This creamy, no-bake Oreo Delight is layered with a buttery cookie crust, fluffy sweetened cream cheese, rich chocolate pudding, and whipped topping, and it’s the kind of make-ahead dessert that disappears fast at any gathering.
If you take nothing else away from my little corner of the internet, I hope you’ll at least try this one.
When I was a kid, Oreo Delight was the dessert my mom made when she wanted to celebrate something with me. I can still picture walking in the door after a good day at school and seeing a plate waiting—usually because I’d aced a spelling test or made the all-A honor roll. Back then, I thought it was just a fun treat.
As an adult (and a dad), I understand it differently. This wasn’t a cheap dessert for our house, and my parents had a way of sacrificing without ever letting it feel like sacrifice. I never felt like I had less than anybody else. I just felt loved. And somehow, this simple pan of layers of pudding, Cool Whip, and crushed Oreos became one of the ways my mom said, “I’m proud of you.” That’s why this recipe has stayed close to my heart all these years.
So yeah… it’s a no-bake dessert. It’s easy. It’s a crowd-pleaser. But for me, it’s also a little time machine back to my mom’s kitchen.
What is Oreo Delight?
Oreo Delight is a classic layered, no-bake dessert made with a buttery Oreo crust, a fluffy cream cheese and whipped topping layer, a rich chocolate pudding layer, then more whipped topping and crushed Oreos on top. It’s light and creamy, but still feels like a real-deal dessert, not just “something sweet.”
It’s the kind of dish that shows up at potlucks and holidays, and somehow the pan always comes back scraped clean… even when there are fifteen other desserts on the table.
Why softened cream cheese matters
This is the step that makes or breaks the texture.
Cream cheese straight from the fridge is too firm to blend smoothly with powdered sugar. If you try to mix it cold, you’ll usually end up with little lumps that never fully disappear. And once you fold in the whipped topping, you can’t really “beat the lumps out” without deflating the whole layer.
Softened cream cheese gives you a creamy, fluffy base that spreads easily and sets up into that smooth, dreamy layer this Oreo dessert is known for. It also helps it slice cleaner after chilling, instead of turning into a soft, slippery mess when you scoop it.
If you’re short on time, the quickest reliable method is to leave it out at room temperature until it’s soft enough to stir easily. You’re not looking for melted. You just want it pliable and smooth.
Can Oreo Delight be made in advance?
Yes, and honestly, it’s better when you do.
Oreo Delight needs time in the fridge for the layers to set and for the cookies to soften just enough to slice cleanly. I recommend chilling it at least 4 hours, but making it the day before is perfect—especially for holidays, church suppers, and anything where you don’t want to be messing with dessert at the last minute.
It’ll keep covered in the refrigerator for up to about 3 days, though in most houses it won’t last nearly that long.
A couple of “keep it easy” tips
This dessert is simple, but a few small things make it smoother (literally).
When you crush the Oreos, you can go as fine or as chunky as you like, but try to keep it fairly even so the crust packs well. And when you press the crust into the pan, press it pretty firmly. If the crust is loose, the first slice can get messy. I find using the bottom of a dry-measure measuring cup works great for this.
Also, let the pudding mixture thicken before you spread it. If it’s still runny, it can blend into the layer underneath and you’ll lose that pretty, clean look.
Ingredients
- 1 (5.9-ounce) package instant chocolate pudding mix
- 2 ¾ cup milk
- 1 (14.3-ounce) package regular Oreo cookies about 35 cookies
- 4 tablespoons unsalted butter melted
- 1 (16-ounce) container frozen whipped topping (Cool Whip) thawed and stirred
- 1 (8-ounce) block cream cheese softened
- 1 cup powdered sugar
Instructions
- In a large bowl, use a whisk to mix the pudding mix and milk together. Set it aside and allow it to thicken.
- Crush the entire bag of Oreo cookies using a food processor (or take out your frustrations and do it manually by placing the cookies in a zip-top bag and using a meat mallet or rolling pin). Reserve 1 cup of Oreo crumbs and set aside for the topping.
- In a medium bowl, mix the remaining crumbs with the melted butter. Spread the mixture into the bottom of a 9X13-inch pan and press it down to form a crust. I like to use the bottom of a dry-measure measuring cup for this.
