Oreo Parfait
This Oreo Parfait is a simple, no-bake dessert that works for any occasion. With layers of Oreo crust, cheesecake filling, and chocolate pudding, it’s a crowd-pleasing treat everyone will enjoy.
Servings: 6 people
Equipment
- Food processor
- mixing bowls
- Electric mixer (handheld or stand)
- whisk
- Silicone spatula
- measuring cups and spoons
Ingredients
- 14.3 oz package Oreo cookies
- ¼ cup salted butter melted
- ¼ cup hot fudge warmed
- 8 oz brick cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 14 ounce can sweetened condensed milk
- 5.9 ounce package of instant chocolate fudge pudding
- 1 ½ cups milk anything but skim
Instructions
Prepare the Oreo Crust:
- Set aside 6 whole Oreo cookies.
- Crush the remaining Oreo cookies in a food processor or by placing them in a zip-top bag and crushing them with a rolling pin until the cookies are broken down and in very small pieces.
- Set aside ¼ of the cookie crumbles for later.
- In a medium bowl, mix the large portion of crushed Oreos with the melted butter and the fudge until well combined.
- Press the Oreo mixture into the bottom of six 10-ounce cups as evenly as possible.
- Chill in the refrigerator while preparing the filling.
Prepare the Fillings
- Beat the cream cheese with an electric mixer until smooth in a large bowl.
- Add the powdered sugar and vanilla extract and beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold ½ of the whipped cream into the cream cheese mixture until well combined. Set aside.
- Add milk, sweetened condensed milk, and chocolate pudding mix into a separate bowl and whisk together until nice and even.
Assemble the Parfaits
- Place a layer of the cream cheese mixture on top of the Oreo layer.
- Next, place a layer of the chocolate pudding filling over the cream cheese layer.
- Top with remaining whipped cream and sprinkle the reserved crushed Oreos on top and one whole Oreo.
Chill and Serve
- Cover and chill the dessert in the refrigerator for at least 2 hours or until set.
- Once set, serve while cold. Enjoy!
Notes
Storage & Make-Ahead Tips
- Refrigerate: Store covered in the fridge for up to 3 days.
- Freeze: Place in an air-tight freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
- Make-Ahead: You can prepare these up to a day in advance. Assemble and chill until ready to serve.
Nutrition
Serving: 12ounces | Calories: 1117kcal | Carbohydrates: 109g | Protein: 16g | Fat: 71g | Saturated Fat: 40g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 178mg | Sodium: 614mg | Potassium: 660mg | Fiber: 2g | Sugar: 84g | Vitamin A: 2187IU | Vitamin C: 2mg | Calcium: 375mg | Iron: 9mg