I tempted you all with a picture of this spectacular beast a couple of days ago so I thought it only fair to share the recipe with you sooner rather than later. This is by far one of my most favorite dessert recipes out of the “easy, no baking required, not good for you at all” category. This trifle has saved me in a pinch quite a few times and I swear it just gets better and better each time. So if you have an unopened pack of Oreos just lying around, or if you need to feed a large crowd something sweet but don’t want to turn on the oven, or better yet if you simply feel like stuffing your face with chocolate and cream cheese in the privacy of your own home, this Oreo Cheesecake Trifle just might be for you.
OREO CHEESECAKE TRIFLE (serves 16)
- 1/2 chocolate bundt cake, cut into bite-sized pieces*
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 4 cups milk
- 2 packs instant chocolate pudding
- 1 package Oreo cookies, crushed (save a few whole ones to garnish the top)
- 16 oz Cool Whip
- Using an electric mixer, blend together cream cheese, butter and powdered sugar
- In a separate bowl, prepare pudding by mixing milk and pudding packs together
- Add pudding to cream cheese mixture and mix together
- Fold in almost the entire tub of Cool Whip (leave just a little to spread on the very top of the trifle)
- Line the bottom of your trifle dish with 1/2 of your bite-size cake pieces
- Layer with 1/2 of the cream cheese/pudding mixture and then 1/2 of the crushed Oreos
- Repeat these layers one more time, ending with the crushed Oreos (save a few crumbs for garnish if you want)
- Spread the remaining Cool Whip on top of the crushed Oreos
- Sprinkle with Oreo crumbs if you have any left over. I just plain forgot to hold onto some this time which is why mine looks a little bare!
- Garnish with whole Oreos and relish in the beauty of your masterpiece
- Refrigerate until ready to serve
*I use a bundt cake only because my local grocery store has a delicious one! Any type of chocolate cake would work; however you only need about 1/2 of a bundt-type cake so if you use a regular sheet cake you’ll probably have a lot of cake left over (not that that’s a bad thing!) Brownies would also work in place of the cake. If home-made, make sure whatever you use is cooled!
**The first time I made this I had a very large trifle dish and this fit perfectly. I’ve since had to replace my beloved trifle dish and without realizing it I bought a smaller one. I had some of the cream cheese/pudding mixture leftover this time because I couldn’t fit it all in the dish. These measurements should fit just right in a 16-serving dish, but you may need to adjust just a bit if you have a 12-serving dish (or you may choose to simply have some of that deliciousness left over) 🙂
Enjoy and have a great week!