Ingredients

The following ingredients have 10 Servings
  • 1 package Oreo cookies (regular or double stuffed)
  • 1 stick butter (melted)
  • 16 oz. Cool Whip (separated)
  • 8 oz. cream cheese (at room temperature)
  • 1 cup confectioners/powdered sugar
  • 5.9 oz. chocolate instant pudding*
  • 2 ¾ cup milk

Instruction

  • Crush the whole bag of Oreos in a  food processor. (You can also do this by hand if needed.)
  • Combine the Oreos and melted butter until well-combined. Press the mixture on the bottom of a 9x13 inch pan to make a crust.
  • Using hand mixer, beat the cream cheese in a large bowl for 1 minute. Room temperature cream cheese is necessary for this layer to have a smooth consistency when combined with the next set of ingredients. Otherwise, lumps will form.
  • Add HALF of of Cool Whip, and reserve the second half for the topping. 
  • Add the powdered sugar. Beat until well-combined and smooth. Spread across the top of the Oreo crust.
  • Whisk the instant pudding and the milk for 2 minutes. Let it set for 5 minutes, then spread over the Cool Whip/sugar mixture.
  • Top with remaining 8 ounces of Cool Whip. 
  • Refrigerate for a minimum of 60 minutes prior to serving. You can also refrigerate it overnight.
  • Top with strawberries just before serving if desired. You can also add shaved chocolate to the top.