Have you experienced the seductive layers of Chocolate Cream Delight? It’s a cold irresistible dessert featuring a decadent Oreo Cookie crumb crust, a creamy blend of cream cheese and cool whip, chocolate chips, and luscious chocolate pudding. Topped with fluffy cool whip and a sprinkle of mini chocolate chips, it promises the Oreo Cookie crunch and a creamy sweetness with every bite, perfect for any occasion or sweet craving.
I love this dessert and I’m pretty sure, with one bite, you will too.
Ingredients to Make Chocolate Cream Delight
The first step to preparing this, or any recipe, is to read and understand the recipe, collect all the necessary equipment, and then gather and measure all the ingredients required to make this Chocolate Cream Delight recipe. In culinary terms, this is called “Mise en Place,” which means “Everything in its Place.” Pre reading the recipe, preparing ingredients, and setting up any needed equipment in advance not only speeds up cooking but also ensures you are familiar with each of the recipe steps, and that all the necessary components of the recipe are within reach and ready for the dish.
For the crust:
- Oreo Cookies: Use Oreo brand cookies. Plain wrap just won’t be the same.
- Unsalted Butter: Unsalted works best for this recipe.
Cream Cheese Layer:
- Cream Cheese: Use a quality cream cheese. Allow the cream cheese to reach room temperature before mixing.
- Powdered Sugar
- Cool-Whip: It’s easy, and it adds a layer of flavor to the recipe. You can substitute plain wrap.
- Mini Chocolate Chips: I used Nestle brand.
For the Chocolate Pudding Layer:
- Jell-O Dark Chocolate Pudding: You can substitute plain wrap but the flavor may not be as intense.
- Milk: Whole or 2% milk work best. 1% or fat free won’t be as rich and creamy.
The Topping
- Cool-Whip
- Mini Chocolate Chips
How to Make Chocolate Cream Delight
- Preheat your oven to 400° F.
Making the Crust
- Use a food processor or blender to crush the Oreo Cookies into fine crumbs (exact measurements can be found in the recipe card below). Use the entire Oreo Cookie, including the cream filling. The cream will evenly distribute among the crumbs and serve to hold the crumbs together after baking. Place the crumbs into a medium size mixing bowl.
- Add the melted butter to the Oreo Cookie crumbs and mix well to combine.
- Pour the Oreo crumb mixture into a buttered (or sprayed with non-stick spray) 11 x 9 dish. Using the back of an off-set spatula and using medium-firm pressure, press the mixture into an even layer. Avoid pressing too firmly to avoid the crust becoming tough and brittle. Place the dish into the preheated oven. Cook for 10 minutes. Remove from oven and set aside to cool.
Preparing the Cream Cheese Layer
- Place the softened cream cheese into a medium size mixing bowl.
- Using an electric mixer, begin mixing the cream cheese and add powdered sugar a tablespoon or two at a time (otherwise you’ll have powdered sugar all over your kitchen).
- The cream cheese will become silky smooth as you add the powdered sugar. Continue mixing and adding the sugar until all of the sugar has been added and the cream cheese mixture is smooth.
- Using a spatula (a Pyrex type scrapper spatula works best), gently fold the Cool-Whip into the cream cheese mixture, then fold in the mini-chocolate chips.
- Gently spread the cream cheese mixture over the cooled crust. Don’t worry if some of the crumbs dislodge from the crust and mix into the cream cheese. The pudding will hide the crumbs.
The Chocolate Pudding Layer
- Using COLD milk, mix the milk with the pudding mix using an electric mixer or large whisk. Make sure you mix long enough to incorporate all of the pudding mix so your don’t have a grainy texture. The pudding mixture will begin to thicken as you mix it. Pour the pudding mixture over the cream cheese mixture. Place the dish into the refrigerator and chill for at least two hours.
Topping it Off
- Spread Cool-Whip over the top of the pudding mixture. Sprinkle the Mini Chocolate Chips over the top of the Cool-Whip to garnish. Serve immediately. Enjoy!
Variations
- Save 2 tablespoons of the Oreo Cookie crumbs and use to garnish before serving.
- Add chopped walnuts to the cream cheese mixture.
Storage
- You can store leftover Chocolate Cream Delight by tightly covering with aluminum foil and placing in the refrigerator for up to 4 days. It’s best to eat the dessert in the first day or two as the crust will begin getting mushy after that.
Decadent Chocolate Cream Delight
Indulge in the ultimate chocolate experience with our Chocolate Cream Delight, featuring a silky cream cheese filling atop a crunchy Oreo cookie crumb crust. This decadent dessert combines the smooth richness of cream cheese with a deep, satisfying chocolate flavor, all set against a sweet, buttery Oreo base. Topped with a light layer of whipped cream and a sprinkle of chocolate chips, it’s a luxurious treat that’s sure to delight chocolate lovers with every bite.
- Prep Time: 15 minutes
- Chill time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Crust:
- 2 1/2 cups Oreo Cookie crumbs (approximately 25 Oreo Cookies)
- 1/2 cup unsalted butter, melted
Cream Cheese Layer:
- 8 ounces cream cheese, softened
- 1 tablespoon milk (whole or 2%)
- 1 cup powdered sugar
- 4 ounces Cool Whip
- 4 ounces Mini-Chocolate Chips
Banana/Pudding Layer:
- 2 family size packages of Jell-O chocolate fudge pudding (see note #1 regarding substitutions)
- 5 cups milk (whole of 2%)
Topping:
- 8 ounces Cool-Whip
- 2 ounces mini chocolate chips
Instructions
Crust
- Preheat your oven to 400° F.
- Using a food processor or blender, crush 30 Oreo Cookies, complete with filling, into fine crumbs.
- Place the Oreo Cookie crumbs into a medium size mixing bowl. Add ½ cup of melted unsalted butter. Stir until the crumbs are evenly coated with butter and they take on a sandy, coarse texture.
- Transfer the crumb mixture into a buttered or non-stick sprayed 11 x 9 dish. Using the back of a spatula and using medium-firm pressure, press the mixture into an even layer.
- Place the dish into the preheated oven, bake for 10 minutes. Remove from oven and set aside to cool (see note #2).
Cream Cheese Layer
- Place the softened cream cheese into a medium size mixing bowl. Using an electric mixer, begin mixing the cream cheese, then add the milk. Slowly add powdered sugar a tablespoon or two at a time (otherwise you’ll have powdered sugar all over your kitchen). The cream cheese will become silky smooth as you add the powdered sugar. Continue mixing and adding the sugar until all of the sugar has been added and the cream cheese mixture is smooth.
- Using a spatula, fold 4 ounces of Cool-Whip into the cream cheese mixture, then fold in 4 ounces of mini chocolate chips.
- Carefully spread the cream cheese mixture over the cooled graham cracker crumbs. Don’t worry if some of the crumbs come loose from the base.
Pudding Layer
- Evenly spread the sliced bananas over the cream cheese mixture.
- Using an electric mixer, combine 5 cups of COLD milk with 2 boxes of pudding mix. You can use a whisk in place of the mixer, just make sure the pudding granules are completely dissolved to avoid a grainy pudding texture.
- Pour the pudding over the bananas.
- Refrigerate for at least 2 hours.
Topping
- Spread 8 ounces of Cool-Whip over the top of the pudding mixture. Garnish with 2 ounces of mini chocolate chips. Serve immediately.
Notes
- You can use store plain-wrap pudding although the flavor may not be as intense. You can substitute chocolate pudding in place of chocolate fudge pudding. If family size isn’t available, substitute 3 regular size.
- You can use a rack or cookie cooling rack if you have one available to quickly cool the crust.
