Black Forest Oreo Dessert

A decadent no-bake icebox dessert recipe layered with Oreo cookies, chocolate pudding and cherry pie filling that's super quick and easy to make!

JUMP TO RECIPE

My recipes fall into a few basic categories: classic recipes almost everyone’s heard of, Southern favorites, family recipes I grew up with, original recipes I developed and…

Then… there are the recipes that came about from pure-T accident (anybody remember the Smothered Salisbury Steak Tips?)

This recipe definitely falls in the "Pure-T Accident" category.

I set a package of Oreos on the table last week while the fam was playing Rummikub. Before anyone could grab a stack, Baby Girl knocked her glass of water over and a little bit went into the Oreos.

Trying to salvage them, I laid paper towels on the counter and lined the Oreos up on them to dry up the majority that only had a drop or two of water on them.

By the time our game was over it was obvious the Oreos were unsalvageable. Each one had a slender crescent of cookie sludge on its side and I knew no one would eat them.

Well, dang.

I am the queen of recycling leftovers (leftover chicken becomes chicken salad, extra hotdog buns go into the freezer for croutons and panade, chili becomes “Chili Mac” a few nights later… I could go on and on…) so I just couldn’t bring myself to toss the Oreos in the trash.

I had a can of cherry pie filling and a box of pudding in the pantry and some Cool Whip in the fridge and the next thing I knew I threw together the world’s sloppiest trifle, stuck it in the fridge and hoped for the best.

I gotta be honest with you on this one… I was not expecting much. I didn’t even serve it at dinner the next day. I actually forgot about it. I was laying in bed the next night reading my book and WHAM-O I remembered it!

Hello perimenopause hormones, why yes, I do think there is something chocolate in this house!

I tiptoed into the kitchen, pulled it out, grabbed a spoon and took a bite. It was so good! I was shocked! I mean, it was really, really good! Good enough, in fact, that I decided to make it again (a little neater this time) and share it with you.

The dark chocolate taste from the chocolate wafers with the bright, tart cherries, the creamy pudding with the cakelike softened cookies, the hints of sweet cookie filling with the airy whipped topping… this thing was a homerun!

It has all the components of a Black Forest Cake so, of course, I had to give it a "Black Forest" name and honestly, that’s the first thing I thought of when took the first bite.

HOW TO MAKE BLACK FOREST OREO DESSERT

Step 1: Arrange half of the Oreos in the bottom of a baking dish.

Step 2: Dollop cherry pie filling over cookies.

Step 3: Spoon pudding over cherries.

Step 4: Arrange remaining Oreos over pudding.

Step 5: Spoon remaining cherry pie filling over cookies.

Step 6: Top cherries with Cool Whip. Sprinkle with crushed Oreos if desired.

TIP: Make this a lower calorie dessert by using Oreo Thins, sugar-free pudding mix, sugar-free pie filling (sweetened with Splenda) and Cool Whip Lite.

Recipe for Black Forest Oreo Dessert

Honey Bun Cake

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

An easy cake recipe with all the classic flavors of a honey bun (including that signature white icing!) made with a doctored up cake mix, cinnamon and brown sugar.

Ingredients

• 3/4 cup packed brown sugar
• 1 teaspoon cinnamon
• 2/3 cup vegetable oil
• 4 eggs
• 1 cup sour cream, divided
• 1 box butter cake mix
• 1/8 teaspoon nutmeg
• 1 cup powdered sugar
• 2 teaspoons milk
• Pinch of salt

Instructions

1. Preheat oven to 350 degrees. Spray a 13x9 baking pan with cooking spray.
2. Combine brown sugar and cinnamon in a small bowl then mix well and set aside.
3. Reserve 2 tablespoons of sour cream to be used in the icing. Add remaining sour cream, oil, and eggs to a medium-sized bowl then mix with an electric mixer until well combined.
4. Add cake mix and nutmeg to wet ingredients then mix at medium-low speed for two minutes.
5. Pour a little more than half of cake batter into baking pan (between 1/2 and 2/3 of batter). Sprinkle brown sugar mixture evenly over cake batter. Pour remaining cake batter over brown sugar mixture then spread evenly.
6. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in the center comes out clean.
7. Let cake cool 15 minutes then prepare the icing.
8. Combine reserved 2 tablespoons of sour cream, powdered sugar, milk and salt then whisk together until smooth. If icing is too thick, add milk – one teaspoon at a time – until it is thin enough to spread.
9. Drizzle icing over warm wake then spread evenly using the back of a spoon.
10. Once cool, cover and store cake at room temperature.

Notes

• If you prefer the simple glaze instead of the white icing, make your icing using 4 teaspoons of water instead of the sour cream and milk.
• Different cake mix manufacturers call the butter cake mix different things (Butter Golden, Butter Yellow, etc) just look for a 15-15.5 ounce yellow-colored cake mix that has butter somewhere in the name. If you can't find one, just use a vanilla, yellow or even white cake mix - they'll all work just fine!
• Even though the icing is made with sour cream and milk, there is enough sugar to prevent the icing from souring at room temperature. You can certainly refrigerate it if you prefer but I never have.

https://www.southyourmouth.com/2013/09/honey-bun-cake.html

Images and text © South Your Mouth LLC 2013

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