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Frozen Black and White Creme Dessert

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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

Frozen Black and White Creme Dessert

This beautiful and rich dessert combines chocolate cookie crumbs with a super velvety cream filling.

  • 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, which is one of the best parts of entertaining, in my opinion! This recipe for Frozen Black and White Creme Dessert is the perfect example.

Black and White Cookies are very popular, with good reason (see my Black and White Donuts recipe for another example). The combination of rich vanilla and deep chocolate speaks to many of us. 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. And it means that, unlike with ice cream, this dessert won’t melt into a puddle as you eat it. The velvety texture is maintained.

This recipe is perfect for hot summer days. Take this dessert out of the fridge about 15 minutes before you serve it, so it softens a bit. And enjoy every bite.

Tips for the best Frozen Black and White Creme Dessert

  • It’s important that the cream cheese is softened or it won’t blend well with the other ingredients.
  • The whipping cream must be cold so it beats to soft peaks. The powdered sugar contains cornstarch that stabilizes the foam.

Why this recipe works

  • Lots of different ingredients for the filling makes it rich and creamy. The cream cheese, sweetened condensed milk, whipped cream, and pudding mix all play a part.
  • The sweetened condensed milk adds sugar that isn’t grainy. The cream cheese adds richness and body. The whipped cream adds texture and lightens the filling. And the pudding mix stabilizes the whole thing with emulsifiers and finely divided solids so it won’t turn into liquid as it softens.

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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 beat with the mixer until thick. Again, don't wash the beaters.


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 using a spatula.


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.


Let stand at room temperature for 15 to 20 minutes before cutting into squares to serve. Store covered in the freezer.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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