- In another bowl, use a mixer to beat the softened cream cheese until smooth. Add the powdered sugar and mix well. Fold in about half of the container of whipped topping until mixed well. (Don't over-mix, or the whipped topping will collapse.) Spread the mixture over the crust.
- Spread the pudding over the cream cheese layer.
- Spread the remaining half of the whipped topping on top.
- Top with reserved Oreo crumbs. Cover and chill for at least 4 hours, then slice, serve, and enjoy! Store covered in the refrigerator, covered, for up to 5 days.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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Excellent! my family loves this
Thanks, Teri!
This is absolutely delicious, easy to make, and a hit wherever I take it. Definitely recommend!
Thanks so much, Christine!
This looks like a different take on a recipe I’ve made for YEARS, something we call Chocolate Divine. Using Oreos sounds yummy, though. I think I’ll make this for Easter this year for my kids and grandkids!
Sure hope y’all enjoy it, Louise!
Really good and i made with gluten free oreos, expensive to make but so good.
Thanks, Margaret! So glad you enjoyed it!
I was asked to make this. Looked up your recipe. Had never made it. I gave it away as a birthday gift. Was told it was very good!!*****
Awesome! So glad to hear that!
This is my granddaughter’s favorite dessert. It’s easy to make and can be made the day before a big family meal.
It’s one of my favorites, too!
Can you make ahead of time and refrigerate?
How many days ahead?
Yes, but I only recommend a day or two in advance as it will start to weep a little.
I make this every year for our 4th of July block party. Guests have to act fast! It never lasts long.
Love hearing about sharing these recipes with family and friends!
Should the 9×13 pan be glass or alumninum? Looking forward to making this recipe!
Either will work in this case.
I fixed this recipe for Thanksgiving and I am going to fix it for Christmas. Everyone loved it!
So happy to hear everyone enjoyed it!
Very good an easy to make…my family loves this Oreo Delight…
Thanks, Martha! I’m glad to hear y’all have enjoyed it! It’s one of my favorites for sure!
Hi! I just came across this recipe and wanted to try. Wanted some feedback on how sweet it is. All of the items in the recipe are fairly sweet, whipped topping, Oreos, pudding and was just wondering if some thought that a whole cup of powdered sugar put it over the top or not. Does it do anything to the consistency of the recipe if you cut that amount of powdered sugar back?
It’s pretty sweet. You could certainly cut back on the amount of powdered sugar, or you could leave it out completely. The recipe should work just fine either way.
The box of instant chocolate pudding is 2.1 ounces or 59 g do I need to use one box?
I’ve not seen a box of the regular instant at that measurement – only 5.9 oz (167g) or 3.9 oz (110g). You’ll need the larger one. On the back of the box, it should say makes 3 cups – though you’ll use less milk so it will be thicker. I think you might have the sugar-free version which will have a different measurement because of the lack of sugar. if that’s the case, yes, you’ll want to use the larger 2.1 oz box.
I so love your recipes. This desert and your secret ingredient fruit salad are two of my favorites for taking meals to other families. I’ve also taken this recipe and divided it across two 8 by 8-9″ aluminum pans (using weighing scale), and I used the family sized oreos for extra cookies on top. Huge hit every time. Thank you!
Thank you so much, Tish! hearing that you trust my recipes enough to share with family and friends is the ultimate compliment!
I’m making this for the 4th of July. I’m confused about the pudding and milk situation. Do I cook it or just mix it. I didn’t know it would thicken without cooking. Thanks!
Hi Barb! You don’t have to cook instant pudding mix. Hope that helps! If you happened to buy the traditional mix, you’ll need to prepare it according to the package instructions and then add that layer.
Delicious!!! Super simple!! Note to fellow Canadians-check the sizes and conversions. I needed 2, 113g instant pudding pkgs and 1 1/2, 270g Oreo cookie pkgs. otherwise it’s scimpy lol! But yummy❤️
So glad to hear you enjoyed it! And thanks for sharing that! I know others will find it helpful!
I made this for our Family Reunion and it was a huge hit!!!
SO happy to hear that! This is a special recipe for me so I love to hear when others enjoy it!
I used to make something akin to this recipe only it was called “dirt cake”. It was served in a foil lined flower pot and an artificial flower with foil lined stem was stuck in the middle. Really cute idea that I probably got online somewhere.
