We’re all snobs about something

A month or two ago I was trying to find the recipe for a “cookie cake” for York’s birthday. I had no idea what it might be (it turns out it’s just a giant cookie.  Why people throw the word “cake” in there is a mystery.  If it were simply called a “giant cookie” that would have made things simpler) so I went to allrecipes.com, my favorite recipe site, and tried to find something that fit the bill.  I showed several search results to York and told him there was a recipe with Oreos that had lots of good reviews.  Something with Oreos qualifies it as a cookie-cake, right?

York said that recipe sounded fine, so I printed it up.  Well, it had not only Oreos, but instant pudding and that culinary travesty–Cool Whip.  Ewww.  I’m such a dessert snob.  This recipe went against the very fiber of my being, but York would not be dissuaded. (Plus it had over a hundred five-star reviews, so I figured I’d give it a chance.) 

I bought the Cool Whip (why would anybody use Cool Whip? Do you know it has to be defrosted in the fridge for several hours?!  Why wouldn’t you just throw some whipping cream in the mixer and be done in two minutes?) and made the recipe.  It was completely easy (duh!).

Heaven help me.  It was one of the greatest things to ever pass my lips.  Truly, it’s magnificent. It’s not a cake at all, but more of a casserole.  I found myself standing at the fridge for the following two days, shoveling spoonfuls of the stuff into my mouth.  As wonderful as it is, it’s even better the next day. Also, the recipe calls for vanilla pudding.  Even a chocoholic like me thought that vanilla pudding, not chocolate, was just right. 

 

This appearance of this dessert is fairly lame.  It’s served in a 9 x 13 pan, which always earns demerits in my book.  C’est la vie.  All will be forgiven as soon as everyone tastes it.  As my gift to you, here is what I have appropriately renamed 

Oreo Casserole

1 20 oz. package Oreos
1/2 cup butter
1 (16 ounce) Cool Whip, thawed
1 (8 ounce) package cream cheese
1/4 cup confectioners’ sugar
2 cups milk
1 (3.5 ounce) package instant vanilla pudding mix

Crush Oreo cookies into bite size pieces*. Reserve 1 1/2 cups for top. Melt butter and mix with rest of cookies. Press into 9×13 pan. Put in freezer for 10 minutes.

Blend 1/2 of the Cool Whip, cream cheese and confectioners’ sugar. Spread over crust and place cake back in freezer.

Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining Cool Whip on top of the pudding then sprinkle with the remaining Oreos. Keep dessert refrigerated.

*Put the Oreos in a ziploc and let your kids go at them with a rolling pin.  They love that kind of thing.

| Filed under Recipes, Yum

9 thoughts on “We’re all snobs about something

  1. dang i wish i had oreos right now 🙂 thanks for sharing…PLEASE MAKE THE MILES OF CHOCOLATE SOON!! i still haven’t been able to find it. i will trek over to the other heb someday! but i think you need to formulate a recipe if you are such a choco snob 🙂 i can’t wait any longer!!

  2. I am a snob about cool whip too! My husbands aunt made us dinner last Friday night, which included red jello, with fruit cocktail in it, topped with cool whip. I looked at husband, he just kept his eyes down and a huge grin on his face. He knew what I was thinking!

  3. ok…I’m going to have to come eat it at your house, because if I make it I will eat it all (seeing as how shane can’t eat it and my kids probably would eat 2 bites and be done…what’s up with my weird healthy eaters?) BTW did I win?!

  4. I have two questions:
    1) Could that be any more fattening??? (that must be why it’s so good.)
    2) Is it what York was thinking of when he asked for cookie cake? Because I have a recipe for cookie cake and it’s nothing like that. It’s like a cross between brownies and cake. Lighter brown, more cakey, but flat like brownies, and with milk chocolate frosting. The Daines used ot make it, and it’s delicious!

  5. Jennie, you are sooooo funny! I can see you glupping spoonsful every time you passed the fridge. (Take after your mother, do you?)

    So, wouldn’t it taste as good if you used real whipped cream, and actually cooked a vanilla pudding a few hours ahead — say crem brulle? AND chilled it in a large round, flute-edged casserole?

    Then you could REALLY brag. You can make it for me for your birthday, if that’s when I come.

  6. Sounds very similar to a recipe I got from a friend call “S*x in a pan”. It is truly one that you stand at the fridge and eat out of the pan with a spoon. This sounds delish!

  7. I don’t think that you will ever want to be my friend.

    Because I love Cool Whip—sorry—I just do.

    Sounds good, by the way…

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