- 36 Oreo cookies
- 6 tablespoons butter, Unsalted, melted
- 8 ounces cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 2 tablespoons milk
- 16 ounces Cool Whip , divided
- 2 packs Instant Chocolate Pudding mix, (3.9 ounce)
- 3 ¼ cups milk
- ½ cup mini chocolate chips
Oreo Crust Layer - Use a food processor (or gallon-size bag with a ziplock bag with rolling pin) to crush Oreo cookies (with their filling) into fine crumbs. Place cookie crumbs in a medium size bowl and add 6 tablespoons melted butter. Stir well together. Spread crust mixture evenly onto the bottom of a 9x13 baking dish. Use the back of a cup/measuring cup to gently press down the crumbs. Place in freezer while preparing next layer.
Cream Cheese Layer - In a medium bowl, add cream cheese (softened at room temperature). Use a hand-held mixer to whip cream cheese until light and fluffy. Add 2 tablespoons of milk and 1/4 cup of granulated sugar. Mix well. Fold 8 ounces of Cool Whip into cream cheese mixture with spatula. Spread this mixture evenly across the crust mixture. Place back in freezer.
Chocolate Pudding Layer - In a medium sized bowl, add two (3.9 ounce) packs of Instant Chocolate pudding with 3 1/4 cups of cold milk. Beat on medium speed until the pudding thickens. Spread chocolate pudding mixture evenly over the cream cheese layer. Place back in freezer for 5-10 minutes.
Whip Cream Layer - Spread the remaining 8 ounces of whip cream evenly as the top layer with a spatula. Sprinkle 1/2 cup mini chocolate chips on top for decoration. Add toppings of your choice such as Oreo cookie crumbs, chocolate shavings and/or chocolate sprinkles.Place in refrigerator for four hours before serving.
Calories: 357kcal, Carbohydrates: 33g, Protein: 5g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 54mg, Sodium: 210mg, Potassium: 202mg, Fiber: 1g, Sugar: 23g, Vitamin A: 612IU, Vitamin C: 0.03mg, Calcium: 119mg, Iron: 3mg