Oreo Cream Cake

Sometimes, in an effort to make things simpler, they must first become more convoluted.

Confused? Yeah, I was too at first....

However, after a brief consultation with my trusted consultants (aka Mom and Dad) , I realized that the housing plan I have concocted is, in fact, solid. It seemed overwhelming at first when I thought of all that I had to accomplish, and like a whole lotta extra work… until I broke it down into manageable steps, that is. After all, as my father put it so succinctly, we (meaning J & I) are “up against the wall” with the builder for the ranch. Things aren’t progressing as we had hoped (read: not progressing at all) and it has become quite evident that nothing is going to happen for awhile.

That was a long-winded way of saying we are going to be stuck in the rental home for a lot longer than we thought. 

But, as we’re oh-so-fond of saying, everything happens for a reason, you just don’t always know the reason at the time.

Which begs the question, why is there a random goat living at the ranch? What purpose does he serve? What is his reason for being there?


Aside from glaring at me with his velociraptor-like eyes….. It’s creepy, I tell you.

On to a nicer subject, thankyouverymuch…..

Making this delicious Oreo-based dessert might seem overwhelming due to the number of steps involved, but I assure you taking the extra time to prepare the homemade chocolate pudding, and using real whipped cream instead of Cool Whip is well worth it.


And it’s not hard to guess who I had in mind when I made it…

Oreo Cream Cake – adapted from Brown Eyed Baker

1 (15.35-ounce) package Oreo Cookies, plus a few more for garnish
½ cup butter, melted and slightly cooled

Cheesecake Layer
8 ounces cream cheese
1 cup powdered sugar
1 cup heavy cream, whipped

Chocolate Pudding:
1 recipe homemade chocolate pudding, prepared and chilled

1 cup heavy cream, whipped

Place the Oreo cookies in the bowl of a food processor, and process until fine crumbs form.  Pour into a bowl, add the melted butter and stir to combine. Transfer the mixture to a 9×13-inch pan and press into an even layer on the bottom of the pan. Refrigerate while the cheesecake layer is prepared.

In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the whipped cream. Using an offset spatula, spread the mixture in an even layer over the crust.

Use an offset spatula to spread the chocolate pudding in an even layer over the cream cheese mixture.

Spread the whipped cream over the pudding layer, and sprinkle with additional Oreo crumbs. Cover and refrigerate for 2 hours before serving.



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