Ingredients
- 1 (18 oz) package Oreo cookies (about 46 cookies)
- 4 tablespoons unsalted butter, softened
- 8 ounces cream cheese, softened
- ⅔ cup powdered sugar
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3½ cups whole milk
- 1 (8 oz) container Cool Whip, thawed
- Gummy worms (optional, for decoration
👩🍳 Instructions
- Crush the Oreos: Place the cookies (with filling) in a zip-top bag and crush them into fine crumbs using a rolling pin or pulse them in a food processor.
- Prepare the Cream Cheese Mixture: In a large bowl, beat the softened butter and cream cheese together until smooth. Add the powdered sugar and mix until well combined.
- Make the Pudding: In a separate bowl, whisk together the instant pudding mix and milk until thickened, about 2 minutes.
- Combine Mixtures: Fold the pudding into the cream cheese mixture until well blended. Then, gently fold in the Cool Whip until the mixture is smooth and uniform.
- Assemble the Cake: In a 9×13-inch baking dish or a trifle bowl, layer half of the crushed Oreos on the bottom. Spread the pudding mixture over the cookie layer, then top with the remaining crushed Oreos
- Decorate: Place gummy worms on top for a fun, “dirt and worms” effect.
- Chill: Cover and refrigerate the cake for at least 2 hours, or overnight, to allow the flavors to meld and the dessert to set.
💡 Tips & Variations
- Presentation: For individual servings, layer the dessert in clear cups or small flower pots for a whimsical touch.
- Flavor Twist: Substitute one box of vanilla pudding with chocolate pudding for a chocolate-vanilla combination.
- Storage: Store leftovers in the refrigerator for up to 4 days. Note that gummy candies may harden when chilled; consider adding them just before serving.