That sounds super cute! Thanks for sharing!
I make Oreo Delight like your recipe and I have used the vanilla Oreo and lemon instant pudding great summer dessert
Yum! Delicious variation! Thanks for sharing!
This sounds delicious! ..Going to make a couple changes, I will sub the Oreo crust for a choc Graham cracker crust.. just to make life easier LOL…and I will sub the choc pudding for an Oreo pudding mix! 🙂
Let me know how it turns out!
Can this Oreo Delight be made 2 days before Christmas? If it can, should I put it in the freeze instead of refrigerator?
Yes, a few days in advance should be fine. I’d just keep it in the fridge.
I have made this once for Christmas and plan on making it again this year. It’s really good!!!!!!
Thanks, Star! So glad you’ve enjoyed it!
To spread cream cheese mixture easily use a metal spoon under hotwater , it will spread cream cheese way easier.
Great tip! Thanks for sharing!
How long should this last unrefrigerated?
This must be refrigerated.
Wow, 1000% Good. Not too sweet just very tasty, you will love it. My wife said it’s too hard to stay out of this dessert. We both scraped our plates clean. I made this about a year ago and posted it on our Facebook. It’s time (Past time) to make it again. So tasty…
Definitely one of my favorites!
I made it tonight so we we will enjoy it tomorrow. The recipe was easy and very quick. The anticipation is getting to my dh though! 😆
I know I say this a lot, but this is one of my FAVORITE recipes! How are you waiting!!
This recipe has become one of our Christmas traditions! Thanks and Merry Christmas!
Love hearing that! Merry Christmas!
Hello there I would like to know if I can substitute evaporated milk for regular whole milk in the Oreo dessert recipe? ????????????????
I would think so.
Can this dessert be made ahead of time and frozen?
I don’t see why not! 🙂
I highly recommend this recipe. I made it for a family get together and my grown children loved it as much as my grand babies did. Now I always have to make it for them when we are all together. It doesn’t take long to make and it is delicious. I always make it the day before and put in refrigerator, it’s so yummy.
I’m so glad everyone enjoyed this one, Karen! Thanks for taking the time to let me know!
Thank You so much for the Strawberry Yum Yum recipe my granddaughter loves to make it. She loves Strawberries and whipped cream , so you are her number 1 fellow .
Ha! Happy to hear!
What kind is butter should I use unsalted or salted ?
Actually either will work just fine in this.
Can you do it cupcakes?
Can you use regular pudding instead of the instant pudding mix?
If you’re meaning old fashioned cooked pudding, yes. It’ll just need to equal the same amount and be cooled completely before using it.
Made this dessert and my family absolutely loved it! I love how easy it was to make it. Definitely will be making this again!!
Love hearing that! So glad y’all enjoyed it!!
Can I substitute regular sugar for powdered sugar?
You can, but may find that it gives the filling a gritty texture.
Please get off this website this is for food not memes.
Yes this site is for memes
This is a place of learning recipes not comedy. Gosh Jeff ! 🙁
thog dont caare
my name jeff
Gosh that looks good — and so easy to put together. It’s been so hot lately that I hate to turn on the stove or oven. this looks like the perfect dessert!
I know the feeling! I’ve been avoiding the heat as much as possible!
Not sure what happened, but there was way too much butter for my Oreos. Had to add that reserved cup and still to buttery. From Canada, so I’m not sure if our Oreo package amount is smaller? Might have to start with a smaller amount of butter first. Disappointed I wasted a package of Oreos lol
Wasted Oreos are never a good thing!
Cannot wait to make this. I love all the ingredients! 😉
Awesome! Love finding a recipe that I already have everything to!
This recipe went horribly wrong. Tried to make it and the cream cheese remained in chunks no matter how much I bet it. Had to toss the whole thing. 🙁
Hello, I have a stupid question. Are you supposed to make the pudding on the stove with heat first like the pudding package says and then let it cool and put on OR are you just supposed to mix the dry pudding mix with cold milk and pour on and let set in fridge?
You should be able to use the instant pudding mix so that you just mix it with milk.
hello! This looks so delishous and easy!!! Simple question… Do we use a square pan or can we use a round?
I use a 9×13 pan. Hope you enjoy!
