Ingredients

The following ingredients have 4 Servings
  • 36 Oreo cookies (regular, not double stuff)
  • 6 tablespoon butter-melted
  • 8 oz cream cheese-softened
  • 1/4 cup granulated sugar
  • 2 tablespoons cold milk
  • 12 ounce tub Cool Whip-divided
  • 2 – 3.9 ounce packages Chocolate Instant Pudding.
  • 3 1/4 cups cold milk
  • 1 and 1/2 cups mini chocolate chips

Instruction

  • In a food processor finely crushed Oreo cookies into fine crumbs.
  • In a large bowl using a fork mix Oreo with 6 tablespoons melted. When the butter is mixed, transfer it to a 9 x 13 inch dish and using a spatula press down the crumbs into the bottom.
  • Transfer the crust in the refrigerator while you are mixing the fillings.
  • Mix the cream cheese until it’s fluffy, add 2 tablespoons of milk and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip.
  • Spread the mixture over the crust.
  • In a medium bowl mix chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for a few minutes until the pudding starts to thicken
  • Spread the pudding over the cream cheese layer.
  • Let it sit for 10 minutes to firm up the pudding.
  • Spread remaining Cool Whip over the top and sprinkled with mini chocolate chips.
  • Freezer for 1 hour, or the refrigerate for 4 hours before serving