Chocolate And Vanilla Oreo Pudding Recipes

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.

COOKIES AND CREAM OREO BLONDIES RECIPE

Steps:

• Heat oven to 350 degrees.
• In a large bowl cream together butter, brown sugar and sugar.
• Then add eggs and vanilla. Stir until well blended.
• Add in dry pudding mix and stir together until light and fluffy.
• Then add the flour, baking soda, baking powder, and salt until it is mixed in well. Gently fold in the chocolate chips, white chips, and Oreo pieces.
• Grease a 9 x 13 inch pan. I used a glass pan. Pour batter into the pan and bake for 20 - 22 minutes. You do not want to overbake. Cook until the center is set, but still gooey.

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® FLUFF SALAD

Steps:

• Stir milk and pudding mix together in a bowl until pudding is well mixed; fold in whipped topping. Stir cookies into pudding until well blended. Cover bowl with plastic wrap and refrigerate until thickened and chilled, at least 1 hour to overnight.

OREO® COOKIES AND CREAM DESSERT

Steps:

• Combine cream cheese, powdered sugar, and butter in a large bowl; beat with an electric mixer until creamy. Add milk and vanilla pudding mix and beat until well combined and all lumps are gone. Fold in whipped topping.
• Distribute 1/2 of the chocolate sandwich cookies on the bottom of a 9x13-inch dish. Cover with the pudding mixture and top with remaining cookie chunks. Cover and refrigerate for 8 hours to overnight.

VANILLA AND CHOCOLATE DELIGHT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
• In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
• In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.

VANILLA OR CHOCOLATE PUDDING

Steps:

• Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
• Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
• Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.