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Frozen Black and White Creme

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1 package Oreo cookies, crushed
1/2 cup butter, melted
1 (10 ounce) jar hot fudge sauce
1-1/2 cups heavy whipping cream
3 tablespoons powdered sugar
2 teaspoons vanilla
1 (3 ounce) box instant vanilla pudding mix
2/3 cup whole milk
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk

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Frozen Black and White Creme

  • Serves 10
  • Easy

About This Recipe

Frozen dessert recipes are great year round, but they are especially welcome in the warm spring and summer months. These desserts are made ahead of time, which makes them perfect for entertaining, and they usually serve quite a few people. That means you get leftovers after your company has gone!

Black and White Cookies are very popular, with good reason (see my Black and White Donuts recipe for another example). The colors of this dessert really reminded me of that treat.

A creamy sweet mixture is sandwiched between layers of chocolate crust and hot fudge. While the dessert is deceptively simple looking, the flavors are complex. The vanilla pudding mix may seem strange, but it adds a velvety texture and richness you just can’t get with any other ingredient.

Take this dessert out of the fridge about 15 minutes before you serve it, so it softens a bit. And enjoy every bite.



Combine the cookie crumbs and butter in a large bowl and mix well. Press 2/3 of this mixture into the bottom of a glass 9" x 13" pan. Spoon the hot fudge sauce over the crust; you won't be able to spread it; just dollop it on as evenly as you can.


In a large bowl, beat the cream with the powdered sugar and vanilla until stiff peaks from. Set aside; don't clean the beaters.


In a small bowl, combine the pudding mix with the milk and mix with a wire whisk until thick.


In another large bowl (sorry, you need lots of large bowls for this recipe), beat the cream cheese until soft and fluffy using the same beaters.


Gradually beat the sweetened condensed milk into the cream cheese, then beat in the pudding. Fold in the whipped cream.


Spoon the cream cheese mixture on top of the fudge sauce on the crust. Then top with the remaining cookie crumb mixture. Cover and freeze until firm, about 5 hours.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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