Pumpkin Heavenly Oreo Dessert

These Heavenly Oreo Desserts continue to be reader favorites here on Mandy's Recipe Box. There is the original Heavenly Oreo Dessert and the Lemon version. So of course I had to make a Pumpkin version! And then I had to give 3/4 of it away because it's too dangerous to keep the whole thing in my fridge.

Printable Version

Ingredients

1 (14.3 oz.) package of Golden Oreo cookies

1/2 c. butter, melted

2 pkg. (3.4 oz each) Pumpkin Spice Instant Pudding

3 1/4 c. cold milk 

2 containers (8 oz. each) Cool Whip

8 oz. cream cheese, softened

1 c. powdered sugar

Caramel ice cream topping for drizzling (I used Mrs Richardson's butterscotch caramel topping)

Directions

• Crush all Oreo cookies in a food processor until crushed. You could also put the cookies in a large resealable bag and crush using a rolling pin.
• Save 1/2 c. of the crumbs for the topping.
•  Pour the remaining crumbs into a 9x13 dish and add the melted butter.
• Stir and press into the bottom of the dish to make a crust. 
• In a bowl, whisk together the pudding mix and milk.
•  Set in the fridge for now. 
• Blend cream cheese until smooth. 
• Add powdered sugar.
•  Mix and fold in one container of Cool Whip. 
• Spread over the crust.
•  Add pudding and spread over the cream cheese mixture. 
• Top with the other Cool Whip.
• Sprinkle the 1/2 c. Oreo crumbs over top.
• Drizzle with Caramel topping.
•  Keep refrigerated until ready to serve. Refrigerate leftovers.

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Pumpkin Pudding Cookies

Are you ready for Fall baking? The mornings and nights are nice and cool, but the day is still pretty warm. 80's at least. I don't care. I am doing my fall stuff. I put up my fall decorations, made soups for dinners, put out my fall scented soaps and candles and now I am baking with pumpkin. The weather ain't gonna tell me what to do. It's fall up in here.

Back when I was horrible at taking food photos, I made some Chocolate Pudding Cookies. They are delicious. Don't judge them by their photos, please. Just make them. This time around, I made them with Pumpkin Spice pudding. They turned out great. I could just taste the Pumpkin flavor, but my family totally could. Next time I will add 1 tsp. Pumpkin Pie Spice to the mix to bump it up. These will be a family favorite in your house, I promise.

Printable Version

Ingredients

1 cup (2 sticks) butter or margarine, softened

3/4 cup firmly packed brown sugar

1/4 cup granulated sugar

1 pkg. (3.4 oz) JELL-O Pumpkin Spice Instant Pudding

1 tsp. vanilla

2 eggs

2-1/4 cups flour

1 tsp. baking soda

1 tsp. Pumpkin Pie Spice

1 pkg. (12 oz.) Semi-Sweet Chocolate chips

Directions

• Preheat oven to 375°F. 
• Beat butter, sugars, dry pudding mix and vanilla in large bowl with electric mixer on medium speed until well blended. 
• Add eggs; mix well. Gradually add flour, baking soda, and Pumpkin Pie Spice beating until well blended. 
• Stir in chocolate chips. 
• Drop teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• Bake 8 to 10 minutes.
•  Remove from baking sheets; cool completely on wire racks.

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Lemon Heavenly Oreo Dessert

Remember the Heavenly Oreo Dessert I posted? You should since it's the #1 viewed recipe on my blog!.

It is still one of my all-time favorite desserts. I decided to make a lemon version. I thought it would be good, but nothing compared to the original version. Umm...wrong! It is just as good, only different because it's lemon. It's also made it into the all-time favorites category. 

Like last time, I made this when my mom came to visit. She loved it as well. Give it a try and be prepared to eat the entire thing yourself, if left unattended. I used the Golden Oreos but you can also try the Lemon Oreos (yes, there is such a thing!) if you want to up the lemon flavor.

Printable Version

Ingredients

1 (14.3 oz.) package of Golden Oreo cookies

1/2 c. butter, melted

2 pkg. (3.4 oz each) Lemon Instant Pudding

3 1/4 c. cold milk 

2 containers (8 oz. each) Cool Whip

8 oz. cream cheese, softened

1 c. powdered sugar

Directions

• Crush all Oreo cookies in a food processor until crushed. You could also put the cookies in a large resealable bag and crush using a rolling pin.
• Save 1/2 c. of the crumbs for the topping.
•  Pour the remaining crumbs into a 9x13 dish and add the melted butter.
• Stir and press into the bottom of the dish to make a crust. 
• In a bowl, whisk together the pudding mix and milk.
•  Set in the fridge for now. 
• Blend cream cheese until smooth. 
• Add powdered sugar.
•  Mix and fold in one container of Cool Whip. 
• Spread over the crust.
•  Add pudding and spread over the cream cheese mixture. 
• Top with the other Cool Whip.
• Sprinkle the 1/2 c. Oreo crumbs over top.
•  Keep refrigerated until ready to serve. Refrigerate leftovers.

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Heavenly Oreo Dessert

  This is one of those desserts that you can't get out of your head.

As in, you'll wake up in the night craving another piece.

As in, you'll eat it for breakfast (hypothetically speaking, of course).

As in, you could eat the entire thing on your own, if you were into that sort of thing.

Confession: I did the first two things. I barely fought off the third thing.

 I made this about 3 weeks ago. Lance was gone to WY and my mom was visiting. We ate some that night for dessert. I sent her home with some and that left about half the dish with me. I totally finished it off by.my.self.

In like 3 days.

My kids didn't want any leftovers which was totally awesome and I didn't even fight them on it at all even after I repeatedly asked them if they were sure. So what's a mom to do?

 Then I saw it on Picky-Palate last week as "Chocolate Lasagna". That name is ok, but it truly is Heavenly and I stand by the name. You'll see.

Printable Version

Ingredients

1 (15.5 oz.) package of Oreo cookies

1/2 c. butter, melted

2 pkg. (3.9 oz each)  Chocolate Instant Pudding

3 1/4 c. cold milk 

2 containers (8 oz. each) Cool Whip

8 oz. cream cheese, softened

1 c. powdered sugar

Directions

• Crush all Oreo cookies in a food processor until crushed. You could also put the cookies in a large resealable bag and crush using a rolling pin. That's what I did. I don't have a food processor and a blender definitely does not work for this job. Nope, it sure doesn't. 
• Save 1/2 c. of the crumbs for the topping.
•  Pour the remaining crumbs into a 9x13 dish and add the melted butter.
• Stir and press into the bottom of the dish to make a crust. 
• In a bowl, whisk together the pudding mix and milk.
•  Set in the fridge for now. 
• Blend cream cheese until smooth. 
• Add powdered sugar.
•  Mix and fold in one container of Cool Whip. 
• Spread over the crust.
•  Add pudding and spread over the cream cheese mixture. 
• Top with the other Cool Whip.
• Sprinkle the 1/2 c. Oreo crumbs over top.
•  Keep refrigerated until ready to serve. Refrigerate leftovers.

Now can you see why you'll be dreaming about this tonight?

I am making this again today. 

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Salvaging Mediocre Brioche

April showers bring May flowers, but I don't know what the hell April snowstorms bring... misery perhaps? An incredibly strong urge to head for the airport, passport and credit card in hand? Ok, so technically it's May now, but that doesn't make a spring snowfall any more welcoming. In just 24 hours, I went from wearing sandals & enjoying a coffee in the morning sun, to shoveling my car out

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