4th of July Layered Pudding Dessert with Golden Oreos
You have probably had a version of this Layered Pudding Dessert before! It is such a popular dessert for good reasons: it is super easy, it feeds a crowd, it's no bake, and it's so freakin good! I made it with Golden Oreos layered with vanilla pudding, topped with strawberries and blueberries. Such an easy and festive dessert for 4th of July!
Servings: 12 Servings
Calories: 570kcal
Ingredients
- 1 (19 ounce) package Golden Oreos divided*
- 4 tablespoons butter melted, optional**
- 8 ounces cream cheese softened
- 6.8 ounces instant french vanilla pudding mix 2 3.4 ounce boxes****
- 4 cups milk I used whole milk
- 1 & 1/2 cups heavy cream ***
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 1 pound strawberries hulled and quartered
- 1 dry pint blueberries
Instructions
- For the bottom layer of Golden Oreos, you can either make a crust that you mix with butter and press in, or you can crumble the Oreos and call it good. Both ways are delicious.
- Option 1: crumble the Oreos: Add 32 Oreos (two rows) to a ziplock and crush them slightly with a rolling pin. You could also quarter the Oreos with a knife if you like bigger chunks. Add all of these to a 9x13 inch pan.
- Option 2: Make a crust: Add 32 Oreos to a food processor or blender, and pulse until the Oreos are fine crumbs. Add 4 tablespoons melted butter and pulse to combine. Press this mixture into a 9x13 inch pan. Freeze or refrigerate while you make everything else.
- Make the vanilla layer: In a large bowl or stand mixer, beat 8 ounces cream cheese until it is smooth and creamy, at least 2 minutes. Scrape the sides and bottom. Make sure it is really soft and creamy .
- In another large bowl, combine 2 packages of instant pudding with 4 cups of milk. Whisk for 2 minutes until it has thickened. Add the pudding to the bowl with the cream cheese and mix it in. Beat out any lumps as best you can.
- In the same bowl that you mixed the pudding (scrape it out as best you can), add 1 and 1/2 cups cold cream, 3/4 cup powdered sugar, and 1 teaspoon vanilla. Beat with electric beaters until the cream has stiffened and forms soft peaks, it will take a couple minutes. Fold the whipped cream into the pudding mixture.
- Spread the pudding mixture on top of the crust that you made.
- Use a knife to chop the remaining row of Oreos (16 Oreos) into quarters or smaller. Sprinkle the Oreos on top of the pudding.
- Cover and refrigerate for at least 2 hours. You can make this up to 12 hours in advance.
- Just before serving, hull and quarter 1 pound of strawberries, and wash 1 dry pint of blueberries. Sprinkle over the top. Serve!
- This recipe can be prepared up to 12 hours in advance. I wouldn't go much longer than that, otherwise the Oreos on top start to get too soft. Do not add berries until the last minute. Store any leftovers covered in the fridge.
Notes
*I haven't tried it yet but my sister Laura made this with lemon Oreos and said it was amazing. I'm trying it next time!
**You can omit the butter and crumble the Oreos in the bottom of the pan instead.
***People ask me all the time what cream is, which I think it kind of hilarious (but I am the self-proclaimed Food Charlatan, so who am I to judge). Cream is sold near the milk usually in pint or quart cartons. It is not coffee creamer. It might be labeled "heavy cream" or "whipping cream." The differences in the names have to do with the fat content of the cream. Any level fat content will be fine for this recipe.
****Laura said she likes to use cheesecake flavored pudding, but I couldn't find any. I'm sure it's so good! Can't wait to try!
Nutrition
Serving: 1slice | Calories: 570kcal | Carbohydrates: 63g | Protein: 7g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 80mg | Potassium: 259mg | Fiber: 2g | Sugar: 44g | Vitamin A: 944IU | Vitamin C: 22mg | Calcium: 150mg | Iron: 1mg