Ingredients:

  • 24 Oreo cookies (approx. 340g)
  • 4 tbsp (57g) melted unsalted butter
  • 1 pinch (1g) sea salt
  • 8 oz (225g) light cream cheese, softened
  • 1/2 cup (120g) plain non-fat Greek yogurt
  • 1/4 cup (60ml) maple syrup
  • 1 tsp (5ml) pure vanilla extract
  • 1 package (96g) sugar-free white chocolate pudding mix
  • 2 cups (480ml) cold skim milk
  • 1 cup (240ml) light whipped topping
  • 4 Oreo cookies (approx. 20g), crushed
  • 1/2 cup (75g) fresh raspberries

Instructions:

  1. Crush the Oreo cookies into fine crumbs using a food processor. Mix with melted butter and salt until the texture resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9x13 inch baking dish using the back of a spoon until perfectly level. Place in the freezer for 10 minutes to set.
  3. Beat the softened light cream cheese until smooth. Slowly fold in the Greek yogurt, maple syrup, and vanilla extract. Mix on medium speed until the filling is velvety and free of lumps.
  4. Spread the cream cheese mixture evenly over the chilled crust.
  5. Whisk the sugar-free pudding mix and cold skim milk together for 2 minutes until thickened. Pour the pudding over the cream cheese layer and smooth the top with a spatula.
  6. Top with a layer of light whipped topping. Garnish with crushed cookies and raspberries.
  7. Chill in the refrigerator for at least 4 hours until the edges are firm to the touch.