Ingredients

The following ingredients have 14 Servings
  • 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

Instruction

  • 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.