Hi! I wanted to make this for Mother’s Day as my mother-in-law requested something cold and chocolate =]. I wanted to make it in a 9×9 pan because there won’t be a lot of us and was wondering if you had suggestions for how to the cut down the recipe for this size of pan?? Thanks so much!!
I would recommend just going with the full size – I bet y’all will eat it all. It’s that good! 🙂
Hi, this makes A LOT! Can it be frozen?
I’m not sure. I’ve never had any left over. 🙂
Hi, just made this tonight at my brother’s cabin and we all loved it! (My secret weapon to guarantee another invite
I sure hope it worked! I know it would have for me! 🙂
I was going to fix this oreo delight for 100-125 people do you know how many I would have to fix to accomodate that many?
It really depends on the serving size. If you cut the pieces small, I think you could get as many as 24 servings out of each pan.
This is exactly like the recipe I use when making Striped Delight, or as some would call it, Sex In A Pan. I use a shortbread crust. Still yummy.
We sure love it!
My question is , why is Cream Cheese used in all the dessert recipes? I don’t like Cream cheese, by me knowing that it is in the dessert I won’t eat it, is there something else I can use or do I have to use the cream cheese?
Because cream cheese is DELICIOUS!! No, seriously, I’m not sure there’s a substitute for it in this recipe.
Do you know how many this feeds? Thanks, can’t wait to try it out!
Well, honestly, it depends on the size of the servings. I would say you could easily feed 10 to 12.
Congrats Stacey! This lovely dish received the MOST CLICKS at last week’s Weekend Potluck party! We’re so happy to have you joining us at our virtual table and look forward to your coming again and sharing some of your best YUM with us. I do love reading through your comments…you are beloved. =)
https://thebetterbaker.blogspot.com/2014/06/extreme-brownies-supreme-weekend.html
Thanks, Marsha! I’m very fortunate to have some really great friends here on Southern Bite. Thanks for having me at Weekend Potluck and I hope to be back! 🙂
Thanks so much Sweet Stacey for adding all of our websites to your WP link back! SO happy you joined our party! Have a wonderful Wednesday.
I got this website from my friend who informed me on the topic of this site and now this time I am visiting this website and reading very informative content here.
So do you add more milk after mixing the pudding by the directions on the box?
No, you just mix the pudding mix with the milk the recipe calls for.
I tried making it and the lawyer with cream cheese was so gross I skipped it I thi k something went horrible wrond mine came out Oreo crumbs chocolate pudding cool whip straberrys more cool whip and crumbs I wish I could have made the layer right 🙁
Thanks for the easy recipe. Gonna be making it for thanksgiving. It’ll be my first time making thanksgiving so I needed something nice and easy aside from pumpkin pie.
Good luck! I know it will turn out great! Happy Thanksgiving!
IN THE RECIPE IT STATES TO LET THE PUDDING SET,MEANING YOU HAVE TO PUT IT IN THE FRIG. OR WHAT ?
If you use really cold milk it will probably set enough on the counter, but putting it in the refrigerator will be the best option. Check out the instructions on the packet of pudding mix. That should give you their preferred method.
I was wondering do you cook the crust?
Nope. Isn’t that great!?!?! One less step. 🙂
Could you substitute real whipped cream for the Cool Whip?
Yes, but you’ll need to eat it quickly. Often unstablized whipped cream will break down quickly and you’ll end up with a 9×13 pan of goop.
Thanks! Do you think you could add gelatin to the whipping cream before you whipped it to somewhat stabilize it?
I can’t guarantee it, but I’m going to guess that it will work much better. I’ve always just made it with Cool Whip so I can’t attest to the success any other way. If you do try it, please let me know how it turns out. Here’s a great recipe for a stabilized whipped cream that uses the gelatin: https://bakedbree.com/whipped-cream.
Appreciate it! I will have to give this a try. I will be sure to let you know when I get around to trying this recipe! Thanks again!
sorry, just one of my pet peeves——how large is a large box of instant pudding?
I understand, Jan! One of my pet peeves is how they keep changing the dang sizes of stuff. Right now a large box is 5.9 ounces. 🙂
I know this sounds crazy but is there anything to substitute for the cream cheese. I have a grandson who won’t eat cream cheese. I know I can tell him that he likes everything in this but if he tastes it at all it will be all over. He already doesn’t trust me because I haven’t been honest about contents of other dishes. I thought about adding some vanilla to the cream cheese mixture to try to hide any taste that he might detect. I know I’m going to make this and I would hope he would eat it.
