Ingredients
Equipment
Method
- Crush the Oreos into crumbs in a sealed food-safe bag or food processor. Reserve some crumbs for the top.
- Beat the softened cream cheese and powdered sugar together until smooth.
- Whisk the cold milk and instant pudding mix together for 2 minutes, then let it thicken according to the pudding package. Do not use cook-and-serve pudding mix in this no-bake method.
- Gently fold the cream cheese mixture into the thickened pudding, then fold in the thawed whipped topping. This combined mixture is the pudding filling.
- Layer cookie crumbs and pudding filling alternately in a food-safe trifle dish, a baking dish or individual cups. Leave room for the topping; a 9-by-13-inch dish may not hold the whole batch, so put any extra filling and crumbs in cups rather than overfilling.
- Cover and refrigerate until cold. Just before serving, add the reserved crumbs and optional gummy worms. Keep the dessert chilled and return leftovers to the refrigerator promptly.
Notes
Serving: Use food-safe cups or dishes. Put a food-safe inner container inside any decorative pot, bucket or toy; do not let the dessert touch the decoration. Use food-safe spoons.
Make ahead: Keep covered and refrigerated; add the top crumbs and worms at service for better texture. The listed 15 minutes is hands-on preparation; allow additional time for chilling.
Food Safety Tip — Recommended practice: Keep at 40°F or colder. Discard dessert left out of temperature control for more than two hours, or one hour above 90°F. Why it matters: This dessert contains perishable dairy ingredients and needs cold storage. Source: FDA buffet guidance.
Substitutions: Non-dairy milk is not a one-for-one swap for instant pudding. Follow your pudding manufacturer’s non-dairy directions and check every ingredient label; this whole dessert variation has not been tested.
Nutrition: Estimate for 1/20 of the recipe using whole milk and generic ingredient data, excluding optional gummy worms. Brands and portion sizes change the values.