Oreo Chocolate Cream Trifle
A decadent dessert combining crushed Oreo cookies, velvety cream, and rich chocolate pudding. The crispy base, airy cream layer, and luscious pudding create a delightful texture contrast. Perfect for gatherings or indulging in a sweet treat.
Ingredients
- 36 Oreo cookies crushed; reserve some for topping
- 4 tablespoons unsalted butter melted
- 8 oz 225g cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream cold
- 2 boxes 3.9 oz each instant chocolate pudding mix
- 3 cups cold milk
- 6 –8 whole Oreo cookies for topping
- Extra crushed Oreos for topping
Instructions
- Crush 36 Oreo cookies into fine crumbs using a food processor or rolling pin. Mix with melted butter until resembling wet sand.
- Press half the crumb mixture firmly into the bottom of a large trifle bowl to form the base. Set the remaining crumbs aside.
- Beat softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth.
- Chill heavy cream and whip on medium-high speed until stiff peaks form. Gently fold into the cream cheese mixture.
- In a separate bowl, whisk chocolate pudding mix and cold milk for 2 minutes. Let sit for 5 minutes to thicken.
- Layer the trifle: Start with the cookie base, followed by half the cream layer, then the chocolate pudding. Add remaining cookie crumbs, and finish with the remaining cream.
- Top with crushed Oreos and arrange 6–8 whole Oreos on the surface. Chill for 4 hours before serving.
Notes
Use a food processor or rolling pin for efficient crushing.
Chill layers for 20–30 minutes between assembling for cleaner slices.
Substitute heavy cream with a non-dairy alternative for a vegan option.
Serve chilled and store in the refrigerator for up to 2 days.
Chill layers for 20–30 minutes between assembling for cleaner slices.
Substitute heavy cream with a non-dairy alternative for a vegan option.
Serve chilled and store in the refrigerator for up to 2 days.