Change sucks. I know in the end, it all works out and life continues on. Sometimes, even in a better version than previously. However, change still sucks.

I’ve spent much time this week helping a great friend pack up and prepare her home to sell. They are moving to Texas. For those who aren’t great with geography, that is extraordinarily far away from Minnesota. That means I will be extraordinarily far from someone who has been a rock for me since we moved here 8 1/2 years ago. I’m still in denial about it all, even as I pack up her closets and caulk her windows.

Because I was helping my friend, I was short on time when my sweet hubby’s birthday rolled around this week. I saw this cake on one of my favorite blogs, Brown Eyed Baker, and I knew it would be perfect because how fast it comes together. Michelle used Double Stuffed Oreos in her version, but I was trying to keep it as “healthy” as possible. Ha! I used regular Oreos, sugar free pudding and sugar free Cool Whip. He loved it, as did everyone else! It is rich, so start with a small serving and then go for more if you are as Oreo crazy as we are!

Oreo Cheesecake Icebox Cake

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Ingredients

Scale

2 packages Oreos
2 – 4 ounce packages cheesecake pudding
8 ounce container Cool Whip
chocolate syrup

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Instructions

1. Whisk together 4 cups of cold milk with the two packages of pudding. Whisk for 2 minutes, then set in the refrigerator for about 3 minutes to firm up.
2. Layer the bottom of a 9 x 13 cake pan with Oreos. Break some into smaller pieces to fill in along the edges. Spread half of the cheesecake pudding evenly over the Oreo layer. Cover the layer of pudding with another layer of Oreos. Spread the remaining pudding, then the whole container of Cool Whip. Break some of the remaining Oreos over the top and drizzle on the chocolate syrup. Cover and refrigerate for at least 4 hours before serving to allow the Oreos to soften.