Today, we are celebrating something awesome. Lisa, from Wine and Glue is having a baby! I just adore this girl so much. Not only is she a super talented blogger that's always been ridiculously sweet to me,
Ingredients:
- 1 pkg regular golden Oreos {36 cookies}
- 6 Tbsp. salted butter, melted
- 1 pkg. {8 oz.} cream cheese, softened
- 1/4 cup white sugar
- 2 Tbsp. cold milk {I use 1%}
- 1 {16 oz.} tub whipped topping, divided
- 2 pkgs {3.4 oz.} instant pistachio pudding
- 3 & 1/4 cups whole milk
- 1/2 cup pistachios, shelled and chopped
Directions:
- Pulse Oreos in a food processor until fine crumbs are formed. Add the butter and mix until the crumbs are fully coated. Press the crumbs into an ungreased 9×13 in baking dish or pan. Place the pan in the refrigerator while you work on the additional layers.
- In a medium bowl, whip the cream cheese until light and fluffy. Add 2 Tbsp. milk and the sugar and mix well. Fold in 2 & 1/2 cups whipped topping. Spread this mixture over the Oreo crust.
- In another bowl, combine the pistachio pudding with the 3 & 1/4 cups milk and whisk until pudding starts to thicken. Spread the pudding mixture over the cream cheese layer. Let the dessert rest for about 5 minutes, so the pudding can firm up completely.