Ingredients
Scale
- 20 ounces double stuffed Golden Oreos
- 1/3 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 6.8 ounces instant vanilla pudding mix
- 5 1/2 cups heavy whipping cream, divided
- 1 cup key lime juice
- 1/2 cup powdered sugar
- Zest of 1 lime
Instructions
- Place the Oreos in a food processor and pulse to form crumbs. Reserve 1 1/2 cups of the cookie crumbs and set aside.
- Mix the remaining crumbs with the melted butter. Press the mixture into the bottom of a 9×13 baking dish and set aside.
- Place the cream cheese in a stand mixer and mix until smooth and lump-free. Add the pudding mix and mix to combine.
- Add 1 cup of heavy cream and mix on low speed until combined. Add another cup of heavy cream and mix again. Add the key lime juice and mix until smooth, scraping down the sides as needed. Reserve 2/3 cup of this mixture.
- Pour the remaining cream cheese mixture over the cookie crust and smooth it evenly. Sprinkle the reserved cookie crumbs on top.
- In another bowl, whip the remaining 3 1/2 cups heavy cream with powdered sugar until medium peaks form. Reserve 1/3 of the whipped cream.
- Fold the remaining whipped cream into the reserved 2/3 cup cream cheese mixture along with the lime zest. Spread this over the cookie crumb layer.
- Top with the reserved whipped cream, smoothing or piping as desired.
- Chill in the refrigerator for at least 6 hours or overnight before serving.
Notes
- This dessert can also be frozen and served for an extra refreshing treat.
- You can substitute the Oreo crust with a Nilla wafer crust or graham cracker crust.
- Allow at least 6 hours of chill time for best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 648
- Sugar: 28 g
- Sodium: 323 mg
- Fat: 51 g
- Saturated Fat: 28 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 153 mg