust. I keep quite a few big chunks to keep the Oreo flavor and crunch in the cookies. In a large bowl, cream butter and sugars together. Add in pudding package and beat until well blended. Add eggs and vanilla. Stir flour and baking soda together in small bowl. Add flour mixture slowly to cookie batter until well incorporated. Stir in crushed Oreos and chocolate chips. With a cookie scoop or spoon, scoop 1-inch cookie dough balls onto a baking sheet. Bake at 350°F for 8 to 12 minutes.

OREO DIRT PUDDING WITH REAL WHIPPING CREAM

Steps:

• 1. There are 3 rows in the Oreo package. Take two rows and crush them very fine. Place in a bowl. A food processor works well.
• 2. Take the last row of Oreos and place in a Ziploc bag. Crush the Oreos in a coarsely and set aside. A rolling pin works well.
• 3. Melt the butter in the microwave. Pour melted butter over the finely crushed Oreos that are in a bowl.
• 4. Completely coat the mixture with the butter.
• 5. Press the cookie and butter mixture into a 9x13 pan to make a crust.
• 6. In a mixer place, the cream cheese and 2 Tbsp of the 3 1/2 cups of milk. Mix until well blended.
• 7. Then add the remaining milk and 2 pudding packages. Beat until it thickens on medium speed.
• 8. In a separate bowl, beat the heavy whipping cream and enough sugar to sweeten to your liking, about 1 - 2 Tbsp. Beat until peaks form.
• 9. Fold the whipping cream into the pudding.
• 10. Pour over the pressed Oreos in the dish.
• 11. Top with remaining crushed Oreos from the Ziploc.
• 12. Cover and chill until ready to serve.

OREO PUDDING POKE CAKE

Steps:

• Make cake mix according to directions and bake in a well-greased 9×13 pan.
• Just before cake is done, start making pudding. In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed.
• Let pudding mixture sit for about 2 minutes.
• You want it to thicken slightly so it isn't overly runny but not fully thickened into pudding.
• When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw.
• Pour pudding mixture over warm cake.
• Allow the cake to cool for several minutes on the counter then put into the fridge to set up. About an hour.
• Once it is set, top with crushed Oreo cookies.

CHOCOLATE AND VANILLA OREO PUDDING

Steps:

• Crush one bag of Oreos.
• Place crushed Oreos, butter and 1/2 cup of milk in microwave-safe bowl.
• Defrost for 2 minutes.
• Mix with electric mixer of beaters for 3 minutes.
• Press into bottom of 9 x 13 dish.
• Freeze for 30 minutes.
• Mix puddings separately. Follow package directions plus mix in 8 oz of cream cheese into each mix.
• Chill each for at least 15 minutes.
• When freezing and chilling is complete, layer vanilla pudding over Oreo crust.
• Layer chocolate pudding over vanilla pudding.
• Cover with cool whip.
• Crush 1/3 - 1/2 of remaining Oreos. Sprinkle on top of cool whip.
• Chill for 3 hours or overnight. You can also freeze if desired.

FROZEN OREO PUDDING PIE

Steps:

• Beat vanilla pudding with milk until thick.
• Fold cool whip& oreos into pudding.
• Spoon into crust.
• Freeze pie.

OREO COOKIE PUDDING SHOT

Steps:

• In a large bowl, pour in pudding & milk & mix well.
• Slowly stir in the schnapps & vodka.
• Fold in the cool whip & mix until fluffy & blended.
• Pour in to plastic cups & place the lids on top.
• Store in the freezer or the refrigerator until serving.

NO-BAKE CHOCOLATE OREO PUDDING PIE

Steps:

• 1. Mix pudding according to the box. I use the shaker method (or you can mix in a bowl).
• 2. After shaking is done, mix crumbled Oreos in pudding.
• 3. Pour half into crust.
• 4. Then evenly spread a thin layer of Cool Whip.
• 5. Then the rest of the pudding.
• 6. Top with remaining Cool Whip.
• 7. Dust with Oreo cookies. Refrigerate for an hour.

OREO PUDDING COOKIES

Steps:

• Cream butter and sugars.
• Add eggs and vanilla and beat well.
• Sift flour, pudding mix, salt and baking soda.
• Gradually add to butter mixture.
• Stir in crumbled oreos.
• Drop by teaspoon full onto ungreased cookie sheet.
• Bake at 350 for 9-10 minutes.

OREO PUDDING COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n' cream pieces and chocolate chips. Batter will be thick. Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. You do not want to overbake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen

OREO BREAD PUDDING

Steps:

• 1. Mix bread cubes and broken cookies in a large bowl, set aside.
• 2. Blend milk, sugar, butter, eggs and vanilla extract, pour over bread mixture, stirring to coat evenly.
• 3. Pour into a greased 1 1/2-quart round casserole dish.
• 4. Bake at 350 degrees for 45 to 50 minutes or until set.
• 5. Serve warm or at room temperature topped with whipped cream if desired.

OREO COOKIES & CREME PUDDING POPS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Chop 6 cookies; crush remaining cookies. Spoon half the crushed cookies onto bottoms of 10 (3-oz.) paper or plastic cups.
• Add chopped cookies and COOL WHIP to pudding; stir just until blended.
• Spoon pudding mixture into cups; top with remaining crushed cookies. Insert wooden pop stick or plastic spoon into each for handle. Freeze 5 hours or until firm.

MINI CHOCOLATE OREO PUDDING "PIES"

Steps:

• Divide the crushed cookies evenly among 4 (about 3 1/2-inch-diameter) ramekins or glass bowls. Spread the crumbs in an even layer in the bottom of each ramekin. Spoon one pudding cup over each of the cookie "crusts." Top each with 1 tablespoon whipped topping. Serve immediately.
• Each (1 pie) serving has:
• Calories: 143
• Protein: 3g
• Carbohydrates: 29g
• Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Fiber: 2g
• Sodium: 268mg

OREO BREAD PUDDING

Steps:

• Preheat oven to 350°.
• In large bowl, combine the bread cubes with broken cookies and set aside.
• In separate bowl, blend milk, sugar, butter, eggs and vanilla extract; pour over bread mixture.
• Stir to coat evenly.
• Pour into a greased 1 1/2-quart round casserole.
• Bake 45 to 50 minutes or until set.
• Serve warm with whipped cream, if desired.