Oreo cookies were originally considered a Hydrox knockoff in 1912—now Hydrox is called the Oreo knockoff.
Oreo Layered Dessert
Indulge in a dreamy, multi-layered treat that combines the irresistible crunch of Oreo cookies with a velvety, custard-inspired filling. This Oreo Layered Dessert is a showstopper, featuring whipped cream for that extra fluffiness and a drizzle of chocolate to elevate the flavor. Perfect for any occasion, it’s a delightful way to satisfy your sweet tooth!
Prep
15
min
Cook
30
min
Serves
25
people
Level
beginner
📝 Ingredients
Serves 25🥛Dairy & Eggs(4)
- 900 ml of condensed milk (30.4 fl oz)
- 800 ml of cream (27 fl oz)
- 2 egg yolks
- 4 bags of milk of 900 ml (0.14 fl oz)
🫙Pantry Staples(2)
- 270 grams of cornstarch (9.53 oz)
- 1 tablespoon of vanilla essence (15 ml)
📦Other(2)
- 1 package of Ducales
- 3 packages of large Oreos
👨🍳 Instructions
- 1
Separate the egg yolks from the egg whites, using only the yolks.
- 2
In a pot, combine 900 ml of condensed milk, 1 generous tablespoon of vanilla essence, and the 2 egg yolks. Mix well with a whisk.
- 3
Add 270 grams of cornstarch and mix until well integrated. If you don't have a whisk, you can use a fork.
- 4
Incorporate 800 ml of cream and mix each ingredient as you add it.
- 5
Add 4 bags of milk (900 ml each) and mix well.
- 6
Cook on medium heat for 30 minutes, stirring constantly.
- 7
Separate the cream from the Oreo cookies and set aside.
- 8
Once the mixture is at room temperature, add the Oreo cream and a bit of crushed cookie, and stir.
- 9
In 8-ounce containers, layer the dessert mixture and crushed cookies alternately.
- 10
Refrigerate overnight. Add toppings just before serving.
💡 Pro Tips
- ✓Cook the custard base to exactly 170-175°F while stirring constantly to activate cornstarch without curdling the egg yolks, as proteins coagulate at 180°F.technique170-175°F
- ✓Temper the egg yolks by adding 1/4 cup of the warm condensed milk mixture first, whisking vigorously to prevent scrambling from thermal shock.technique1/4 cup tempering
- ✓Cool the custard to below 70°F before adding Oreo cream because warm temperatures will melt the vegetable shortening in the cream filling and create a greasy layer.timingBelow 70°F
- ✓Dissolve cornstarch in 1/2 cup of cold cream first to create a slurry, preventing lumps that form when starch granules clump in hot liquid.technique1/2 cup slurry
- ✓Reserve 20% of crushed Oreos to sprinkle between layers for textural contrast, as prolonged contact with moisture will make all cookies soggy within 4-6 hours.timing20% reserved, 4-6 hours
Share this recipe
Prep
15
min
Cook
30
min
Serves
25
people
Level
beginner
Share this recipe
Oreo cookies were originally considered a Hydrox knockoff in 1912—now Hydrox is called the Oreo knockoff.
Oreo Layered Dessert
Indulge in a dreamy, multi-layered treat that combines the irresistible crunch of Oreo cookies with a velvety, custard-inspired filling. This Oreo Layered Dessert is a showstopper, featuring whipped cream for that extra fluffiness and a drizzle of chocolate to elevate the flavor. Perfect for any occasion, it’s a delightful way to satisfy your sweet tooth!
📝 Ingredients
Serves 25🥛Dairy & Eggs(4)
- 900 ml of condensed milk (30.4 fl oz)
- 800 ml of cream (27 fl oz)
- 2 egg yolks
- 4 bags of milk of 900 ml (0.14 fl oz)
🫙Pantry Staples(2)
- 270 grams of cornstarch (9.53 oz)
- 1 tablespoon of vanilla essence (15 ml)
📦Other(2)
- 1 package of Ducales
- 3 packages of large Oreos
👨🍳 Instructions
- 1
Separate the egg yolks from the egg whites, using only the yolks.
- 2
In a pot, combine 900 ml of condensed milk, 1 generous tablespoon of vanilla essence, and the 2 egg yolks. Mix well with a whisk.
- 3
Add 270 grams of cornstarch and mix until well integrated. If you don't have a whisk, you can use a fork.
- 4
Incorporate 800 ml of cream and mix each ingredient as you add it.
- 5
Add 4 bags of milk (900 ml each) and mix well.
- 6
Cook on medium heat for 30 minutes, stirring constantly.
- 7
Separate the cream from the Oreo cookies and set aside.
- 8
Once the mixture is at room temperature, add the Oreo cream and a bit of crushed cookie, and stir.
- 9
In 8-ounce containers, layer the dessert mixture and crushed cookies alternately.
- 10
Refrigerate overnight. Add toppings just before serving.
💡 Pro Tips
- ✓Cook the custard base to exactly 170-175°F while stirring constantly to activate cornstarch without curdling the egg yolks, as proteins coagulate at 180°F.technique170-175°F
- ✓Temper the egg yolks by adding 1/4 cup of the warm condensed milk mixture first, whisking vigorously to prevent scrambling from thermal shock.technique1/4 cup tempering
- ✓Cool the custard to below 70°F before adding Oreo cream because warm temperatures will melt the vegetable shortening in the cream filling and create a greasy layer.timingBelow 70°F
- ✓Dissolve cornstarch in 1/2 cup of cold cream first to create a slurry, preventing lumps that form when starch granules clump in hot liquid.technique1/2 cup slurry
- ✓Reserve 20% of crushed Oreos to sprinkle between layers for textural contrast, as prolonged contact with moisture will make all cookies soggy within 4-6 hours.timing20% reserved, 4-6 hours