Ingredients
Equipment
Method
Instructions
- In a mixing bowl, combine the crushed Golden Oreos with the melted unsalted butter. Stir until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9x9 inch baking dish to create a solid crust.
- In another bowl, beat the room temperature cream cheese and granulated sugar together using an electric mixer. Mix until the mixture is smooth and creamy, ensuring there are no lumps.
- Gently fold in half of the whipped topping into the cream cheese mixture. Be careful not to deflate the whipped topping; you want to maintain that light and airy texture.
- In a separate bowl, whisk together the instant banana cream pudding mix and milk. Stir for about two minutes until it thickens.
- Start layering your dessert! Spread half of the cream cheese mixture over the cookie crust, followed by half of the banana pudding mixture. Repeat the layers with the remaining cream cheese mixture and banana pudding. Smooth the top layer with a spatula.
- Finally, spread the remaining whipped topping evenly over the top layer of pudding. You can also sprinkle some crushed Golden Oreos on top for extra texture and visual appeal.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight. This chilling time allows the flavors to meld and the dessert to set perfectly. When ready to serve, slice into squares and enjoy!
Notes
- Ensure your cream cheese is at room temperature to prevent lumps in the mixture.
- Use a sturdy spatula to press the cookie crust firmly into the baking dish; this will make slicing easier later on.
- For best results, allow the dessert to chill overnight. This will enhance the flavors and make it easier to serve.