I’m just not sure about a substitution. If I were you, I would just omit the cream cheese altogether. If you do try it without it, please let me know.
try ice cream instead of cream cheese
Made this for my guy after I wouldn’t let him order mud pie for dinner earlier in the week. We both loved it! He loved the crust the most (me, the pudding). The only downside is that it’s hard to keep over time. I had to keep in the freezer and take it out to thaw an hour or two before we wanted to eat it. It’s definitely more for a party where it can be eaten in one sitting, but a great recipe nonetheless!
Is there something I can substitute in place of confectioner sugar? I’m a diabetic.
The only thing that I know of is the powdered sugar that this company makes: https://www.swervesweetener.com/
Sharon: Sugar free powdered sugar replacement recipe – 1 cup granulated Splenda and 1 teaspoon cornstarch ..Using mixer or food processor, Blend on high speed 1 minute, until mixture is similar in texture to powdered sugar. May need to scrape down bowl of food processor/ mixer several times in the process.. Sugar can be stored in an airtight container for up to a month. Not for use where sugar is a main ingredient. I can’t remember what website i got this from, and haven’t tried it yet. Hope this is of some help. I’m a diabetic too.
Thanks for the info, Donna!
Is there something I can substitute in place of confectioner sugar? I’m a diabdtic.
This recipe looks yummy. I wanna make it but I have one question. How many pieces are there in a pack of regular Oreo in America? I live in Thailand and a pack that we have here looks so tiny. I don’t think that it’s gonna be enough for 9×13 pan 🙂
Well, the answer is… it depends. Actually the number of cookies ranges between about 30 and 40 – depending on the size of the package and the particular kind of Oreo. Good luck!
Thank you. Have a good day 🙂
I made this dessert and was delicious. The only question I have : does anyone know how many calories for one serving?thanks
I make this, but use Triple Double Chocolate Oreo cookies in the crust.
After layering the cream cheese layer on top, I put it in the fridge to set up.
I use two 4.2 oz. bx. of Jell-O Oreo Cookies ‘n Crème instant pudding mixed with 3 c. milk and 1/2 c. Cool Whip, spread it on the cream cheese layer and put it in the fridge to set up.
So delicious!
I also make a crust of flour, chopped nuts and butter that’s baked and cooled, and use any flavor pudding….the flavors are almost endless!
Yum!
Thanks for reply Stacey. We have plenty of cows here in New Zealand so cream not a problem. But we are going through a drought so prices may start going up.We do have a cream that comes in an spray can I think I’ll give that a go!
What is Cool Whip? Give me an idea and maybe I can improvise? We don’t get it in New Zealand.
Cool Whip is a stabilized whipped topping reminiscent of fresh whipped cream. Only it’s thicker and won’t fall like whipped cream will.
I used to make this, or something simular to this a few years back. Lost the recipe so I’m so glad to see this one you posted. It’s also good to drizzle warm caramel on the top. SO GOOOD!!
Ooh, that does sounds good! My waistline thanks you! 🙂
Thinking about making these in individual parfait glasses. I am wondering how many it would make? 12?
So much of it will depend on the size of your parfait glasses. I would guess you could get 12 out of this though.
It was delicious!! Everyone loved it!
Can you make this the night before you need it? If you make it the same day you plan to eat it, how long does it need to chill in the fridge for? Thanks! Thinking of making this for dessert after the football game-dinner we are hosting tomorrow. Looks delicious.
ABSOLUTELY!!! I actually think it’s better the next day! It gives everything time to get happy together. It’s best if it chills at least 3 hours.
Awesome! Thanks for the reply! I just went to the grocery store and have all the ingredients and will make it tonight for tomorrow then. So excited to try it – yum! I know our guests will love it.
One last question: Do you serve it chilled straight out of the fridge or do you serve it room temp? I’m assuming chilled, so it doesn’t get too soft when you serve it? Thanks. Just made it and it’s chillin’ in the fridge!
Keep chilled and serve chilled. Otherwise it will just melt apart. :). Hope y’all enjoy it!! Please come back and let me know!
Pinned it. That looks absolutely incredible. (Your new design looks great – love the skillet icon buttons – very clever!)
