Birthday Oreo Pudding "Cake"

Woe is me.

I meant to post this recipe way back when I was freaking out about the introduction of Birthday Cake Oreos...Perhaps the excitement caused me to go temporarily insane.

If there are still boxes of those Birthday Cake Oreos to be found, or you still have a box waiting in your pantry (btw you must be crazy) then pay attention!

I love Oreo desserts. Love them. When those Oreos came out I knew I had to come up with something. Since they taste kind of like cake batter I went that route...naturally.

Anyway, who doesn't love Oreo/dirt pudding?

Exactly. Well this version has cream cheese, cake batter and sprinkles.

You're welcome.

No, seriously. When I made this I could not get it in my mouth fast enough. I'm typically a slow eater but this little dessert made me abandon all reason and manners. I grabbed the biggest spoon I could find and went to town with a "pudding-eating-grin" on my face.

I really want some now. Why did I have to eat all my oreos?!

(BTW you can obviously still make this with regular Oreos, the bday ones just bump it up a notch)

Birthday Oreo Pudding "Cake"

Dame Good

Ingredients:

1 (10.5 ounce) package birthday cake oreos (or regular if you cant find them)
1/4 cup  light butter
1 (16 ounce) container fat-free frozen whipped topping, thawed
2 (8 ounce) packages neaufchatel cream cheese
1 cup confectioners' sugar
2 cups skim milk
1 (3.5 ounce) package fat-free sugar-free instant vanilla pudding mix
1/4 cup yellow cake mix (dry)
1/2 cup sprinkles

Directions:

Crush cookies into bite size pieces. Reserve 3/4 cup for top. Melt butter and mix with rest of cookies. Press into 8x8 (or 9x9) pan. Put in freezer for 5 minutes.

Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.

Prepare instant pudding with the milk according to package directions. Add cake mix and 1/4 cup sprinkles to the pudding. Spread the pudding over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookie and sprinkles. Keep cake refrigerated.