Description
Celebrate the 4th of July with this festive layered pudding dessert featuring a crunchy Golden Oreo crust, creamy vanilla pudding mixed with cream cheese and whipped cream, topped with fresh strawberries and blueberries. This no-bake treat is easy to assemble, perfect for parties, and can be made ahead of time for your convenience.
Ingredients
Scale
Crust Layer
- 1 (19 ounce) package Golden Oreos (divided into 48 total, 32 for crust, 16 for topping)
- 4 tablespoons butter (melted, optional)
Vanilla Pudding Layer
- 8 ounces cream cheese (softened)
- 6.8 ounces instant French vanilla pudding mix (two 3.4 ounce boxes)
- 4 cups whole milk
Whipped Cream Layer
- 1½ cups heavy cream (cold)
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
Fruit Topping
- 1 pound strawberries (hulled and quartered)
- 1 dry pint blueberries
Instructions
- Prepare the Crust: Choose to either crumble or make a crust with Golden Oreos. For crumbled crust, add 32 Oreos (two rows) to a ziplock bag and crush slightly with a rolling pin or quarter with a knife. For crust, pulse 32 Oreos in a food processor until fine crumbs, add 4 tablespoons melted butter, pulse again, then press mixture firmly into a 9×13 inch pan. Chill in fridge or freezer while preparing the filling.
- Make Cream Cheese Base: Beat 8 ounces softened cream cheese in a large bowl or stand mixer for at least 2 minutes until very smooth and creamy, scraping down the sides to ensure even mixing.
- Prepare Vanilla Pudding: In another bowl, whisk together 2 packages of instant French vanilla pudding mix with 4 cups whole milk for 2 minutes until thickened. Stir this pudding mixture into the cream cheese and blend well, beating out any lumps.
- Whip Cream Mixture: Using the same bowl used for pudding, add 1½ cups cold heavy cream, ¾ cup powdered sugar, and 1 teaspoon vanilla extract. Beat with electric beaters until the cream stiffens and forms soft peaks, usually a couple of minutes.
- Combine Pudding and Whipped Cream: Gently fold the whipped cream into the cream cheese and pudding mixture until fully incorporated and smooth.
- Assemble Dessert: Spread the pudding mixture evenly over the prepared Oreo crust in the 9×13 inch pan.
- Add Oreo Topping: Chop the remaining 16 Golden Oreos into quarters or smaller pieces. Sprinkle these Oreo chunks evenly over the pudding layer.
- Chill the Dessert: Cover the dessert and refrigerate for at least 2 hours, or up to 12 hours in advance. This allows flavors to meld and set properly.
- Prepare Fresh Fruit: Just before serving, hull and quarter 1 pound strawberries and rinse 1 dry pint of blueberries thoroughly.
- Top and Serve: Sprinkle the fresh strawberries and blueberries over the dessert. Serve immediately to maintain the crunch of the Oreo topping and freshness of the fruit.
- Storage Tips: Leftovers should be covered and refrigerated. Do not add fresh berries until ready to serve to prevent sogginess. The dessert is best enjoyed within 12 hours of preparation.
Notes
- Using melted butter in the Oreo crust is optional but helps bind the crust better and adds richness.
- Ensure cream cheese is softened to avoid lumps in the pudding mixture.
- Use cold heavy cream straight from the fridge for best whipping results.
- You can customize the fruit topping to your preference but fresh strawberries and blueberries give a patriotic red, white, and blue color theme.
- Do not add fruit until serving to keep the topping crunchy and fresh.
- This dessert is ideal for making ahead but consume within 12 hours for optimal texture.
