Anybody else moving a little slow this morning? Between loads of salty Superbowl foods, a Glee episode that went past my bedtime and a kiddo who woke up in the middle of the night, crying because she’d lost her [play] money, I am a teensy bit sluggish this morning. I’ll post the results of my Chinese New Year-themed Superbowl party later this week, but for now, I must tell you about the amazing dessert we ate last night!

When I link up to food carnivals, I try to click around to the other blogs that participate. Of course, a lot of the recipes I see merely make me hungry but don’t exactly propel me into the kitchen. The recipe might be too complex for my skill level liking or feature foods I plain don’t like (or, more likely, my husband doesn’t like). Or it might not fit with my health goals for the week…or my budget. But sometimes, I find a new recipe that I just KNOW is going to become a family favorite.

Oreo Delight from Balance Today is exactly that kind of recipe. When I read it (I don’t even remember which carnival helped me find it), I bookmarked it and starting plotting: How soon could I make this yummy-looking dessert, and who could I feed it to? The Superbowl – and our friends, Josh and Brittany – seemed like the perfect answer. (And it was. In case you’re wondering.)

In anticipation of returning to my hard-core dedication to Weight Watchers this morning, I didn’t actually eat that much of our Chinese dishes. But when it came time for dessert? I served everyone – including myself – a HUGE piece. And I loved it!

Oreo Pudding Dessert

1 package Oreo cookies
1 package instant sugar-free chocolate pudding
2 cups skim milk
1 cup powdered sugar
1 stick butter
8 ounces Weight Watchers cream cheese
16 ounces fat-free Cool Whip

Take two rows of Oreos, put them in a ziploc and crush them to bits. (Make sure you get regular Oreos, not double-stuffed. That will make this step much easier!) Melt the butter and mix in the crumbs. Press into a greased (or sprayed) 9×13 pan (or a deep 8×8 pan). Place in freezer for about five minutes until crust is hard.

Mix pudding as directed on box (this is where you use the milk in the ingredient list). In a separate bowl, mix softened cream cheese, half the Cool Whip and powdered sugar. Spread Cool Whip mixture on the crust, then pour pudding on top. After the pudding has set up (this takes just a few minutes in the fridge), spread the remaining Cool Whip on it and top with the rest of the Oreos (crushed into large pieces).

The original recipe from Balance Today suggests making more layers – two each of the Cool Whip mixture and pudding. If I had a trifle dish or a deeper 8×8 dish, I might have done that. But since I was working with a 9×13 (or, probably closer to 8×11 – I need to measure that pan!) dish, it worked better for me to have the four (total) layers.

Refrigerate for at least an hour before serving. I made this on Saturday night and served it Sunday evening. And it was AWESOME. (If I do say so myself!)

What was your favorite dish on Superbowl Sunday? (Or, if you don’t happen to be a football party type of person, over the weekend in general?)

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Foodie Friday, Friday Firsts and Food on Fridays. It will also be linked to Sweet Tooth Friday and Ingredient Spotlight at Eat at Home.

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