Ingredients:

  • 1 package (1 oz / 28g) Sugar-Free White Chocolate or Vanilla Instant Pudding Mix
  • 1.5 cups (355ml) cold skim milk
  • 4 oz (113g) Neufchâtel Cheese, softened to room temperature
  • 8 oz (226g) Lite Whipped Topping, thawed
  • 14 Reduced Fat Oreo Cookies (approx. 160g)
  • 0.5 tsp vanilla extract
  • 1 pinch sea salt

Instructions:

  1. In a large mixing bowl, whisk the cold skim milk and sugar-free instant pudding mix for 2 minutes. Let the mixture sit for 5 minutes until it reaches a soft-set consistency.
  2. In a separate bowl, use an electric hand mixer to beat the softened Neufchâtel cheese and vanilla extract until smooth and pillowy.
  3. Gradually incorporate the set pudding into the cheese mixture, beating on low speed until fully combined and smooth.
  4. Using a silicone spatula, gently fold the lite whipped topping into the base using a 'cut and fold' motion to maintain aeration.
  5. Place Oreos in a Ziploc bag and crush with a rolling pin into a mix of fine dust and pea-sized chunks.
  6. Fold 3/4 of the crushed cookies and a pinch of sea salt into the fluff. Transfer to a serving bowl, top with the remaining cookie pieces, and chill for at least 1 hour before serving.