- Cuisine: American
- Course: Breakfast, Brunch, Dessert, Dinner, Lunch, Snack, Supper
- Skill Level: Easy
- Yield : 1 9" x 13" pan
- Servings : 10-12
- Prep Time : 15m
- Cook Time : 0m
- Ready In : 3:0 h
You saw it here first, Oreo tiramisu; the country cousin of high falutin’ Italian tiramisu. This recipe is the most delicious jumble of tastiness you’ll ever eat. If that’s a tall order, then we’re livin’ up to it!
- 2 14.3 oz bags Oreo cookies
- 1 cup strong cold coffee
- 1 8 oz pkg cream cheese, room temperature
- 1 cup powdered sugar
- 1 16 oz container whipped topping, divided
- 1 5.9 oz pkg instant chocolate pudding
- 1 tsp instant coffee granules
- 2-1/4 cups half and half
Crush 8 Oreo cookies. Set aside for garnish.
Dunk Oreos one by one in coffee then place side by side in the bottom of a 13” x 9” baking pan. You may have to cut some oreos to completely fit the bottom of the pan.
In a large bowl, beat the cream cheese until fluffy. Add powdered sugar and beat again until smooth. Fold in half of the whipped topping. Spread mixture carefully over cookie layer in pan. Dip more Oreos into coffee, and place each cookie on top of cream cheese layer. You may have to cut some Oreos in order to completely cover the cream cheese layer. Refrigerate for 15 minutes. to allow it set up.
Meanwhile, combine pudding powder, and coffee granules with half and half; whisk until smooth. Remove pan from refrigerator. Pour pudding mixture over Oreos. Smooth pudding to edges. Refrigerate 2-3 hours, or overnight to allow the Oreos to soften.
Before serving, spread remaining whipped topping over chocolate layer. Sprinkle reserved cookie crumbs over top. Store leftovers in refrigerator.
NOTE: Dunk as you go with the Oreos. If you dunk several at a time, they can get so soggy they fall apart. I like to make this in 2 8” square aluminum disposable pans. They hold the Oreos perfectly with no need to cut and fit cookies.