Ingredients
For the Crust:
- 1 (14.3 oz) package of Oreo cookies (about 36 cookies)
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 1 (8 oz) block of full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 (8 oz) tub of frozen whipped topping (like Cool Whip), thawed (divided use)
For the Pudding Layer:
- 2 (3.4 oz) packages of instant chocolate pudding mix
- 2 ½ cups cold whole milk
For the Topping & Assembly:
- 1 (11 oz) bag of caramel bits OR 1 cup of thick caramel sauce
- 2 tablespoons milk or heavy cream (if using caramel bits)
- 1 cup chopped pecans, toasted
- Additional whipped topping or freshly whipped cream for garnish
Equipment Needed
- 9×13 inch baking dish
- Food processor or large zip-top bag and rolling pin
- Large mixing bowl and hand mixer or stand mixer
- Medium mixing bowl and whisk
- Small saucepan (if melting caramel bits)
- Spatula
- Measuring cups and spoons
Step-by-Step Instructions
The journey begins with the crust, and this is where you set the stage for all the texture. I take the entire package of Oreos—creme filling and all—and pulse them in my food processor until they’re fine, dark crumbs. If you don’t have a processor, put them in a sturdy zip-top bag and roll them with a rolling pin until crushed. I pour the crumbs into a bowl and mix in the melted butter until it looks like wet sand and holds together when I pinch it. I then dump this mixture into my 9×13 dish and press it firmly and evenly into the bottom. I use the bottom of a measuring cup to really tamp it down; a solid, compact crust is key so it doesn’t crumble when you slice it. I pop this into the fridge to set while I make the next layer.(See the next page below to continue steps…)