No Bake Oreo Cheesecake

So, don’t let all of my talk about low-carb living, running and squats fool you….chocolate is my weakness.  OK, all things sugary and sweet are my weakness, you caught me.  I am a firm believer that everyone needs a cheat day every once in a while (or once/twice a week, so sue me).  There is nothing wrong with treating yourself, you deserve it!

My parents had Matt and I over, along with my sister and her boyfriend, to celebrate my 28th birthday with a delicious AND healthy dinner, topped off with a little birthday treat- No Bake Oreo Cheesecake!  You know the saying, “she get it from her momma”?  Story of my life.  My mom and I are literally the same person, from looks, to personalities, to mannerisms, to our addiction to chocolate….I’ll be honest, it’s a little creepy, but I wouldn’t have it any other way. 🙂

Below is the recipe, adapted from Brown Eyed Baker.  Enjoy!  You literally will not be able to stop eating it.  Consider yourself warned.

First of all, how cute is my mom? 🙂

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Before…..

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After….and yes, we took home the left overs.  I mean it was my birthday, after all. 🙂

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INGREDIENTS:

(Serves 10-12 people, we halved the recipe)

2½ boxes Double Stuff Oreos
2 (4-serving size) boxes cheesecake-flavored instant pudding mix (we used sugar free)
4 cups skim milk (original recipe calls for 2%)
1 (8-ounce) tub Cool Whip (we used Lite)
Chocolate syrup, for garnish

DIRECTIONS:

1. Line the bottom of a 9×13-inch baking dish with Oreos, breaking them to fill in any big gaps along the edges.

2. Whisk together 1 box of instant pudding with 2 cups of the milk for 5 minutes, or until the pudding thickens and appears set. Pour the pudding evenly over the layer of Oreos, using a rubber spatula to spread into an even layer.

3. Top with another layer of Oreos, again breaking them into pieces if needed to fill any large gaps.

4. Prepare the second box of pudding as you did the first, with the remaining 2 cups of milk. Pour the pudding over the 2nd layer of Oreos, spreading it into an even layer with a rubber spatula.

5. Top with the Cool Whip, using a spatula to spread into an even layer. Refrigerate for at least 4 hours. Prior to serving, garnish the top with chocolate syrup and chopped Oreos.

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  1. […] took Sunday off from working out, so I wanted to make sure my workout today made up for the Oreo Cheesecake I made and ate at our Memorial Day weekend BBQ.  I was pretty tired afterwards, so I think it was […]

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