Ingredients
Equipment
Method
Make the Oreo crust
- Mix finely crushed Golden Oreos with melted butter until the mixture looks like wet sand, then press it firmly into the bottom of a 9x13 dish. Refrigerate for 20 minutes, until set and slightly firm to the touch (visual cue: it holds its shape when you gently press).
Build the creamy middle layers
- Beat softened cream cheese with powdered sugar and vanilla extract until smooth, then fold in 1 cup whipped topping. Spread this mixture over the chilled crust (visual cue: the surface becomes level and creamy).
- Whisk instant pudding with cold milk for 2 minutes until thickened. Spread the thick pudding over the cream cheese layer (visual cue: it looks glossy and stays in place when leveled).
- Spread 2 cups whipped topping evenly over the pudding layer. Level the top so it’s smooth and uniform (visual cue: no bare pudding spots).
Top and chill
- Arrange sliced strawberries, blueberries, and raspberries in rows or a scattered pattern across the top. Gently press the fruit just enough to adhere (visual cue: berries sit bright and clean on the whipped layer).
- Cover and refrigerate for at least 4 hours until all layers are set. Slice into rectangles and serve cold (visual cue: clean stack lines when lifted with a spatula).
Notes
Pro tip: for the cleanest slices, chill until fully firm—shorting the time can cause layers to slide. Store covered in the refrigerator up to 3 days; the berries stay best within that window. Freezing is not recommended because whipped topping and fresh berries lose texture when thawed. For a lighter swap, use light whipped topping and reduced-fat cream cheese (texture may be slightly softer but still layers well).