One of the perks of having a birthday around here is that you get to pick a restaurant for dinner and a cake made by mom.
Hayden always swings between two choices: “Ding Dong Cake” (exactly what it sounds like – a sheet cake that tastes exactly like a classier version of a Hostess Ding Dong) or “Oreo Cake” (technically called “Striped Delight”)
Even if there isn’t a birthday on the horizon, “Oreo Cake” is by far the most requested cake in our household. But that’s no surprise – it’s delicious! (and I typically don’t care for this type of rich dessert).
Several layers – or “stripes – of sugary goodness.
Let’s take another look at this temptress:
I guarantee that if you make it, you will get this type of unbridled, enthusiastic joy from your family:
HAHA! Obviously a joke. Hayden is in this annoying phase where he refuses to have his photo taken and I have to threaten him within an inch of his life to get one freaking shot. I told him he’ll be sorry one day, but I don’t think he buys it.
Here’s the recipe. Go make some magic!!
35 Oreos (almost a full package – I’ve always wondered how they arrived at this exact number? If you get crazy and use 36, let me know what happens!)
3/4 stick of butter, melted
1 8oz package of cream cheese, softened
2 Tbs. cold milk
1 tub (12oz) Cool Whip
3 1/4 cups cold milk
2 packages (4 serving size) instant Jell-o chocolate pudding.
I have made this recipe before using low/non-fat milk & cream cheese as well as sugar-free instant puddng & Cool Whip and it still tastes great, but in my opinion, if you are going to make a calorie-bomb you might as well go whole-hog!
Crush cookies to fine crumbs. Transfer to a bowl, add melted butter and mix well. Press into a 13″x9″x2″ pan and refrigerate 10 minutes.
Beat cream cheese, sugar & 2Tbs. of milk in a separate bowl until well blended. Stir in 1 1/4c of Cool Whip. Spread evenly over crust (this is where making sure your crust has been refrigerated is important because it makes it much easier to spread this layer on).
Pour 3 1/4c. cold milk into a large bowl. Add both boxes of pudding mix and beat or whisk until well blended (approx. 2 min.). Spoon over the cream cheese layer of the cake and allow to stand until it thickens.
Spread the remaining Cool Whip over the pudding layer and refrigerate for 4 hours to set.
I always crumble the remaining 6 cookies (Remember? You only used 35!) and sprinkle them over the final layer, but you can leave it plain or use baking sprinkles and eat those leftover cookies yourself!
(NOT that I have ever done that!)