Oreo Éclair Dessert

🧂 Ingredients

• 1 box honey graham crackers
• 6 oz. pkg. instant vanilla pudding mix
• 3 cups half-and-half

  or whole milk
• 16 oz. container Cool Whip

  or other non-dairy whipped topping
• 16 oz. can ready-to-spread cream cheese frosting

  or vanilla frosting
• 16 oz. pkg. Double-Stuff Oreos

  crushed
• 20 maraschino cherries

  for garnish (optional)

Instructions

• 1 Spray 9×13” pan or baking dish with cooking spray.
• 2 Pour pudding into a large mixing bowl.
• 3 Add one cup half-and-half and mix well on low speed of electric mixer.
• 4 Add cream in ½ cup measures, mixing well after each addition continuing on low
  speed of electric mixer.
• 5 Once all the cream has been added, adjust mixer to high speed and mix for about
  two minutes until mixture has thickened.
• 6 Add Cool Whip and stir well to combine.
• 7 Crush enough Oreos in a glad-lock bag with a rolling pin to measure three cups.
  (24 Oreo cookies).
• 8 Gently fold in Oreos to pudding mixture.
• 9 Take one package of the graham crackers and spread over bottom of prepared
  baking dish.
• 10 Cover with half of the Oreo pudding mixture.
• 11 Spread with another layer of graham crackers, followed by the remaining pudding
  mixture.
• 12 Top with the last layer of graham crackers.
• 13 Spread Cream Cheese frosting over all.
• 14 Crush five more Oreo cookies.
• 15 Sprinkle crushed Oreos over top of icing.
• 16 If desired, decorate the top with maraschino cherries.
• 17 Refrigerate a few hours or overnight before serving. 

Nutrition Info