Thanks, Shelley! I hope you enjoy it!
Stacey, I am wondering if you can substitute some fat-free ingredients such as fat-free Cool Whip, pudding, cream cheese, skim milk, and reduced-fat margerine? We are trying to cut back on calories at my house, but the recipe sounds wonderful!
Absolutely! We’ve been known for doing the “low-fat” version at our house quite often!
This sounds very similar to my Dirt Cake Recipe. Except I have a step in there of pd sugar and butter, Mixed with the cream cheese and all.
I just made this and it is the best thing ever,, Thank you
Wonderful! I’m so glad you like it!!!
Thanks for sharing and for the recipe!!! My husband LOVES Oreos. I will have my daughter make this for him on Father’s Day!!!!
It’s sooo yummy! And easy too! I hope y’all enjoy it!
How many servings does this make??
It depends on the serving size but I would suspect that you could serve 8 to 12.
Well, if this doesn’t look like a ‘OhMyStinkinHeck’ recipe! I’m sure that is what Jyl Nipper would say! Never heard of this, but will have to try it! Enjoyed the story that goes with it, too! Thanks, Stacey! You’ve done it again!
Ha! Debbie, you always leave me the nicest comments! Thanks!
Made the Oreo Delight for church this past Sunday, and it was a HUGE success……….it was all gone!! And I admit I got a little bit of it and it was delicious!! Will be making the easy pecan recipe this weekend. Thank y’all so much for this wonderful easy site…….I am not a cook, but y’all sure make me look good!!
I will email the Progress, I had forgot, thanks for reminding me.
Going to check out new recipes, as I make them I post them on my FB page for friends to try, one friend just made the chicken casserole and rice and had nothing but raves about it.
Keep up the good work!
Hi Cindy! Thanks so much for the kind encouraging words! I GREATLY appreciate you spreading the word and sharing the recipes on your Facebook page. I’ve just made that a little easier, by adding a FB “Share” button at the bottom of each post. Again, many thanks!
Seems the regulsr packages of oreo cookies have gotten smaller. Do you know how many ounced we need?
I use the now 14.3-ounce package when I make this. Enjoy!
I could not remember what paper I found your article in, I just emailed the Montgomery Advertiser but after reading your email again, I must have gotten this recipe out of Prattville Progress, I will email them too! Gotta keep this site going!!
Bless your heart! Thanks! Since the Advertiser owns the Progress, I’m sure it will help. I appreciate you contacting the Progress too, though. You have no idea how much I appreciate all your hard work! 🙂
Thank you for letting me know about the Oreo’s!! I am going to make this Sat for church, think it is going to be a hit!
I have been posting some of my favorite easy recipes on my Face Book page and also posted your website, love it and think other busy mom’s will enjoy your delicious and best of all easy recipes!!
Keep the website going……….. I am spreading the word as fast as I can.
Thanks Bunches!
Cindy
Hopefully so! I know it absolutely one of my favorites! Thanks so much for spreading the word! You’re quickly becoming my new favorite person!
IT ᐯEᖇY ᗪEᒪIᑕIOᑌᔕ????
I was just wondering about the Oreo Delight recipe……..the only question I have is: Do you crush the cream that is inside of the oreo’s or take the cream out? Making this for church this weekend, and kind of need to know, also sounds yummy and easy!
I made the Pecan chewies in the paper this past week and they were delicious. I am so thankful you have this website, as I have already printed a lot of recipes off.
Keep up the good work and let me know about the Oreo’s please!
Thanks!
Cindy
Hi Cindy! Thanks for the kind words! Yes, you crush it all together. No need to remove the cream. It works really well to crush them in a food processor too. Right now, we’re planning on doing the column once a month on the first Saturday of the month. Please be sure to let the folks over at the Progress know you enjoyed it so they’ll keep it running! Many thanks! -Stacey
I love you my sweet son !!!!!
Not a fan of cool whip cause it makes me sick. Would fresh whip cream work?
Heidy, if you’ll ready back up a few comments, you’ll see a thread about using real whipped cream. Enjoy!
Yes fresh whipped cream would work. I originally got this recipe at the print shop I used to work at. Just remember to keep it in the refrigerator.
For best results, I’d make sure you use stabilized whipped cream.